Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 5
The perfect low-calorie soup that is so easy and quick to throw together. My go-to meal for busy days – healthy and the ultimate comfort food in bowls.
I love all kinds of soups. They are pretty easy to make and brings me comfort in every sip, especially on chilly nights. Looks fancy, complicated, but this sure is not! This gorgeous, delicious soup takes only half an hour to make. And this is healthy which is a huge point for me.
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Creamy comforting Ham and Potato Soup to end your day with a bang!
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. Over medium heat, bring to a low boil for about 10 to 15 minutes until the vegetables are fork-tender.
Step 2: Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook for about a minute, stirring constantly until the flour is golden.
Step 3: Gradually add in the milk, stirring continuously for about 5 minutes until the lumps are gone and the mixture has thickened.
Step 4: Into the soup, pour the flour and milk mixture. Stir well. To taste, season with pepper and salt.
Note:
For this recipe, you can use regular cooked ham instead of honey ham.
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. Over medium heat, bring to a low boil for about 10 to 15 minutes until the vegetables are fork-tender.
Step 2: Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook for about a minute, stirring constantly until the flour is golden.
Step 3: Gradually add in the milk, stirring continuously for about 5 minutes until the lumps are gone and the mixture has thickened.
Step 4: Into the soup, pour the flour and milk mixture. Stir well. To taste, season with pepper and salt.
Notes
For this recipe, you can use regular cooked ham instead of honey ham.
