Creamy Ham and Potato Soup at home
- Yield 6
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Creamy Ham and Potato Soup at home is a soup recipe on Avoteb. The yield on the card is 6. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 2 tablespoons olive oil or butter
- 1 small white or yellow onion, peeled and diced
- 2 celery stalks, diced
- 2 large carrots, diced
- 3 cloves garlic, peeled and minced
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 3 cups ALDI organic milk, warmed
- 1.5 pounds baby Yukon gold (or regular-sized Yukon gold) potatoes, diced
- 2 cups diced leftover ham (I used ALDI Specially Selected Spiral Cut Double-Glazed Brown Sugar Ham)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly-cracked black pepper
Method
Warm oil (or melt butter) in a large stockpot over medium-a hot burner. Tip in onion and sauté for 3 minutes, stirring occasionally. Stir in the celery, carrots and garlic. Continue sautéing, for 4 more minutes, stirring occasionally. Stir in the flour until combined, and sauté for 1 more minute, stirring occasionally.
Gradually mix in the chicken stock until it is completely combined. Stir in the milk, potatoes, ham, bay leaf, dried thyme, salt and pepper until combined. Continue cooking until the mixture reaches a let it bubble gently, but not boiling.
Lower heat to medium-low, cover, and let it bubble gently for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom of the soup does not burn. (The smaller you dice your potatoes, the faster they will cook.)
Once the potatoes are soft, give the soup a taste and season with extra salt and pepper if needed. Plate while it is hot.
