Potato and Ham Soup is one of our favorite soups.
My husband prefers an Old Fashioned Potato-Ham soup, but I love Loaded Baked Potato Soup.
The weather has been cold here today, so I made both of these soups.
There is nothing more comforting than a big pot of warm soup on a cool, fall or winter day. I have always made big pots of soup for our large family. The leftovers are perfect for lunches the next day or two.
Soups that our family enjoy are:
Creamy Chicken Pot Pie Soup
Spicy Beef and 3 Bean Chili
Hearty Beef and Vegetable Soup
I make my soups in my large Dutch oven. I like to have plenty of room for all of the ingredients to blend well, they don’t stick, and the foods cook more evenly in these pots.
HOW TO MAKE OLD FASHIONED POTATO HAM SOUP:
INGREDIENTS:
(Full list of ingredients and instructions in printable recipe card.)
- potatoes
- carrots
- celery
- onion
- salt and pepper to taste
- water
- butter
- flour
- ham cubes
- half and half
INSTRUCTIONS:
Peel wash, and cut potatoes into 3/4 inch cubes. Place potatoes, carrots, celery, and onions in Dutch oven or large size saucepan. Season with desired amount of salt and pepper. Add water to slightly cover vegetables.
Bring water to a boil, then reduce heat to low. Add 2 Tablespoon of butter. Cover and simmer until potatoes are tender, about 15-20 minutes.
Melt remaining butter in a small, microwave safe bowl. Stir in the flour. Spoon 2 or 3 Tablespoons of the broth from vegetables into flour mixture, and then stir mixture into pot of vegetables.
Allow vegetables to simmer 5 minutes, stirring frequently. Stir in the ham and half-and-half. Allow to simmer on low heat until mixtures starts to thicken.
Remove from heat. Add additional salt or pepper as needed.
May add additional half-and-half to thin if mixture becomes too thick.
Why You Will Love Old Fashioned Potato Soup
- It is flavorful, heart, and a pure comfort food.
- This soup is budget friendly and the ingredients are easy to find.
- It makes a large pot and serves a crowd.
Frequently Asked Questions and Helpful Tips
Can this soup be made ahead of time?
YES. As a matter of fact, it will taste even better if you make it a day ahead. The flavors will blend together better. Store in the refrigerator for up to 3 days.
What kind of potatoes are best to use?
Russet or a standard baking potato work the best. They hold up to the cooking process better than new or red skin potatoes.
Can I use 2% or whole milk instead of the half-and-half?
You can but it will be a thinner broth. I have used whole milk, but never 2%.
Peel the potatoes before cooking. This will make a smoother soup. The skins can be tough.
Cut the potatoes the same size so they will cook evenly.
OLD FASHIONED POTATO AND HAM SOUP
Ingredients
- 8 medium-large size potatoes
- 1/2 cup carrots sliced thin
- 1 cup celery chopped
- 1 cup onion chopped
- salt and pepper to taste
- 4-5 cups water
- 4 Tablespoons butter divided
- 2 Tablespoon flour
- 1-2 cups ham cubes diced
- 1-2 cups half and half
Instructions
- Peel, wash, and cut potatoes into 3/4 inch cubes.
- Place potatoes, carrots, celery, and onions in dutch oven or large size saucepan. Season with desired amount of salt and pepper. Add water to slightly cover vegetables.
- Bring water to a boil, then reduce heat to low. Add 2 Tablespoon of butter. Cover and simmer until potatoes are tender, about 15-20 minutes.
- Melt remaining butter in a small, microwave safe bowl. Stir in the flour. Spoon 2 or 3 Tablespoons of the broth from vegetables into flour mixture, and then stir mixture into pot of vegetables.
- Allow vegetables to simmer 5 minutes, stirring frequently. Stir in the ham and half-and-half. Allow to simmer on low heat until mixtures starts to thicken.
- Remove from heat. Add additional salt or pepper as needed.
- May add additional half-and-half to thin if mixture becomes too thick
Notes
YES. As a matter of fact, it will taste even better if you make it a day ahead. The flavors will blend together better. Store in the refrigerator for up to 3 days. What kind of potatoes are best to use?
Russet or a standard baking potato work the best. They hold up to the cooking process better than new or red skin potatoes. Can I use 2% or whole milk instead of the half-and-half?
You can but it will be a thinner broth. I have used whole milk, but never 2%. Peel the potatoes before cooking. This will make a smoother soup. The skins can be tough. Cut the potatoes the same size so they will cook evenly.
This post was shared on Sweet Little Bluebird Weekend Potluck.
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