Potato Ham Soup

Cook Time: 45 minutes


  • 3 ½ cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • ¾ cup diced cooked ham
  • 3 ¼ cups water
  • 2 Tbsp chicken bouillon granules
  • ½ tsp salt
  • 1 tsp black pepper
  • 5 Tbsp of butter
  • 5 Tbsp all-purpose flour
  • 2 cups of milk


  1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 – 15 minutes. Stir in chicken bouillon, salt and pepper.
  2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk, not allowing lumps to form. Continue to cook while stirring over medium heat until thick, about 4 minutes.
  3. Stir the milk mixture into stockpot and cook soup until heated through. Serve immediately.


Recipe submitted by Lynsley H.


Hearty Parsnip, Potato and Ham Soup


  • 6 cups peeled and diced potatoes
  • 2 cups diced roasted parsnips
  • 2/3 cup diced celery
  • 2/3 cup diced onion
  • 2 cups ham, cut into 1 inch pieces
  • 6 cups water
  • 4 Tbsp chicken bouillon granules
  • Salt & pepper to taste
  • 1 ½ tsp nutmeg
  • 10 Tbsp butter
  • 10 Tbsp flour
  • 4 cups milk



  1. Cook potatoes until just beginning to soften, boiling for about 15 minutes. Drain and add to crockpot.
  2. Add roasted parsnips and ham to crockpot. Heat water, salt, celery, onion, and chicken bouillon in a large saucepan to boiling. Reduce heat and cook over medium-low for 15 minutes.
  3. In a separate saucepan, melt butter. Whisk in flour, stirring constantly until thick (about 1 minute). Slowly stir in milk as not to let lumps form, until all milk is added. Continue to stir over medium heat until thick (4 – 5 minutes).
  4. Pour milk mixture into other saucepan with celery and onion. Combine until mixed well. Pour over potatoes, parsnips and ham in crockpot. Heat on low for 3 hours. Serve warm with a crusty bread.


Recipe submitted by Emily K.