Easy ham and potato soup is a tasty comfort meal for those chilly nights. A creamy, warm, and hearty weeknight meal. So delicious it will be a new family favorite. This soup is great for using leftover ham.
Easy Ham and Potato Soup
In a large dutch oven or stockpot, melt the butter over medium heat. Add the onion, carrots, and celery; saute until translucent, about 8-10 minutes. Stir in the garlic, fresh thyme, bay leaf and cook until fragrant, about 1-2 minutes. Sprinkle the flour over the vegetables and cook for 1-2 minutes.
Slowly add the milk while whisking constantly. Add the salt and pepper. Stir in the ham, potatoes, and corn. Bring to a boil, reduce the heat and simmer about 10-15 minutes until the potatoes are tender.
Once the potatoes are tender use a potato masher to mash about 1/3 of the potatoes or to your desired creaminess. Don’t worry it won’t break the ham cubes too much.
- 5 tablespoons unsalted butter
- 2 carrots sliced thin
- 3 celery stalks diced
- 1/2 medium onion diced
- 2 teaspoons fresh thyme leaves
- 1 bay leaf
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 3 1/2 cups milk
- 2 russet potatoes peeled and diced
- 1 1/4 cups frozen corn kernels
- 12 oz. boneless ham steak cubed
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots, and celery cook, stirring frequently, about 8-10 minutes. Stir garlic, thyme, and bay leaf cook until fragrant, about 1-2 minutes.
Whisk in flour, cook for 1 minute. Slowly whisk in milk. Add potatoes, corn, ham, salt, and pepper.
Bring to a boil; reduce heat and simmer until potatoes are tender about 13-15 minutes.*
When the potatoes are tender, use a potato masher and mash about 1/3 of the potatoes. This depends on your desired thickness of the soup. We like it thick and creamy.
Season to taste with salt and pepper.
*Cooking time may need to be adjusted depending on the thickness of the potatoes.
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