Tips and Tricks
Use a splatter screen while you cook the ham. It may splatter oil. Keep the heat low while the soup simmers. If it is too high, too much of the liquid will evaporate. If you want a thinner soup, add more milk or chicken stock at the end to thin it out. To make an extra creamy cheesy ham and potato soup, get a block of cheddar cheese and grate it yourself into the pot of soup or into individual bowls. Cheese that you grate from a block will melt and taste so much better than pre-shredded cheese that is covered in preservatives.
How to Serve
Creamy ham and potato soup can be enjoyed as is or topped with shredded cheddar cheese, bacon, and/or diced scallions. Serve with some crispy toasted bread and a light salad to round out the meal. This Ham and Potato soup is such a great way to close out soup season. It is easy to make, but hearty and comforting. It tastes like something you would get at a beautiful little cafe, but really with my tips and tricks it is so simple to create in your kitchen. Be sure to cut your potatoes into small, even-sized pieces so they cook evenly in the soup. The bigger the pieces, the longer they will take to cook. And the longer the soup cooks, the more liquid will evaporate.
Be sure to really whisk the flour into the vegetables so that it fully coats them and there are no streaks of flour left. This eliminates the flour taste. Add the liquid slowly at first. I’m talking a few tablespoons at a time, continuing to whisk until it is well incorporated, and then adding more. The more you add, the more quickly you can go. This whole process doesn’t take more than a minute or two.
The ham you start with will greatly impact the saltiness of this recipe. If you are concerned about the saltiness, start with no salt at all and add it at the end to taste. It might help to keep in mind my original recipe called for, as salt is key in bringing out the natural flavors of the ingredients.
Storing and Reheating Leftovers
Store any leftover potato and ham soup in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat on the stovetop over low heat, stirring often, or in the microwave on half power. Remember that leftovers should never be reheated more than once.
Other Leftover Ham Recipes
Ham and Cheese Quiche Ham Salad Ham and Pea Pasta
If you make this creamy ham and potato soup recipe or any of my other recipes, please let me know what you think by leaving a comment! When you are ready to eat the soup, let it thaw in the refrigerator overnight. Then reheat it over low heat stirring often. This is the best way to prevent it from separating.
