Ham and Potato Soup Recipe

Diced ham: adds a smoky, savory flavor and protein to the soup

Diced potatoes: give the soup a hearty texture and mild taste

Diced onions: bring sweetness and depth when cooked

Chicken broth: forms the flavorful base of the soup

Milk: makes the soup creamy and smooth

Butter: used to cook the onions and add richness

Flour: helps thicken the soup for a nice, comforting consistency

Salt and pepper: season the soup to taste and bring out all the flavors

One of the most important steps in this Ham and Potato Soup Recipe is cooking the onions until they’re translucent. This means they become soft and a little see-through, which helps bring out their natural sweetness and makes the soup taste better. Here’s how you can do it:

1. Start by heating the butter in your pot over medium heat. You want it melted but not browned.
2. Add the diced onions to the pot.
3. Stir the onions every minute or so to keep them from sticking or burning.
4. Watch closely as they cook. After a few minutes, you’ll see them change from white and sharp-looking to soft and a bit see-through. That’s translucent!
5. When they look like this, they’re ready for the next step.

Cooking the onions this way makes the soup smoother and tastier because raw onions can be sharp and overpowering. When they’re softened, they add a gentle sweetness that blends perfectly with the salty ham and creamy potatoes. It also helps the flour mix in better when you add it, which thickens the soup nicely.

I remember the first time I tried this, I got impatient and added the flour too soon, before the onions were soft. The soup ended up a bit lumpy and not as flavorful. Now, I always wait for that translucent look—it’s like a little signal that the soup is on the right track. If you’re in a hurry, you can stir the onions a bit more often to help them cook evenly without burning. It’s a small step, but it makes a big difference in how your soup turns out!

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

• diced ham - Substitute with smoked tofu: Smoked tofu offers a smoky flavor and firm texture, suitable for vegetarians or those seeking a plant-based option.

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

• diced potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor profile and a touch of sweetness, while still providing a hearty texture.

• diced onions - Substitute with leeks: Leeks offer a milder onion flavor and can add a subtle sweetness to the soup.

• diced onions - Substitute with shallots: Shallots provide a more delicate and slightly sweeter taste compared to regular onions.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a suitable alternative for vegetarians and maintains the soup's savory base.

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

• milk - Substitute with almond milk: Almond milk is a dairy-free option that provides a similar creamy texture without the lactose.

• milk - Substitute with coconut milk: Coconut milk adds creaminess and a slight coconut flavor, suitable for those seeking a dairy-free alternative.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can be used to sauté ingredients, providing a different flavor profile.

• butter - Substitute with margarine: Margarine is a non-dairy alternative that can mimic the texture and function of butter in cooking.

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

• flour - Substitute with arrowroot powder: Arrowroot powder is another gluten-free thickener that can be used in place of flour for a similar result.

• Allow the ham and potato soup to cool to room temperature before storing. This prevents condensation, which can lead to a watery soup.

• Transfer the soup into airtight containers, leaving about an inch of space at the top to allow for expansion if freezing. This helps maintain the soup's flavor and prevents freezer burn.

• For short-term storage, place the containers in the refrigerator. The soup will stay fresh for up to 3-4 days. Reheat gently on the stove over medium heat, stirring occasionally to ensure even warming.

• For long-term storage, place the containers in the freezer. The soup can be frozen for up to 2-3 months. To thaw, transfer the container to the refrigerator overnight.

• When reheating from frozen, you can also place the soup directly in a pot over low heat. Stir occasionally and add a splash of milk or chicken broth if the soup appears too thick.

• If you plan to freeze the soup, consider omitting the milk during the initial cooking process and adding it fresh when reheating. This prevents any separation or graininess that can occur with dairy in frozen soups.

• Label your containers with the date of preparation to keep track of freshness. This ensures you enjoy the soup at its best quality.

• If you have leftover potatoes or ham, consider storing them separately and adding them fresh when reheating. This can enhance the texture and flavor of the reheated soup.

• Gently reheat the ham and potato soup on the stovetop over medium-low heat. Stir occasionally to ensure even heating and prevent sticking. Add a splash of milk or chicken broth if the soup has thickened too much.

• Use a microwave-safe bowl to reheat individual servings. Cover the bowl with a microwave-safe lid or wrap, leaving a small vent for steam. Heat on medium power in 1-minute intervals, stirring in between, until the soup is hot throughout.

• For a creamy texture, consider reheating the soup in a slow cooker on low heat. This method is perfect if you have a bit more time and want to maintain the soup's rich consistency. Stir occasionally and check the temperature to ensure it's heated evenly.

• If you prefer a slightly thicker soup, reheat it in a saucepan and add a bit of extra flour mixed with butter to create a roux. Stir this into the soup as it heats to achieve your desired consistency.

• For a quick fix, use an immersion blender to blend a portion of the soup before reheating. This will naturally thicken the soup and enhance its creamy texture. Heat on the stovetop or in the microwave as preferred.

• Large pot: A large pot is essential for cooking the soup, allowing enough space for all the ingredients to simmer together.

• Wooden spoon: A wooden spoon is ideal for stirring the ingredients, especially when incorporating the flour and ensuring the soup doesn't stick to the bottom of the pot.

• Measuring cups: Measuring cups are necessary for accurately measuring the quantities of ham, potatoes, onions, chicken broth, and milk to ensure the right balance of flavors.

• Knife: A knife is used for dicing the ham, potatoes, and onions into uniform pieces for even cooking.

• Cutting board: A cutting board provides a stable surface for safely chopping the ingredients.

• Ladle: A ladle is useful for serving the soup into bowls once it's ready, ensuring each serving has a good mix of ingredients.

• Whisk: A whisk can be helpful for smoothly incorporating the flour into the melted butter, preventing lumps from forming.

Prep ingredients in advance: Dice the ham, potatoes, and onions ahead of time to streamline cooking.

Use pre-cooked ham: Opt for pre-cooked ham to eliminate extra cooking time.

Instant pot method: Use an Instant Pot to speed up the cooking process by reducing simmering time.

Batch cooking: Double the recipe and freeze half for a quick meal later.

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