Creamy Ham and Potato Soup
Use up leftover festive gammon to make this deliciously creamy (no cream included!) and comforting soup.
Ingredients
- 60g unsalted butter
- 1 onion finely chopped
- 150g carrots diced
- 60g celery stalks trimmed and diced
- 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.