Imen Dridi This Paula Deen Ham and Potato Soup is ideal hearty, quick-fix meal. made with russet potatoes, diced ham, celery, and onions in a flavorful broth. Ready in 45 minutes, it serves 8.
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💗 The Appeal of This Delicious Ham And Potato Soup Recipe:
- Efficiency: Ready in just 45 minutes, perfect for busy days.
- Nourishing: Hearty blend of potatoes, ham, and veggies.
- Ease: Simple ingredients, straightforward steps.
- Flavorful: Rich, savory taste without complex prep.
❓ What Is Paula Deen Ham And Potato Soup Recipe?
Paula Deen’s Ham and Potato Soup is a savory blend of diced potatoes, ham, celery, onions, and a creamy broth. It boasts a hearty texture with a rich, comforting taste.
🥔 Paula Deen Ham And Potato Soup Ingredients
- 3 ½ cups peeled and diced potatoes
- 3 ¼ cups water
- ¾ cup diced cooked ham
- ⅓ cup diced celery
- ⅓ cup finely chopped onion
- 2 tablespoons chicken bouillon granules
- 1 teaspoon ground white or black pepper, or to taste
- ½ teaspoon salt, or to taste
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk
🍵 How To Make Paula Deen Ham And Potato Soup
- In a stockpot, mix the potatoes, water, ham, celery, and onion. Bring to a boil, then lower the heat and let it cook for 10 to 15 minutes, until the potatoes are soft.
- Add the pepper, salt, and chicken broth and mix well.
- In a different pot, melt the butter over medium-low heat. Add the flour and stir it in.
- Cook for about one minute, until it gets thick. Add the milk and stir it in.
- Cook and stir for 4 to 5 minutes, until it gets thick.
- Put the milk mixture into the stockpot and stir it around while you cook it until it’s warm.
💭 Recipe Tips
- Use low-sodium broth or adjust salt carefully due to ham’s saltiness.
- Don’t overcook potatoes; aim for tender, not mushy, by testing with a fork.
- Adjust spice: start conservative with pepper, then add gradually.
- Maintain a medium heat when adding milk to prevent curdling.
- For thickness, adjust flour-butter ratio based on desired consistency.
🥗 What To Serve With Ham And Potato Soup?
Crusty bread, garlic knots, or a side salad complement this soup perfectly consider cornbread, a cheese platter, or steamed veggies for a delightful, well-rounded meal.
🎚 How To Store Leftovers Ham And Potato Soup?
- In The Fridge. To store Leftovers Ham And Potato Soup refrigerate in airtight containers for up to 3-4 days.
- In The Freezer. To freeze Leftovers Ham And Potato Soup portion into containers, leaving space for expansion, and freeze for up to 3 months.
🥵 How To Reheat Leftovers Ham And Potato Soup?
- In The Microwave: Reheat individual servings of Leftovers Ham And Potato Soup stirring in-between, for 2-3 minutes until hot.
- On The Stovetop: Simmer gently, stirring often, until warmed through, approximately 10 minutes.
- In The Oven: Cover and bake Leftovers Ham And Potato Soup at 350°F for 20-25 minutes until heated.
FAQs
What’s The Best Way To Thicken Ham And Potato Soup?
To achieve the correct consistency, combine flour or cornstarch with water and then whisk it into the soup that is simmering.
Can I Add Cheese To Enhance The Flavor Of This Soup?
Absolutely, shredded cheddar or Parmesan cheese is a wonderful way to enhance the flavor.
Is It Possible To Make This Soup In A Pressure Cooker?
In order to make a speedier version, you should, in fact, follow the instructions and change the cooking times accordingly.
How Can I Prevent The Soup From Curdling When Adding Milk?
To prevent curdling, use a low heat setting, add the milk that has been warmed gently, and stir continually.
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Nutrition Facts
Servings Per Recipe 8
- Calories: 195
- Total Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 394mg
- Total Carbohydrate: 20g
- Dietary Fiber: 2g
- Total Sugars: 4g
- Protein: 6g
- Vitamin C: 18mg
- Calcium: 91mg
- Iron: 1mg
- Potassium: 442mg
Paula Deen Ham And Potato Soup
Description
This Paula Deen Ham and Potato Soup is ideal hearty, quick-fix meal. made with russet potatoes, diced ham, celery, and onions in a flavorful broth. Ready in 45 minutes, it serves 8.
Ingredients
Instructions
- In a stockpot, mix the potatoes, water, ham, celery, and onion. Bring to a boil, then lower the heat and let it cook for 10 to 15 minutes, until the potatoes are soft.
- Add the pepper, salt, and chicken broth and mix well.
. - In a different pot, melt the butter over medium-low heat. Add the flour and stir it in.
- Cook for about one minute, until it gets thick. Add the milk and stir it in.
- Cook and stir for 4 to 5 minutes, until it gets thick.
- Put the milk mixture into the stockpot and stir it around while you cook it until it’s warm
Notes
- Use low-sodium broth or adjust salt carefully due to ham’s saltiness.
Don’t overcook potatoes; aim for tender, not mushy, by testing with a fork.
Adjust spice: start conservative with pepper, then add gradually.
Maintain a medium heat when adding milk to prevent curdling.
