easy creamy potato & ham soup jars

by | Mar 5, 2020 | a slice of life, Fall, Recipes, Winter | 0 comments

We are just in one of those seasons of life when things are really busy.  I’m sure so many of you can relate.  You get a few months in a row when evenings and weekends are generally quiet and then you hit a stretch when there is something happening every single day.  Jeff has a meeting at church, the boys have climb team practice, I have a women’s event or a planning committee meeting, Jeff has a men’s thing, we have small group, Marshall has a 7th-grade boy’s hangout, the kids have tubing with the youth group…  It’s all good stuff and fun stuff, but it’s meant that we’re either eating early or late.   So, meal prep on the weekends has been key and a big part of that is making soup jars.  I cook one or two big pots of soup (usually a double recipe) and portion it out into pint-sized single-serving jars.  That way, we can heat up just what we need and eat a quick, healthy dinner.

I’ll also make salad jars, make sure we have plenty of ready-to-eat fruits and veggies, and we’ll get a rotisserie chicken to pick from.  (Jeff likes to add the chicken to his salads or to bulk up a vegetarian soup.)  Sometimes I’ll prep some other foods like steamed rice, turkey avocado patties, sausage patties to have with breakfast, etc. to mix things up.

Today, I’m sharing one of our favorite soup recipes.  Both Jeff and I have really enjoyed this one and I’ve made it about every 2-3 weeks.  It’s hearty and creamy without being really heavy.

Easy Potato Soup | missmustardseed.com

It starts, as most soups do, with a blend of carrots, celery, onion, and garlic cooked until soft in some butter.

Easy Potato Soup | Soup Base | missmustardseed.com

The recipe called for adding stock and raw potatoes at this point, but I’ve learned that potatoes are so much creamier in texture when they are baked the day before and refrigerated overnight.  It also cuts the time you have to babysit the soup a lot!

Easy Potato Soup | Baked Potato | missmustardseed.com

When I’m doing this, I’ll cook some extra potatoes, too, to use for a hash or other soups.

I peel and chop all of the potatoes into slices.

Easy Potato Soup | Extra Potatoes Meal Prep | missmustardseed.com

Because the potatoes are already cooked, I’ll just bring the stock to a boil and then turn it down and give it a few minutes (maybe 10-15) to allow the stock to absorb into the potatoes.  I’ll then add a slurry of flour and heavy cream (sometimes I just use whole milk.)  By mixing the flour and cream, it helps to reduce lumps when adding it to the soup.

Easy Potato Soup | Reduce Flour Lumps | missmustardseed.com

There might be a few lumps, but they’ll work themselves out as the soup cooks.  I’ve always had this soup turn out smooth and creamy.

Easy Potato Soup | Creamy Soup | missmustardseed.com

Once it gets thick and bubbly, I’ll add in a finely chopped ham steak and the cheese.  I’ll let it cook for about another 5 minutes to allow that ham to flavor the soup.

Easy Potato Soup | Add Ham and Cheese | missmustardseed.com

I really need to get a wide-mouth funnel, but at this point, I just use a small ladle to pour the soup into pint-sized jars.

(Since a few have asked, THESE are the jars I use and THESE are the lids.)

Easy Potato Soup | Ball Jars | missmustardseed.com

Easy Potato Soup | Pint Size Ball Jars | missmustardseed.com

I loosely put the lids on while they’re cooling, so a cat doesn’t lick the soup when I’m not looking.  Those cats are crafty!

Easy Potato Soup | Meal Prep Idea | missmustardseed.com

And then I’ll heat them up for lunches or dinners through the week making this easy potato soup even easier.

Easy Potato Soup | Quick Dinner | missmustardseed.com

And there’s really no valid excuse for not making good eating choices or for grabbing food on the go.  It’s all at-the-ready, quick, and easy.

Easy Potato Soup | Printable Recipe | missmustardseed.com

Here’s the printable recipe for those who are interested in trying this easy potato soup!

You can find other recipes I’ve shared HERE.

Creamy Potato & Ham Soup

5 from 2 votes

Equipment

  • dutch oven

Ingredients
  

  • 2 Tbsp butter
  • 1 small onion, chopped
  • 3 celery ribs, chopped
  • 1 Tbsp garlic, finely chopped
  • 1 cup chopped or shredded carrots
  • 1 32 ounce box of unsalted chicken stock
  • 4 russet potatoes
  • 2 cups heavy cream, half & half, or whole milk
  • 1/4 cup all-purpose flour
  • 1 8 ounce ham steak, chopped
  • 1 cup cheddar cheese
  • salt & pepper to taste
  • chopped fresh parsley

Instructions
 

  • Wrap potatoes in foil and bake at 400 for 1 hour. If possible, refrigerate overnight.
  • Heat butter in a dutch oven over medium heat. Add carrots, onion, celery, and garlic and cook until soft. (About 8-10 minutes)
  • Remove potatoes from foil, skin, and chop. Add broth and potatoes and bring to a boil. Reduce heat to medium-low once a boil is reached. Allow to cook for 10-15 minutes, so potatoes can absorb the broth.
  • In a bowl or measuring cup, mix flour and cream with a small whisk. Stir into soup.
  • Cook, stirring occasionally until soup is thick and bubbly. (About 10 minutes.)
  • Add chopped ham steak and shredded cheese. Stir.
  • Salt & Pepper to taste. Add fresh chopped parsley.

 

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Marian Parsons - Miss Mustard Seed

I’m Marian, aka Miss Mustard Seed, a wife, mother, paint enthusiast, lover of all things home and an entrepreneur, author, artist, designer, freelance writer & photographer.  READ MORE to learn more about me, my blog and my business…

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