Ham and Potato Cream Soup (Milk)

hampotatosoupmilk Deliciously creamy Ham and Potato Soup is easy to make and perfect to use up any leftovers. Filled with soft, tender potatoes, carrots, celery, onion and garlic.

⅓ cup butter (60 g)
1 cup onions, finely chopped
1 cup carrots, peeled and diced
½ cup celery, diced
3 cups potatoes, peeled and diced
4 cloves garlic, minced or finely chopped
2 cups cooked ham, diced
⅓ cup all-purpose flour, unbleached
2 cups chicken stock or ham broth
2 tsp. chicken bouillon
3 cups milk
1 pinch sea salt
black pepper, freshly cracked

Heat the butter in a pot over medium heat. Sauté the onion, carrots and celery until beginning to soften (~ 4 minutes).

Add the ham and potatoes, cook for 2 minutes, then add the garlic and sauté until fragrant (~ 30 seconds).

Mix the flour through and cook for 2 minutes.

Stir in stock and bouillon, mixing all ingredients together. Increase heat and bring to a boil until potatoes are 'just' fork tender, about 10-12 minutes.

Reduce heat to medium-low, add the milk and stir over the heat until thickened (about 5 minutes).

Taste test and season with salt and pepper, if desired.

Serve warm.

Cook's Notes:

Ham Broth:

You can make your own ham broth for ham soup using leftover ham bone:
Simmer the ham bone in a stock pot filled with enough water to cover the bone halfway (about 2 qts/L, depending on the size of bone).
Bring to a boil, reduce heat, cover with a lid and let simmer until very fragrant (about 1 hour). Discard hambone
Replace the chicken stock with your ham broth.
If your soup is too thick once it's finished, simply add more milk in ¼ cup incrèments until reaching your desired consistency.
Alternatively, if your soup is not thick enough to your liking, mix 1 Tbsp. of cornstarch together with 2 Tbsp. of extra milk.
Pour the mixture into the soup and allow to boil for a few minutes to thicken, while stirring. Repeat for an even thicker soup.