Creamy Ham & Potato Soup
Creamy Ham & Potato Soup
- ⅓ cup unsalted butter
- 1 onion finely diced
- 4 stalks celery (diced)
- 4 carrots diced
- 1 tsp minced garlic
- 3 tsp tarragon leaves
- 3 cups red potatoes, diced
- 1 ½ cups diced ham (cooked)
- ½ cups flour
- 2 tbsp ham base
- 2 ½ cups chicken stock
- 3 ½ cups 2% milk
- 1 tsp salt (to taste)
- 1 ½ tsp pepper (to taste)
- 1 tsp crushed red pepper (optional)
- In a large soup pot, or dutch oven, melt the butter on medium low.
- Mix in the diced carrots, celery, and onion and saute until the onions are semi-transparent.
- Add the ham, potatoes, tarragon, crushed red pepper (optional), and minced garlic. Sauté for 30 seconds to sweat the garlic.
- Add flour incrementaly and gently mix to evenly incorproate. Cook for a 2-3 minutes.
- Add chicken stock and ham base. Increase heat to medium, to medium-high, and bring pot to a light boil. Stir often or the mixture will scorch. Cook until the potatoes are fork tender (10-ish minutes).
- Reduce heat to medium-low and add the milk. Continue to stir for 5 minutes or until the soup begins to thicken.
Recipe first, always.
I can’t tell you how many times I leave a recipe blog within the first few seconds because the recipe is buried or not easy to read. Not here, I’m not about that life. With that, enjoy this recipe for Creamy ham & potato soup!
If you wish to read about my love of soup, keep scrolling. Else, hit the kitchen and start cooking! Most importantly, let me know what you think!
People used to make fun of me for how much soup I ate and, in hindsight, I can see why it seemed a little off. That’s because I ate soup almost every day for 6 years— not even kidding. For me, though, soup is the most interesting meal out there.
In one tiny bowl, you essentially have an entire meal. The amalgam of flavors mixing together, the richness of the broth, and the diversity of the texture all come together to create something truly interesting (unless you’re half-assin’ it).
I’m a person who likes challenges and coming up with solutions. That’s why I enjoy cooking soup so much. It’s as simple as taking the ingredients that you have and figuring out what you can do with them. Really, you can make soup out of just about anything. Just assess what you have and start breaking it down.
Starting off with the right base (chicken, vegetable, beef, ham, tomato, cheese, cream) will get you 50% of the way there. Next figure out the textures you want. Do you want it to be smooth like beer cheese or hearty like minestrone? Once you have those two things figured you just have to pair it with the seasonings and you’re set! Let me know what you think of this Creamy Ham & Potato Soup recipe!
Is food part of your brand? Let me help you capture it!
Need help capturing your passion for cooking or baking? Contact me to get started!