HAM AND POTATO SOUP
This hearty ham and potato soup is creamy, comforting, and perfect for chilly days. Made with tender potatoes, savory ham, and vegetables, it’s a family-friendly meal that’s simple to make and packed with flavour.
Ingredients
- 2 tablespoons butter
- 1 small onion chopped
- 2 cloves garlic minced
- 3 cups peeled and diced potatoes
- 1 ½ cups diced cooked ham
- 2 medium carrots sliced
- 2 celery stalks sliced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 cup milk or half-and-half
- 2 tablespoons all-purpose flour optional, for thickening
- 2 tablespoons chopped fresh parsley optional
Instructions
Sauté Vegetables:
- In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 3–4 minutes.
Add Ingredients:
- Stir in potatoes, ham, carrots, celery, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until potatoes are tender.
Make it Creamy:
- In a small bowl, whisk flour into milk (if using) until smooth. Stir into soup and cook for 5–10 more minutes, until slightly thickened and creamy.
Finish and Serve:
- Adjust seasoning to taste. Garnish with chopped parsley and serve warm.
Notes
- Make Ahead:
Soup can be made ahead and stored in the fridge for up to 3 days. Reheat gently on the stove. - Additions:
Add corn, peas, or shredded cheese for extra flavour. - Serving Suggestions:
Serve with crusty bread, crackers, or a side salad for a complete meal. - Allergy-Friendly Options:
Use dairy-free milk and gluten-free flour if needed. - Storage Tips:
Store leftovers in an airtight container in the fridge or freeze for up to 2 months.