Ham and Potato Soup
This Ham and Potato Soup is comforting and delicious. I made this last week with leftover ham and potatoes, and it was a huge hit with my family. The trick is to cook the potatoes long enough (about 15-25 minutes) so that they release their natural starches to thicken the soup.
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 large onion (chopped)
- 3 ribs celery (chopped)
- 2 cloves garlic (minced)
- ¼ cup flour
- 4 cups low-sodium chicken stock
- 2 cups milk
- ½ teaspoon ground thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 pounds Russet potatoes (peeled and cut into ¾-inch cubes)
- 2 ½ cups diced ham
Instructions
- Heat the olive oil in a large soup pot over medium-high heat. Add the onions and celery and saute for 5-7 minutes until softened. Add the garlic and cook for 1 more minute. Stir in the flour until combined, and sauté for 1 more minute.
- Gradually stir in the chicken stock, followed by the milk, thyme, salt, and pepper. Bring to a simmer (do not boil, otherwise the milk will separate from the soup). Add the potatoes and cook for 15-25 minutes until they are tender and the soup is thickened.
- Stir in the diced ham and cook for another minute until warm. Taste and season with more salt and pepper. Enjoy!
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!