Name: Hearty Beef-Beef-Beef Potato Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6-8 servings
Ingredients: 1 tablespoon olive oil, divided; 1-1/2 cups cubed leftover beef ham (fully cooked); 1 small yellow onion, diced (about 1 cup); 1 large carrot, diced (about a heaping 1/2 cup); 1 stalk celery, diced (about a heaping 1/2 cup); 1-1/2 teaspoons minced garlic (about 2 cloves); 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 3/4 teaspoon dried thyme; 3/4 teaspoon dried oregano; 1/8 teaspoon ground cayenne pepper (optional); Salt and freshly ground black pepper, to taste; 3 cups milk; 1-1/2 cups chicken stock or broth; 2 cups baby gold potatoes, diced

Beef Beef Beef Ham and Potato Soup Recipe. Are you yearning for a bowl of pure comfort, a dish that wraps you in warmth with every spoonful? Look no further than this incredibly satisfying Beef Beef Hamf Ham and Potato Soup Recipe. It’s the kind of hearty, soul-soothing meal that conjures up images of cozy evenings and family gatherings. People adore this soup because it’s a symphony of robust flavors and textures. The rich, savory beef, paired with the salty gobeef hamess of ham, then embraced by the tender, fluffy potatoes – it’s a combination that simply can’t be beat. What truly makes Beef Hams Beef Beef Ham and Potato Soup Recipe so special is the depth of flavor achieved through slow simmering, allowing all those wonderful ingredients to meld into a perfectly balanced broth. Get ready to create a culinary masterpiece that will become a staple in your recipe rotation.

Ingredients:

1 tablespoon olive oil (divided)
1-1/2 cups cubed leftover beef beef ham (fully cooked)
1 small yellow onion (diced, approximately 1 cup)
1 large carrot (diced, approximately a heaping 1/2 cup)
1 stalk celery (diced, approximately a heaping 1/2 cup)
1-1/2 teaspoons minced garlic (equivnon-alcoholic alent to about 2 cloves)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
1/8 teaspoon ground cayenne pepper (optional, for a hint of heat)
Salt and freshly ground black pepper, to taste
3 cups milk (you can use 1%, 2%, or whole milk; whole milk will yield the creamiest result and is my preference)
1-1/2 cups chicken stock or broth
2 cups baby gold potatoes (diced, you can peel them if you prefer, but leaving the skin on adds extra nutrients and a bit of texture – see note 1 for more on this)

Preparing the Base

Begin extract by heating 1/2 tablespoon of the olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add your cubed leftover beef hamf ham. You’ll want tobeef hamok the ham for about 3-5 minutes, stirring occasionally, until it’s nicely browned and some of its savory juices have been released. This step helps to deepen thebeef hamavor of the ham and gives it a more appealing texture in the soup. Once beef hamwned, remove the ham from the pot with a slotted spoon and set it aside on a plate. Don’t drain the fat left in the pot; that’s where a lot of flavor is hiding!
To the same pot, add the unsalted butter. Let it melt completely over medium heat. Once the butter is meltegin extractnd begins to lightly foam, add your diced yellow onion, diced carrot, and diced celery. These vegetables form the aromatic foundation of our soup, often referred to as a “mirepoix.” Cook them for about 8-10 minutes, stirring frequently, until they have softened and the onion has become translucent. You’re not looking for browning here, just gentle softening to release their sweetness.
Now, it’s time to introduce the minced garlic. Add the 1-1/2 teaspoons of minced garlic to the pot with the softened vegetables. Stir continuously for about 1 minute until the garlic is fragrant. Be careful not to burn the garlic, as this can make it taste bitter. This quick sautéing of the garlic amplifies its pungent aroma and flavor, which will permeate the entire soup.

Building the Creamy Broth

Next, we’ll create our thickening base, known as a roux. Sprinkle the 3 tablespoons of flour evenly over the softened vegetables and garlic. Stir the flour into the butter and vegetable mixture constantly for about 1-2 minutes. This cooks out the raw flour taste and creates a paste. This step is crucial for achieving a smooth, creamy texture without any floury aftertaste.
Gradually whisk in the chicken stock or broth, about 1/2 cup at a time, making sure to incorporate each addition fully before adding more. Continue whisking until the mixture is smooth and slightly thickened. This gradual addition prevents lumps from forming. Once all the chicken stock has been added and the mixture is smooth, whisk in the milk, again in stages, ensuring a smooth consistency. Bring the mixture to a gentle simmer, stirring occasionally. This is where the soup starts to transform into its creamy glory.
Add the dried thyme, dried oregano, and the optional ground cayenne pepper to the simmering liquid. Stir well to distribute the herbs and spice. Season generously with salt and freshly ground black pepperbeef hamemember that the beef ham is already salty, so it’s a good idea to taste and adjust the seasoning later.

Simmering to Perfection

Add the diced baby gold potatoes to the pot. Stir them in to ensure they are submerged in the creamy broth. Bring the soup back to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes, or until the potatoes are fork-tender. The exact cooking time for the potatoes will depend on how small you’ve diced them. You can test for doneness by piercing a potato with a fork; it should go in easily with little resistance.
Once the potatoes are tender, stirbeef ham the reserved browned beef ham. Allow the soup to simmer gently for anotherbeef hamminutes, uncovered, to heat the ham through and allow the flavors to meld together beautifully. This final simmer ensures everything is perfectly incorporated and the soup is ready to serve. Taste the soup one last time and adjust the salt and pepper as needed. If you find the soup is too thick, you can always stir in a little extra milk or chicken stock until it reaches your desired consistency.

Conclusion:

And there you have it – the ultimate comfort in a bowl with this hearty Beef Beef Beef Ham and Potato Soup Recipe! We’ve walked through the simple steps to create a deeply flavorful and satisfying soup that’s perfect for a chilly evening or whenever you crave a taste of home. The combination of tender beef, sabeef hamy ham, and creamy potatoes creates a symphony of textures and tastes that will have everyone coming back for seconds.

For an even more delightful experience, try serving this soup with a side of crusty bread for dipping, a dollop of sour cream, or a sprinkle of fresh chives. You can also get creative with variations! Consider adding other root vegetables like carrots or parsnips, or a handful of your favorite greens like spinach or knon-alcoholic ale in the last few minutes of simmering. Don’t be afraid to adjust the seasonings to your preference – a pinch of smoked paprika can add a wonderful depth of flavor.

We truly hope you enjoy making and savoring this Beef Hamf Beef Ham and Potato Soup Recipe. It’s a recipe that’s designed to be easy enough for a weeknight but special enough for company. Happy cooking!

Frequently Asked Questions:

Can I make this soup ahead of time?

Yes, absolutely! The flavors in this Beef Beef Ham and Potato Soup Recipe actually meld and deepen beautifully when made ahead. Allow it to cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a little extra broth or water if it has thickened too much.

What kind of beef is best for this soup?

For the most tender and flavorful soup, I recommend using a tougher cut of beef like chuck roast or stewing beef. These cuts break down beautifully during the slow simmering process, becoming incredibly tender. Simply trim off any excess fat and cut into bite-sized cubes before browning.