1-First Step: Preparation and Mise en Place: Before you start cooking, gather all your ingredients and equipment. You’ll need a large pot for the soup and a medium saucepan for the roux. Peel and dice the potatoes into medium-sized cubes, about 1/2 to 3/4 inch. Dice the ham, celery, and onion into small, uniform pieces to ensure even cooking. Having everything prepared before you begin will make the cooking process smooth and stress-free. If you’re planning ahead, you can chop the ham, onions, and celery up to two days in advance, but it’s best to cut the potatoes just before cooking to prevent browning.

2-Second Step: Cooking the Soup Base: In your large pot, combine the diced potatoes, ham, celery, onions, and chicken broth. Place the pot over medium heat and bring the mixture to a low boil. Once it reaches a gentle boil, reduce the heat slightly to maintain a steady simmer. Cook the vegetables until they are fork-tender, which should take about 10 to 15 minutes. You’ll know they’re done when a fork easily slides through a potato cube with no resistance. This step infuses the broth with the flavors of the ham and vegetables, creating a delicious foundation for the soup.

3-Third Step: Making the Roux: While the soup base is simmering, prepare the roux that will thicken your Ham And Potato Soup. In a medium saucepan, melt the 5 tablespoons of butter over medium heat. Once the butter has completely melted and is slightly foamy, whisk in the flour. Continue to cook the mixture while stirring constantly for about one minute, or until the flour turns a light golden color. This cooking process removes the raw flour taste and helps create a smooth, lump-free thickener for your soup.

4-Fourth Step: Creating the Creamy Mixture: After the flour has cooked for a minute, slowly add the milk to the saucepan while whisking continuously. It’s important to add the milk gradually to prevent lumps from forming. Continue whisking until the mixture is smooth and well combined. Cook the mixture over medium heat, stirring frequently, until it thickens noticeably, which should take about 5 minutes. The mixture should coat the back of a spoon when it’s ready. This creamy base will transform your simple broth into a rich, velvety soup.

5-Final Step: Combining and Seasoning: Pour the thickened flour and milk mixture into the pot with the cooked vegetables and ham. Stir well to combine everything thoroughly. The soup will immediately begin to thicken as the roux mixes with the broth. Add the black pepper and salt to taste, starting with a small amount of salt and adjusting as needed since the ham and chicken broth already contain sodium. Let the soup simmer for an additional 2-3 minutes to allow all the flavors to meld together. Serve hot, perhaps with some crusty bread or homemade cornbread on the side. This Ham And Potato Soup is now ready to enjoy as a comforting meal that will warm you from the inside out.