Mohamed Shili Pioneer Woman Ham and Potato Soup is made with potatoes, carrots, celery, onion, ham, chicken broth, and cheddar cheese. This hearty Pioneer Woman Ham and Potato Soup recipe creates a dinner that takes about 45 minutes to prepare and can serve up to 6 people.
Pioneer Woman Ham And Potato Soup Ingredients
- 3 1/2 cups potatoes, peeled and diced (about 2 pounds)
- 1 cup carrot, chopped
- 1/3 cup celery, diced
- 1/3 cup onion, finely chopped
- 1-2 cups cooked ham, diced
- 3 1/4 cups chicken broth (or ham stock for enhanced flavor)
- Optional: 2 tablespoons chicken bouillon granules (enhances flavor, use if preferred)
- Salt and pepper, to taste
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups cheddar cheese, shredded
How To Make Pioneer Woman Ham And Potato Soup
- Prepare the Soup Base: Combine potatoes, carrots, celery, onion, ham, and chicken broth in a large stockpot. Bring to a boil over high heat, then reduce to medium and simmer until the potatoes are tender about 10-15 minutes.
- Season Appropriately: If using, stir in chicken bouillon granules. Season with salt and pepper to taste; adjust according to your preference.
- Make the Roux: In a separate saucepan, melt butter over medium heat. Sprinkle flour over melted butter and whisk continuously for about 2 minutes or until the mixture turns golden and emits a nutty aroma.
- Thicken with Milk: Gradually add milk to the roux while continuously whisking to prevent any lumps. Increase the heat to medium-high and continue stirring until the mixture thickens to a creamy consistency, approximately 5 minutes.
- Melt the Cheese: Reduce heat to low and add shredded cheese to the milk mixture, stirring until the cheese is fully melted and incorporated.
- Combine and Finish Cooking: Pour the cheesy mixture into the soup base in the stockpot. Stir well to combine all ingredients. For a thicker texture, lightly mash some of the potatoes in the pot with the back of a spoon. Cook over medium heat until the soup is completely heated through.
- Serve and Enjoy: Once the soup is hot and creamy, remove from heat. Serve warm and enjoy a comforting bowl of Cheesy Ham and Potato Soup.
Recipe Tips
- Choose the Right Potatoes: Opt for starchy potatoes like Russets or Yukon Golds for a creamier texture, as they break down well during cooking.
- Low and Slow Roux: Cook the roux over low heat to avoid burning the flour. A golden, smooth roux is the foundation for a rich, thick soup.
- Enhance the Flavor: If using low-sodium chicken broth, consider adding a pinch of smoked paprika or a bay leaf to introduce a subtle depth of flavor.
- Cheese Choices Matter: Use freshly shredded cheddar for the best melt and flavor. Packaged shredded cheese often contains anti-caking agents that can affect the texture.
- Finish with Freshness: Stir in some freshly chopped parsley before serving. This not only adds a splash of color but also a fresh, herbal lift to the hearty soup.
What To Serve With Ham And Potato Soup
Ham and Potato Soup pairs well with a crisp apple and walnut salad, roasted Brussels sprouts with balsamic glaze, garlic herb focaccia, and a refreshing cucumber dill salad.
It also can be served alongside sweet cornbread muffins, a tangy beet and goat cheese salad, steamed green beans with almonds, and a plate of assorted pickles for a comforting and varied meal experience.
How To Store Ham And Potato Soup
Refrigerate: Cool the Ham and Potato Soup completely. Then, either cover the pot with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For extended storage, freeze the Ham and Potato Soup. First, let it cool completely; then transfer it to a freezer-safe container or heavy-duty freezer bag. The soup can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.
How To Reheat Ham And Potato Soup
In The Oven: Preheat the oven to 350°F (175°C). Pour the leftover soup into an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.
In The Microwave: Put a portion of the soup in a microwave-safe dish and cover it loosely with plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
In The Air Fryer: Preheat the air fryer to 350°F (175°C). Transfer the soup to an air fryer-safe container. Heat for 5-10 minutes, checking halfway to avoid overheating or drying out.
Pioneer Woman Ham And Potato Soup Nutrition Facts
- Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 98mg
- Sodium: 1120mg
- Carbohydrates: 35g
- Fiber: 3g
- Sugar: 5g
- Protein: 23g
Frequently Asked Questions
What are the best potatoes to use for this soup?
Starchy potatoes like Russets or Yukon Golds are ideal for making this soup because they break down easily during cooking, which helps thicken the broth and enrich the creamy texture.
How can I thicken the soup if it’s too runny?
If the soup is thinner than you prefer, mashing some of the cooked potatoes directly in the pot can naturally thicken it. Alternatively, a slurry of cornstarch mixed with cold water added to the soup can also increase its thickness.
Can I use a different type of cheese in this soup?
Yes, you can substitute the cheddar cheese with other melting cheeses such as Gruyère for a nutty flavor, Monterey Jack for a milder taste, or mozzarella for a stretchy texture, depending on your preference for flavor and consistency.
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Prime Rib Soup
- Pioneer Woman Slow Cooker Broccoli Cheese Soup
- Pioneer Woman Slow Cooker Potato Soup
Pioneer Woman Ham And Potato Soup
Description
Pioneer Woman Ham and Potato Soup is made with potatoes, carrots, celery, onion, ham, chicken broth, and cheddar cheese. This hearty Pioneer Woman Ham and Potato Soup recipe creates a dinner that takes about 45 minutes to prepare and can serve up to 6 people.
Pioneer Woman Ham And Potato Soup Ingredients
How To Make Pioneer Woman Ham And Potato Soup
- Prepare the Soup Base: Combine potatoes, carrots, celery, onion, ham, and chicken broth in a large stockpot. Bring to a boil over high heat, then reduce to medium and simmer until the potatoes are tender about 10-15 minutes.
- Season Appropriately: If using, stir in chicken bouillon granules. Season with salt and pepper to taste; adjust according to your preference.
- Make the Roux: In a separate saucepan, melt butter over medium heat. Sprinkle flour over melted butter and whisk continuously for about 2 minutes or until the mixture turns golden and emits a nutty aroma.
- Thicken with Milk: Gradually add milk to the roux while continuously whisking to prevent any lumps. Increase the heat to medium-high and continue stirring until the mixture thickens to a creamy consistency, approximately 5 minutes.
- Melt the Cheese: Reduce heat to low and add shredded cheese to the milk mixture, stirring until the cheese is fully melted and incorporated.
- Combine and Finish Cooking: Pour the cheesy mixture into the soup base in the stockpot. Stir well to combine all ingredients. For a thicker texture, lightly mash some of the potatoes in the pot with the back of a spoon. Cook over medium heat until the soup is completely heated through.
- Serve and Enjoy: Once the soup is hot and creamy, remove from the heat. Serve warm and enjoy a comforting bowl of Cheesy Ham and Potato Soup.
