THE RECIPE JOURNAL · Main Course
Ham and Potato Soup with No Cream
This hearty soup combines tender ham and potatoes in a flavorful broth that's both comforting and satisfying. Perfect for a cozy meal, it’s easy to make and doesn’t require any cream to deliver rich taste.
FROM THE KITCHEN • Ham and Potato Soup with No Cream
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some vegetable oil in a large pot over medium heat. Add the potatoes, celery, white kidney beans, onion, and garlic. Cook everything together, stirring occasionally, until the onion turns a light golden color—this should take about 10 to 15 minutes.
02
Step 2
Next, pour in the chicken broth and drop in the ham bone. Bring the soup up to a boil, then lower the heat and let it simmer gently until the potatoes are soft, around 20 minutes.
03
Step 3
Once the potatoes are tender, fish out the ham bone and set it aside. Scoop out about 2 cups of the vegetables and beans and pop them into a blender. Blend until smooth and creamy.
04
Step 4
Chop up the ham meat from the bone and stir it back into the soup. Then, pour in the pureed veggies and beans, give everything a good stir, and add the corn. Let the soup warm through for a few minutes before serving.
Why you’ll love it
This soup is warm and comforting without using any cream. It’s hearty thanks to the ham and potatoes, making it perfect for chilly days. The flavors come together naturally, creating a rich and satisfying meal.
How to serve
Serve this soup with crusty bread or a fresh green salad for a complete meal. A sprinkle of chopped fresh herbs like parsley or chives adds a nice touch. You can also top it with a little shredded cheese if you like.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to keep the potatoes from getting mushy. This soup also freezes well; thaw it overnight in the fridge before warming.
