A big pot of comforting, hearty soup is what December dinner menus are made of. This creamy ham and potato soup takes just over 30 minutes to whip up and it will fill up hungry bellies for hours. Ham, chunky potatoes, cheddar cheese and a classic combination of vegetables all in a creamy broth – yum!
On a busy weeknight, let the soup simmer on a very low temperature to keep it warm and hungry kiddos can fill up bowls as they trickle in from after school activities.
Onion, Carrots, Celery and Minced Garlic – The classic soup combination. All diced and ready to sauté together.
Ham – I almost always make this soup the day after having a spiral ham so I use leftovers. This time my ham was left over from my Slow Cooker Ham with Brown Sugar Glaze dinner a few nights ago. You could also purchase a ham steak or sometimes the supermarket has small 2 lb. Smoked hams that work too.
Potatoes – 2 russet or large yellow potatoes cut into small bite size cubes.
Chicken Broth – The recipe calls for 4 cups but I use 6 cups. I just like a bigger batch of soup and it still stays plenty rich and creamy with the extra liquid.
Butter – You’ll need some for sautéing the vegetables and some for making the roux. A little more than 1/2 a stick in total.
Flour – A few tablespoons for the roux.
Milk – I use 1% because that’s what we drink but you could use any fat content you like.
Cheddar Cheese – Shredded cheese is my go to for easy melting in soup.
I love the flavor of curry and it adds just a hint of warmth to this soup. Although some curries are spicy, this soup will get thinned out by quite a bit of stock so the curry will be a very mild background flavor here. Just add 1 teaspoon of curry when the veggies are done sautéing.
Begin by dicing the onion, celery and carrots. Sauté them until soft, about 5 minutes.
Meanwhile peel and cube the potatoes. When the veggies are soft, add the garlic and continue cooking for 1 minute. Season veggies with salt, pepper and curry. Pour in the broth, bring everything to a gentle boil, add potatoes and cook until tender, about 10 minutes depending on the size of your cubes. While the potatoes are cooking dice the ham.
Make the roux and season it with salt and pepper. Add the ham to the veggie pot. Then add the roux, followed by the cheese. Give the soup a little taste for seasonings and add salt and pepper as needed.
Yes. This soup reheats nicely. Store it in the refrigerator for up to 3 days.
Yes, even if your leftover ham has a sugar crust (as mine almost always do) it will be fine. Just chop it up and toss it in!
This recipe and all of the delicious details are available on the Dinner At The Zoo blog at Ham And Potato Soup. If you test out this recipe be sure to leave a note in the comments below. I’d especially love to hear if you added the curry. Enjoy!
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