Potato and ham soup can be served as a side to any dish or even as the main course. Since this soup contains both meat and vegetables in, you give your family the right amount they need to make their meal nutritious. Potato and ham soup is a great recipe that is very popular during the cold winter months. This potato and ham recipe is unique because it calls for mashed potatoes instead of cut cubed potatoes.

Things you will need for this delicious recipe:

-Large pot

-Medium pot

-Potato Masher

-Wooden spoon

-Cutting board


-2 Sticks of celery

-1 Medium sized onion

-2 Tablespoons of butter

-1 Chicken bullion cube

-1/2 Pound of uncooked ham

-6 Large potatoes



-Garlic seasoning

-12 Cups of water

First, cut two sticks of celery into small chopped pieces. Also, finely chop your onion into small pieces and set aside. You can do this using a knife or even a vegetable chopper. Vegetable choppers quickly cut the vegetables into small pieces for you to put in various recipes.

In your large pot, bring 8 cups of cold water to a boil. Once boiling, place your cut up celery and onion into the water. By doing this you are adding flavor to the soon to be soup. Turn down your water and allow the vegetables to simmer. Boiling the water for too long may cause the water to evaporate and leave you with not enough broth.

While your vegetables are simmering, cut up your potatoes into small cubes. Use your extra 4 cups of water to make another pot of boiling water to cook your potatoes. When the potatoes are soft you can drain the water. This may take anywhere from 10-20 minutes depending on how small your potatoes were cut. Use a potato masher to completely mash all of your potatoes.

Next, place your mashed potatoes and chicken bullion cube in the simmering pot along with your celery and onion. Season your soup using salt, pepper and garlic seasonings.

While your soup is developing flavor, you can cook your ham according to the instructions on the package. Uncooked ham tastes better than cooked ham however; if you prefer to use cooked ham for a quicker recipe you can do that as well. Allow your ham to cool down and cut into small diced cubes. Add the ham to your soup and continue to simmer for at least 20 minutes with your soup covered so all of the contents in your soup have the same amount of flavor.

You can either keep your soup on the burner during the day or serve up the soup and enjoy right away. The longer you leave your soup simmering, the more flavor it produces. After you and your family have eaten all of the soup that you can enjoy, place the soup into the refrigerator to have leftovers throughout the week. Any soup that you cannot eat can be stored in a plastic bag in the freezer for future use.