This easy and creamy simple potato soup recipe is full of tender bites of ham and savory vegetables. ake this homemade potato soup recipe to serve for dinner next to a hearty sandwich. This soup is also perfect for using up leftover ham!
Course Main Course, Soup
Keyword lunch, soup
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Author Kristy Richardson
For The Soup Base
1medium sweet oniondiced
3tablespoonsolive oil (or butter)
6-7large red potatoes6-7 cup diced in half inch cubes, about 2.5 pounds
3cupsdiced hamdiced in half inch cubes
4cupschicken brothwe use low sodium
2cupsfrozen peas (optional)Add a handful to each bowl at the end.
To Thicken The Soup
4tablespoonsbutter(or olive oil)
2cupsmilkI used 2 percent
Cooking The Soup Base
Turn your burner on to medium-high. Add olive oil to the bottom of a large pot and let heat. Add carrots, celery, onion, garlic, salt and pepper to the pot and saute for two to three minutes.
Add diced potatoes, ham, thyme, water and broth to the pot. Bring the pot to a boil, then cover the pot with a lid and reduce the heat to medium-low.
Cook for 20 minutes until potatoes are soft all the way through.
Thickening The Soup
In a separate pot over medium heat melt butter. Add flour and cook for one minute, stirring continually.
Add milk to the pot, and stir well until combined. A whisk can be helpful to make sure the flour is fully mixed into the milk.
Combine milk mixture into the larger pot and increase heat to medium-high. Soup with added milk mixture should cook for three to five minutes, or until it begins to thicken. Serve and enjoy!
This soup does thicken with time. When reheating leftovers, you may need to add a little water or milk to even out the thickness.