Ham and Potato Soup Recipe

Ham: Diced into small pieces, this adds a savory and smoky flavor to the soup.

Potatoes: Peeled and diced, they provide a hearty and creamy texture when cooked.

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

Chicken broth: The base of the soup, it adds a rich and savory taste.

Milk: Adds creaminess to the soup, making it rich and smooth.

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

All-purpose flour: Helps to thicken the soup, giving it a creamy consistency.

Salt: Enhances the overall flavor of the soup.

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

When making this ham and potato soup, ensure that the onions are cooked until they are fully translucent before adding the flour. This step is crucial as it helps to develop a deeper flavor base for the soup. Additionally, when adding the chicken broth, do so gradually while stirring constantly to avoid any lumps, ensuring a smooth and creamy texture.

• ham - Substitute with turkey bacon: Turkey bacon provides a similar smoky flavor and meaty texture, making it a great alternative for those avoiding pork.

• ham - Substitute with smoked tofu: Smoked tofu offers a plant-based option with a similar smoky taste and firm texture.

• potatoes - Substitute with cauliflower: Cauliflower can mimic the texture of potatoes when cooked and is a lower-carb option.

• potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor profile and a bit of sweetness, along with additional nutrients.

• onion - Substitute with leeks: Leeks provide a milder, slightly sweet flavor that can enhance the soup without overpowering it.

• onion - Substitute with shallots: Shallots offer a more delicate and slightly sweeter taste compared to onions.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great vegetarian alternative that still provides a rich, savory base.

• chicken broth - Substitute with beef broth: Beef broth can add a deeper, richer flavor to the soup.

• milk - Substitute with coconut milk: Coconut milk offers a creamy texture and a subtle sweetness, making it a good dairy-free option.

• milk - Substitute with almond milk: Almond milk is a lighter, dairy-free alternative that still provides creaminess.

• butter - Substitute with olive oil: Olive oil is a healthier fat option that can provide a similar richness.

• butter - Substitute with coconut oil: Coconut oil adds a slight coconut flavor and is a good dairy-free alternative.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the soup similarly to flour and is gluten-free.

• all-purpose flour - Substitute with rice flour: Rice flour is another gluten-free option that can be used as a thickening agent.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the soup.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile to the soup.

• Allow the ham and potato soup to cool to room temperature before storing. This prevents condensation and helps maintain the soup's texture and flavor.
• Transfer the cooled soup into airtight containers. For convenience, consider using portion-sized containers to make reheating easier.
• Label each container with the date of preparation. This helps you keep track of freshness and ensures you consume the soup within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The cold environment will keep the ham and potatoes fresh and flavorful.
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 2-3 months without significant loss of quality.
• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing process helps maintain the soup's creamy texture.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. If the soup appears too thick, add a splash of milk or chicken broth to reach your desired consistency.
• Taste and adjust the seasoning with salt and pepper before serving, as freezing can sometimes dull the flavors.

• On the stovetop:

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

• In the microwave:

  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. If the soup is not hot enough, continue heating in 30-second intervals, stirring in between.

• In the oven:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the leftover soup into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 20-30 minutes, or until the soup is heated through.

• Using a slow cooker:

  1. Transfer the ham and potato soup to the slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally, until the soup is thoroughly warmed.

• With a double boiler:

  1. Fill the bottom pot of the double boiler with water and bring it to a simmer.
  2. Place the soup in the top pot.
  3. Stir occasionally, heating until the soup is hot and ready to serve.

• Large pot: Used for cooking the soup and simmering the ingredients together.

• Wooden spoon: Ideal for stirring the ingredients without scratching the pot.

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

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

• Measuring cups: Used to measure out the precise amounts of ham, potatoes, chicken broth, and milk.

• Measuring spoons: Necessary for measuring the butter and flour accurately.

• Peeler: Handy for peeling the potatoes quickly and efficiently.

• Whisk: Useful for stirring the flour into the butter and ensuring a smooth mixture when adding the chicken broth.

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

• Soup bowls: Used for serving the finished ham and potato soup.

Pre-chop ingredients: Dice ham, potatoes, and onions in advance and store them in airtight containers.

Use a food processor: Quickly chop onions and other vegetables with a food processor to save time.

Instant broth: Use pre-made chicken broth to skip the step of making it from scratch.

Microwave potatoes: Partially cook potatoes in the microwave before adding them to the soup to reduce simmering time.

One-pot method: Cook everything in one pot to minimize cleanup and streamline the cooking process.