Ham and Potato Soup


RECIPE #448, DAY #619


ORIGINAL RECIPE: “Po’Pottage,” from Bert Greene’s Greene on Greens

TIMING: 40 minutes


TOOLS: Soup pot

COOK TYPE: Stovetop

HEALTH: This is a perfect soup for a cold winter (or fall night), when you’re just going to be in the house, low-key. It would also be nice if someone in the house were sick. Of for when you’re snowed in. For all those evenings, this is full of anti-inflammatory and warming broth, protein, and veggies. I served it with a winter salad made with spinach, walnuts, and blue cheese (but what you’ll really want is some fresh bread).


EXPERIENCE: This was marked as a liked recipe from the past. However, when I was planning out dinner for my extended family at the last minute, this was not really the best choice. As I detailed above, this soup is best hunkered over on a cold night, in the privacy of your own home. It is not really prime for guest food. Still, when I apologized, my uncle just said, “No need to apologize now. I’ve already had three bowls.”

It’s straight-forward and delicious, even if it isn’t fancy.

NOTES: This soup i

s successful, according to Bert, with only 1/3 cup ham. I don’t ever have a spare 1/3 cup ham, so I buy either an extra-thick (1/2-3/4 inch) slice from the deli or use ½ of what they call at my grocery store a “ham nugget.”

I love to use Yukon Gold potatoes for everything, but this soup works well with russets.


  1. Melt 2 tablespoons unsalted butter over medium heat in a soup pot. Add 1 diced onion and cook until translucent. Add 1 cup diced ham and saute until beginning to brown. Stir in 1 pressed clove garlic.
  2. Reduce heat and add 2 ribs diced celery, 1/8 teaspoon thyme, and 1 bay leaf. Cover and sweat for 5 minutes.
  3. Add 1 pound peeled and diced potatoes and 3 cups chicken broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, until potatoes are tender.
  4. Taste for salt and pepper. Remove from heat and pour ½ cup of the heated broth in a small bowl. Whisk in 2 tablespoons sour cream, then whisk the whole mixture back into the pot. Stir in ¼ cup minced parsley and serve hot.


Serve with a winter salad with blue cheese, walnuts, and spinach, apple cider, and fresh country bread.

LEFTOVER IDEAS: As with most soups, this keeps in the fridge for up to a week and re-heats perfectly.

*Recipe changed from the original.


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