Ham and Potato Soup Recipe

Ham: Provides a savory and slightly salty flavor to the soup.

Potatoes: Adds a creamy texture and heartiness to the dish.

Onion: Enhances the flavor with a subtle sweetness and depth.

Chicken broth: Serves as the base liquid, adding a rich and savory taste.

Milk: Contributes to the creaminess of the soup.

All-purpose flour: Used to thicken the soup, giving it a smooth consistency.

Butter: Adds richness and helps cook the onions.

Salt and pepper: Essential for seasoning and balancing the flavors.

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 butter and onions, make sure to cook it for at least a minute to eliminate the raw flour taste. This step is crucial for achieving a smooth and creamy soup.

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

• diced potatoes - Substitute with diced sweet potatoes: Sweet potatoes add a slightly different flavor and a bit more sweetness, while still providing the same hearty texture.

• chopped onion - Substitute with chopped leeks: Leeks offer a milder, slightly sweeter flavor compared to onions, which can add a unique twist to the soup.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great alternative for vegetarians or those looking to reduce meat consumption, while still providing a rich base for the soup.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a good dairy-free option that maintains the creamy texture of the soup.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and is gluten-free, making it suitable for those with gluten sensitivities.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can provide a slightly different, yet pleasant flavor to the soup.

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

• pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile, which can add a subtle complexity to the soup.

• Allow the ham and potato soup to cool to room temperature before storing. This helps prevent condensation and keeps the soup fresh.
• 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 containers in the refrigerator if you plan to consume the soup within 3-4 days. The cool environment will help maintain the flavors and texture of the potatoes and ham.
• 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 helps preserve the soup’s consistency.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. You can also use a microwave, heating in short intervals and stirring in between.
• If the soup appears too thick after reheating, add a splash of milk or chicken broth to reach the desired consistency.
• Taste and adjust the seasoning with salt and pepper before serving, as flavors can sometimes mellow during storage.

• For stovetop reheating:

  1. Pour the leftover ham and potato soup into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Once the soup is heated through and potatoes are tender, serve hot.

• For microwave reheating:

  1. Transfer the soup into a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for additional 1-minute intervals if needed.

• For oven reheating:

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

• For slow cooker reheating:

  1. Transfer the leftover soup into your slow cooker.
  2. Set the slow cooker to low heat.
  3. Allow the soup to heat for 2-3 hours, stirring occasionally.
  4. Once the soup is thoroughly heated, serve hot.

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

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

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

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

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

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

• Whisk: Helps in stirring the flour into the butter and ensuring a smooth mixture.

• Ladle: Useful for serving the hot soup into bowls.

Prep ingredients in advance: Dice the ham, potatoes, and onion the night before to save time.

Use pre-cooked ham: Opt for pre-cooked ham to skip the cooking step.

Microwave potatoes: Partially cook the potatoes in the microwave to reduce simmering time.

Use a food processor: Chop the onion quickly with a food processor.

Instant pot option: Use an Instant Pot to cook the soup faster.