Description
Our delicious Ham and Potato Soup recipe is full of the best flavor with a smooth and creamy texture that can easily be made dairy-free!
Ingredients
Scale
- 5 tablespoons butter, divided (regular or plant-based)
- 1 small sweet yellow onion, diced
- 1 tablespoon garlic, minced
- 2–3 celery stalks, sliced
- 2 medium carrots, peeled and sliced
- 1/3 cups all-purpose flour, sub gluten-free 1-to-1 flour
- 2 cups chicken broth
- 2 cups milk (regular or unsweetened almond milk)
- 1 cup heavy cream (regular or a dairy free alternative like unflavored Nutpods)
- 3 cups russet potatoes, cubed
- 3 cups cooked ham, cubed
- 1/2 – 1 teaspoon kosher salt (more to taste)
- 1/8 teaspoon ground black pepper
- 3 teaspoons Better than Bouillon Ham Base
- optional toppings: fresh parsley, chopped
Instructions
- Sauté Veggies: Bring a large dutch oven to a medium-high heat and add 2 tablespoons butter; let melt and swirl to coat the pan. Add onion and move around the pan until fragrant, approx. 1 minute. Add garlic, celery, and carrots and sauté for 3-4 minutes until they start to soften.
- Flour + Liquid: Add remaining 3 tablespoons butter and let melt. Add flour and stir to coat the veggies. Adding 1/4 cup at a time, slowly add in the broth, then milk, and then the cream, whisking continuously the whole time.
- Potatoes: Add potatoes, ham, 1/2 teaspoon salt, ground black pepper and Better than Bouillon Ham Base to the soup, stir, cover, and keep at a gentle simmer until the potatoes are soft, but still firm.
- Taste: Taste and add the other 1/2 teaspoon of salt, if desired and adjust any other seasonings, as necessary.
- Serve: Ladle into individual bowls and garnish with chopped green onions, if desired.
Notes
- Gluten Free: swap out the all-purpose flour for a gluten-free 1-to-1 baking flour.
- Leftover Ham: a great recipe for making with leftover ham from the holidays, like our Honey Glazed Ham or Grilled Ham.
- Storage: leftover soup can be kept in an airtight container for 3-4 days.
- Next Level: if you REALLY want to up your leftover-ham-soup-game, then you can make some ham broth/stock by boiling your leftover ham bone in water (enough to almost cover your ham bone) with a little salt – let simmer for several hours and then use that in place of the chicken broth. You might need to add more salt – but just taste as you go!
Nutrition
- Serving Size: 6oz
- Calories: 262
- Sugar: 4.5 g
- Sodium: 327 mg
- Fat: 14.3 g
- Carbohydrates: 17.3 g
- Protein: 16.1 g
- Cholesterol: 69 mg