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Country Ham and Potato Soup

A rich and savory Southern soup filled with tender cubed potatoes and smoky country ham in a creamy broth.

50 minEasyServes 6380 cal/serving

AmericanSoupStovetopStandardNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 1.5 cups country ham, diced
  • 4 cups Russet potatoes, cubed
  • 2 tbsp unsalted butter
  • 1 cup yellow onion, diced
  • 0.5 cup carrots, diced
  • 0.5 cup celery, diced
  • 2 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 4 cups low-sodium chicken broth
  • 0.5 cup heavy cream
  • 1/2 tsp black pepper

Instructions

  1. 1

    Melt 2 tbsp unsalted butter in a large pot over medium heat.

  2. 2

    Add 1 cup diced yellow onion, 0.5 cup diced carrots, and 0.5 cup diced celery, cooking for 5 minutes until softened.

  3. 3

    Stir in 2 cloves minced garlic and 1.5 cups diced country ham, cooking for 3 minutes until ham reaches an internal temperature of 165°F.

  4. 4

    Sprinkle 3 tbsp all-purpose flour over the mixture and cook for 1 minute while stirring constantly.

  5. 5

    Slowly pour in 4 cups low-sodium chicken broth while stirring, then add 4 cups cubed Russet potatoes and 1/2 tsp black pepper.

  6. 6

    Bring to a boil, lower heat to medium-low, cover, and simmer for 15 minutes until potatoes are tender.

  7. 7

    Stir in 0.5 cup heavy cream and simmer uncovered for 5 minutes before serving.

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Questions

What internal temperature should Country Ham and Potato Soup reach?

For Country Ham and Potato Soup, the target internal temperature is 165 F (about 75 C), given in step 3. A probe thermometer removes the guesswork.

Is there a substitute for heavy cream in Country Ham and Potato Soup?

The entry for Country Ham and Potato Soup calls for 0.5 cup heavy cream. In its place: In sauces and soups, use half-and-half with a teaspoon of cornstarch per cup, or evaporated milk. Neither will whip.

Can I make Country Ham and Potato Soup dairy-free?

Yes. The dairy in Country Ham and Potato Soup is 2 tbsp unsalted butter, 0.5 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Country Ham and Potato Soup gluten-free?

Yes. The gluten in Country Ham and Potato Soup is 3 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How do I store and reheat Country Ham and Potato Soup?

Refrigerate Country Ham and Potato Soup for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator. If you plan to freeze it, stir the dairy in when reheating rather than before freezing; cream and milk split in the freezer.

Serve it with

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