♥ Recipes from Last Night

Cabinet Fixins – Ham Potato Soup

Cabinet Fixins
Ham Potato Soup


  • 3 1/2 cups peeled and diced potatoes
  • 1 1/2 cups peeled and diced sweet potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 2 cup small cubed/diced cooked ham (I trimmed our xmas leftovers)
  • 4 cups water
  • 4 cups stock (chicken or beef taste great)
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 2 teaspoon curry
  • 2 teaspoon chili flakes
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk


  1. In a 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 as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Set aside. (You just made a rue!)
  2. Combine the potatoes, celery, onion, beef stock and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Add curry, chili flakes, pepper, salt. Turn down heat at this point to low.
  3. With a slotted spoon remove big chunks and add to blender/food processor.
  4. I left a small portion of the big chunks in a mixing bowl which I then ran a knife through to make the chunks smaller. I like my soup to have a little bit of texture to it. 
  5. Briefly puree adding some reserve liquid from pot (your blender will thank you).
  6. Stir the milk mixture, and puree into the stockpot.
  7. Add diced ham and cook soup until heated through simmering slowly.
  8. Serve immediately.

Steps 5 – 7 create the thickening aspect of the soup. I let mine simmer for about 30 minutes to really get thick. You can also cut down water content. My measurements are “gestimates” based on what I had, what I know is serving size (can of stock) and a recipe I resourced online.


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