Creamy Ham and Potato Soup Recipe
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
- 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: 6oz | Calories: 275kcal | Carbohydrates: 17g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 765mg | Potassium: 458mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2715IU | Vitamin C: 13mg | Calcium: 97mg | Iron: 1mg
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