My little sister (16 years younger) has been feeling pretty crummy with an stomach bug that has been taking it’s toll on her entire high school soccer team. My mom was out of town last week and unable to take care of her so I wanted to bring her some soup and make sure she was still in the land of the living.
Don’t you just always want your mom when you are sick? Even now that I am a mom, I still want my mom to take care of me when I’m really sick. Usually this means taking the boys for me, so I can rest! I was pretty sure my little sister would love this soup, and I was hoping it would help get her on the road to feeling normal again. She needs to get back on that soccer field!
This recipe makes a huge amount of soup. It’s great for sharing, or you can freeze leftovers for another dinner on a busy day. It can be made fairly quickly, but the longer it simmers, the more the potatoes break down and thicken up the soup, so I like to start it early in the afternoon. The great thing about this recipe is that you don’t have to peel or chop any potatoes because it uses a bag of frozen hash browns instead.
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Creamy Potato Soup With Ham
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 1x
- Category: Soup
- Method: Simmer
- Cuisine: American
Description
This Creamy Potato Soup With Ham is so perfect for a chilly winter day. Makes enough to share or freeze for later.
Ingredients
- 10 cups chicken broth
- 1 1/2 cups finely chopped onion
- 1 1/2 cups chopped celery
- 2 cups chopped carrots
- 8 cups (2 lb. bag) frozen diced potatoes (hash browns)
- 1 1/4 pounds hamsteak, trimmed and cubed
- 1/2 cup butter
- 1/2 cup all purpose flour
- 4 cups milk
- 2 cans of corn (11 ounce cans), drained
- 1 teaspoon Lawry’s seasoning salt
- 1/8 teaspoon white pepper
- dash of cayenne pepper (optional)
Instructions
- In a large pot, add onion, celery, carrots, and potatoes to the chicken broth and bring to a boil. Boil the vegetables for 30 minutes, or until they are tender.
- Turn heat to medium low, and add the ham.
- In a separate medium sauce pan, melt butter over medium high heat. Whisk in the flour and allow the mixture to bubble and brown for a few minutes. Then gradually whisk in the milk.
- Continue whisking the milk until the sauce is slightly thickened, about five minutes.
- Add the white sauce to the broth mixture and stir to combine. Add in the corn and seasonings, and let the soup simmer on medium low heat for at least an hour before serving, stirring occasionally. The longer you are able to let it simmer, the more the potatoes will break down and thicken the soup. Taste the soup before serving and adjust seasoning with salt and pepper to taste.
Notes
Adapted from The Girl Who Ate Everything
Nutrition
- Serving Size: 1 Serving
- Calories: 469
- Sugar: 8.4g
- Sodium: 2459mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 6.6g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 5.7g
- Protein: 26g
- Cholesterol: 78mg
Karen @ The Food Charlatan says
I love simple soups like this. Ain’t nothin a little Lawry’s can’t cure, right?
Jenna says
Made this tonight and it was a hit with everybody in our family! Love all the veggies and the flavor.
Julie says
Glad everyone liked it! Thanks Jenna!