Description
Indulge in a comforting bowl of creamy ham and potato soup with this easy recipe. Learn how to make this hearty dish that’s perfect for a cozy night in!
Ingredients
- 2 tablespoons vegetable oil (30 ml)
- 1 small white or yellow onion, peeled and diced
- 2 celery stalks, diced
- 2 large carrots, diced
- 3 cloves garlic, peeled and minced
- 1/4 cup all-purpose flour (30 g)
- 2 cups chicken stock (480 ml)
- 3 cups organic milk, warmed (720 ml)
- 5 pounds baby Yukon gold potatoes, diced (680 g)
- 2 cups (480 ml) diced beef (cooked)
- 1 bay leaf
- 1 teaspoon (5 ml) dried thyme
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (3 ml) black pepper
Instructions
- Warm the oil in a large pot over medium-high heat. Add the onion and cook for 3 minutes, stirring at intervals. Mix in the celery, carrots, and garlic. Continue to cook for another 4 minutes, stirring occasionally. Blend in the flour and cook for an additional minute, stirring occasionally.
- Slowly incorporate the chicken stock, stirring until fully blended. Add the milk, potatoes, beef, bay leaf, thyme, salt, and pepper, and mix well. Keep cooking until the mixture starts to simmer, ensuring it doesn’t reach a full boil.
- Lower the heat to medium-low, cover the pot, and let it simmer for 10-15 minutes or until the potatoes are tender, stirring every few minutes to prevent the soup from sticking to the bottom. (Smaller potato pieces will cook faster.)
- Once the potatoes are tender, taste the soup and adjust the seasoning with more salt and pepper if necessary. Serve right away.
Notes
- For a creamier consistency, gently mash some of the potatoes against the pot’s side with a spoon.
- Enhance freshness by topping the soup with chopped parsley or chives before serving.
- To thicken the soup, mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry, then stir until thickened.
