Potato and Ham Soup Recipe
Cozy Up with a Bowl of Ham and Potato Soup!
Is there anything more comforting than a warm bowl of soup on a chilly day? This Ham and Potato Soup is the perfect blend of hearty, creamy, and flavorful – a true classic that the whole family will love. It’s surprisingly easy to make, using simple ingredients you likely already have in your pantry. Forget complicated recipes – this one is all about maximum comfort with minimal effort!
We’ve taken the traditional flavors of ham and potatoes and elevated them with a creamy base and a touch of sweetness from corn. It’s the ideal meal for a weeknight dinner, a lazy weekend lunch, or even a potluck contribution. The best part? It’s incredibly versatile. Feel free to adjust the seasonings to your liking, add different vegetables, or even swap out the ham for turkey or chicken.
What makes this Ham and Potato Soup so special?
- Creamy & Comforting: The combination of potatoes, cream of mushroom soup, and milk (or half-and-half/cream) creates a luxuriously creamy texture that will warm you from the inside out.
- Flavorful & Hearty: The savory ham and sweet corn perfectly complement the earthy potatoes and carrots.
- Easy to Make: This recipe requires minimal prep time and uses simple ingredients.
- Family-Friendly: A guaranteed crowd-pleaser for all ages.
Tips for the Best Ham and Potato Soup:
- Potato Choice: Russet or Yukon Gold potatoes work best for a creamy texture. Avoid waxy potatoes, as they won’t break down as easily.
- Ham Quality: Use a good quality ham for the best flavor. Leftover ham works perfectly!
- Don’t Skip the Stirring: Especially towards the end of cooking, stir frequently to prevent the soup from sticking and burning.
- Customize Your Soup: Add a sprinkle of cheese, a dollop of sour cream, or a dash of hot sauce for extra flavor.
Frequently Asked Questions:
- Can I use different vegetables? Absolutely! Feel free to add celery, leeks, or other root vegetables to the soup.
- Can I make this soup ahead of time? Yes, you can! The soup will actually taste even better after it has had a chance to sit for a few hours or overnight. Store it in an airtight container in the refrigerator.
- Can I freeze this soup? Yes, but the texture may change slightly. It’s best to freeze it before adding the milk or cream.
- What goes well with Ham and Potato Soup? Warm cornbread is a classic pairing! A side salad or a crusty loaf of bread also complements the soup nicely.
- Is this soup gluten-free? Check the label on your cream of mushroom soup to ensure it’s gluten-free. You can also use a gluten-free flour to thicken the soup if desired.
So, gather your ingredients, get cozy in the kitchen, and prepare to enjoy a bowl of the most comforting Ham and Potato Soup you’ve ever tasted!
Ham and Potato Soup
Ingredients
- 6 cups peeled and diced potatoes
- 1 cup diced carrot
- 4 cups hot water
- 2 teaspoons salt
- 1 tsp pepper
- 2 cups diced ham
- 1 cup frozen, fresh, or canned corn
- 1 can cream of mushroom soup
- 1 can milk, half and half, or cream
- 2 tbsp butter for serving with cornbread
Instructions
- Put the onion and butter in a large pot over medium heat. Cook until translucent and a little brown. Watch carefully and stir every few minutes to keep from burning. You can add a little more butter or olive oil if necessary.
- Sprinkle the flour over the onions and stir to coat. Allow to cook for a minute stirring to keep from burning. It may be really thick but that is fine.
- Add carrots and potatoes, then cover with enough hot water to leave a little room on top. Add salt and pepper and cook on medium high heat until veggies are tender but not falling apart, stirring every few minutes.
- Make sure to stir frequently towards the end as the liquid will get very thick and can burn easily.
- While the veggies are cooking, pour the cream of mushroom soup in a small pot, then fill the can up with milk, half and half, or cream and then add to the soup. Heat on medium, stirring as needed, until hot and combined.
- When veggies are tender, add the soup mixture, ham and corn to the pot. Let cook on medium until the corn and ham are cooked through.
- Serve with warm cornbread muffins and butter.
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