Description
This creamy ham and potato soup is a comforting and hearty dish perfect for chilly days. Featuring tender potatoes, savory diced ham, and a rich, velvety milk-based broth thickened with a buttery flour roux, this soup blends simple ingredients into a warming bowl full of flavor. Topped with cheddar cheese and optional chives and bacon, it’s an easy-to-make meal ideal for a satisfying lunch or dinner.
Ingredients
Scale
Soup Base
- 3 1/2 cups peeled and diced potatoes
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 1 cup diced cooked ham
- 3 1/4 cups low-sodium chicken broth
- 1/2 teaspoon salt, or to taste
- Ground white or black pepper to taste
Roux and Milk Mixture
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups whole milk
Optional Toppings
- Shredded cheddar cheese
- Chopped chives
- Bacon bits
Instructions
- Cook the vegetables and ham: In a large pot, combine the diced potatoes, celery, onion, cooked ham, and chicken broth. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium and let it simmer until the potatoes are tender, about 10 to 15 minutes. Stir occasionally and season with salt and pepper to taste.
- Prepare the roux and milk mixture: While the soup base cooks, melt the butter in a separate saucepan over medium-low heat. Whisk in the all-purpose flour using a fork, cooking and stirring constantly for about 1 minute until the mixture thickens slightly and is smooth.
- Add milk to the roux: Slowly pour the whole milk into the butter-flour mixture in increments, stirring continuously to prevent lumps. Continue cooking and stirring over medium-low heat for 3 to 4 minutes until the mixture thickens to a creamy consistency.
- Combine and heat through: Pour the thickened milk mixture into the pot with the cooked potatoes and ham. Stir well to combine all ingredients. Heat the soup thoroughly on medium-low heat until warm and slightly thickened. If the soup is too thick, add a little more milk or chicken broth to achieve the desired consistency.
- Serve and garnish: Ladle the soup into bowls and top with shredded cheddar cheese, chopped chives, and bacon bits if desired. Serve immediately for the best flavor and texture. Store any leftovers in an airtight container in the refrigerator.
Notes
- Using low-sodium chicken broth helps control salt content but adjust seasoning to taste.
- For a smoother texture, you can partially mash some of the potatoes before adding the roux mixture.
- Feel free to substitute whole milk with 2% milk, but the soup may be slightly less creamy.
- Adding toppings like cheddar cheese, chives, and bacon enhances flavor but is optional.
- Store leftovers refrigerated in a sealed container and consume within 3 days.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg
