Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 5
Looking for a delicious way to enjoy your leftover honey ham (or regular ham). This easy recipe is your answer. Quick to make with staple ingredients, this comforting Ham and Potato Soup are going to be your buddy for chilly, busy nights.
This healthy, low-calorie ham and potato soup is the perfect busy weeknight meal. Pure comfort in a bowl that takes only five minutes to prep and ready in just thirty minutes. And if you are feeling sick, this too is excellent. Nothing beats a hot, healthy soup to heal your illness. Throw this together with the first chance you get. One slurp and you’ll know. This is the best darn healthy soup you’ll ever try!
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 the mixture to a low boil and cook for approximately 10 to 15 minutes over medium heat until the veggies are fork-tender.
Step 2: To make the roux, melt the butter in a medium saucepan over medium heat. Whisk the flour to the melted butter and cook for about a minute, constantly stirring until the flour is golden. Gradually add in the milk, stirring continuously until the lumps are gone and the mixture has thickened. This takes around 5 minutes more.
Step 3: Into the soup, pour the flour and milk mixture. Stir well, then season with salt and pepper.
Note:
For this recipe, you can substitute the honey ham with regular cooked 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. Bring the mixture to a low boil and cook for approximately 10 to 15 minutes over medium heat until the veggies are fork-tender.
Step 2: To make the roux, melt the butter in a medium saucepan over medium heat. Whisk the flour to the melted butter and cook for about a minute, constantly stirring until the flour is golden. Gradually add in the milk, stirring continuously until the lumps are gone and the mixture has thickened. This takes around 5 minutes more.
Step 3: Into the soup, pour the flour and milk mixture. Stir well, then season with salt and pepper.
Notes
For this recipe, you can substitute the honey ham with regular cooked ham.
