Description
A hearty and comforting creamy ham and potato soup, perfect for chilly days and great for using leftover ham.
Ingredients
Units
Scale
- 2 cups cooked ham, diced
- 4 cups potatoes, peeled and diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 small onion, chopped
- 4 cups chicken broth
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
Instructions
- In a large pot, combine potatoes, carrots, celery, onion, and chicken broth. Bring to a boil over medium-high heat.
- Reduce heat and simmer for about 15 minutes, or until vegetables are tender.
- In a separate saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in milk and cook until thickened, about 5 minutes.
- Pour the milk mixture into the pot with the vegetables and broth. Stir to combine.
- Add diced ham, garlic powder, thyme, salt, and pepper. Simmer for another 10 minutes to heat through and blend flavors.
- Adjust seasoning as needed and serve hot.
Notes
- Use leftover ham for extra flavor.
- Substitute heavy cream for milk for a richer soup.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 5g
- Sodium: 880mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 45mg