Buttery Spiral Ham and Potato Soup
A warm, creamy soup made with leftover spiral ham and tender russet potatoes. Simple, hearty, and perfect for cozy nights.
Equipment
- Large soup pot
- - Skillet
- Whisk
- Ladle
Ingredients
- **For the soup:**
- - 6 cups water
- - 1 cup cooked spiral ham diced
- - 4 cups russet potatoes peeled and cubed
- - 1 medium onion diced
- - 2 cloves garlic
- - ¼ tsp mustard seeds
- - ¼ tsp onion powder
- - ¼ tsp garlic powder
- - ¼ tsp black pepper
- - 2 tsp Better Than Bouillon roasted chicken base
- **For the creamy mixture:**
- - 5 tbsp butter
- - 5 tbsp all-purpose flour
- - 2 cups whole milk
- **Optional for serving:**
- - Diced scallions
- - Extra black pepper
Instructions
- In large pot, combine water, ham, potatoes, onion, and garlic. Bring to a boil. Cook 15 mins.
- Reduce heat. Add mustard seeds, onion powder, garlic powder, pepper, and bouillon.
- In a small pan, melt butter. Add flour, cook 2 mins. Whisk in milk slowly. Cook until smooth.
- Slowly stir roux into soup. Simmer 10 mins until thick and creamy.
- Garnish with scallions and black pepper. Serve hot.
Notes
- Use Yukon gold potatoes for a creamier texture.
- Soup thickens as it cools—add milk to thin when reheating.
- Gluten-free? Use cornstarch instead of flour.
- Soup thickens as it cools—add milk to thin when reheating.
- Gluten-free? Use cornstarch instead of flour.