OLD FASHIONED POTATO AND HAM SOUP
A recipe passed down through the generations. The easiest potato and ham soup with veggies, simmered in a delicious broth, that will warm your heart and your body.
Servings 6
Calories 216kcal
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
NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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.
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.