Warm up with this! Nothing’s more satisfying than hot and creamy soup on a cold winter day. So, I’ve made this recipe impossibly easy with some labor shortcuts. The first is using diced frozen potatoes from the freezer section of your grocery store. The second is buying the ham already diced. Both of these time savers will make you look forward to making this wonderful soup, but, more importantly, to enjoy eating it!
Creamy Ham and Potato Soup
Prep time
Cook time
Total time
A wonderful hot soup for a chilly cold day!
Author: Linda Davis
Recipe type: Soup
Cuisine: Californian
Serves:: 8 Cups
Ingredients:
- 20 oz. pkg Simply Potatoes Steakhouse Seasoned Diced Potatoes, frozen or,( 3 ½ C) peeled and diced potatoes
- ⅓ C finely chopped onion
- 1 C diced cooked Ham
- 3¼ cups water and/or broth
- ½ t Kosher sea salt, or to taste, omit if using packaged potatoes, seasoning to taste
- 1 t Freshly ground black pepper, or to taste
- 4 T Unsalted butter
- 4 T All-purpose flour
- 2 C Whole milk
Directions:
- Leave package of frozen potatoes out for an hour before using, or heat on defrost for a few minutes in the microwave.
- Combine the defrosted potatoes, onion, ham, water, salt and pepper in a stockpot over medium-high heat.
- Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.
- In a skillet, melt butter over medium-low heat.
- Whisk in flour and cook, stirring constantly until thick, about 1 minute.
- Slowly stir in milk as not to allow lumps to form until all of the milk has been added.
- Continue stirring over medium-low heat until thick, 4 to 5 minutes.
- Stir the milk mixture into the skillet, and cook soup until heated through.
- Add milk mixture into stockpot, stirring to combine.
- Serve immediately.