Awesome Ham, Pea and Potato Soup

The aroma still brings me back to snowy days at my grandmother’s farm. After sledding until our noses were numb, we’d burst through the back door, shedding layers of snowsuits. Grandma would always have a pot of this hearty ham, pea, and potato soup simmering on the stove. The steamy bowls, filled with tender potatoes and salty ham, were instant warmth – a simple comfort that chased away the winter chill and made everything feel right. It’s a taste of pure, unadulterated love in every spoonful.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 20 minutes
• Servings: 8
• Yield: 8 servings
• Dietary Type: Varies (can be gluten-free and dairy-free with substitutions)

Ingredients

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup onion flakes
• 1 cup diced cooked ham
• 1 cup frozen green peas
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon sea salt
• 1 teaspoon ground black pepper
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

Equipment Needed

• Slow cooker (crock-pot)
• Measuring cups and spoons
• Cutting board
• Knife
• Whisk

Instructions

1. Begin by preparing your vegetables. Peel and dice the potatoes into bite-sized pieces (about 1/2-inch cubes are ideal). Dice the celery.

2. In your slow cooker, combine the diced potatoes, diced celery, onion flakes, diced cooked ham, and frozen green peas.

3. Pour in the water. Add the chicken bouillon granules, sea salt, and ground black pepper.

4. Stir all the ingredients well to ensure the bouillon granules are dissolved.

5. Cover the slow cooker and cook on low for 6 hours, or until the potatoes are tender and easily pierced with a fork.

6. While the soup is cooking, you can prepare the roux, which will help thicken the soup. In a saucepan, melt the butter over medium heat.

7. Once the butter is melted, whisk in the flour. Continue whisking constantly for 1-2 minutes to cook the flour and create a smooth paste. This is your roux.

8. Slowly pour in the milk, whisking continuously to prevent lumps from forming.

9. Continue to cook and whisk until the sauce thickens, about 5-7 minutes. It should be smooth and creamy.

10. After the potatoes are soft in the slow cooker, pour the milk mixture (roux) into the slow cooker.

11. Stir the soup well to incorporate the milk mixture.

12. Continue to cook on low for another 20 minutes, allowing the soup to thicken slightly. Taste and adjust seasonings (salt and pepper) as needed.

13. Serve hot and enjoy!

Expert Tips & Tricks

• Boost the Ham Flavor: For an even richer ham flavor, consider adding a smoked ham hock to the slow cooker during the initial cooking process. Remove the hock before adding the milk mixture.

• Vegetarian Option: To make this soup vegetarian, substitute vegetable broth for the chicken bouillon and omit the ham. You can add smoked paprika for a smoky flavor.

• Thickening Options: If you prefer a thicker soup, you can mix a tablespoon of cornstarch with a tablespoon of cold water to create a slurry. Add the slurry to the soup during the last 30 minutes of cooking.

• Dairy-Free Version: Use a plant-based milk alternative like almond milk, soy milk, or oat milk in place of cow’s milk. Be mindful that some plant-based milks may have a different flavor profile.

• Don’t Overcook the Peas: Adding the frozen peas at the beginning prevents them from being mushy.

Serving & Storage Suggestions

Serve this hearty soup hot with a side of crusty bread or grilled cheese sandwiches. It’s also delicious topped with a dollop of sour cream or a sprinkle of fresh parsley.

To store leftovers, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in individual portions for up to 2-3 months.

To reheat, thaw the soup in the refrigerator overnight or use the defrost setting on your microwave. Reheat gently on the stovetop over medium heat or in the microwave until heated through. You may need to add a little extra milk or broth if the soup has thickened too much during storage.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	259.3 kcal	N/A
Calories from Fat	115 kcal	N/A
Total Fat	12.9 g	19%
Saturated Fat	7.2 g	35%
Cholesterol	43.7 mg	14%
Sodium	652.3 mg	27%
Total Carbohydrate	25.8 g	8%
Dietary Fiber	3.5 g	14%
Sugars	3.8 g	N/A
Protein	10.8 g	21%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Smoked Sausage: Substitute the ham with smoked sausage for a different flavor profile.

• Different Vegetables: Add other vegetables like carrots, corn, or green beans to the soup.

• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a spicy kick.

• Creamy Version: Stir in a dollop of heavy cream or sour cream at the end for an even creamier soup.

• Herbaceous: Add fresh herbs like thyme or rosemary to the soup for added flavor.

FAQs (Frequently Asked Questions)

Q: Can I use fresh peas instead of frozen?

A: Yes, you can use fresh peas. Add them during the last 30 minutes of cooking to prevent them from becoming overcooked.

Q: Can I make this soup in a regular pot on the stove?

A: Yes, you can. Sauté the celery and onions in the butter before adding the potatoes, water, bouillon, salt, and pepper. Simmer until the potatoes are tender, then add the peas and milk mixture.

Q: How can I prevent the milk from curdling?

A: By creating a roux (butter and flour) and slowly adding the milk while whisking, you can prevent curdling. Also, avoid boiling the soup after adding the milk.

Q: Can I use a different type of potato?

A: Yukon gold potatoes or red potatoes work well in this soup. Avoid using russet potatoes, as they can become too mushy.

Q: Can I freeze this soup?

A: Yes, this soup freezes well. Let it cool completely before transferring it to an airtight container. Thaw overnight in the refrigerator before reheating.

Final Thoughts

I hope this recipe brings you as much comfort and joy as it has brought my family over the years. Don’t be afraid to experiment and make it your own. Whether you’re craving a warm and comforting meal on a chilly evening or simply looking for a delicious way to use leftover ham, this ham, pea, and potato soup is sure to become a new favorite. Give it a try and let me know what you think! Perhaps pair it with a simple green salad and a glass of crisp white wine for a complete and satisfying meal. Enjoy!