Hamdi Saidani This Pioneer Woman Ham and Potato Soup is a creamy and hearty recipe, which is made with diced potatoes and cooked ham. It’s the ultimate comfort food recipe, ready in about 45 minutes.
Pioneer Woman Ham and Potato Soup Ingredients
- 3 ½ cups peeled and diced potatoes
- 3 ¼ cups water
- ¾ cup diced cooked ham
- ⅓ cup diced celery
- ⅓ cup finely chopped onion
- 2 tablespoons chicken bouillon granules
- 1 teaspoon ground white or black pepper, or to taste
- ½ teaspoon salt, or to taste
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk
How To Make Pioneer Woman Ham and Potato Soup
- Simmer the soup base: In a large stockpot, combine the diced potatoes, water, diced ham, celery, and onion. Bring the mixture to a boil, then reduce the heat to medium and simmer for 10 to 15 minutes, until the potatoes are tender.
- Season the soup: Stir the chicken bouillon, pepper, and salt into the pot with the tender vegetables.
- Make the creamy thickener: While the soup simmers, melt the butter in a separate saucepan over medium-low heat. Whisk in the flour and cook for about 1 minute until it forms a thick paste (a roux).
- Combine and finish: Gradually whisk the milk into the roux until the sauce is smooth. Continue to cook and stir for 4 to 5 minutes until it has thickened. Pour this creamy milk mixture into the stockpot with the potatoes and ham. Stir everything together and cook until the soup is warmed through.
Recipe Tips
- How to make it extra creamy? For an even creamier texture, you can use an immersion blender to partially blend the soup after the potatoes are tender, before adding the milk mixture. This will thicken the soup naturally.
- Can I use a different kind of potato? Yes. While the recipe is flexible, Yukon Gold potatoes are an excellent choice because they have a naturally buttery flavor and become very creamy when cooked.
- Can I make this in one pot? To make this a one-pot meal, you can cook the ham and vegetables in the butter first, then stir in the flour to make the roux directly in the soup pot. Slowly whisk in the milk, followed by the water and potatoes, and simmer until tender.
- How to add more flavor? For a cheesier version, stir in 1-2 cups of shredded sharp cheddar cheese at the very end until it’s melted and smooth.
What To Serve With Ham and Potato Soup
This hearty soup is a complete meal, but it’s even better with a classic side.
- Warm cornbread with honey butter
- A simple grilled cheese sandwich for dipping
- Saltine or oyster crackers
- A crisp green salad
How To Store Ham and Potato Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools.
- Freeze: Freezing is not highly recommended as the texture of the potatoes and the cream-based sauce can become grainy upon thawing.
Ham and Potato Soup Nutrition Facts
- Calories: 236kcal
- Fat: 10g
- Carbohydrates: 30g
- Protein: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use leftover ham?
Yes, this recipe is perfect for using up leftover cooked ham, especially after a holiday. Just dice it up and add it in.
My soup is too thick/thin. How can I fix it?
If the soup is too thick, you can stir in a little extra milk or chicken broth until it reaches your desired consistency. If it’s too thin, let it simmer uncovered for a few extra minutes to allow it to reduce and thicken.
Can I make this dairy-free?
Yes. You can use a plant-based butter and substitute the milk with a creamy, unsweetened plant-based milk like oat or cashew milk.
Try More Pioneer Woman Recipes:
- Pioneer Woman Potato Soup Recipe
- Pioneer Woman 7 Can Taco Soup Recipe
- Pioneer Woman Cowboy Soup Recipe
Pioneer Woman Ham and Potato Soup Recipe
Description
A classic, creamy, and comforting soup packed with tender potatoes and savory ham, perfect for a quick and easy weeknight meal.
Ingredients
Instructions
- In a large pot, combine potatoes, water, ham, celery, and onion. Boil, then simmer for 10-15 minutes until potatoes are tender.
- Stir in the bouillon, salt, and pepper.
- In a separate saucepan, make a roux by melting the butter and whisking in the flour. Cook for 1 minute.
- Gradually whisk in the milk and cook until the sauce is thick and smooth.
- Pour the creamy milk mixture into the pot with the potatoes.
- Stir and heat through before serving.
Notes
- u003cliu003eFor the creamiest texture, use starchy potatoes like Russets or Yukon Golds.u003c/liu003eu003cliu003eThe soup tastes even better the next day, making it great for leftovers.u003c/liu003eu003cliu003eTo make this a cheesy potato soup, stir in 1-2 cups of shredded cheddar at the end.u003c/liu003eu003cliu003eThis is a fantastic recipe for using leftover holiday ham.u003c/liu003e
