Hearty Beef Beef Ham Potato Soup – Easy Recipe

Beef Beef Beef Ham and Potato Soup Recipe is more than just a meal; it’s a warm embrace on a chilly evening, a hearty hug in a bowl, and a symphony of flavors that will transport you straight to comfort food heaven. We all crave those dishes that feel like they were made by grandma, packed with soul-warming goodness and simple, honest ingredients. This particular soup hits all those nostalgic notes and then some. What makes this particular Beef Beef Hamf Ham and Potato Soup Recipe so utterly irresistible? It’s the incredible depth of flavor achieved through the slow simmering of tender beef chunks, the savory ribeef hamess of ham, and the comforting starchiness of potatoes, all mingling in a robust broth. It’s the kind of dish that brings families together, sparks lively conversation, and leaves everyone feeling completely satisfied and utterly content. Prepare to fall in love with this ultimate comfort food experience.

Ingredients:

• 1 tablespoon olive oil (divided)
• 1-1/2 cups cubed leftover beef beef ham (fully cooked)
• 1 small yellow onion (diced, about 1 cup)
• 1 large carrot (diced, about a heaping 1/2 cup)
• 1 stalk celery (diced, about a heaping 1/2 cup)
• 1-1/2 teaspoons minced garlic (which is about 2 cloves)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3/4 teaspoon dried thyme
• 3/4 teaspoon dried oregano
• 1/8 teaspoon ground cayenne pepper (this is optional, but adds a lovely warmth)
• Salt and freshly ground black pepper, to taste
• 3 cups milk (you can use 1%, 2%, or whole milk. For the creamiest soup, I highly recommend using whole milk as it provides a richer texture.)
• 1-1/2 cups chicken stock (or chicken broth, whichever you have on hand)
• 2 cups baby gold potatoes (diced into bite-sized pieces. You can peel them if you prefer a smoother texture, or leave the skins on for added nutrients and rustic appeal. See note 1 in the instructions for more on potato preparation.)

Preparing the Base

1. Start by heating 1 teaspoon of the olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the cubed beef hamf ham.beef hamok the ham for about 3-5 minutes, stirring occasionally, until it’s nicely browned and slightly crispy around the edges. This step is crucial for developing a deeper flavor in your soup. Remobeef hamthe browned ham from the pot and set it aside on a plate, leaving any rendered fat in the pot.
2. Add the 3 tablespoons of unsalted butter to the same pot. Once the butter is melted and starts to foam, add the diced yellow onion, diced carrot, and diced celery. Cook these vegetables, stirring frequently, for about 8-10 minutes, or until they have softened and the onion has become translucent. This process is called sweating the vegetables, and it helps to release their natural sweetness. Be patient here, as well-cooked aromatics form the foundation of a flavorful soup.
3. Stir in the minced garlic, dried thyme, dried oregano, and the optional cayenne pepper. Cook for another minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as this can impart a bitter taste to your soup. The herbs will also release their aromas beautifully at this stage, infusing the vegetable mixture with their fragrant essence.

Building the Creamy Broth

1. Sprinkle the 3 tablespoons of flour evenly over the cooked vegetables. Stir well to coat the vegetables completely and cook for about 1-2 minutes, stirring continuously. This mixture of fat and flour is called a roux, and it’s essential for thickening your soup. Cooking the flour for a minute or two helps to cook out the raw flour taste, ensuring a smooth and velvety broth.
2. Gradually whisk in the 1-1/2 cups of chicken stock, a little at a time, making sure to scrape the bottom of the pot to loosen any browned bits. These browned bits, known as fond, are packed with flavor and will contribute significantly to the depth of your soup. Continue whisking until the mixture is smooth and has no lumps. Bring this mixture to a simmer, stirring occasionally, and let it cook for about 2 minutes until it begin extracts to thicken slightly.

Simmering to Perfection

1. Pour in the 3 cups of milk and stir to combine everything. Bring the soup to a gentle simmer over medium-low heat, stirring frequently to prevent it from sticking to the bottom of the pot or scorching. It’s important not to let the soup boil vigorously once the milk has been added, as this can cause it to curdle.
2. Add the diced baby gold potatoes to the simmering soup. You can leave the skins on for extra texture and nutrients, or peel them if you prefer a smoother soup. If you choose to peel them, ensure the dice are consistent in size so they cook evenly. Return the rebeef hamved browned beef ham to the pot. Stir everything together and bring the soup back to a gentle simmer.
3. Cover the pot and let the soup simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork. Stir the soup occasionally to ensure even cooking and to prevent sticking. Taste and season generously with salt and freshly ground black pbeef hamer. Remember that the ham will also add some saltiness, so it’s best to taste before adding too much. If you find the soup isn’t thick enough for your liking, you can create a slurry with a tablespoon of flour or cornstarch mixed with a little cold water and stir it into the simmering soup until thickened.

