Ham and potato soup is a classic comfort food that's easy to make and incredibly satisfying. Here's a simple recipe that yields a delicious and hearty soup that's perfect for cold winter nights or anytime you're craving something warm and comforting.
Ham shank or leftover ham can be used in a variety of dishes. Here are a few ideas:
Ham and Bean Soup: Soak some navy beans overnight, then sauté diced onions, carrots, and celery in a pot with some garlic and olive oil. Add the soaked beans, a ham shank, some chicken or vegetable broth, and some fresh thyme. Let it simmer for a few hours until the beans are tender and the ham is falling off the bone. Remove the ham shank, shred the meat, and return it to the pot. Season with salt and pepper to taste.
Ham and Cheese Omelette: Dice up some leftover ham and sauté it with some chopped bell peppers and onions. Beat a few eggs with some milk, salt, and pepper. Pour the eggs into the pan with the ham and veggies and let it cook until set. Sprinkle shredded cheese on one half of the omelet, then fold the other half over the cheese. Serve hot.
Ham and Potato Casserole: Layer thinly sliced potatoes, diced ham, and grated cheddar cheese in a baking dish. In a separate bowl, whisk together some milk, flour, salt, and pepper. Pour the milk mixture over the potatoes and ham, making sure to coat everything evenly. Bake in the oven at 375°F for about 45 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
Ham Salad Sandwich: Finely chop some leftover ham and mix it with mayonnaise, diced celery, diced onion, and some chopped pickles. Spread the ham salad on slices of bread and add some lettuce and tomato if desired.
Ham and Pineapple Fried Rice: Cook some rice in a pot or rice cooker. In a wok or large skillet, sauté some diced onions and garlic in oil until fragrant. Add diced ham, diced pineapple, and some frozen peas and carrots. Stir-fry for a few minutes, then push everything to the sides of the pan. Crack a couple of eggs into the center of the pan and scramble them. Once the eggs are cooked, mix everything together and season with soy sauce, salt, and pepper.
Which Potatoes Are Perfect for This Soup?
The type of potatoes you use in a soup can make a big difference in the texture and overall taste of the dish. For a creamy soup, such as potato soup, you'll want to use a potato that has a high starch content, which will help thicken the soup and give it a smooth texture. The best potatoes for this soup are usually Russet or Idaho potatoes, which are both high in starch.
Russet potatoes have a thick skin and white flesh and are ideal for making mashed potatoes and soups. They break down easily when cooked, which makes them perfect for creating a creamy texture in soups.
Idaho potatoes are also high in starch and have a creamy texture, making them a good choice for potato soup. They have thin skin and white flesh and are often used for baking and frying as well.
While these are the best potatoes for a creamy potato soup, you can also use other varieties such as Yukon Gold, which has a buttery flavor and smooth texture, or red potatoes, which have a waxy texture and hold their shape well when cooked. However, keep in mind that using these varieties may result in a slightly different texture and flavor in the soup.
Here are some tips and variations to consider when making potato soup:
Tips:
Use high-starch potatoes such as Russet or Idaho for a creamier texture.
For a smoother soup, blend it with an immersion blender or transfer it to a blender in batches.
If you prefer a chunkier soup, mash some of the potatoes with a potato masher or fork.
To make the soup richer, add cream or milk at the end of the cooking. You can also use evaporated milk or coconut milk as a dairy-free option.
Top the soup with bacon bits, chopped scallions, shredded cheese, or sour cream for added flavor and texture.
Variations:
Loaded Potato Soup: Add bacon bits, shredded cheddar cheese, and chopped scallions to the soup before serving.
Potato Leek Soup: Add sliced leeks to the soup with the onions and garlic for a milder flavor.
Creamy Potato and Ham Soup: Add diced ham to the soup and use chicken broth instead of vegetable broth for added flavor.
Cheesy Potato Soup: Stir in shredded cheddar cheese at the end of cooking until melted and smooth.
Spicy Potato Soup: Add diced jalapenos or red pepper flakes to the soup for a kick of heat. You can also add a dollop of hot sauce or chili oil to each bowl when serving.
Potato Corn Chowder: Add canned corn or fresh corn kernels to the soup with the potatoes for a sweeter flavor and more texture.
Ingredients:
- 2 tablespoons of butter
- 1 large onion, chopped
- 2 garlic cloves, minced
- 4 cups of chicken broth
- 4 cups of peeled and diced potatoes
- 2 cups of diced ham
- 1 cup of milk
- 1/2 cup of heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
Melt the adulation in a large haze pot over medium heat.
Add the chopped onion and minced garlic and sauté for 5-7 minutes, until the onions are translucent and the garlic is fragrant.
Add the chicken broth and diced potatoes to the pot and bring to a boil.
Reduce the heat to low and let the soup simmer for 15-20 minutes, or until the potatoes are soft and tender.
Add the diced ham to the soup and cook for an additional 5 minutes.
Add the milk and heavy cream to the soup and stir to combine.
Let the soup simmer for a few more minutes to warm through.
Season with salt and pepper to taste.
Serve the soup hot, garnished with fresh parsley if desired.
Enjoy your delicious and comforting ham and potato soup!