I took inspiration from a recipe on Café Delites website to make this creamy ham and potato soup, using some leftover festive gammon, and adapted it slightly.
The end result is deliciously creamy (without the addition of actual cream!) and comforting...perfect to heat you up on a cold winter's day!
Tips
- Use up leftover festive gammon to make this delicious soup…if you have any left!!
- This creamy ham and potato soup recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 60g unsalted butter
- 1 onion, finely chopped
- 150g carrots, diced
- 60g celery stalks, trimmed anddiced
- 240g cooked ham, shredded (see Tips)
- 360g potatoes, peeled and diced
- 2 cloves garlic, crushed
- 40g plain flour
- 500ml ham or chicken stock (made using a cube or pot)
- 1 ham stock cube, crumbled
- 750ml milk (I use semi-skimmed)
- salt and freshly ground black pepper
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Instructions
- Melt the butter in a casserole over a medium heat. Sauté the onion, carrots and celery for 4 minutes, until beginning to soften.
- Add the ham and potatoes, cook for 2 minutes, then add the garlic and sauté for 30 seconds, until fragrant.
- Stir in the flour and cook for 2 minutes, stirring frequently.
- Add in the stock and crumbled ham stock cube, stirring all the ingredients together.
- Increase the heat and bring to a boil, cook for 10 to 12 minutes until the potatoes are just tender.
- Reduce the heat to medium low, add the milk and stir for 5 minutes, until thickened.
- Season, to taste, with salt and freshly ground black pepper. Serve warm with some crusty bread on the side.
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Creamy Ham and Potato Soup
Ingredients
- 60g unsalted butter
- 1 onion finely chopped
- 150g carrots diced
- 60g celery stalks trimmed anddiced
- 240g cooked ham shredded (see Notes)
- 360g potatoes peeled and diced
- 2 cloves garlic crushed
- 40g plain flour
- 500ml ham or chicken stock (made using a cube or pot)
- 1 ham stock cube crumbled
- 750ml milk (I use semi-skimmed)
- salt and freshly ground black pepper
Instructions
- Melt the butter in a casserole over a medium heat. Sauté the onion, carrots and celery for 4 minutes, until beginning to soften.
- Add the ham and potatoes, cook for 2 minutes, then add the garlic and sauté for 30 seconds, until fragrant.
- Stir in the flour and cook for 2 minutes, stirring frequently.
- Add in the stock and crumbled ham stock cube, stirring all the ingredients together.
- Increase the heat and bring to a boil, cook for 10 to 12 minutes until the potatoes are just tender.
- Reduce the heat to medium low, add the milk and stir for 5 minutes, until thickened.
- Season, to taste, with salt and freshly ground black pepper. Serve warm with some crusty bread on the side.
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