Creamy Ham and Potato Soup
Prep time
Cook time
Total time
Serves: 3 qts
  • 5 lb bag peeled and cubed/medium sized pieces
  • 1 stock celery minced
  • 2 (46 oz) cans of chicken broth
  • 3 lb of cubed ham
  • 3T onion powder
  • 1T turkey base
  • 1T chicken base
  • 1T ham base
  • 1T bacon base
  • ½ c butter
  • ½ c flour
  1. Add chicken broth to a 6 quart stock pot.
  2. Combine potatoes, ham, celery and seasoning and cook on medium to low heat
  3. When potato pieces are tender, turn pot to low simmer
  4. Combine the butter and flour in a skillet over a medium low flame
  5. Stir constantly, making sure not to burn the roux
  6. Roux should reach the consistency of peanut butter - add more butter or flour if needed
  7. Cook roux over medium low flame, you want to keep your roux a light tan or blond
  8. Add HWC and ½ and ½ to the roux
  9. Work the mixture until it is smooth of all lumps
  10. Stir mixture into the ham and potato soup to thicken it
  11. Add broth to thin soup or more roux to thicken to desired consistency
  12. Taste and adjust flavoring as needed
For the ham, I used and recommend Sugardale ham. I used left over pieces of Sugardale's whole, boneless ham. Amazing!
Nutrition Information
Serving size: 8 oz
Recipe by Sweet Mothers Kitchen at