Ham and Potato Soup Recipe

Diced ham: Adds a savory and smoky flavor to the soup.

Diced potatoes: Provides a hearty and filling base for the soup.

Chopped onion: Adds a sweet and aromatic flavor when cooked.

Chicken broth: Serves as the flavorful liquid base for the soup.

Milk: Adds creaminess and richness to the soup.

Butter: Used to sauté the onions and create a roux for thickening the soup.

Flour: Helps thicken the soup to a creamy consistency.

Salt: Enhances the overall flavor of the soup.

Pepper: Adds a bit of heat and depth to the flavor.

When making this ham and potato soup, ensure that you dice the potatoes uniformly. This will help them cook evenly and achieve a consistent texture throughout the soup. Additionally, when adding the flour to the melted butter, make sure to stir constantly to create a smooth roux without lumps. This will act as a thickening agent for the soup, giving it a creamy consistency.

• diced ham - Substitute with diced turkey: Turkey provides a similar texture and flavor profile, making it a good alternative for those avoiding pork.

• diced ham - Substitute with smoked tofu: For a vegetarian option, smoked tofu offers a similar smoky flavor and protein content.

• diced potatoes - Substitute with cauliflower florets: Cauliflower can mimic the texture of potatoes and is a lower-carb option.

• diced potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor profile and are rich in vitamins.

• chopped onion - Substitute with leeks: Leeks provide a milder, slightly sweeter flavor compared to onions.

• chopped onion - Substitute with shallots: Shallots offer a more delicate and nuanced flavor, making them a good alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great option for vegetarians and provides a similar depth of flavor.

• chicken broth - Substitute with beef broth: Beef broth can add a richer, more robust flavor to the soup.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in soups.

• milk - Substitute with coconut milk: Coconut milk adds a creamy texture and a subtle sweetness, suitable for those avoiding dairy.

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

• butter - Substitute with margarine: Margarine is a non-dairy alternative that can be used in place of butter.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and is gluten-free.

• flour - Substitute with arrowroot powder: Arrowroot powder is another gluten-free thickening agent that works well in soups.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, reducing the need for additional salt.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can enhance the overall flavor of the soup.

• Allow the ham and potato soup to cool completely before storing. This prevents 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 the containers with the date to keep track of freshness.
• Store the soup in the refrigerator if you plan to consume it within 3-4 days. This ensures the potatoes and ham remain fresh and flavorful.
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without significant loss of quality.
• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the texture of the potatoes and prevents the milk from curdling.
• Reheat the soup gently on the stovetop over medium heat, stirring occasionally. If the soup appears too thick, add a splash of chicken broth or milk to reach the desired consistency.
• Avoid reheating the soup multiple times, as this can degrade the texture of the potatoes and the flavor of the ham. Instead, reheat only the portion you plan to consume.

• Stovetop Method:

  1. Pour the leftover ham and potato soup into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Add a splash of milk or chicken broth if the soup has thickened too much.
  4. Continue to heat until the soup is warmed through, about 10-15 minutes.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. If needed, heat in additional 1-minute increments until the soup is hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the leftover soup into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 20-30 minutes, or until the soup is heated through.

• Slow Cooker Method:

  1. Transfer the leftover soup to your slow cooker.
  2. Set the slow cooker to low heat.
  3. Cover and cook for 2-3 hours, stirring occasionally, until the soup is thoroughly heated.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the leftover soup in the top pot.
  3. Stir occasionally, heating until the soup is hot, about 20-30 minutes.

• Large pot: Used to cook the soup and combine all the ingredients.

• Wooden spoon: Ideal for stirring the ingredients without scratching the pot.

• Knife: Essential for dicing the ham, potatoes, and chopping the onion.

• Cutting board: Provides a safe surface for chopping and dicing ingredients.

• Measuring cups: Used to measure out the correct amounts of ham, potatoes, chicken broth, and milk.

• Measuring spoons: Used to measure the butter and flour accurately.

• Ladle: Perfect for serving the soup into bowls.

• Whisk: Helps to stir the flour into the butter and avoid lumps when adding the chicken broth.

• Peeler: Useful for peeling the potatoes before dicing them.

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

Use pre-cooked ham: Opt for pre-cooked ham to skip the cooking step and reduce preparation time.

Microwave potatoes: Partially cook the potatoes in the microwave for a few minutes before adding them to the soup to speed up the cooking process.

One-pot method: Use a single large pot to minimize cleanup and streamline the cooking process.

Ready-made broth: Use store-bought chicken broth to save time on making your own.