I had a favorite ham and potato soup from my early days of cooking. Let me tell you, it was thickened by cheddar cheese, so it was a soup after my Wisconsin heart. Then I tried my mother in law’s new recipe. It was delish. So of course, I was inspired to reevaluate my own recipe and developed this beauty. My favorite part? The number of ingredients is low and it comes together so quickly! Give it a try on a cold dreary day when you need a steaming bowl of soup to warm your hands and soul.
Your ingredients
- 4 cups of diced potatoes (You can peel them if you prefer. I like to leave the peels on. You do you!)
- 2/3 cup diced celery
- 2/3 cup diced onion
- 1 tablespoon minced garlic
- 1/2 teaspoon ground pepper
- 1/2 teaspoon salt (my favorite is kosher salt)
- 3 cups chicken broth (I always make use Orrington Farm’s chicken broth base)
- 2 cups milk (I used 1%)
- 3 tablespoons flour
- 3 tablespoons butter
- 1 cup diced, cooked ham
Your Steps
In a large kettle (I LOVE my cast iron dutch oven), combine the potatoes, celery, onion, garlic, pepper, salt, and chicken broth. Bring to a boil and then low to a simmer for 15-20 minutes, until potatoes are soft. Remove from heat.
Carefully pour vegetables and stock into a heat safe bowl and set aside. Keeping the kettle heated over medium heat, add the butter and stir until fully melted. Stir in the flour and continue to stir/whisk until a golden brown color is created, about 3 minutes. SLOWLY (I am not good at this part…I am so impatient), stir in the milk, adding 1/3-1/2 cup at a time. Heat and stir until it thickens. Be patient if you can, it will be worth it. Once all milk has been incorporated, slowly reincorporate the chicken stock and vegetables. Add in ham and continue to cook over a medium heat until the ham is heated through. Taste test, and add additional salt and pepper to taste. Serve this ham and potato soup up with a nice side salad and a piece of crusty bread. Yum.
My husband is still in love with the cheesy potato soup, so he likes to stir in a few tablespoons of cheese (Okay, again, Wisconsin. Let’s be real, it’s more like 1/3 cup. We love our cheese.). It makes a great add in, but this soup eats great without it too! Give it a try! Cheers to your time in the kitchen–Jess
Looking for more dinner recipes? Check out my cooking page below:
Creamy Ham and Potato Soup
Ingredients
- 4 cups of diced potatoes
- 2/3 cup diced celery
- 2/3 cup diced onion
- 1 tablespoon minced garlic
- 1/2 teaspoon ground pepper
- 1/2 teaspoon salt
- 3 cups chicken broth
- 2 cups milk
- 3 tablespoons flour
- 3 tablespoons butter
- 1 cup diced cooked ham
Instructions
- In a large kettle, combine the potatoes, celery, onion, garlic, pepper, salt, and chicken broth.
- Bring to a boil and then low to a simmer for 15-20 minutes, until potatoes are soft. Remove from heat.
- Carefully pour vegetables and stock into a heat safe bowl and set aside.
- Keeping the kettle heated over medium heat, add the butter and stir until fully melted.
- Stir in the flour and continue to stir/whisk until a golden brown color is created, about 3 minutes.
- Slowly stir in the milk, adding 1/3-1/2 cup at a time. Heat and stir until it thickens.
- Once all milk has been incorporated, slowly reincorporate the chicken stock and vegetables.
- Add in ham and continue to cook over a medium heat until the ham is heated through.
- Taste test, and add additional salt and pepper to taste.
