All through fall and winter, we enjoy my ham and potato soup. My recipe is unique because it has dill, adding a subtle citrus punch. Don't be afraid of the dill though, it is subtle and oh-so-delicious. The ham in this recipe ads plenty of salt, so be sure to taste test before you add any salt to your soup.
Course Soup
Cuisine American
Keyword ham, potatoes, soup
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Servings 6
Calories 322kcal
Ingredients
2tbsp.butter or avocado oil
16oz.ham, cubedabout 2 cups
½c.oniondiced
2stalkscelerydiced fine
1clovegarlicminced
2 ½c.chicken broth
½lb.potatoes, peeled & cubedor about 2 cups cut-up
⅛tsp.ground black pepper
1tsp.dried dill
1 c.milk
Instructions
Melt the butter or add the oil in a medium stockpot over medium heat.
Sauté the ham, onion, celery, & garlic for a few minutes, or until the onions are tender.
To the stockpot, add the broth, cubed potatoes, ground black pepper, and dill.
Cook at a low boil for 15 to 20 minutes, or until the potatoes are nearly done cooking and fork tender.
Add the milk to your stockpot and continue cooking for an additional 10 minutes. If you prefer a more rich soup, you may use part cream for the milk portion.
Continue cooking soup until the potatoes are finished cooking.