Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, creamy ham and potato soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Creamy Ham and Potato Soup is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Creamy Ham and Potato Soup is something that I’ve loved my entire life. They’re nice and they look wonderful.
Seriously, this delicious recipe is everything I love in a warm soup during the wintertime. It's nice and rich and creamy (using only milk, no heavy cream). It's chock-full of veggies and garlic and lots of golden potatoes. It's the perfect use for leftover ham (or even bacon) after a big holiday meal.
To get started with this particular recipe, we have to prepare a few components. You can have creamy ham and potato soup using 15 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Creamy Ham and Potato Soup:
- Get 1 tbsp. olive oil
- Take 1 1/2 cup chopped ham
- Take 3 tbsp. unsalted butter
- Make ready 2 celery stalks, diced
- Prepare 2 medium carrots, peeled and diced
- Get 1/2 yellow onion, diced
- Take 3 cloves garlic, minced
- Make ready 3 tbsp. all purpose flour
- Get 2 cups unsalted chicken broth
- Make ready 3 cups milk
- Take 1/2 tsp. salt
- Get 1/4 tsp. each pepper, poultry seasoning
- Prepare 1/4 tsp. salt free all purpose seasoning
- Prepare Pinch nutmeg
- Take 4 small (or 2 large) russet potatoes, peeled and diced
Pour chicken broth and water over mixture; bring to a Very good. I used chicken bouillon and all milk for the liquid in the soup. Did not have turkey, just used more ham. A rich hearty soup great for left over holiday ham.
Instructions to make Creamy Ham and Potato Soup:
- Heat the oil in a large pot or Dutch oven over medium heat. Once it's hot, add the ham and cook, stirring often, until the ham has browned up a bit. Then remove it to a seperate plate and cover the plate with foil to keep it warm.
- Add the butter to the pot. Once the butter has melted, add the celery, carrots and onion with a big pinch of salt. Cook, stirring often, for 5-7 minutes, until the veggies have begun to soften. Then stir in the garlic and cook until it's fragrant, another minute or so. Increase the heat to med-high, then sprinkle the flour over the veggies and stir to incorporate it. Cook and stir for 2 minutes.
- Slowly pour in the broth while stirring, then add the milk and all of the seasonings. Let it all come up to a low boil. Once it begins to boil, stir in the potatoes and return the ham to the pot, reduce the heat back down to medium and let it simmer for about 10 or so minutes, until the potatoes are fork tender. Then remove from the heat and serve.
- This soup is also very good with some kielbasa or smoked sausage in place of the ham, pictured below.
Did not have turkey, just used more ham. A rich hearty soup great for left over holiday ham. I use the bone from the ham to make the stock. DS said it was the best soup he ever had! Ham and Potato Soup that's thick, creamy and absolutely delicious!
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