Ham & Potato Soup

Name: Ham & Potato Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 2 tbsp unsalted butter; 1 medium yellow onion, diced; 2 celery stalks, diced; 2 carrots, peeled and diced; 3 cloves garlic, minced; 1/4 cup all-purpose flour; 6 cups chicken broth; 2 cups diced potatoes (Yukon Gold or russet); 2 cups leftover cooked ham, diced; 1 cup whole milk; 1 cup heavy cream; 1 bay leaf; 1 tsp dried thyme; 1/2 tsp black pepper; 1/2 tsp salt, or to taste; 2 tbsp chopped fresh parsley, for garnish

6Yield

EasyDifficulty

What you'll need

2 tbsp unsalted butter
1 medium yellow onion, diced
2 celery stalks, diced
2 carrots, peeled and diced
3 cloves garlic, minced
1/4 cup all-purpose flour
6 cups chicken broth
2 cups diced potatoes (Yukon Gold or russet)
2 cups leftover cooked ham, diced
1 cup whole milk
1 cup heavy cream
1 bay leaf
1 tsp dried thyme
1/2 tsp black pepper
1/2 tsp salt, or to taste
2 tbsp chopped fresh parsley, for garnish

How to make it

In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrots. Cook 5–6 minutes until softened. Add the garlic and cook 1 minute more.
Sprinkle the flour over the vegetables and stir well. Cook 1–2 minutes, stirring constantly, to remove the raw flour taste.
Slowly whisk in the chicken broth until smooth. Add the potatoes, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer 15–18 minutes, or until the potatoes are tender.
Stir in the diced ham and cook about 5 minutes to warm through.
Lower the heat to medium-low. Stir in the milk and heavy cream. Simmer gently 5–7 minutes. Do not boil.
Taste and adjust the seasoning with salt and pepper as needed. Remove the bay leaf.
Ladle into bowls and garnish with fresh parsley. Serve warm with crusty bread.

Good to know

Pairs with

Crusty sourdough bread
Simple green salad
Roasted Brussels sprouts
Buttered corn
Cheddar biscuits