Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings (Hover or Click to Change Yield): 5
The perfect low-calorie potato soup with ham. Easy and quick to make – this makes a super comforting and delicious weekly dinner meal. My go-to on busy nights, this healthy soup will surely keep you warm and full.
This same soup is what my grandma used to make me whenever I am feeling under the weather. It’s a nice pick me up soup, complete with ham, veggies, and more.
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Ingredients
3 1/2 c (about 2 large) russet potatoes, peeled and diced medium
1 1/2 c (9 ounces) cooked honey ham, diced medium*
1/2 c celery diced small
1/2 c onion diced small
4 c (2 15-ounces cans) chicken broth
5 tbsp butter
1/4 c and 1 tbsp (44 grams) all-purpose flour
2 c milk, (any percentage)
1/4 tsp black pepper
Salt
How to make Easy and Comforting Ham and Potato Soup
Step 1: Combine the potatoes, ham, celery, onions, and chicken broth in a large pot. Bring this to a boil. Cook for about 10 to 15 minutes over medium heat until the veggies are fork-tender.
Step 2: To make the Roux, place the butter in a medium saucepan. Melt over medium heat. Then, whisk in the flour. Cook for a minute more, stirring constantly until the flour turned golden. Gradually, add in the milk, stirring continuously until no lumps form. Continue to cook for 5 minutes more until the mixture has thickened.
Step 3: Into the soup, add the flour and milk mixture, Stir well, then season with salt and pepper.
Step 4: When done, serve the soup immediately in bowls. Enjoy!
Note:
In place of honey ham, use regular cooked ham instead.
Nutrition:
Calories: 338kcal
Ingredients
- 3 1/2 c (about 2 large) russet potatoes, peeled and diced medium
- 1 1/2 c (9 ounces) cooked honey ham, diced medium*
- 1/2 c celery diced small
- 1/2 c onion diced small
- 4 c (2 15-ounces cans) chicken broth
- 5 tbsp butter
- 1/4 c and 1 tbsp (44 grams) all-purpose flour
- 2 c milk, (any percentage)
- 1/4 tsp black pepper
- Salt
Instructions
Step 1: Combine the potatoes, ham, celery, onions, and chicken broth in a large pot. Bring this to a boil. Cook for about 10 to 15 minutes over medium heat until the veggies are fork-tender.
Step 2: To make the Roux, place the butter in a medium saucepan. Melt over medium heat. Then, whisk in the flour. Cook for a minute more, stirring constantly until the flour turned golden. Gradually, add in the milk, stirring continuously until no lumps form. Continue to cook for 5 minutes more until the mixture has thickened.
Step 3: Into the soup, add the flour and milk mixture, Stir well, then season with salt and pepper.
Step 4: When done, serve the soup immediately in bowls. Enjoy!
Notes
In place of honey ham, use regular cooked ham instead.
