Ham And Potato Soup
When the weather turns chilly, there’s nothing quite as comforting as a warm bowl of ham and potato soup. This rich and creamy dish brings together tender potatoes and savory pieces of ham, creating a cozy meal that’s perfect for any occasion. Easy to prepare and packed with flavor, this soup will quickly become a family favorite, offering warmth and satisfaction in every spoonful.
Ingredients
– 2 cups diced ham
– 4 medium potatoes, peeled and cubed
– 1 onion, chopped
– 2 carrots, diced
– 3 cups chicken broth
– 1 cup heavy cream
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe makes approximately 6 servings. Preparation time is 15 minutes, while the cooking time is about 30 minutes.
Nutritional Value
Per serving (1 bowl): Calories: 320, Protein: 15g, Carbohydrates: 29g, Fat: 15g, Fiber: 3g. This nutritional information is based on one serving of the soup.
Step-by-Step Cooking Process
1. In a large pot, melt butter over medium heat.
2. Add chopped onion and cook until translucent.
3. Stir in diced carrots and cook for another 5 minutes.
4. Add cubed potatoes and diced ham to the pot.
5. Pour in the chicken broth and bring to a boil.
6. Reduce heat and let simmer for 20 minutes, or until potatoes are tender.
7. Stir in heavy cream and season with salt and pepper.
8. Cook for an additional 5 minutes on low heat.
9. Remove from heat and let cool slightly.
10. Garnish with fresh parsley before serving.
Alternative Ingredients
You can substitute heavy cream with half-and-half or milk for a lighter version. Additionally, diced turkey or chicken can replace ham for a different flavor profile. Feel free to add vegetables like celery or peas for extra nutrition.
Serving and Pairings
This ham and potato soup pairs wonderfully with crusty bread or a fresh garden salad. For a heartier meal, serve it alongside grilled cheese sandwiches or biscuits.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot over low heat, stirring occasionally. This soup can also be frozen for up to 3 months; just be aware that cream may change texture upon reheating.
Cooking Mistakes
– Don’t rush the cooking of the onions; they need to soften for better flavor.
– Avoid overcooking the potatoes, as they can become mushy.
– Ensure to season the soup adequately to enhance its flavors.
– Don’t skip the cream; it adds richness to the soup.
– Allow the soup to cool slightly before storing or freezing.
Helpful Tips
– Use leftover holiday ham for a quick meal.
– Customize the thickness by adjusting the amount of broth.
– Always taste before serving to adjust seasonings.
– Consider adding herbs like thyme for additional flavor.
FAQs
Can I make ham and potato soup in a slow cooker?
Yes, you can. Simply combine all ingredients except the cream in the slow cooker and cook on low for 6-8 hours. Add the cream during the last 30 minutes of cooking.
How can I thicken the soup?
You can thicken the soup by mashing some of the potatoes or adding a cornstarch slurry. This will give it a creamier texture.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free broth.
Can I add other vegetables?
Absolutely! Feel free to add vegetables like corn, peas, or green beans to enhance the soup’s nutritional profile.
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Conclusion
Ham and potato soup is a delightful and satisfying dish that’s perfect for cozy gatherings or a simple weeknight meal. With its creamy texture and hearty ingredients, it’s sure to warm your heart and fill your belly. Give this recipe a try, and enjoy the comforting flavors that make this soup a timeless classic.
Ham And Potato Soup
Ingredients
- 2 cups diced ham
- 4 medium potatoes peeled and cubed
- 1 onion chopped
- 2 carrots diced
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Melt butter in a large pot over medium heat.
- Add chopped onion and cook until translucent.
- Stir in diced carrots and cook for another 5 minutes.
- Add cubed potatoes and diced ham to the pot.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and let simmer for 20 minutes, or until potatoes are tender.
- Stir in heavy cream and season with salt and pepper.
- Cook for an additional 5 minutes on low heat.
- Remove from heat and let cool slightly.
- Garnish with fresh parsley before serving.
