Nothing warms the heart better than a hearty soup!
Is there a better match in the whole world than ham and potato? Two of the staples at any holiday dinner, baked ham and mashed potatoes, always seem to end up snugly next to each other on my plate. I even try to get them in the same bite! If I could convince my family to let me serve a baked ham instead of a turkey at Thanksgiving, I would. Ham and potato casserole is a delicious option to salvage your holiday leftovers, but sometimes, you just want to experience this beautiful union on healthier terms! That’s where this creamy soup recipe comes in.
Ham and potato soup brings these star-crossed lovers of flavor together in the same pot in a delicious and hearty soup that’ll warm you to your core! With the marvelous mixture of meat and a medley of vegetables, you’ll feel invigorated yet comforted! I always love a meat-based soup. If there’s no protein in my soup, it simply doesn’t fill me up enough. The sweet, salty, fatty ham is enough to make you drool, while potatoes contribute a subtlety, making each ingredient meld with the other wonderfully.
Is This Ham And Potato Soup Healthy?
Ham and potato soup is hearty with big chunks of potato and a splendid mixture of vegetables. Potatoes offer vitamin C, potassium, and some fiber. Ham is high in protein but generally low in fat and carbs. If you’re on the keto diet, substitute potatoes for the lower-carb Korean (aka daikon) radish to get that familiar bite and all the root vegetable goodness without our recommended spuds. This dish is naturally gluten-free, but be sure to check the ingredients of your bouillon. If you’re trying to watch your fat intake, use 2% milk instead of whole milk. Whole milk has eight grams of fat per cup, whereas 2% has only five grams. To make this soup even healthier, opt for low-sodium ham.
What Kind Of Potatoes Should I Use? Can I Add Anything Else?
We don’t specify what kind of potatoes to use in our recipe, but you’re free to use whichever you like! Russet potatoes will break down a little more in the chicken stock and make it good and creamy! Red potatoes will hold their shape and have more bite and chew! Yukon Gold will put you squarely between the perks of russet and red potatoes! If you want to add more veggies, I recommend bell peppers or peas. You can also add chopped chives or green onions on top. If you’re a fan of cheese, sprinkle some cheddar on top before serving.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for 4 days or the freezer for 3 months.
Serving Suggestions
This soup just cries out to be served with Homemade Croutons. Or, serve it with some homemade bread for dipping. For your side dish, try pairing ham and potato soup with delicious greens like Roasted Leeks or Roasted Broccoli And Cauliflower! If you don’t have anything fresh on hand, you can also fall back on frozen peas!
For the next step on your meat and potatoes journey, try Cajun Potato Soup or satisfying and scrumptious Bacon-Wrapped Baked Potatoes!
Ingredients
- 1/3 cup unsalted butter
- 1 onion finely chopped
- 1 cup carrot peeled and diced
- 1/2 cup celery diced
- 1 1/2 cups cooked ham diced
- 3 cups potatoes peeled and diced
- 4 cloves garlic minced
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken stock
- 2 teaspoons chicken bouillon
- 3 cups milk whole or 2%
- Salt to taste
- Freshly cracked black pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add onion, carrots, and celery, cooking until they begin to soften, about 4 minutes.
- Incorporate the ham and potatoes into the pot and cook for 2 minutes. Follow with garlic and cook until aromatic, roughly 30 seconds.
- Sprinkle in the flour, stirring to incorporate, and cook for 2 minutes to remove the raw flour taste.
- Pour in the chicken stock and add bouillon. Stir well and bring the mixture to a boil. Cook until the potatoes are just fork-tender, about 10-12 minutes.
- Turn the heat down to medium-low, add the milk, and continue stirring until the soup thickens, approximately 5 minutes.
- Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
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