Creamy Ham, Potato and Pea Soup
- Serves
- 8 servings
- Prep
- 20 min
- Cook
- 25 min
- Cost
- $18.00
- Nutrition
- 430 cal · 22g protein
- comfort-food
- kid-favorite
🍳 1 pan · Picky-eater safe bet: plain bread or a bun
Creamy Ham, Potato and Pea Soup is a weeknight dinner that serves 8 and is on the table in about 45 minutes, for around $18 in groceries. You'll need 1 pan, and the 17 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Crusty bread (2 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- LadleDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 4 count large carrots
- 4 count celery ribs
- 1 count sweet onion
- 3 count garlic cloves
- 3 tbsp olive oil
- 2 1/2 lb red potatoes
- 3 cups diced cooked ham
- 2 tsp dried thyme
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 cups frozen peas
- 4 tbsp butter
- 4 tbsp flour
- 2 cups milk
- 1/2 tsp salt
- 1 count loaf crusty bread
- 1/4 tsp black pepper
Steps
- Cook the diced carrots, celery and onion in the oil in a large pot 6 minutes; add the garlic for 1 minute.
- Add the 1/2-inch potato cubes, ham, thyme, broth and 2 cups water. Simmer 15 minutes until the potatoes are tender.
- In a small pan, melt the butter, whisk in the flour for 1 minute, then slowly whisk in the milk until thick and smooth.
- Stir the white sauce into the soup with the peas and simmer 3 minutes. Season with salt and pepper.
- Serve with crusty bread.
- Make ahead: chop the vegetables and potatoes up to a day ahead (keep the potatoes in water in the fridge). Leftover soup keeps 4 days in the fridge.
- Picky eaters can have the plain ham, potatoes and bread, with the soup on the side.
On the side: Crusty bread (2 min)
2 loaves crusty bread
- Warm the bread in a 350°F oven for 5 minutes, then slice.
Nutrition per serving
- Protein
- 22 g
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop