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Potato and Ham Soup

Potato and Ham Soup

The House + Hive
This creamy potato and ham soup is a belly-warming staple recipe in our home, and is perfect for using up leftover holiday ham. 
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert
Servings 8

Ingredients
  

  • 3 1/2 cups Russet potatoes, peeled and diced
  • 1/3 cup Celery, diced
  • 1/2 cup Carrots, peeled and diced
  • 1/3 cup Onion, chopped fine
  • 1 1/2 cups Cooked ham, diced
  • 3 1/4 cups Water
  • 2 tbsp chicken bullion granules We use Better Than Bullion brand
  • 1/2 tsp Salt
  • 1 tsp White pepper, ground
  • 5 tbsp Flour
  • 5 tbsp Butter
  • 2 cups Milk We use 2%, but any percent is fine

Instructions
 

  • Combine the diced potatoes, celery, carrots, onion, ham and water into a large stockpot. Bring the mixture to a boil, and cook over medium heat until the potatoes are tender (10-15 minutes). 
  • Stir in the chicken bullion, salt, and pepper. 
  • In a separate saucepan, melt the butter. Whisk in the flour and cook, stirring constantly until thick (approx 1 minute). Stir in milk slowly, preventing any lumps to form. Continue stirring over medium-low heat until thickened (4-5 minutes).
  • Stir the milk mixture into the stockpot, and cook until heated through. Enjoy!

Notes

Recipe adapted from AllRecipes.com, and changed slightly to the taste of our family. 
Keyword Ham, Potato, Soup