Ham and Potato Soup

I love cruising grocery stores and finding things I haven’t noticed before. A couple days ago I was walking in the deli section and noticed some small packages of cooked ham that were only about one pound each. This seemed a super-convenient size for making different meals during the week. Once I bought a couple of these, I decided to make a creamy ham and potato soup. As the weather gets cooler outside I like making soups for our family.

For this recipe I bought black forest ham. Black forest ham is a dry-cured smoked ham with origins in the Black Forest region of Germany. However, most any type of ham could work for this soup. You can even buy ham that’s been diced in order to speed up the cooking process. One less thing to chop!

I don’t generally add roux (a thickener) to my soups. The creaminess in this recipe comes from the potatoes as they cook and break down. The soup has tender potatoes, carrots, celery, onion, garlic, and chunky ham pieces.

This soup is perfect for any busy weeknight meal. You can make this soup in less than 45 minutes including prep time if you buy an already-diced package of ham from the store.

There’s nothing more comforting than a bowl of warm hearty and creamy soup on a cold night. I hope you give this one a try!

Ingredients

  • 5 oz bacon or 4 slices, cut into small pieces
  • 1 cup yellow onion, small dice
  • 1/2 cup each celery and carrots, cut into medium dice
  • 1 tbsp. garlic, minced
  • 1 tbsp. chicken base or chicken flavoring
  • 2 dried bay leaf
  • 3 to 4 springs fresh thyme or 1 tsp dried
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 3.5 cup Yukon gold potatoes, peeled, cut into large dice
  • 3 cups water
  • 1.5 cup large dice black forest ham or any ham
  • 1 cup heavy cream

Instructions

Render the bacon in a large soup pot over medium-low heat and cook until the bacon is crisp and brown seen below. Transfer the bacon using a slotted spoon to a paper towel lined plate and set aside. Leave the fat in the pot.

Add onion, celery, carrots, and garlic to the bacon fat and cook over medium heat until the onions are soft. This will take around 3-5 minutes. Add bay leaves, thyme, chicken base, salt, and pepper to the onion mixture. Cook for a minute or so.

Add the potatoes and ham, then cook for 2-3 minutes, stirring often. Add water to the pot and stir well. Bring to boil and cook until the potatoes are tender when pierced with a fork or knife, which will take around 15-20 minutes.

Add heavy cream to the pot. Stir well and cook another 5 minutes. If you prefer a thicker soup, break some of the potatoes using the back of a spoon before adding the cream. Taste for seasoning, then transfer the soup into a bowl. Remove bay leaves before serving the soup. Garnish with cooked bacon and celery leaves and serve!

Serves 4

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram

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