The Best Creamy Loaded Ham and Potato Soup: Ultimate Comfort in a Bowl
There is something about a simmering pot on a chilly afternoon that just makes a house feel like a home. When the windows get a little foggy and the air gets crisp, my mind immediately goes to Ham And Potato Soup. It is the ultimate "hug in a bowl"—thick, velvety, and packed with enough smoky flavor to satisfy even the hungriest crowd. If you have been searching for Ham And Potato Recipes that actually deliver on creaminess without being too heavy, you have officially found the one. This is not just a meal; it is a total mood-shifter for your cozy family dinners.
One of the best things about this dish is how well it works as one of those brilliant Leftover Ham Recipes. After a big holiday feast, there is always that moment where you wonder what to do with the remaining meat. Transforming it into a rich Ham Chowder is the absolute best answer. While some people prefer a Ham Bone Potato Soup for that deep, marrow-infused base, you can get just as much incredible flavor using a Ham Hock Soup method or even just diced ham chunks. It ranks incredibly high on my list of Ham Soup Recipes because it manages to be both rustic and gourmet at the same time.
Whether you are looking for Ham Soup Crockpot ideas for a busy workday or a quick stovetop Ham Soup for a weeknight rescue, the results are always spectacular. The secret lies in the way the potatoes slightly break down to naturally thicken the broth, creating a luscious texture that clings to every spoonful. It is a hearty Ham Soup that feels indulgent but uses simple, wholesome ingredients you likely already have in your pantry. Get your favorite Dutch oven ready—this savory, creamy masterpiece is about to become your new winter tradition!
Tasty Loaded Ham and Potato Soup
The ultimate creamy and filling soup featuring savory ham, tender potatoes, and a rich, velvety broth.
Ingredients
- 3 cups cooked ham, diced (perfect for leftovers!)
- 6 cups Russet or Yukon Gold potatoes, peeled and cubed
- 1 medium yellow onion, finely diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 4 cups chicken broth (or ham stock)
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk (or 1 cup heavy cream for extra richness)
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- Salt and freshly cracked black pepper to taste
- Optional Toppings: Shredded cheddar cheese, sliced green onions, crispy bacon bits
Instructions
- Sauté the Aromatics: In a large Dutch oven or pot, melt 1 tablespoon of butter over medium heat. Add the onion, carrots, and celery. Sauté for 5-6 minutes until the vegetables are softened and the onion is translucent.
- Simmer: Add the cubed potatoes, chicken broth, garlic powder, thyme, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- The Roux: While the potatoes simmer, melt the remaining 3 tablespoons of butter in a separate small saucepan. Whisk in the flour and cook for 1 minute to create a roux. Slowly whisk in the milk until the mixture is smooth and begins to thicken.
- Combine: Stir the creamy milk mixture into the large pot with the potatoes. Add the diced ham.
- Thicken: Use a potato masher to lightly mash about 1/4 of the potatoes directly in the pot. This creates a natural, thick "chowder" consistency while leaving plenty of chunks.
- Finish: Simmer for another 5 minutes until the soup is hot and thickened to your liking. Taste and adjust salt and pepper if needed.
- Serve: Ladle into bowls and top with shredded cheese and green onions. Enjoy!
Nutrition Information (Per Serving)
Chef's Pro-Tip
The Ham Bone Trick: If you have a leftover ham bone, simmer it in the broth with the potatoes! This adds a massive depth of smoky flavor that you just can't get from diced ham alone. Simply remove the bone before adding the cream mixture and ham chunks.
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