Easy Ham and Potato Soup is a warm and hearty meal for cold winter nights and a great way to use leftover holiday ham.
This is basically my Grandma Ruth’s “sick soup”. Whenever someone was sick, Grandma would bring them some of her Potato and Onion Soup and it cured what ailed them. Or so the family story goes…
I left out the dairy this time and added a little more stock to thin it. Or you can keep it thick, or add non-dairy milk.
It’s potato soup, not rocket science.
Ham and Potato Soup
- 4 cups russet potatoes peeled and diced
- 1 quart chicken stock
- 1 cup onions or leeks white part of leeks only, greens reserved for garnish
- 1/2 cup celery diced
- 1/4 cup fresh parsley
- 1 cup milk or cream optional
- 1-2 cup ham cooked and diced
- salt and pepper to taste
- Add potatoes, stock, onions (leeks), celery, and parsley to a large pot. Bring to a boil, cover and reduce to simmering. Cook until potatoes are soft enough to begin to "mush". About 10 minutes depending on how big you cut them.
- Mash with potato masher for chunkier soup. For a pureed soup use an immersion blender or pour all ingredients into a blender or food processor and blend until smooth.
- Thin with cream or milk, if desired. Add ham. Rewarm the soup in the pot as needed.
- Add salt and pepper to taste. Garnish with chopped leek greens (or parsley) if desired.
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Until next time, happy eating!