Ham And Potato Soup
This Ham and Potato Soup is thick, creamy, and built to be a full meal. It comes together fast with simple ingredients, uses up leftover ham beautifully, and delivers cozy comfort without overcomplicating dinner.
Servings: 6
Calories: 467kcal
Equipment
Ingredients
- 6 tablespoons butter
- 1 medium onion diced
- 3 cloves garlic minced
- 3 stalks celery diced
- 2 medium carrots diced
- ⅓ cup all-purpose flour
- 4 cups chicken broth low-sodium
- 4 cups potatoes peeled and diced (about 4 medium potatoes)
- 1 teaspoon dried thyme
- salt and pepper to taste
- 1 bouillon cube
- 2 cups cooked ham diced
- 1 cup heavy cream or half-and-half
- fresh parsley chopped (optional, for garnish)
Instructions
- In a large pot or Dutch oven, melt 6 tablespoons of butter over medium heat. Add the diced onion, minced garlic, diced celery, and diced carrots. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.
- Sprinkle ⅓ cup of all-purpose flour over the sautéed vegetables. Stir well to combine, cooking for 1-2 minutes to eliminate the raw flour taste.
- Gradually pour in 4 cups of chicken broth, stirring constantly to avoid lumps. Add the diced potatoes, dried thyme, bouillon cube, salt and pepper to the pot and bring the mixture to a gentle boil.
- Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes until the potatoes are tender when pierced with a fork.
- Stir in the 2 cups of diced cooked ham. Let the soup cook for an additional 5 minutes to heat the ham through and allow the flavors to meld.
- Stir in 1 cup of heavy cream or half-and-half. Heat the soup until it's warmed through, but do not let it boil.
- Taste the soup and adjust seasoning as needed. Ladle the soup into bowls and garnish with chopped fresh parsley if desired.
Video
Notes
- Brown the ham in a skillet first for a deeper savory kick.
- Use a potato masher on some of the cooked potatoes if you love a thicker soup texture.
- Add a little splash of water or broth when reheating so it doesn’t get too thick.
- This soup freezes best without the cream. Add it in after reheating for the smoothest texture.
Nutrition
Serving: 1serving | Calories: 467kcal | Carbohydrates: 41g | Protein: 15g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 93mg | Sodium: 608mg | Potassium: 1106mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4430IU | Vitamin C: 35mg | Calcium: 84mg | Iron: 3mg
