There is nothing better when the weather gets cold than a good bowl of soup. This creamy potato and ham soup is a perfect meal for those cool fall days.
One of my favourite soups has always been potato. I love the creamy texture and chunks of potato. For many years I simply bought the canned variety, until I learned that I could quickly and easily make my own. This recipe can be on the table in less than an hour and tastes far better than any canned soup you might buy.
Over the years my recipe has changed and I still don’t always make it the same way, but two things I always add are ham and dill.
The the ham adds a bit of saltiness and the dill adds some brightness to the flavours. This recipe calls for leeks, which are a bit milder than onions, but you could use onion if that is what you have.
When using leeks, you want to use the white parts and the light green parts. Leeks grow upwards from the dirt so they can be quite dirty inside. I like to cut the end off, then cut them in half lengthwise so I can separate the layers and give them a good wash.
I’ve left this recipe quite simple, but you could add additional vegetables such as carrots or celery if you wish. If you don’t have ham, diced bacon is a great substitute, though I would probably reduce the amount due to the added saltiness.
Now let’s get started.
HOW TO MAKE CREAMY POTATO & HAM SOUP
Begin by melting the butter in a large pot or Dutch Oven. Add the leeks and garlic. If you are adding carrots or celery, you can add them now as well.
Sauce until the leeks have softened and become fragrant, then add the potatoes, ham, dill and broth.
Bring the soup to a boil, then cover and reduce heat to a simmer for about 20 minutes until potatoes are tender.
Add 1 cup of the milk, then whisk the flour with the remaining half cup and add to the pot. Heat until the soup is hot and slightly thickened.
Ladle into bowls, garnish with green onions or herbs and serve.
Sometimes I keep things simple and just serve this soup with some crackers on the side. But if you are feeling like something special, then these soft homemade garlic knots or these flakey cheddar chive biscuits are great options.
THINGS TO KNOW & HELPFUL HINTS
- Can I make this gluten free? Yes you can. Simply eliminate the flour, remove 1-2 cups of the soup, puree it in the blender and then add it back to the pot. The starch from the potatoes will help thicken the soup.
- Can I make this dairy free? Yes! Simply swap the milk for equal portions of broth.
- Can I make this vegetarian? Sure you can. Simply eliminate the ham, add some additional veggies and swap the chicken broth with vegetable broth.
- What if I don’t have leeks? You can use white or yellow onion instead.
OTHER RECIPES YOU MIGHT LIKE
Creamy Potato and Ham Soup
- 2 Tbsp Butter
- 1 Large Leek, thinly sliced 2 cups sliced
- 1 Clove Garlic minced
- 4 Medium Potatos, peeled and diced in 1/2 inch cubes 8 cups diced
- 2 Cups Diced ham
- 6 Cups Low sodium chicken broth
- 2 tsp Dried dill
- 1.5 Cups Milk
- 1/4 Cup Flour
- Salt & Pepper to taste
- 1 Cup Diced carrots
- 1 Cup Diced celery
- In a large pot or dutch oven, melt the butter on medium heat, then add the leeks and garlic. (If adding carrots and celery, add them now as well)
- Saute the vegetables until the leeks have softened and become fragrant.
- Add the potatoes, ham, chicken broth, dill, salt and pepper. Increase heat, bring to a boil, then reduce to a simmer and cover for about 20 minutes, until potatoes have begun to soften.
- Add 1 cup of milk, then whisk the flour with the remaining ½ cup of milk and add to the pot. Stir well and continue to heat until the soup has thickened
- Serve with a sprinkle of fresh herbs or green onions.