Hearty Buttery Spiral Ham and Potato Soup For Cozy Nights
A comforting bowl of Buttery Spiral Ham and Potato Soup perfect for chilly nights and utilizing leftover spiral ham.
Equipment
- - Large pot
- - Skillet
- Whisk
Ingredients
For the Soup Base
- 2 cups Spiral Ham diced
- 4 medium Russet Potatoes cubed
- 1 medium Onion diced
- 3 cloves Garlic minced
- 1 teaspoon Mustard Seeds optional
For Seasoning
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- to taste Black Pepper
For the Creaminess
- 1 tablespoon Premium Better Than Bouillon Roasted Chicken Base
- 4 tablespoons Butter
- 1/4 cup Flour
- 2 cups Whole Milk or heavy cream
For Garnish
- 2 tablespoons Scallions chopped
Instructions
Instructions
- In a large pot, mix together the water, diced spiral ham, cubed russet potatoes, diced onion, and minced garlic. Bring to a boil and cook for 15 minutes until the potatoes start to soften.
- Reduce the heat, then add in the mustard seeds, onion powder, garlic powder, black pepper, and Better Than Bouillon chicken base. Stir everything together until well mixed.
- In a separate skillet, melt butter over low-medium heat. Whisk in the flour and cook for 2-3 minutes, allowing it to bubble and form a roux that will thicken your soup.
- Gradually whisk in whole milk to the roux until it's smooth and free of lumps. Continue cooking on low heat for about 3 minutes until it thickens slightly.
- Carefully pour the creamy mixture into the main pot with the soup base, stirring to combine. Let it simmer for an additional 10 minutes, until the soup is creamy and the potatoes are tender.
- Taste the soup and adjust the seasonings to your preference. Serve hot, garnished with freshly chopped scallions for added color and flavor.
Notes
Optional: Top with crispy bacon bits for an extra layer of deliciousness.