POTATO, HAM & BROCCOLI SOUP
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Potato, ham and broccoli soup is always a hit at my house.
Broccoli and ham potato soup is a little different from the one I usually make but we enjoyed it just as much. You could replace the ham with just about any meat in this recipe. I think chicken would be great or smoked sausage, too.
Potato, Ham and Broccoli Soup
This soup is a great way to use up leftover ham and is also delicious!
Servings: 6 servings
Ingredients
- 6 or 7 medium potatoes peeled and cut into chunks
- 1/2 cup celery diced
- 1 cup cooked ham chopped
- 1 small onion chopped
- 1 cup broccoli pieces I used frozen but could use fresh
- 2 medium carrots or 1 cup chopped
- 1/3 cup zucchini unpeeled and shredded (Optional)
- 1 teaspoon minced garlic
- 1 teaspoon black pepper
- 1 teaspoon salt Optional
- 1 14 ounce can 99% fat free chicken broth
- 1/2 teaspoon thyme
- 2 tablespoons butter or margarine
- 5 cups water
- 2 cups milk I used 2%
- 1/4 cup all-purpose flour
- Shredded cheese of your choice for garnish
Instructions
- Using a large stock pot combine potatoes, celery, ham, onion, broccoli, carrots, zucchini, garlic, salt, pepper, chicken broth, thyme, and butter. Cover with 5 cups water and bring to a boil. Cut heat to simmer and cook till potatoes are done.
- Heat 2 cups milk to warm either on stove or in microwave, add flour and beat with whisk until smooth. Pour into soup. Bring soup back to boil for about 5 minutes, then simmer again for about 10 minutes.
- Garnish with shredded cheese of your choice. Makes a little over 2 quarts and is such a comfort food. You could also make this in the crock pot.
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Am I seeing correctly that this soup has just under 9 cups of liquid, most of which is water?? Could I play with the water/broth ratio and increase the amount of broth? I can’t imagine how this has a full flavor with so much water, but I’m anxious to try this recipe. Thank you.
Sure you can add more broth, Kelly.
Another home run! I cut the recipe in half, made it on the stovetop and left out the zucchini. I covered the pot as the potatoes cooked (wasn’t sure from the instructions) I heated the milk in the microwave and upped the flour to thicken a bit more.
I had to use a combo of milk, evaporated milk and half and half since I was running low! As a result the soup was a bit too sweet, but a bit of extra salt solved that. And I did use the optional salt from the recipe.
I’ll have to remember the crock pot instructions as well!
Can you leave out the zucchini ?
Yes, you can or just make the recipe for the regular hoecakes that is posted with the recipe.
What are the little fried thingys on the side that also look yummy?
They are hoecakes. The recipe is at the bottom of the soup recipe.
YOU ARE AMAZING!! Everything I have made from your recipes have turned out GREAT! Thank you for Sharing! Have a Fantastic 2013 🙂
do I have to use thyme? Can I use something else in place of?
You can leave it out.
I made this last week and it was very good ..Thanks for sharing 🙂
If you use a crock pot to make this soup, how do you change the cooking times?? Thank you
Hi Elizabeth, I would cook about 6 or 7 hours on low of 3 to 5 on high. As long as the potatoes and carrots are tender it should be done.
This looks soooooooooooo good will try to cook some up in the near future:) Thanks for sharing:) and love this web site!!! I love cooking:)