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Ham and Potato Soup – Sustainable Cooks


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This Ham and Potato Soup is the proper technique to put leftover ham to make use of! With tender potatoes, veggies, and a creamy, richly-seasoned base, this soup delivers all of the consolation meals goodness.

a large stockpot of ham and potato soup with a wooden spoon in it.

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Ham is really the reward that retains on giving. Or the meal that retains on mealing. Effectively, at any fee: make ham for the vacations and benefit from the leftovers on this ham and potato soup.

Reasonably than making it a broth-based soup, we going for extra of a chowder meets Immediate Pot Potato Soup path, which suggests this potato and ham soup is certainly satisfying sufficient for a meal.

Searching for extra leftover ham recipes? Try Immediate Pot Ham, Ham and Potato Casserole, Ham and Cheese PinwheelsHam Fried RiceHam and BeansHam Pasta, and Ham and Swiss Quiche.

Substances

potatoes, veggies, a bowl of diced ham, and other ingredients on a marbled board.

This recipe has:

  • Unsalted butter
  • Olive oil
  • Mirepoix – As with many soup recipes, this one begins with a mixture of carrots, celery, and onion to create a base of taste.
  • Garlic
  • All-purpose flour – A little bit little bit of flour helps thicken the soup. Swap a measure-for-measure gluten-free flour or cornstarch to make a gluten-free ham and potato soup.
  • Low-sodium hen inventory
  • Russet potatoes
  • Seasonings – Dried parsley, dried tarragon, smoked paprika, dried sage, and dried poultry seasoning.
  • Ham – I just like the spiral ham from Butcher Field.
  • Heavy cream
  • Salt and pepper

Step By Step Directions

*I’ll stroll you thru it right here with some pictures and ideas, and also you’ll additionally discover a printable recipe card on the backside of the put up with actual measurements, and many others. You may also click on “soar to recipe” to skip down.

In a heavy-bottomed stockpot set over medium warmth, mix the butter and olive oil.

As soon as the butter has melted, stir within the carrots, celery, and onions. Prepare dinner for about 10 minutes, or till the veggies have softened.

Add the garlic and prepare dinner till softened. Sprinkle the flour over the veggies, and gently stir to mix. Prepare dinner for a couple of minutes or till the flour has turned a light-weight caramel coloration.

Slowly stream within the hen inventory, whisking continuously, then stir within the potatoes.

2 photos showing the process of making ham chowder in a large stockpot.

Add the seasonings, then enhance the warmth to medium-high. Prepare dinner till the potatoes are softened, stirring sometimes.

Stir within the ham and heavy cream and proceed to prepare dinner on a low boil till the ham is heated by means of and the soup has thickened. Season with salt and pepper to style, then serve.

2 photos showing the process of making ham chowder in a large stockpot.

RECIPE VARIATIONS & OPTIONAL ADDINS

  • When you have a ham bone, you need to use it to make ham inventory and swap that in for the hen inventory. 
  • Swap out the potatoes for canned white beans so as to add a little bit extra protein.
  • Use half-and-half as an alternative of heavy cream for a lighter ham and potato soup. I do suggest heating any milk product with much less fats than heavy cream earlier than including it to the soup to stop it from curdling.
  • Prime with shredded cheddar cheese and inexperienced onions for a little bit further coloration, texture, and taste.

HOW TO STORE AND REHEAT

Storing Leftovers: Retailer leftover ham and potato soup in an hermetic container within the fridge for 3 to 4 days. The soup will thicken because it cools.

Reheating Leftovers: Reheat soup on the stovetop over medium warmth or within the microwave till heated by means of. If it’s too thick, add a little bit of broth or cream to skinny it out.

Freezing Leftovers: Freeze totally cooled leftover soup in an hermetic container or freezer bag for as much as 3 months. Thaw it within the fridge earlier than reheating. The potatoes will possible disintegrate in the course of the reheating course of, however it’ll nonetheless be scrumptious.

My favourite technique to freeze leftover soup is in 1-cup or 2-cup Souper Cubes. As soon as frozen, I take away them from the trays and switch them to freezer-safe silicone baggage for the proper zero-waste freezer technique.

WHAT TO SERVE WITH THIS RECIPE

It is a hearty soup made for floating these enjoyable little oyster crackers, however that creamy broth can also be ideally suited for absorbing with a aspect of crusty Tacky Garlic Bread.

