Tuesday, November 22, 2011

Ham and Potato Soup

     My parents went crazy for this.  Seriously...they couldn't stop eating it.  We all agree: this ham and potato soup+ my herb bread = the ultimate comfort food.  Especially on a chilly winter night.  It's surprisingly much more healthy than you'd think, because it doesn't use any cream-just some butter.  To make it more low fat, you can use skim milk (I used 2%).  I am definitely making this dinner again.  It was so incredibly easy too!!  I can't wait to try it with other variations...chicken and broccoli, italian sausage and mushrooms, and just adding more veggies like green beans, carrots, and corn.  I don't even know why this soup tastes so good...but my family and I believe it's because of the yukon gold potatoes.  Seriously, those things are so flavorful.  I will NEVER go back to boring baked potatoes ever again.  If you have never had yukon gold, try them. I can promise you, you won't regret it.

Yield: About 8 servings


  • 3 1/2 cups peeled and diced yukon gold potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3/4 cup diced cooked ham
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk
  • shredded cheddar cheese (optional)
  • chives (optional)


  1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
  2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.  Sprinkle with cheese and chives if desired.

No comments:

Post a Comment