The delicious and creamy ham and potato soup is easy to make and perfect for using leftovers. Stuffed with soft, tender potatoes, carrots, celery, onion, garlic and the option of making your own ham broth with a leftover ham bone! The best part? No heavy cream! Picky eaters will ask for seconds!
INGREDIENTS
1/3 cup unsalted butter (2 oz | 60 g)
1 onion, finely chopped
1 cup large carrot, peeled and diced
1/2 cup chopped celery
3 cups of peeled and cubed potatoes
4 cloves of garlic, minced or finely chopped
1 1/2 cups cooked ham, cubed (add more if desired)
1/3 cup all-purpose flour (plain flour)
2 cups low-sodium chicken broth (or stock)
2 teaspoons chicken broth
3 cups of milk (whole or 2% milk)
1 pinch of salt, if necessary (adjust as desired)
fresh, cracked black pepper
INSTRUCTIONS
Heat the butter in a pot over medium heat. Sauté onion, carrots and celery until they begin to soften (about 4 minutes).
Add the ham and potatoes, cook for 2 minutes, then add the garlic and sauté until fragrant (about 30 seconds).
Mix the flour and cook for 2 minutes.
Add the stock and broth, mixing all the ingredients together. Increase the heat and bring to a boil until the potatoes are “just” tender with a fork, about 10-12 minutes.
Reduce the heat to medium-low, add the milk and stir over the heat until thickened (about 5 minutes).
Taste and season with salt and pepper, if desired.
Serve hot.