This delicious ham and potato soup is so easy to make and done in 30 minutes in one pot! It is thick, and creamy and a great way to use up leftover ham.
Cook Time: 30 minutesminutes
Total Time: 30 minutesminutes
Servings: 8
Ingredients
4-6Tablespoonsunsalted butter
1cup sliced carrots
½cup diced onion
½cup diced celery, or peas
1-2clovesgarlic, minced
⅓cupall-purpose flour
4mediumrusset potatoes, peeled and diced
3-4cupschicken stock or broth(see notes)
1- 1 ½cupdiced ham (leftover ham or steak ham works great)
½teaspoonKosher salt, plus more to taste
¼teaspoonground black pepper , plus more to taste
1cupmilk
1cuphalf-and-half , or heavy cream
Pinchnutmeg
fresh thyme, or a pinch of dried
Optional toppings: Shredded cheese, Bacon crumbles, Sliced green onions
Instructions
In a large pot, melt butter over medium-low heat. Add in the carrots, onions, and celery and cook until translucent. Add in the garlic and cook 1 minute. Whisk in flour, stirring constantly, 1 minute, or until thickened.
Add the potatoes and sprinkle with salt and pepper. Slowly pour in the chicken stock. Bring to a light boil and cook 10 to 12 minutes, or until the potatoes are fork tender.
Reduce heat to low and add in the diced ham, a pinch of nutmeg and thyme. Slowly stir in milk and half-and-half and cook 5 minutes, or until thickened. Season with salt and pepper to taste.
Ladle into bowls and serve with desired toppings.
Notes
Stock: For a thicker soup, start with less broth (you can always add more at the end if needed to thin). My original recipe did use water in place of the broth and I added in 3 chicken bouillon cubes. You can do that as well. Veggies: You can add in extra veggies like peas, corn, or green beans.Cheese: Feel free to mix a cup of shredded cheddar cheese into the soup if preferred. I’d recommend grating your own cheese, as the pre-shredded bags are more difficult to melt.Storage: Store in an airtight container in the fridge up to 3 days.Recipe was updated on 9/13/22 to have the soup made all in one pot.