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Ham And Potato Soup Recipe

Ham and Potato Soup

iamwinfred
This ham and potato soup is exactly the kind of meal I reach for when the weather turns cold and I have leftover ham sitting in the fridge with nowhere to go. It is thick, creamy, and loaded with tender potatoes and salty bites of ham in every spoonful. You only need one pot, about 45 minutes, and a handful of ingredients you probably already have on hand.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 340 kcal

Equipment

  • Large Dutch oven or heavy stockpot Heavy-bottomed pot for even cooking
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon
  • Measuring cups and spoons
  • Ladle
  • Immersion blender (optional) For thickening soup right in the pot
  • Box grater (optional) For shredding block cheese

Ingredients
  

  • 2 tablespoons butter
  • 1 medium yellow onion diced
  • 2 stalks celery diced
  • 2 medium carrots diced
  • 3 cloves garlic minced
  • 1/3 cup all-purpose flour about 40g
  • 4 cups low-sodium chicken broth 960ml
  • 2 pounds russet potatoes about 900g, peeled and diced into 1/2-inch cubes
  • 1 leaf bay leaf
  • 1/2 teaspoon dried thyme
  • 2 cups cooked ham about 300g, diced
  • 1 cup whole milk 240ml
  • 1/2 cup heavy cream 120ml
  • salt and black pepper to taste

For Serving

  • 1 cup sharp cheddar cheese about 100g, shredded, for topping
  • fresh chives or parsley chopped, for garnish

Instructions
 

  • Melt butter in a large Dutch oven or stockpot over medium heat. Add onion, celery, and carrots and cook for 5-6 minutes until softened and onion is translucent. Add garlic and cook 30 seconds until fragrant.
  • Sprinkle flour over the vegetables and stir constantly for 1-2 minutes until the flour cooks slightly and loses its raw taste.
  • Slowly pour in chicken broth while whisking constantly to prevent lumps. Add diced potatoes, bay leaf, and thyme. Stir and bring to a gentle boil.
  • Reduce heat to low, cover, and simmer for 15-18 minutes until potatoes are fork-tender.
  • Discard bay leaf. Stir in diced ham, whole milk, and heavy cream. Simmer uncovered on low heat for 5-7 minutes until heated through and slightly thickened. Do not let boil.
  • Season with salt and pepper to taste. Ladle into bowls and top with shredded cheddar cheese and fresh chives or parsley.

Notes

  • Cut potatoes into evenly sized cubes so they cook at the same rate.
  • Whisk the broth in slowly when adding it to the roux to avoid lumps.
  • Use a ham bone if you have one for an extra boost of flavor while simmering.
  • Stir in the dairy at the end and keep the heat low to prevent curdling.
  • Taste before adding salt, since ham and broth both bring plenty on their own.
  • For a thicker soup, mash a few potato pieces against the side of the pot or use an immersion blender to puree about a third of the soup.
  • Substitutions: Swap half the potatoes for cauliflower florets for a lighter version, or stir in a cup of corn kernels for sweetness.
  • Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 2 months (potatoes may soften slightly). Reheat gently on the stovetop with a splash of milk or broth if needed.
  • For best melting, shred cheese from a block rather than using pre-shredded bags.

Nutrition

Serving: 1bowlCalories: 340kcalCarbohydrates: 32gProtein: 18gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 780mgPotassium: 820mgFiber: 3gSugar: 4gVitamin A: 45IUVitamin C: 20mgCalcium: 15mgIron: 8mg
Keyword comfort food, creamy soup, ham potato soup, leftover ham, one pot
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