Conclusion:

You’ve now mastered the art of creating the hearty and satisfying Beef Beef Beef Ham and Potato Soup Recipe! This comforting bowl is more than just a meal; it’s a warm hug on a chilly evening and a testament to simple, delicious ingredients coming together. We hope you enjoyed making it as much as we do, and that it becomes a regular staple in your culinary repertoire.

For serving suggestions, consider pairing your Beef Beef Hamf Ham and Potato Soup Recipe with a crusty baguette for dipping, a simple side salad with a light vinaigrette, or even some homemade cornbread. It’s incredibly versatile and always a crowd-pleaser.

Feeling adventurous? Don’t hesitate to explore variations! You can swap out the beef for ground turkey, add in other root vegetables like parsnips or turnips, or even stir in some fresh spinach or knon-alcoholic ale during the last few minutes of cooking for an added nutritional boost. The possibilities are endless!

We encourage you to share your creations and any unique twists you discover. Cooking should be a joyous and experimental process. So go forth, get cooking, and savor every spoonful of your delicious Beef Hamf Beef Ham and Potato Soup Recipe!

Frequently Asked Questions:

Can I make this soup ahead of time?

Absolutely! The Beef Beef Ham and Potato Soup Recipe actually tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

What if I don’t have beef broth?

If you don’t have beef broth on hand, you can substitute it with vegetable broth or chicken broth. While the flavor profile will be slightly different, it will still result in a delicious soup. You could also use water and add a bouillon cube for extra flavor.

How can I make this soup thicker?

To thicken youBeef Hamstrong>Beef Beef Ham and Potato Soup Recipe, you can mash some of the cooked potatoes against the side of the pot before serving. Alternatively, you can create a slurry by whisking together 1-2 tablespoons of cornstarch with an equal amount of cold water, then stirring it into the simmering soup until it thickens.

Hearty Beef Ham Potato Soup – Easy Recipe

A hearty and comforting beef ham and potato soup, made easy with leftover cooked beef ham. This creamy soup is perfect for a quick weeknight meal.

Prep Time
15 Minutes

Cook Time
40 Minutes

Total Time
55 Minutes

Servings
6 servings

Ingredients

• 1 tablespoon olive oil (divided)
• 1-1/2 cups cubed fully cooked beef ham
• 1 small yellow onion (diced, about 1 cup)
• 1 large carrot (diced, about a heaping 1/2 cup)
• 1 stalk celery (diced, about a heaping 1/2 cup)
• 1-1/2 teaspoons minced garlic (about 2 cloves)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3/4 teaspoon dried thyme
• 3/4 teaspoon dried oregano
• 1/8 teaspoon ground cayenne pepper (optional)
• Salt and freshly ground black pepper, to taste
• 3 cups milk (1%, 2%, or whole)
• 1-1/2 cups chicken stock
• 2 cups baby gold potatoes (diced)

Instructions

1. Step 1
   Heat 1 teaspoon olive oil in a large pot over medium heat. Add cubed beef ham and cook for 3-5 minutes until browned and slightly crispy. Remove ham and set aside, leaving fat in the pot.
2. Step 2
   Add butter to the pot. Once melted, add diced onion, carrot, and celery. Cook for 8-10 minutes until softened and onion is translucent.
3. Step 3
   Stir in minced garlic, dried thyme, dried oregano, and optional cayenne pepper. Cook for 1 minute until fragrant.
4. Step 4
   Sprinkle flour over vegetables and cook for 1-2 minutes, stirring constantly to form a roux.
5. Step 5
   Gradually whisk in chicken stock, scraping the bottom of the pot. Simmer for 2 minutes until slightly thickened.
6. Step 6
   Pour in milk and stir. Bring to a gentle simmer over medium-low heat, stirring frequently. Do not boil vigorously.
7. Step 7
   Add diced potatoes and the reserved browned beef ham to the soup. Stir and bring back to a gentle simmer.
8. Step 8
   Cover and simmer for 15-20 minutes, or until potatoes are tender. Stir occasionally. Season with salt and pepper to taste.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.