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potato soup recipe

Creamy potato and ham soup with tender vegetables, rich milk base, and comforting flavors, perfect for a hearty, satisfying meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 3½ cups potatoes peeled and diced
  • 3¼ cups water
  • ¾ cup cooked ham diced
  • ⅓ cup celery diced
  • ⅓ cup onion finely chopped
  • 2 tablespoons chicken bouillon granules
  • 1 teaspoon black or white pepper
  • ½ teaspoon salt adjust to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk

Equipment

  • Large pot
  • Medium saucepan
  • Whisk
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Start the Base
  2. In a large pot, combine the diced potatoes, water, cooked ham, celery, and onion.
  3. Cook Until Tender
  4. Bring the mixture to a boil, then reduce the heat and simmer for 10–15 minutes, or until the potatoes are soft.
  5. Season the Soup
  6. Stir in the chicken bouillon granules, pepper, and salt, mixing well.
  7. Make the Cream Base
  8. In a separate pan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute.
  9. Add Milk
  10. Gradually whisk in the milk, continuing to cook until the mixture becomes thick and smooth.
  11. Combine Everything
  12. Pour the prepared milk mixture into the soup and stir until fully incorporated.
  13. Warm Through
  14. Allow the soup to cook for a few more minutes until everything is heated through and well combined.
  15. Serve Hot
  16. Ladle the soup into bowls and serve warm.