Name: Hearty Beef-Beef Beef Ham Potato Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6-8 servings
Ingredients: 1 tablespoon olive oil (divided); 1-1/2 cups cubed leftover beef ham (fully cooked); 1 small yellow onion (diced, about 1 cup); 1 large carrot (diced, about 1 heaping 1/2 cup); 1 stalk celery (diced, about 1 heaping 1/2 cup); 1-1/2 teaspoons minced garlic (approximately 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 (whole milk preferred for maximum creaminess); 1-1/2 cups chicken stock or broth; 2 cups baby gold potatoes (diced, peeled if you prefer a smoother texture)

Beef Beef Beef Ham and Potato Soup Recipe is a hearty, soul-warming hug in a bowl. This isn’t just any soup; it’s a culinary masterpiece that transforms simple ingredients into an explosion of comforting flavors. When the weather turns chilly, or when you simply crave a meal that feels like home, this is the dish that comes to mind. People adore it for its robust, savory depth, the way the tender chunks of beef and sbeef hamy ham meld perfectly with the soft, earthy potatoes, creating a symphony of textures and tastes. What truly makes this particular Beef Hamf Beef Ham and Potato Soup Recipe so special is the careful balance of rich beef broth, the smoky beef hames from the ham, and the satisfying heartiness of the potatoes, all simmered to perfection. It’s a classic for a reason, offering unparalleled comfort and flavor that will have everyone asking for seconds.

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 1 heaping 1/2 cup)
1 stalk celery (diced, about 1 heaping 1/2 cup)
1-1/2 teaspoons minced garlic (approximately 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, for a hint of warmth)
Salt and freshly ground black pepper, to taste
3 cups milk (I prefer whole milk for maximum creaminess, but 1% or 2% will also work)
1-1/2 cups chicken stock or broth
2 cups baby gold potatoes (diced, peeled if you prefer a smoother texture, see note 1 for details)

Preparing the Flavor Base

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the cubed leftover beef hamf ham and cook for 3-4 minutes, stirring occasionally, until it’s lightly browned and some of its savory juices have been released. This step is crucial for developing a deeper flavor in the soup. Once browned, rbeef hamve the ham from the pot and set it aside, leaving any rendered fat behind.
In the same pot, add the 3 tablespoons of unsalted butter and melt it over medium heat. Once the butter is melted and shimmering, add the diced yellow onion, diced carrot, and diced celery. Sauté these vegetables for about 7-10 minutes, stirring frequently, until they have softened and the onion has become translucent. This is your mirepoix, the aromatic foundation of our soup. Don’t rush this step; allowing the vegetables to soften properly will ensure a pleasant texture and a well-rounded flavor profile.
Add the minced garlic to the pot with the softened vegetables and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic, as this can impart a bitter taste. Stir in the dried thyme, dried oregano, and the optional ground cayenne pepper. Cook for about 30 seconds more, stirring constantly, until the herbs are fragrant. This brief toasting of the herbs helps to awaken their flavors and oils.

Building the Creamy Broth

Sprinkle the 3 tablespoons of flour evenly over the sautéed vegetables. This is how we’ll create our roux, which will thicken the soup beautifully. Stir the flour into the vegetables and butter mixture, and cook for 1-2 minutes, stirring constantly. You want to cook out the raw flour taste, but don’t let it brown too much. The mixture will become a thick paste.
Gradually whisk in the 3 cups of milk and 1-1/2 cups of chicken stock. It’s important to add the liquid slowly and whisk continuously to prevent lumps from forming. Start with a small amount of liquid to create a smooth paste with the roux, then gradually add the rest, whisking until everything is well combined and smooth. Bring the mixture to a gentle simmer over medium-low heat, continuing to whisk occasionally. Be patient here; allowing the soup base to heat through gradually ensures a silky smooth texture without scorching the milk.

Simmering to Perfection

Once the soup base has reached a gentle simmer and is smooth, add the diced baby gold potatoes. Return the reservebeef hamrowned beef ham to the pot. Season generously with salt and freshly ground black pepperbeef hamemember that the ham is already salty, so it’s best to start with a moderate amount of salt and adjust later. Stir everything to combine.
Bring the soup back to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 15-20 minutes, or until the potatoes are fork-tender. Check the potatoes periodically; they should be easily pierced with a fork but not mushy. Stir the soup occasionally to prevent it from sticking to the bottom of the pot. If the soup becomes too thick as it simmers, you can add a little more milk or chicken stock to reach your desired consistency.
Once the potatoes are cooked and tender, taste the soup and adjust the seasoning with more salt and pepper as needed. The flavors should have melded beautifully. If you like a richer, creamier soup, you can stir in a splash more milk or even a dollop of heavy cream at this stage. Serve hot, garnished with fresh parsley if desired.

Note 1: Preparing the Potatoes

Baby gold potatoes are wonderful for this soup because their skins are thin and edible, and their waxy texture holds up well during cooking. You can dice them with the skins on for added nutrients and a slightly rustic feel. If you prefer a smoother soup and a more refined texture, simply peel the potatoes before dicing them. Ensure the potato pieces are roughly uniform in size so they cook evenly.

Conclusion:

And there you have it – the ultimate comfort in a bowl with our hearty Beef Beef Beef Ham and Potato Soup Recipe! This soup is a true testament to simple ingredients coming together to create something truly special. Its rich, savory broth, tender chunks of beefbeef hamd ham, and perfectly cooked potatoes make it a satisfying meal that’s perfect for a chilly evening or a comforting lunch. Don’t be afraid to make a big batch, as this soup often tastes even better the next day!

I love serving this soup with a crusty baguette for dipping, a dollop of sour cream, or a sprinkle of fresh chives for an extra burst of flavor and color. For variations, consider adding other root vegetables like carrots or parsnips, or a handful of frozen peas towards the end of cooking. You could also stir in a splash of heavy cream for a richer, more decadent finish. I truly hope you enjoy making and savoring every spoonful of this delicious Beef Hamf Beef Ham and Potato Soup Recipe. Happy cooking!

Frequently Asked Questions:

Can I make this soup ahead of time?

Absolutely! This Beef Beef Ham and Potato Soup Recipe is an excellent candidate for making ahead. In fact, the flavors meld together beautifully overnight, making it even more delicious. 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 kind of beef is best for this soup?

For thiBeef Hamstrong>Beef Beef Ham and Potato Soup Recipe, tougher cuts of beef that benefit from slow simmering are ideal, such as chuck roast, brisket, or even stewing beef. These cuts become incredibly tender and flavorful as they cook down in the soup.