Ham and Potato Soup Recipe

Potatoes: Peeled and diced, these form the hearty base of the soup.

Cooked ham: Adds a savory, meaty flavor to the soup.

Onion: Chopped finely, it provides a subtle sweetness and depth of flavor.

Chicken broth: Used to cook the potatoes and add a rich, savory base.

Milk: Adds creaminess to the soup.

Butter: Used to sauté the onions and create a roux with the flour.

All-purpose flour: Helps to thicken the soup.

Salt: Enhances the overall flavor of the soup.

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

When making this ham and potato soup, ensure you dice the potatoes uniformly. This guarantees even cooking and a consistent texture throughout the soup. Additionally, when adding the flour to the melted butter, make sure to cook it for the full 1-2 minutes to eliminate any raw flour taste and to create a smooth roux. This will help thicken the chicken broth effectively.

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

• cooked ham - Substitute with smoked turkey: Smoked turkey offers a similar smoky flavor and can be a leaner option.

• onion - Substitute with leeks: Leeks have a milder flavor and can add a subtle sweetness to the soup.

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

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk can be a dairy-free alternative that still provides creaminess.

• butter - Substitute with olive oil: Olive oil can be a healthier fat option and still adds richness to the soup.

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

• salt - Substitute with soy sauce: Soy sauce can add a savory depth of flavor and reduce the need for additional salt.

• pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile that can be more subtle.

• Allow the ham and potato soup to cool completely 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 the containers with the date of preparation. This ensures you keep track of freshness and consume the soup within a safe timeframe.
• Store the soup in the refrigerator if you plan to consume it 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 3 months without significant loss of quality.
• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the soup’s creamy consistency.
• Reheat the soup gently on the stovetop over medium heat, stirring occasionally. Avoid boiling, as this can cause the milk to curdle and the potatoes to become mushy.
• Alternatively, you can reheat the soup in the microwave. Use a microwave-safe container and heat in short intervals, stirring in between to ensure even heating.
• If the soup appears too thick after reheating, add a splash of chicken broth or milk to reach your desired consistency.
• Taste and adjust the seasoning with salt and pepper before serving, as flavors can mellow during storage.

• For stovetop reheating:

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

• For microwave reheating:

  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. Continue heating in 1-minute intervals, stirring in between, until the soup is hot.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the soup into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 20-30 minutes, or until the soup is thoroughly heated.
  5. Stir halfway through to ensure even heating.

• For slow cooker reheating:

  1. Transfer the soup to your slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 2-3 hours, stirring occasionally, until the soup is hot.

• For double boiler reheating:

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

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

• Knife: Essential for peeling and dicing the potatoes, as well as chopping the onions and ham.

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

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

• Measuring spoons: Useful for measuring smaller quantities of ingredients like salt and pepper.

• Wooden spoon: Ideal for stirring the soup and ensuring even cooking.

• Whisk: Helps in mixing the flour into the butter and creating a smooth base for the soup.

• Peeler: Makes peeling the potatoes quick and easy.

• Ladle: Perfect for serving the soup once it's ready.

Use pre-cooked potatoes: Save time by using pre-cooked potatoes from the store or leftovers from a previous meal.

Pre-chop ingredients: Chop the onions, ham, and potatoes in advance and store them in the fridge until you're ready to cook.

Use a food processor: Quickly dice the onions and potatoes using a food processor to speed up prep time.

Instant pot method: Use an Instant Pot to cook the soup faster. Sauté the onions, then add all ingredients and pressure cook for 10 minutes.

Batch cooking: Make a larger batch and freeze portions for quick meals later.