Delicious Ham and Potato Soup

A cozy, creamy comfort bowl that comes together in under an hour.

Ingredients

3 1/2 cups peeled and diced potatoes (525 g)
1/3 cup diced celery (50 g)
1/3 cup finely chopped onion (53 g)
3/4 cup diced cooked ham (113 g)
3 1/4 cups water (770 g)
2 tablespoons chicken bouillon granules (18 g)
- Better Than Bouillon — 2 tsp Richer flavor; dissolve in same amount of water
- 2 cups chicken broth — replace water 1:1 Reduce added salt; similar calories
1/2 teaspoon salt (3 g)
1 teaspoon ground white or black pepper (2 g)
5 tablespoons butter (71 g)
- Margarine — 1:1 Slightly different flavor; similar calories
- Olive oil — 1:1 Dairy-free; changes flavor profile slightly
5 tablespoons all-purpose flour (39 g)
2 cups milk (488 g)
- Oat milk — 1:1 Dairy-free; slightly thinner, add 1 tbsp extra flour
- Half-and-half — 1:1 Richer and creamier; higher calorie
- Evaporated milk — 1:1 Very rich; slightly sweet undertone

Combine the potatoes, celery, onion, ham, and water in a stockpot. Bring to a boil, then cook over medium heat until the potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt, and pepper.
In a separate saucepan, melt the butter over medium-low heat. Whisk in the flour with a fork and cook, stirring constantly, until thick, about 1 minute. Slowly stir in the milk so as not to allow lumps to form, continuing until all of the milk has been added. Keep stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot and cook the soup until heated through. Serve immediately.

This soup thickens significantly as it cools. Add a splash of milk or water when reheating to restore the consistency.
Refrigerates well for up to 3–4 days. Not recommended for freezing, as the dairy-based roux can separate when thawed.

Nutrition from source

Conservative 13% reduction for steam evaporation over 25 min simmer.