How to Make Ham Potato Soup
- cook TIME 30 mins
- prep TIME 10 mins
- total TIME 40 mins
Ingredients (13)
- 10 oz potato cubed
- 1.5 oz ham cubed
- 2 oz carrot cubed
- 2 oz celery chopped
- 1 oz onion chopped
- 1 tbsp olive oil
- 1 tbsp garlic minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup unsalted chicken broth
- 1 cup milk
- 2 tbsp heavy cream
- 2 tbsp parsley finely chopped
INSTRUCTIONS
Prep:
Mince the garlic: Peel the cloves and mince the garlic into small pieces.
Chop the onion: Cut away the onion’s top and bottom and dice them into small pieces.
Cube the carrots: Cut the root end off and peel the carrot. Slice the carrot crosswise into equal pieces and cut them into thin strips. Then cut the strips into small cubes.
Cube the potatoes: Peel the potatoes and slice it into 2-inch thick slices. Next, cut each of these slices into 2-inch thick matchsticks. Cut the matchsticks to 2-inch cubes.
Chop the celery: Cut the top and the white part off the celery stalk and then slice it with a knife at a bias angle into thin slices so that it looks like a half-moon.
Chop the parsley: Discard the bottom, leafless section of the stems and finely chop the parsley leaves.
Cut the ham: Cut your ham into 1-inch square pieces.
Cook:
Sauté the vegetables: Heat a pot over medium heat and add 1 tbsp olive oil, 1 oz onion, 1 tbsp garlic, 2 oz carrot, and 2 oz celery. Stir and cook for 3 minutes or until the vegetables are fragrant.
Cook the ham: Add 1.5 oz ham and 10 oz potato to the pot and continue cooking for an extra of 2 minutes.
Season the mixture: Add 1/4 tsp salt and 1/4 tsp black pepper. Stir to mix all the ingredients together and cook for 2 minutes.
Add the broth and milk: Stir in 1 cup unsalted chicken broth and 1 cup milk. Increase the heat and bring to a boil. Then reduce the heat and simmer for 20 minutes.
Add the cream: Add 2 tbsp heavy cream and stir over the low heat until thickened. Take off the heat.
Serve the soup: Transfer the soup to serving bowls and garnish with 2 tbsp parsley. Serve the soup hot.
