Ham and Potato Soup
A comforting ham and potato soup with tender diced potatoes, savory ham, and aromatics simmered in broth, finished with a golden milk roux for a silky, rich weeknight meal in 30 minutes.
Equipment
- Large Pot
- Medium saucepan
- Whisk
Ingredients
- 3 1/2 cups russet potatoes (about 2 large), peeled and diced medium
- 1 1/2 cups cooked honey ham (9 oz), diced medium
- 1/2 cup celery diced small
- 1/2 cup onion diced small
- 4 cups chicken broth (2 15oz cans)
- 5 tablespoons butter
- 1/4 cup and 1 tablespoon all-purpose flour (44 g)
- 2 cups milk (any percentage)
- 1/4 teaspoon black pepper
- Salt
Instructions
Boil
- Add the potatoes, ham, celery, onion, and chicken broth to a large pot, then bring the mixture to a low boil over medium heat. Cook for 10 to 15 minutes, until a fork slides easily into a potato cube without making it fall apart.
Make the Roux
- Melt the butter in a medium saucepan over medium heat, whisk in the flour, and stir constantly for about 1 minute. The roux should turn light golden and smell gently nutty, with no dry floury patches remaining.
- Pour in the milk gradually while whisking, then continue cooking for about 5 minutes until the mixture thickens. The sauce should look smooth and lightly coat the whisk rather than showing lumps or graininess.
Combine
- Stir the thickened milk mixture into the pot of cooked potatoes and ham, then add the black pepper. The broth will become noticeably velvety as the roux blends into the hot soup.
- Taste the soup and add salt only if it needs it, then serve while hot. Keep the heat gentle after adding the dairy so the surface barely bubbles instead of boiling hard.
Notes
Heat control: Keep the heat on low once the milk mixture is combined to prevent the dairy from curdling or separating.
Seasoning tip: Taste the soup before adding any salt, as cooked ham and broth contribute natural saltiness.
Storage & reheating: Store cooled soup in airtight containers in the refrigerator for 3 to 4 days. Reheat gently over low heat, adding a splash of milk or broth to loosen.
Freezing: Freezing is not recommended because dairy and cooked potatoes tend to separate and become watery or grainy upon thawing.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.