Creamy Ham and Potato Soup is hearty, and comforting. It’s the perfect bowl of love on a cold day!
It’s so cold outside so it just makes sense to fill your belly with this Creamy Ham and Potato Soup! You’ll love this hearty soup and how happy it makes your tummy and your taste buds!
Is there anything better than a piping hot bowl of soup on a cold, cold night? If you’re asking us, that answer is no. We love this creamy ham soup and we’re excited to be sharing it with all of you. This hearty and delicious soup is full of ham, potatoes, and veggies.
In fact, we’re guilty of having more than one bowl of soup when we make up this simple recipe. It’s really just that good. It has become an instant favorite for our family. Making up a giant batch of this soup and having it on hand during a cold or snowy day is one of the best comfort foods that you can possibly have.
There’s nothing more comforting than a bowl of hearty, creamy ham and potato soup. It’s hearty and full of wholesome goodness and eats like a meal. A nice salad and a loaf of crusty bread and this soup makes for a great meal.
You can by a nice slab of smoked ham from your deli counter for this soup or what better way to use up leftover ham than to use it in a soup or in a meal your family can enjoy the next day?
We always have leftover ham it seems so we store it in freezer bags for soups, we add it to potato dishes and sauteed vegetables. We make it a point to buy extra large hams when we make them on holidays or for family get togethers so we have leftovers to freeze. Believe me leftovers come in handy for so many things.
This soup is just the right amount of thickness and chunks of ham and vegetables to round out the meal. This soup does eat like a meal.. that is one of the things we love about it. Serve it with some crusty bread and you good to go!
Your going to make a roux to make this soup. It is easy to make and can be used in so many recipes. It is the base of any cheese sauce and is what makes this soup creamy and luscious.
Ham and Potato Soup simmers away on the stove, easily taking care of itself, turning into a delicious hearty meal. We suggest having all of your veggies and ham cut up before you start. Place all your ingredients on your counter you will be needing. This is always a good practice when your cooking. It makes things so much easier.
Can you add other vegetables to this creamy ham and potato soup?
For sure. The more veggies, the better. Just decide what ones you’re wanting to add and then make it happen. Just make certain that you’re adding in ones that will cook well and taste good with the other soup ingredients.
Do you peel the potatoes for this creamy ham and potato soup recipe?
We actually didn’t. We just washed them really, really well and chopped them into smaller pieces. A lot of nutrients are actually located in the potato skins so leaving them on seems like a good idea.
Although, if you’re really against leaving the skin on, you just need to peel them and chop them up and add to your soup. And be careful when you’re stirring because as the potatoes cook without a peel, they’re going to become soft and might start to turn into mush. We like the hearty chunkiness of the veggies.
Have fun cooking up this hearty soup. It’s such a tasty lunch and dinner option for this time of year! Add on some of your favorite toppings and enjoy!
OTHER SOUPS YOU WILL LOVE:
Creamy Ham and Potato Soup
- 3 tbsp. olive oil
- 2 stalks celery, sliced
- 1 medium onion, diced
- 1 large carrot, sliced
- 3 cups yellow potatoes chopped into even bite size pieces (unpeeled)
- 1/2 lb. cubed ham
- 2 tbsp. minced garlic
- 1/2 tsp. onion powder
- 1 tbsp. dried parsley
- 3 cups low sodium chicken broth
- 3 tbsp. butter
- 3 tbsp. flour
- 1 cup milk
- salt and pepper to taste
- In large stockpot heat oil over medium heat. Add onion, celery, carrot, potatoes and ham. Cook 5-7 minutes, or until the onions start to crisp up throughout the mixture.
- Add the garlic, onion powder and parsley. Cook for an additional minute. Stir in the broth, and simmer until the potatoes are tender, about 15-20 minutes.
- In a saucepan over medium heat, melt the butter and whisk in the flour. Cook for 2-3 minutes, stirring constantly. Slowly whisk in milk. When the mixture has thickened stir it into the soup. Simmer until warmed. Salt and pepper to taste.