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Ham and Potato Soup

IMG_6841My husband loved this soup! He pretty much wanted me to make another batch right away. My kids were not as thrilled with it, and I thought it was pretty good too, but not enough to rave about it to the extent that my husband did.  I used a recipe from all recipes as base and made a few changes.  I added carrots since I had some to use up instead of celery which I was out of… I sautéed the onions, carrots in pancetta (bacon would be a good substitute too), drained any fat and then followed the recipe pretty closely.  I did also add some bay leaf and dried thyme to the soup for added flavor.

Ham and Potato Soup

Serves 6

adapted from allrecipes (Delicious Ham and Potato Soup)


  • 4 oz pancetta (or bacon)
  • 2 medium carrots, peeled and diced small
  • 1/2 medium onion, diced
  • 3 1/2 cups russet potatoes, peeled and diced small
  • 3/4 cup ham, diced small (remove fatty pieces)
  • 3 1/4 cup water
  • 2 tsp chicken bouillon granules (originally 2 Tbsp)
  • 1 bay leaf
  • 1 tsp dried thyme or basil
  • 1/2 tsp salt, or to taste
  • 1/4 tsp fresh ground black pepper, or to taste
  • 5 Tbsp butter
  • 5 Tbsp flour
  • 2 cups milk


  1. Heat a large stock pot over medium high heat.  Add the pancetta bacon, carrots, and diced onions to the stock pot.  Sauté  the vegetables in the bacon until the onions are softened and the fat in the bacon has fully rendered.  Pour off any excess fat.
  2. To the cooked vegetables, add the diced potatoes,  ham, water, chicken bouillon, bay leaf, dried thyme or basil, salt, and pepper.  Bring the soup to a boil and then reduce the heat to medium low and continue cooking about 15 minutes or until the potatoes test done, stirring occasionally.  When the potatoes are tender, reduce the heat to low and allow to simmer while you finish off the soup.
  3. In a separate sauce pan, melt the butter over medium heat.  Add the flour and whisk into the butter until it is well combined, then cook for about 1 minute.  Heat the milk in the microwave.  Slowly add the milk, whisking as you add it until it is smooth.  Continue cooking the milk mixture until it is thickened, about 4 or 5 minutes.  Add the thickened milk mixture to the soup and stir to combine.
  4. Heat through and serve immediately with crusty French bread.

Printable Recipe


1 Comment

Delicious Ham and Potato Soup

One of my favorite web-sites for recipes is  I had saved this recipe for my “to make sometime file”.  Last night, I finally made it.  It was quite good.  I followed other reviewers’ advice and doubled the recipe.  Since it only served four and we are a family of 5 and love to have left over soup.  I did change it up a bit – because that is what I do.  It did not call for the onions to be cooked, and I’m sorry- but raw onions just don’t cut it for me.  I didn’t have celery, but I added a chopped yellow bell pepper for extra texture and it was good.  My 6 year old son avoided the potatoes, my 13 year old daughter avoided the ham, my 10 year old daughter didn’t like it at all.. but we adults liked it and that is what matters to me!  Picky eaters don’t get a vote, they just get an opportunity to expand their taste buds! 🙂  I had some left over prosciutto ham that I cut up into small pieces and added to the soup along with the regular ham, and bacon would have made a lovely addition to it as well.  I felt the recipe lacked anything green.  Some topped their soup with the greens of scallions, I added about a Tablespoon of freeze dried chives that I had in my spice pantry.  It was a good soup.  Be careful adding salt, as this can be pretty salty with the ham.  I would make it again if my kids had loved it, but as it turns out they didn’t.  Boohoo!


Delicious Ham and Potato Soup

Serves 4


  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3/4 cup diced cooked ham
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk
  1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
  2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, 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.
  3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

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