For a lighter pairing, serve ham and potato soup with Chopped Cabbage Salad.

PRO TIPS/RECIPE NOTES

  • Search for low-sodium hen broth/inventory. Since ham is brined, it’s a lot salty. Utilizing low-sodium hen inventory offers you extra management over the flavour of the completed soup. (In different phrases, you’ll be able to all the time add extra salt, however you’ll be able to’t take it away as soon as it’s added!)
  • To make the soup thicker, you’ll be able to mash a few of the cooked potatoes with a potato masher or picket spoon earlier than including the ham and cream. However only a notice, this soup may also thicken because it cools.
  • Make sure you prepare dinner the flour nicely after including it to the veggies. It needs to be golden brown earlier than you begin including the broth, which can take 2-3 minutes. Undercooked flour has a uncooked style that’s disagreeable!
  • Pour the broth into the pan slowly; I wish to stream in a bit, be certain it’s well-incorporated, then slowly pour in the remainder. This retains lumps of flour out of your soup!

Extra Cozy Soup Recipes You’ll Love

a bowl of ham chowder with a spoonful hovering above it.
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2.5 cups carrots, {peeled and chopped}
  • 1.5 cups celery, {chopped}{~6 stalks}
  • 1 cup white or yellow onion, {diced}{~1 small onion}
  • 4 cloves garlic, {minced}
  • 1/3 cup all-purpose flour
  • 5 cups low sodium hen inventory
  • 5 cups Russet potatoes, peeled and cubed
  • 1 tsp dried parsley, {1 tbsp chopped if utilizing contemporary}
  • 1/2 tsp dried tarragon, {2 tsp chopped if utilizing contemporary}
  • 1/2 tsp smoked paprika
  • 1/4 tsp dried sage
  • 1/2 tsp dried poultry seasoning, {non-obligatory}
  • 2.5 cups ham, cooked, {cubed}
  • 1 cup heavy cream
  • Salt and pepper to style
  • In a heavy-bottomed 6 quart stockpot, mix butter and olive oil over medium warmth.

    3 tbsp unsalted butter, 1 tbsp olive oil

  • As soon as the butter has melted, add carrots, celery, and onions, stirring to mix. Prepare dinner till the veggies have softened, ~10 minutes.

    2.5 cups carrots, 1.5 cups celery, 1 cup white or yellow onion

  • Add garlic and prepare dinner till softened.

    4 cloves garlic

  • Sprinkle flour over the veggies, and gently stir to mix.

    1/3 cup all-purpose flour

  • Slowly add the hen inventory and potatoes, stirring to mix.

    5 cups low sodium hen inventory, 5 cups Russet potatoes, peeled and cubed

  • Add the parsley, tarragon, smoked paprika, dried sage, and (non-obligatory) poultry seasoning.

    1 tsp dried parsley, 1/2 tsp dried tarragon, 1/2 tsp smoked paprika, 1/4 tsp dried sage, 1/2 tsp dried poultry seasoning

  • Enhance the warmth to medium-high, and prepare dinner till the potatoes are softened. Stir sometimes in order that it does not burn or boil over.

  • Add the ham and heavy cream and stir to mix. Prepare dinner on a low boil till the ham is heated by means of, ~1-2 minutes.

    2.5 cups ham, cooked, 1 cup heavy cream

  • Salt and pepper to style

    Salt and pepper to style

  1. Soup will thicken because it cools.
  2. Search for low-sodium hen broth/inventory. Since ham is brined, it’s a lot salty. Utilizing low-sodium hen inventory offers you extra management over the flavour of the completed soup.
  3. Make sure you prepare dinner the flour nicely after including it to the mirepoix components. It needs to be golden brown earlier than you begin including the broth, which can take 2-3 minutes. 

Serving: 1cupEnergy: 408kcalCarbohydrates: 25gProtein: 13gFats: 30gSaturated Fats: 17gPolyunsaturated Fats: 2gMonounsaturated Fats: 8gTrans Fats: 0.2gLdl cholesterol: 94mgSodium: 488mgPotassium: 666mgFiber: 3gSugar: 6gVitamin A: 7839IUVitamin C: 9mgCalcium: 85mgIron: 2mg

Diet data is mechanically calculated, so ought to solely be used as an approximation.

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