Ham and Potato Soup
A creamy and comforting soup featuring tender potatoes and savory ham in a rich broth.
Ingredients
- 3 1/2 cups peeled and diced potatoes
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 3/4 cup cooked and diced ham
- 3 1/4 cups water
- 2 tbsp chicken bouillon granules
- 1/2 tsp salt or to taste
- 1 tsp ground white or black pepper
- 5 tbsp butter
- 5 tbsp all-purpose flour
- 2 cups whole milk
Equipment
- stockpot
- saucepan
- whisk
Instructions
- In a large stockpot or Dutch oven, combine the diced potatoes, celery, onion, ham, and water. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and let it simmer for 10 to 15 minutes, until the potatoes are tender when pierced with a fork.
- Stir in the chicken bouillon granules, salt, and pepper, making sure they are fully dissolved into the broth.
- In a separate medium saucepan, melt the butter over medium-low heat. Once the butter is melted and bubbly, whisk in the flour to form a smooth paste, cooking and stirring for about 1 minute to remove the raw flour taste.
- Slowly whisk the milk into the butter and flour mixture, continuing to whisk constantly to prevent lumps. Cook and stir until the mixture thickens, about 4 to 5 minutes; it should be smooth and coat the back of a spoon.
- Pour the milk mixture (the white sauce) into the stockpot with the potato and ham mixture. Stir everything together thoroughly to combine.
- Continue to cook the soup over medium heat, stirring occasionally, until it is fully heated through, about 5 more minutes. The soup will be creamy and thick.