Ham and Potato Soup
This hearty, rich and satisfying ham and potato soup uses up the hambone from your ham dinner but can be made without it as well!
Servings: 8
Calories: 323kcal
Ingredients
- 6 cups russet potatoes peeled and chopped into small cubes
- 2 cups chopped ham
- 1 cup white onion diced
- one ham bone if you have one
- 6 cups chicken broth
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk
- 1 cup cheddar cheese aged or old is the best for flavor
- 1 cup green peas fresh or frozen
Instructions
Slow Cooker Instructions
- Place the potatoes, ham, onions, and, if you have one, a ham bone in the bottom of a slow cooker.
- Pour the chicken broth over the ingredients, ensuring the potatoes are covered completely. If not, add some more broth to cover.
- Cook in the crockpot on high for 3-4 hours or 7-8 hours on low until the potatoes are slightly falling apart and the broth is cloudy.
- Prepare the roux. In a medium-size pot over low heat, melt the butter. Stir in the flour until it's combined, it will clump together; this is ok. Next, little by little, whisk in the milk, making sure that the milk is absorbed into the flour mixture without making it lumpy. Eventually, the mixture will be smooth.
- When all of the milk has been added and the mixture is smooth, add in the cheese and stir until melted.
- Move your potatoes to one side of the pot so there is a soup surface to mix in.
- Whisk in your milk sauce into the crockpot. Add in the peas and cook for another 15 minutes or so, stirring occasionally so there isn't a skin on the surface.
- Ladle into bowls to serve.
Stovetop Instructions
- Melt 2-3 tablespoons of butter in the bottom of a large lidded soup pot. Saute the onions until soft and translucent.
- Deglaze the bottom of the pan by pouring some of the stock into the pot, scraping any browned bits off the bottom. Once done, pour in the rest of the broth.
- Add in the potatoes, ham, onions, and, if you have one, a ham bone. Place the lid on top and cook for 45 minutes OR until the potatoes are soft and starting to fall apart.
- Prepare the roux. In a medium-size pot over low heat, melt the butter. Stir in the flour until it's combined, it will clump together; this is ok. Next, little by little, whisk in the milk, making sure that the milk is absorbed into the flour mixture without making it lumpy. Eventually, the mixture will be smooth.
- When all of the milk has been added and the mixture is smooth, add in the cheese and stir until melted.
- Move your potatoes to one side of the pot so there is a soup surface to mix in. Whisk the roux into the pot, slowly to ensure there are no lumps.
- Add in the peas and cook for another 5 minutes or so, stirring occasionally so there isn't a skin on the surface.
- Ladle into bowls to serve.
Nutrition
Calories: 323kcal | Carbohydrates: 25g | Protein: 14g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 1138mg | Potassium: 716mg | Fiber: 1g | Sugar: 4g | Vitamin A: 460IU | Vitamin C: 18.2mg | Calcium: 199mg | Iron: 1.7mg