Classic potato soup with parma ham


Freezer friendly

( 2 adults and 2 kids )

  • onion
  • 3 stickcelery*
  • 1000 gramspotatoes
  • 2 tspdried thyme
  • 700 mlwater
  • 1 cubevegetable stock
  • 70 gramsparma ham- or serrano or bacon
  • 200 mlsingle cream
  • 0.5 lemon
  • wholewheat baguette
  •  salt
  •  pepper
  •  olive oil
* = Good to know - click the ingredient
= See the recipe - click the ingredient

Potato soup is easy to make and so tasty! Our kids love this version made with celery, dried thyme, and a bit of crispy parma ham on top. And served with a nice hunk of wholegrain bread for dipping. Yum and enjoy!


1. Finely dice the onion. Wash the celery and slice the sticks. Peel and roughly dice the potatoes.

2. Sautée onion, celery and dried thyme with some olive oil in a large pot. You want the onion soft, but not browned. This takes a couple of minutes. Add water, potatoes, and vegetable stock, and bring the pot to the boil. Boil for 15-20 minutes, until the potatoes are completely tender when poked with a fork. Preheat your oven to 200 degrees convection.

3. Place the slices of parma ham on a cold pan. Switch on the hob and let the ham cook until crisp. Remove the parma from the pan and leave to drip off on some kitchen roll.

4. Blend the soup until smooth with a hand blender - or give it a spin in a regular blender. Remember to read the tip at the bottom. Add the cream, heat the soup back up and add lemon juice, salt and pepper to taste.

5. Warm up the baguette and serve with the piping hot soup, topped with some parma broken into bits, and some chopped herbs if you have any in the house.

6. Enjoy!


Do remember to never fill the blender more than halfway when blending hot liquids, as they can "explode" when the blender is switched on. Start slow and carefully turn up the speed. Cover with a dishtowel instead of the lid. If you don't have a blender, just use a hand blender directly in the pot. But give it a proper go! You want the soup as smooth and lump-free as possible.

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