This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc., and it still turns out great.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Combine potatoes, cauliflower, corn, cooked ham, onion, celery, and garlic in a large soup pot and cover with water. Bring to a boil, reduce heat to medium, and cook until potatoes are tender, 10 to 15 minutes. Stir chicken bouillon, salt, and white pepper into mixture.

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  • Melt butter in a saucepan over medium-low heat; whisk in flour to make a paste. Cook for 1 minute and gradually whisk milk into flour mixture until smooth. Continue cooking until thick, 4 to 5 minutes, whisking often.

  • Stir milk mixture into soup and cook until heated through, 5 to 10 minutes.

Cook's Note:

Bouillon can be broth you have prepped ahead and frozen, and garlic needs to be fresh if you can.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

227 calories; 11.3 g total fat; 31 mg cholesterol; 682 mg sodium. 25 g carbohydrates; 7.6 g protein; Full Nutrition

Reviews (49)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/18/2013
Very nice recipe. I cooked a meaty ham bone from the freezer in the crockpot overnight and used the broth from that in place of the water and chicken bouillon. I kind of reserved the method. I cooked the potatoes in the ham broth in a large sauce pan. I cooked the onion celery garlic and carrot (not called for in the recipe) in the butter. Added the flour and made a roux using 2 cups low fat milk. I added the seasonings to the roux / milk mixture. Once the potatoes were done I dumped them and the broth into the large pot and added the ham from the ham bone and the corn. If you like larger pieces of potato in your soup leave it as it. If you like a smoother more creamy soup use a potato masher to smash up the potatoes and broth before adding the the creamy vegetable mixture. The white pepper gives the a very tasty finish. If you are sensitive to pepper cut the white pepper back to 1/2 tsp. I garnished the soup with a little grated cheese and diced chives. Served with a crusty bread it made for a wonderful dinner. Thanks for a good recipe Cara. Read More
(37)

Most helpful critical review

Rating: 3 stars
01/15/2018
My partner liked it a bit more than I did. Both thought too much pepper - I'll cut amount in half if I make again. Substituted broccili for cauliflower and used a sweet potato as part of potato amount. Read More
56 Ratings
  • 5 star values: 48
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/18/2013
Very nice recipe. I cooked a meaty ham bone from the freezer in the crockpot overnight and used the broth from that in place of the water and chicken bouillon. I kind of reserved the method. I cooked the potatoes in the ham broth in a large sauce pan. I cooked the onion celery garlic and carrot (not called for in the recipe) in the butter. Added the flour and made a roux using 2 cups low fat milk. I added the seasonings to the roux / milk mixture. Once the potatoes were done I dumped them and the broth into the large pot and added the ham from the ham bone and the corn. If you like larger pieces of potato in your soup leave it as it. If you like a smoother more creamy soup use a potato masher to smash up the potatoes and broth before adding the the creamy vegetable mixture. The white pepper gives the a very tasty finish. If you are sensitive to pepper cut the white pepper back to 1/2 tsp. I garnished the soup with a little grated cheese and diced chives. Served with a crusty bread it made for a wonderful dinner. Thanks for a good recipe Cara. Read More
(37)
Rating: 5 stars
07/18/2013
Very nice recipe. I cooked a meaty ham bone from the freezer in the crockpot overnight and used the broth from that in place of the water and chicken bouillon. I kind of reserved the method. I cooked the potatoes in the ham broth in a large sauce pan. I cooked the onion celery garlic and carrot (not called for in the recipe) in the butter. Added the flour and made a roux using 2 cups low fat milk. I added the seasonings to the roux / milk mixture. Once the potatoes were done I dumped them and the broth into the large pot and added the ham from the ham bone and the corn. If you like larger pieces of potato in your soup leave it as it. If you like a smoother more creamy soup use a potato masher to smash up the potatoes and broth before adding the the creamy vegetable mixture. The white pepper gives the a very tasty finish. If you are sensitive to pepper cut the white pepper back to 1/2 tsp. I garnished the soup with a little grated cheese and diced chives. Served with a crusty bread it made for a wonderful dinner. Thanks for a good recipe Cara. Read More
(37)
Rating: 5 stars
10/23/2013
This was my third time making this addictive soup. The only thing differentwas I added kraft shredded cheese with cream cheese.Awesome s Read More
(14)
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Rating: 5 stars
03/30/2014
Great soup for a cold winter supper. Chose this recipe over others on the site because of the cauliflower and when I went to the grocery store they were sold out of cauliflower! Since the soup was short a vegetable I added diced carrots. Omitted the salt reduced the garlic to one clove added sliced scallions and minced fresh parsley. Think it would be even better with the cauliflower. Good with or without shredded cheddar cheese on top. Read More
(11)
Rating: 5 stars
01/04/2014
My boyfriend and I really enjoy cooking and this was such a fun easy meal to prepare together. Since the holiday season was recently upon us there has been an over abundance of HAM in both our families dinners. I hate to be wasteful so I started off my day with a traditional English brekkie of Bubble and Squeak (which I highly recommend to anyone that has leftover veggies from a roast) and then this delicious meal for dinner. I actually added a bit more flour to the milk mixture because I enjoy thick hearty soups. We topped off our bowls with shredded sharp cheddar cheese and green onions. This was a fantastic recipe we will definitely use again. Thank you! Read More
(8)
Rating: 5 stars
01/06/2014
This was great and went over well during a football game party. Minor changes..I doubled the recipe and sauteed all of the vegys (except corn and potatoes) until tender and then used an immersion blender to puree half of the vegys once it cooked in the liquid for a while (potatoes cooked through) and only used half the butter. Super good and easy! Read More
(7)
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Rating: 5 stars
11/10/2015
Sautéed veggies (onion garlic celery carrots) in butter added cauliflower and potatoes with 32 oz of chicken broth and let it cook for about 30-45 minutes. Used immersion blender. Added ham and bacon bits with 2 cups of half and half and let simmer until someone yelled for supper. No need for flour to thicken. Forgot the corn. Added the cheese and more bacon bits to individual servings. (Immersion blender disguises veggies so my teenaged son will eat it.) Moving this to favorites. Read More
(3)
Rating: 5 stars
08/14/2016
I'm rating this off the original recipe but including my additions which were minor. This was really good. I did use chicken broth in place of the water as others have done. The only other thing I did differently because the ingredients seemed kind of bland is I added a 1/2 tsp of basil 1/2 tsp of sage and a 1/2 tsp of onion powder. Don't really think those amounted to much. After the soup was made and I had a small bowl to taste and review I then added a box of gnocchi. I ate almost 3 bowls in one sitting! I then had a bowl for breakfast the next day! Yummy. Read More
(3)
Rating: 5 stars
11/15/2014
I couldn't believe that a recipe so simple would produce such a great tasting soup! Everyone loves this. I subbed carrots for the corn but otherwise made as directed. This tastes like my grandmas ham soup that she'd spend all day making but this is quick enough to make after work and tastes like a rich slow cooked soup. Read More
(1)
Rating: 5 stars
01/20/2015
Made this the other night it turned out wonderful.....and even better the second day! Will definitely be making this again. Read More
(1)
Rating: 3 stars
01/15/2018
My partner liked it a bit more than I did. Both thought too much pepper - I'll cut amount in half if I make again. Substituted broccili for cauliflower and used a sweet potato as part of potato amount. Read More