DESCRIPTION
This chunky potato and ham soup takes a handful of simple ingredients and turns it into a cozy meal in under 30 minutes.
Ingredients
Scale
- 2 lbs. baking potatoes, cubed
- 8 oz. cubed ham
- 4 cups low or no sodium chicken broth
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ cup flour
- 1 cup whole milk*
- 2 spring onions, chopped (optional)
Instructions
- Put the potatoes into a large pot with the ham, broth, salt, and black pepper. Stir.
- Bring to a boil over high heat. Stir. Reduce heat to a simmer and cook until the potatoes are fork tender, about 8-10 minutes. Remove from the heat.
- Scoop out about half of the potatoes and put them into a large bowl. Use a potato masher to gently mash them a bit. You don’t want them fully mashed, more like half mashed. Return the half-mashed potatoes to the pot. Stir.
- Measure the flour into a jar or container with a tight-fitting lid. Add the milk. Put on the lid and shake it well until the flour and water are fully combined.
- Stir the flour mixture into the pot of soup. Return the soup to medium-high heat and bring to a simmer, stirring occasionally. Simmer for one minute.
- Taste and add extra salt and pepper, if desired.
- Serve topped with some of the chopped spring onion for garnish, if using.
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Notes
*Instead of the whole milk, you can use heavy cream, half-and-half, a mixture of either of those with the milk, fat-free milk, or even water. I just find the whole milk to be the perfect balance of flavor and thickness for this soup.