The Ultimate Ham and Potato Soup

If you’re searching for a hearty, comforting ham and potato soup recipe, look no further. This flavorful soup is the perfect combination of savory ham, creamy potatoes, and a medley of aromatic vegetables, creating a dish that’s satisfying and sure to warm your soul. Not only is this recipe easy to prepare, but it’s also a great way to use leftover ham, making it both economical and delicious.

Ingredients for the Best Ham and Potato Soup

To create a rich and flavorful ham and potato soup, you’ll need the following ingredients:

• 3 tablespoons oil or butter (for sautéing vegetables)
• 1 onion, diced (adds sweetness and depth of flavor)
• 2 carrots, diced (for a hint of natural sweetness and color)
• 2 stalks celery, diced (for balance and texture)
• 2 cloves garlic, chopped (aromatic and enhances overall taste)
• 1 teaspoon thyme, chopped (adds an earthy, aromatic quality)
• 1/4 cup flour (or rice flour for gluten-free) (used to thicken the soup)
• 2 cups ham broth or chicken broth (provides a savory base)
• 2 cups milk (or heavy cream for extra creaminess)
• 1 1/2 pounds potatoes, diced small and optionally peeled (the heart of the soup)
• 8 ounces ham, diced (adds a delicious smoky flavor)
• 1 cup corn (optional but adds a sweet touch and extra texture)
• Salt and pepper to taste (to season)

Now that we’ve gathered the ingredients, let’s dive into the step-by-step process to create this savory ham and potato soup.

Step-by-Step Directions for Making Ham and Potato Soup

1. Sauté the Vegetables for Maximum Flavor

Start by heating 3 tablespoons of oil or butter in a large saucepan over medium-high heat. Once the oil is hot and shimmering (or the butter has melted and is bubbling), add the diced onions, carrots, and celery. Sauté these vegetables for about 8-10 minutes, stirring occasionally, until they become tender. The goal here is to soften the vegetables while developing their natural sweetness, which will help build the soup’s rich flavor base.

2. Add Garlic and Thyme

Once the vegetables have softened, it’s time to add 2 cloves of chopped garlic and 1 teaspoon of fresh thyme. These aromatics will infuse the soup with a delightful fragrance and depth of flavor. Cook them for about 2-3 minutes, just until the garlic becomes fragrant but not browned. At this stage, the kitchen will already smell amazing as the garlic and thyme release their oils.

3. Create a Roux for Thickening

Now, it’s time to add 1/4 cup of flour (or rice flour if you’re going gluten-free) to the pan. Sprinkle the flour evenly over the sautéed vegetables and stir constantly for about 2-3 minutes. This step is crucial because the flour helps to thicken the soup, creating that velvety texture we all love. Make sure the flour is well combined with the vegetables and has a chance to brown slightly, which will eliminate any raw flour taste and add a subtle nuttiness to the dish.

4. Add the Broth and Milk

Next, slowly pour in 2 cups of ham broth (or chicken broth if preferred), stirring constantly to deglaze the pan. Deglazing means scraping up the browned bits stuck to the bottom of the pan—these bits are full of flavor and will enhance the overall taste of the soup. After the broth is incorporated, add 2 cups of milk (or heavy cream if you want a richer soup). Stir everything together and bring the mixture to a boil.

5. Simmer the Potatoes Until Tender

Once the liquid has reached a boil, add the 1 1/2 pounds of diced potatoes. Lower the heat to a simmer and cook the soup for about 10-12 minutes, or until the potatoes are tender when pierced with a fork. The potatoes will naturally thicken the soup further as they release their starches during cooking.

6. Add the Ham and Corn

After the potatoes are tender, it’s time to add the 8 ounces of diced ham and 1 cup of corn (if using). These ingredients don’t need long to cook—just a few minutes to heat through and combine with the other flavors in the soup. The ham will contribute a smoky, savory richness, while the corn adds a sweet pop of flavor and texture.

7. Season and Serve

Before serving, taste the soup and season it with salt and pepper to your liking. Ham can be quite salty, so it’s best to season cautiously and add more salt as needed. If you want to add a touch of heat, you could sprinkle in some black pepper or even a pinch of red pepper flakes. Once seasoned, your ham and potato soup is ready to serve!

Tips for Perfecting Your Ham and Potato Soup

To ensure your ham and potato soup turns out as delicious as possible, here are a few expert tips:

• Choosing the Right Potatoes: Use starchy potatoes like Russet or Yukon Gold. These varieties break down slightly as they cook, adding thickness to the soup.
• Leftover Ham: This recipe is ideal for using leftover holiday ham, but if you don’t have any on hand, you can purchase diced ham at your grocery store or even substitute smoked sausage for a different flavor.
• Broth Choice: If you have ham broth, that will give the soup a rich, smoky flavor, but chicken broth works just as well if ham broth is unavailable.
• Extra Creaminess: For an even creamier texture, consider using heavy cream instead of milk. The richness of the cream will elevate the soup to another level.
• Add Vegetables: Don’t hesitate to customize this soup by adding your favorite vegetables. Peas, green beans, or even spinach could complement the existing flavors wonderfully.

Nutritional Information

This ham and potato soup is not only comforting but also packed with nutrients. The combination of vegetables, ham, and potatoes provides a balance of carbohydrates, protein, and essential vitamins and minerals.

• Calories: Approximately 320 per serving
• Protein: 12g
• Fat: 10g
• Carbohydrates: 45g
• Fiber: 5g
• Vitamin A and C: High due to carrots and potatoes
• Calcium: The milk adds a good dose of calcium

Serving Suggestions

This hearty ham and potato soup pairs wonderfully with crusty bread or a simple green salad for a complete meal. For a garnish, consider adding:

• Chopped parsley or chives for freshness
• Crumbled bacon for extra smokiness
• Shredded cheese (like cheddar) for a touch of indulgence

Storing and Reheating Leftovers

This soup stores well and even tastes better the next day as the flavors meld together. To store:

• Refrigerate: Place leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freeze: This soup can also be frozen for up to 3 months. However, if made with heavy cream, the texture may change slightly when thawed and reheated.

When reheating, warm the soup gently on the stovetop over low heat, stirring occasionally to prevent it from sticking or separating.

---