Ham and Potato Soup Recipe

Potatoes: The base of the soup, providing a hearty and filling texture.

Celery: Adds a subtle crunch and flavor to the soup.

Onion: Provides a savory depth of flavor.

Cooked ham: Adds a smoky, savory element to the soup.

Chicken broth: Forms the liquid base of the soup, adding rich flavor.

Salt: Enhances the overall flavor of the soup.

Ground white or black pepper: Adds a bit of spice and depth to the flavor.

Butter: Used to create the roux, which thickens the soup.

All-purpose flour: Combined with butter to make the roux for thickening.

Milk: Adds creaminess to the soup.

When preparing the potatoes for this soup, ensure they are diced uniformly to promote even cooking. This will help achieve a consistent texture throughout the dish. Additionally, when making the roux with butter and flour, be patient and stir constantly to avoid burning and to ensure a smooth, lump-free mixture. This step is crucial for achieving a creamy, velvety soup.

• diced potatoes - Substitute with cauliflower florets: Cauliflower provides a similar texture and can be a lower-carb option.

• diced celery - Substitute with diced fennel: Fennel adds a slightly different but pleasant flavor and maintains the crunch.

• diced onion - Substitute with leeks: Leeks offer a milder, sweeter flavor that complements the soup well.

• diced cooked ham - Substitute with diced cooked turkey: Turkey provides a similar texture and protein content, making it a good alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great option for a vegetarian version of the soup.

• salt - Substitute with soy sauce: Soy sauce adds a depth of flavor and umami, though use less to avoid over-salting.

• ground white or black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and works well for making the roux.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the soup similarly and is gluten-free.

• milk - Substitute with unsweetened almond milk: Almond milk provides a dairy-free alternative that still adds creaminess.

• Allow the ham and potato soup to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery soup.
• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label each container with the date. This ensures you keep track of how long the soup has been stored.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The potatoes and ham will maintain their texture and flavor during this period.
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 2-3 months without significant loss of quality.
• When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the soup’s creamy texture.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. Avoid boiling, as this can cause the milk to curdle.
• Alternatively, you can reheat individual portions in the microwave. Use a microwave-safe container and heat in 1-minute intervals, stirring in between, until the soup is hot.
• If the soup appears too thick after reheating, add a splash of chicken broth or milk to reach the desired consistency. Stir well to incorporate.
• Enjoy your reheated ham and potato soup with a fresh garnish of chopped parsley or a sprinkle of cheddar cheese for added flavor.

• Stovetop: Place the leftover ham and potato soup in a saucepan over medium heat. Stir occasionally to ensure even heating. If the soup is too thick, add a splash of chicken broth or milk to reach your desired consistency. Heat until the soup is steaming and thoroughly warmed through, about 5-10 minutes.

• Microwave: Transfer the soup to a microwave-safe bowl. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals, stirring each time, until the soup is hot.

• Oven: Preheat your oven to 350°F (175°C). Pour the soup into an oven-safe dish and cover with aluminum foil. Bake for about 20-30 minutes, or until the soup is heated through. Stir halfway through the reheating process to ensure even warming.

• Slow Cooker: Pour the leftover soup into your slow cooker. Set it to low and let it heat for 1-2 hours, stirring occasionally. This method is perfect for when you have a bit more time and want to ensure the soup heats evenly without constant attention.

• Double Boiler: If you have a double boiler, this method can gently reheat your soup without the risk of scorching. Fill the bottom pot with water and bring it to a simmer. Place the soup in the top pot and stir occasionally until heated through. This method is ideal for maintaining the creamy texture of the soup.

• Stockpot: A large pot used to combine and cook the potatoes, celery, onion, ham, and chicken broth.

• Saucepan: A smaller pot used to melt the butter and prepare the milk mixture.

• Whisk: A tool used to mix the flour into the melted butter and to stir in the milk to prevent lumps.

• Fork: Used to whisk the flour into the melted butter.

• Cutting board: A surface used to dice the potatoes, celery, onion, and ham.

• Chef's knife: A sharp knife used for dicing the vegetables and ham.

• Measuring cups: Used to measure the potatoes, celery, onion, ham, chicken broth, and milk.

• Measuring spoons: Used to measure the salt, pepper, butter, and flour.

• Stirring spoon: Used to stir the soup in the stockpot and the milk mixture in the saucepan.

• Ladle: Used to serve the soup once it is ready.

Prep ingredients ahead: Dice potatoes, celery, onion, and ham the night before to save time.

Use pre-cooked ham: Buy pre-cooked ham to skip the cooking step.

Microwave potatoes: Partially cook potatoes in the microwave to reduce boiling time.

One-pot method: Cook the butter and flour mixture directly in the stockpot after the vegetables are tender to save on cleaning.

Instant broth: Use instant chicken broth or bouillon cubes to quickly prepare the broth.