Ham and Potato Soup Recipe

Potatoes: These form the hearty base of the soup, providing a creamy texture when cooked.

Ham: Adds a savory and slightly smoky flavor to the soup.

Onion: Enhances the overall flavor with its natural sweetness.

Chicken broth: Serves as the liquid base, adding depth and richness.

Milk: Contributes to the creamy consistency of the soup.

Butter: Used to sauté the onions and create a roux for thickening.

All-purpose flour: Helps to thicken the soup, giving it a rich texture.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a touch of heat and balances the flavors.

When adding the flour to the melted butter, ensure you cook it for the full 1-2 minutes to create a roux. This step is crucial as it eliminates the raw flour taste and helps to thicken the soup properly. Stir constantly to avoid lumps and achieve a smooth consistency before gradually adding the chicken broth and milk.

• potatoes - Substitute with cauliflower: Cauliflower can provide a similar texture and is lower in carbs.

• ham - Substitute with smoked turkey: Smoked turkey offers a similar smoky flavor and is often lower in fat.

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

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great option for vegetarians and provides a similar depth of flavor.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a good dairy-free alternative that won't alter the flavor significantly.

• butter - Substitute with olive oil: Olive oil can be used to sauté the vegetables and create a roux, offering a healthier fat option.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and is gluten-free.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use sparingly to avoid overpowering the dish.

• pepper - Substitute with white pepper: White pepper provides a similar heat without altering the color of the soup.

• Allow the ham and potato soup to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery soup.
• Transfer the soup into airtight containers. For easy portion control, consider using individual serving-sized containers.
• Label the containers with the date to keep track of freshness. The soup can be stored in the refrigerator for up to 3-4 days.
• For longer storage, place the soup in freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag, as the soup will expand when frozen.
• Lay the freezer bags flat on a baking sheet and freeze until solid. This method saves space and makes it easier to stack the bags in the freezer.
• When ready to enjoy, thaw the soup in the refrigerator overnight. If you're in a hurry, you can use the defrost setting on your microwave.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. You may need to add a splash of milk or chicken broth to restore the desired consistency.
• Taste and adjust the seasoning with salt and pepper before serving, as freezing can sometimes dull the flavors.
• Garnish with fresh herbs like parsley or chives for a burst of freshness and color.

• For stovetop reheating:

  1. Pour the leftover ham and potato soup into a saucepan.
  2. Heat over medium-low, stirring occasionally to ensure even heating.
  3. Add a splash of milk or chicken broth if the soup has thickened too much.
  4. Heat until the soup is steaming and the potatoes and ham are heated through.

• For microwave reheating:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a plate to prevent splatters.
  3. Heat on high for 1-2 minutes, then stir the soup.
  4. Continue heating in 30-second intervals, stirring in between, until the soup is hot.
  5. Add a bit of milk or chicken broth if needed to adjust the consistency.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the ham and potato soup to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the top from drying out.
  4. Heat in the oven for about 20-30 minutes, or until the soup is thoroughly heated.
  5. Stir halfway through the heating process to ensure even warming.

• For slow cooker reheating:

  1. Pour the leftover soup into the slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally.
  4. Add a bit of milk or chicken broth if the soup has thickened too much during storage.

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

• Medium heat: The heat setting on your stove to melt the butter and cook the onions.

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

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

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

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

• Measuring spoons: Useful for measuring the butter and flour.

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

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

• Peeler: Handy for peeling the potatoes before dicing them.

• Stove: The appliance used to heat and cook the soup.

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

Use pre-cooked ham: Opt for pre-cooked ham to cut down on cooking time.

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

Use a food processor: Chop onions quickly using a food processor.

Make a roux ahead: Prepare the butter and flour mixture in advance and store it in the fridge.

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