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Ham and Potato Soup with Raspberry Pie Dippers

February 15, 2019 by [email protected] 4 Comments

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There is nothing like a comforting bowl of soup in the winter. It’s even better when it’s Ham and Potato Soup with Raspberry Pie Dippers. The ultimate savory and sweet combination.

Ham and potato soup in the background with a hand holding raspberry pie dippers.

The inspiration for the dippers came from a sandwich that I love, the Monte Cristo. A local restaurant here serves a ham and cheese sandwich fried with a side of raspberry jam. It’s fantastic!

Close up of potato soup with ham.

So that got me thinking, what if I made my favorite ham and potato soup and incorporated a sweet side to go with it? Who knew this is what potato soup had been missing all along?

What TV show pairs well with a warm bowl of soup and craft beer?

My husband and I binged Russian Doll in just a few nights. If you are a fan of dark comedies then this show is for you.

What beer pairs well with Ham and Potato Soup with Raspberry Dippers?

The beer: Holy Moses Raspberry White Ale from Great Lakes Brewing.

I’m a fan of fruit beers and this one did a nice job of not being too sweet. Even though I already had raspberry in the pie dippers, I felt like more raspberry could not hurt. I was right.

How to make Ham and Potato Soup:

Peel, clean and chop the potatoes and carrots.

Chop the celery and onions. Mince the garlic.

In a large stockpot melt 1 Tbs butter. Add the onions, garlic, celery, and ham. Sautee 2-4 minutes.

Add the chicken broth, potatoes, carrots, salt, pepper, and herbs. Simmer for 20 minutes.

In the last 5 minutes of cooking combine in a small dish 1/4 cup milk with 2 Tbs flour. Add to the pot. This will thicken up the soup.

Potatoes, celery, carrots, onions, garlic and ham chopped and sitting on a cutting board.

How to make Raspberry Pie Dippers:

Spread a prepared pie crust onto a floured surface.

Add spoonfuls of raspberry jam to the crust. Make sure to have spaces in between each one.

Whisk one egg then brush along the sections that do not have jam on them.

Pie crust with spoonfuls of raspberry jam sitting on it.

Add the other pie crust to the top of the raspberry jam. Press down between each ‘pocket’ to seal the edges.

Cut the pie dippers along the seams then add to a sheet pan. Bake at 375 degrees for 18 minutes.

Pie crust with filling in the center ready to be cut.

Pour the soup into a bowl. Serve with a cold beer and warm raspberry pie dippers.

Want more cold-weather comfort food and beer pairings?

  • Beef Tips & Gravy with The Double Magician from Short’s Brewing
  • Under the Troll Bridge Pasties with Arcadia Ale’s Hopmouth
  • Turkey Meatballs with Balsamic Vinegar Glaze with Melonfest Cantaloupe Wheat from Roak Brewing

And here you are……

Ham and potato soup in a bowl with raspberry pie dippers and a craft beer off to the side.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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Ham and Potato Soup | Bottom Left of the Mitten

Ham and Potato Soup with Raspberry Pie Dippers

This Ham and Potato Soup is the perfect comfort food for the colder months. The Raspberry Pie Dippers takes this soup from ordinary to extraordinary.
5 from 4 votes
Print Pin Rate
Course: Main Dish
Cuisine: Food to Drink to, Soup
Keyword: soup
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings

Ingredients

Ham and Potato Soup

  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 2 stalks celery chopped
  • 2 stalks carrots peeled and chopped
  • 4 large russet potatoes peeled, cleaned and chopped
  • 8 ounces diced ham
  • 1 Tbs butter
  • 4 cups chicken broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1/4 cup whole milk
  • 2 Tbs all purpose flour

Raspberry Pie Dippers

  • 2 9-inch pie crusts
  • 5 ounces raspberry jam
  • 1 egg whisked

Instructions

Ham and Potato Soup

  • Peel, clean and chop the potatoes and carrots.
  • Chop the celery and onions. Mince the garlic.
  • In a large stockpot melt 1 Tbs butter. Add the onions, garlic, celery, and ham. Sautee 2-4 minutes.
  • Add the chicken broth, potatoes, carrots, salt, pepper, and herbs. Simmer for 20 minutes.
  • In the last 5 minutes of cooking combine in a small dish 1/4 cup milk with 2 Tbs flour. Add to the pot. This will thicken up the soup.

Raspberry Pie Dippers

  • Spread a prepared pie crust onto a floured surface.
  • Add spoonfuls of raspberry jam to the crust. Make sure to have spaces in between each one.
  • Whisk one egg then brush along the sections that do not have jam on them.
  • Add the other pie crust to the top of the raspberry jam. Press down between each 'pocket' to seal the edges.
  • Cut the pie dippers along the seams then add to a sheet pan. Bake at 375 degrees for 18 minutes.
  • Pour the soup into a bowl. Serve with a cold beer and warm raspberry pie dippers. Enjoy!
Tried this recipe?Mention @mittenmommy or tag #mittenmovienight!

Last Updated on April 22, 2020 by [email protected]

Filed Under: Mitten Meals Tagged With: soup, white ale

Reader Interactions

Comments

  1. Dan from Platter Talk

    February 28, 2019 at 8:11 pm

    You have a lot going on with this post and it all looks DELICIOUS! I haven’t had a good ham and potato soup in eons and I never would have thought to pair it with a pie dipper, but it sure looks appetizing! Great job with this yummy combo!

    Reply
    • [email protected]

      March 2, 2019 at 9:19 am

      Thank you so much Dan! It really became a wonderful combination of flavors.

      Reply
  2. Chef and Steward

    March 4, 2019 at 11:21 am

    The soup looks very scrumptious and so moreish. The raspberry tarts are quite a bit of a surprise but come to think of it… they would go well will the saltiness of the ham.

    Reply
    • [email protected]

      March 5, 2019 at 4:41 pm

      Thank you! They do work very well together indeed.

      Reply

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