budgetbytes5.0
Ham and Potato Soup
This ham and potato soup is creamy but not too heavy and loaded with fresh veggies and salty ham. It's perfect for the seasonal transition!
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Jess Rice📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●saucepan
- ●whisk
📝 Preparation Steps
1
Soften
2
In the stock pot, add 2 Tbsp olive oil on medium heat. Add the carrots, celery, and onion and cook down until slightly softened and the onions are nice and glossy, about ⏱️ 5 minutes.
olive oil ($0.44)2 Tbspcarrots, peeled and diced ($0.20)2
3
Simmer
4
Add potatoes, vegetable broth, and ham in the stockpot. Bring the pot to a boil. Once boiling, turn the heat down to medium and let the potatoes simmer for about ⏱️ 15 minutes, or until they are tender. Stir in the pepper.
medium potatoes, peeled and diced (roughly 3½ cups)* ($1.66)2
5
Thicken
6
Melt the butter in a separate medium-size saucepan over medium-low heat. Whisk in the all-purpose flour until smooth. Cook for about ⏱️ 1 minute. (Note: this is a “blonde roux” so you don’t want the flour to toast too much!) Whisk in milk and cook for about ⏱️ 4 minutes until thick and warm.
milk ($0.36)2 cups
7
Cook
8
Pour milk/roux mixture into the stockpot with ham soup and whisk to combine. Cook until all vegetables reach desired tenderness and soup thickens to your liking, another ⏱️ 10 minutes should do it. Add the parsley, additional salt and pepper if needed and enjoy!
milk ($0.36)2 cupssalted butter ($0.24)2 TbspSalt, to taste*** ($0.01)
Nutrition Facts
calories
212 kcal
fat Content
11 g
serving Size
1 bowl
fiber Content
2 g
sodium Content
1109 mg
protein Content
9 g
carbohydrate Content
20 g
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