Amish Creamy Ham And Potato Soup
The wind whispers secrets of frost, the windows paint silvery stories, and that forgotten holiday ham in the fridge hums a siren song. But fear not, dear friends, for tonight we feast on a symphony of chunky bliss!
Forget mushy potato glop, forget watery disappointments, this ain’t your grandma’s soup. Tonight we delve into the realm of hearty chunks and creamy dreams: a smoky ham saga where fluffy potato pillows waltz with each spoonful. This is comfort food nirvana, a warm hug in a bowl, ready to chase away winter’s blues with every bite.
This recipe is a kitchen campfire: simple ingredients, minimal fuss, flavor that dances on your tastebuds. No blender needed, just good old-fashioned simmering and celebrating the chunky goodness. Got leftover ham? Check. Potatoes lurking in the pantry? Double check. Creamy magic in a carton? Jackpot!
We’ll guide you step-by-step, from coaxing those ham squares to golden perfection to folding them gently into the velvety broth. No dietary quirks? Fantastic! But we’ve got vegetarian twists and lighter options waiting for those wanting a different tune.
So ditch the takeout menus and get ready to wow your senses (and your housemates) with this chunky, creamy masterpiece. It’s more than just a meal, it’s a story told in bites, a celebration of winter bounty.
Grab your spoons, fire up the stove, and let’s conjure up some cozy magic! Click below to unleash the chunky goodness, and don’t forget to share your soup-erb creations with the hashtag #ChunkyHamPotatoLove!
Questions I often get asked about this recipe:
Q: Can I use a different type of ham?
A: Yes, you can use pre-cooked ham, ham steaks, or even bacon for a smokier flavor.
Q: Can I use other vegetables?
A: Absolutely! Try adding corn, peas, broccoli, or chopped greens.
Q: What can I use instead of heavy cream?
A: You can use milk, half-and-half, yogurt, or even plant-based alternatives like coconut milk or cashew cream.
Q: I don’t have chicken broth. Can I use something else?
A: Vegetable broth or even just water will work, but the flavor will be less rich.
Q: My soup is too thick. How can I thin it out?
A: Add more broth or water until it reaches the desired consistency.
Q: My soup is too thin. How can I thicken it?
A: Mash some of the cooked potatoes and stir them back into the soup. You can also add a roux (butter and flour cooked together) or a cornstarch slurry (cornstarch mixed with water).
Q: Can I make this soup in a slow cooker?
A: Absolutely! Just combine all the ingredients in the slow cooker and cook on low for 6-8 hours.
Q: Can I freeze this soup?
A: Yes, let the soup cool completely and then store it in an airtight container in the freezer for up to 3 months.
Q: How many servings does this recipe make?
A: Approximately 6-8 servings, depending on appetite and serving size.
Q: What should I serve with this soup?
A: Crusty bread, crackers, grilled cheese sandwiches, or a simple salad are all great options.
Q: Can I make this soup vegetarian?
A: Yes, simply omit the ham and add in extra vegetables or lentils for protein.
Q: Do you have any other tips for making this soup?
A: Be sure to brown the ham cubes for extra flavor. Don’t overcook the potatoes, or they will become mushy. And most importantly, have fun and enjoy!
What you need to make this wonderful soup:
Ingredients:
2 tbsp olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
4 cups chicken broth
1 bay leaf
1 tsp dried thyme
Salt and pepper to taste
1 tbsp butter
1 lb leftover ham, cut into 1-inch squares
3 large potatoes, peeled and cut into 1-inch cubes
1/2 cup heavy cream (optional for extra richness)
Chopped fresh parsley, chives, shredded cheese, or crumbled bacon (optional toppings)
How to make the soup
Instructions:
Warm the olive oil in a large pot over medium heat. Sauté the onion, carrots, and celery until softened, about 5-7 minutes.
Stir in the garlic and cook for an additional minute.
Pour in the chicken broth, add the bay leaf and thyme, season with salt and pepper, and bring to a boil.
Reduce heat and simmer for 15 minutes to infuse the broth with flavor.
Meanwhile, melt the butter in a separate skillet over medium heat. Brown the ham squares until golden and crispy, about 5-7 minutes.
Add the cubed potatoes to the simmering broth and cook for 10-15 minutes, or until fork-tender but still holding their shape.
Remove the bay leaf.
(Optional) For extra creaminess, swirl in the heavy cream.
Gently fold in the browned ham squares, ensuring they don’t overcook and lose their glorious crunch.
Ladle the chunky goodness into bowls, garnish with your favorite toppings, and dive in!
Printable Recipe:
Amish Creamy Ham And Potato Soup
This ain't your grandma's mushy mess. We're talking smoky ham chunks pirouetting in a velvety broth, each spoonful a fluffy potato cloud melting with creamy delight. This is comfort food nirvana, a warm hug in a bowl, ready to banish winter's chill with every bite.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 tbsp butter
- 1 lb leftover ham, cut into 1-inch squares
- 3 large potatoes, peeled and cut into 1-inch cubes
- 1/2 cup heavy cream (optional for extra richness)
- Chopped fresh parsley, chives, shredded cheese, or crumbled bacon (optional toppings)
Instructions
- Warm the olive oil in a large pot over medium heat. Sauté the onion, carrots, and celery until softened, about 5-7 minutes.
- Stir in the garlic and cook for an additional minute.
- Pour in the chicken broth, add the bay leaf and thyme, season with salt and pepper, and bring to a boil.
- Reduce heat and simmer for 15 minutes to infuse the broth with flavor.
- Meanwhile, melt the butter in a separate skillet over medium heat. Brown the ham squares until golden and crispy, about 5-7 minutes.
- Add the cubed potatoes to the simmering broth and cook for 10-15 minutes, or until fork-tender but still holding their shape.
- Remove the bay leaf.
- (Optional) For extra creaminess, swirl in the heavy cream.
- Gently fold in the browned ham squares, ensuring they don't overcook and lose their glorious crunch.
- Ladle the chunky goodness into bowls, garnish with your favorite toppings, and dive in!
Notes
- Swap some chicken broth for milk or beer for a deeper flavor.
- Skip the cream for a lighter soup.
- Leftovers? No problem! Store in an airtight container in the fridge for up to 3 days.
- Want to keep the soup vegetarian? Skip the ham and add sautéed mushrooms or lentils for a hearty twist.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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