Sandra This Paula Deen Ham and Potato Soup Recipe is a creamy and hearty recipe, which is made with diced cooked ham and tender potatoes. It’s the ultimate comfort food recipe, ready in about 40 minutes.
Paula Deen Ham and Potato Soup Recipe Ingredients
- 3 ½ cups peeled and diced potatoes
- 3 ¼ cups water
- ¾ cup diced cooked ham
- ⅓ cup diced celery
- ⅓ cup finely chopped onion
- 2 tablespoons chicken bouillon granules
- 1 teaspoon ground white or black pepper, or to taste
- ½ teaspoon salt, or to taste
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk
How To Make Paula Deen Ham and Potato Soup
- Simmer the Base: In a large stockpot, combine the diced potatoes, water, diced ham, celery, and onion. Bring the mixture to a boil over high heat, then reduce the heat to medium and let it simmer for 10 to 15 minutes, or until the potatoes are tender.
- Season the Soup: Stir the chicken bouillon granules, pepper, and salt into the stockpot with the tender potatoes and ham.
- Make the Creamy Roux: While the soup simmers, melt the butter in a separate, medium saucepan over medium-low heat. Whisk in the flour and cook for about 1 minute, stirring constantly, until it forms a thick paste (this is the roux).
- Add Milk to Roux: Gradually whisk the milk into the roux. Continue cooking and whisking for 4 to 5 minutes, until the mixture is thick, smooth, and bubbly.
- Combine and Serve: Pour the creamy milk mixture into the stockpot with the potato and ham base. Stir everything together and continue to cook until the soup is heated through. Serve hot.
Recipe Tips
- What kind of potatoes are best for this soup? Waxy potatoes like Yukon Gold or red potatoes are excellent choices because they hold their shape well after being boiled and won’t turn to mush. Russet potatoes can also be used, but they will break down more and create a naturally thicker soup.
- How do I get a smooth, lump-free sauce? The key is to add the milk to the butter-flour roux very slowly at first, whisking constantly. Once a smooth paste forms, you can add the rest of the milk more quickly while continuing to whisk.
- Can I use leftover ham? Absolutely! This soup is a perfect way to use up leftover ham from a holiday dinner. Just make sure it’s diced into bite-sized pieces.
- How can I make the soup even thicker? If you prefer a thicker consistency, you can use a potato masher to gently mash some of the potatoes directly in the pot. This will release their starches and naturally thicken the soup.
What To Serve With Ham and Potato Soup
This hearty and creamy soup is a meal in itself, but it pairs wonderfully with:
- Crusty bread or warm cornbread for dipping
- A classic grilled cheese sandwich
- A simple green salad with a light vinaigrette
- Oyster crackers or saltines
How To Store Ham and Potato Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it cools.
- Reheat: Reheat gently on the stovetop over low heat, adding a splash of milk or broth to thin it back to your desired consistency. Avoid boiling the soup.
- Freeze: Freezing dairy-based soups can sometimes result in a grainy texture upon thawing. If you choose to freeze it, do so in an airtight container and reheat it very slowly.
Ham and Potato Soup Nutrition Facts
- Serving Size: 1/8 of recipe
- Calories: ~320 kcal
- Protein: 12g
- Carbohydrates: 30g
- Fat: 17g
- Sodium: ~1100mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different kind of milk?
Yes, while whole milk will give the richest result, you can use 2% or even skim milk. You could also substitute half-and-half for some of the milk for an even creamier soup.
Why does the recipe use chicken bouillon in water instead of just chicken broth?
This method allows you to control the saltiness and flavor concentration more easily. If you prefer, you can substitute the water and bouillon with an equal amount of pre-made chicken broth, but you may need to adjust the salt accordingly.
Can I add cheese to this soup?
Yes, stirring in a cup of shredded sharp cheddar cheese at the very end until it melts would turn this into a delicious cheesy ham and potato chowder.
Paula Deen Ham and Potato Soup Recipe
Description
A hearty, old-fashioned, and creamy soup loaded with tender potatoes, savory ham, and vegetables.
Ingredients
Instructions
- In a stockpot, combine potatoes, water, ham, celery, and onion. Simmer for 10-15 minutes until potatoes are tender.
- Stir in the chicken bouillon, salt, and pepper.
- In a separate saucepan, melt butter, whisk in flour, and cook for 1 minute.
- Gradually whisk in the milk and cook until the sauce is thick and smooth.
- Pour the creamy milk sauce into the stockpot with the potatoes.
- Stir to combine and heat through.
- Serve hot.
Notes
- Use waxy potatoes like Yukon Gold or red potatoes to ensure they hold their shape.
- To avoid a lumpy sauce, add the milk to the butter/flour roux slowly while whisking constantly.
- This recipe is an excellent way to use up leftover holiday ham.
- For a thicker soup, mash some of the cooked potatoes directly in the pot before adding the cream sauce.
