Ham and Potato Soup

This ham and potato soup is easy to make and a bowl of pure comfort food! It's thick, creamy and hearty with chunks of savory ham and fresh veggies.

Cook Time: 30

Total Time: 30

Servings:

Ingredients

4-6 Tablespoons unsalted butter
1 cup sliced carrots
½ cup diced onion
½ cup diced celery , or peas
1-2 cloves garlic , minced
⅓ cup all-purpose flour
4 medium russet potatoes , peeled and diced
3-4 cups chicken stock or broth (see notes)
1- 1 ½ cup diced ham (leftover ham or steak ham works great)
½ teaspoon Kosher salt , plus more to taste
¼ teaspoon ground black pepper , plus more to taste
1 cup milk
1 cup half-and-half , or heavy cream
Pinch nutmeg
fresh thyme , or a pinch of dried

Optional toppings: Shredded cheese, Bacon crumbles, Sliced green onions

Instructions

Saute veggies. In a large pot, melt 4-6 Tablespoons butter over medium-low heat. Add in 1 cup carrots, 1/2 cup onions, and 1/2 cup celery and cook until translucent. Add in 1-2 cloves minced garlic and cook 1 minute. Whisk in 1/3 cup flour, stirring constantly, 1 minute, or until thickened.
Simmer soup with potatoes. Add 4 medium potatoes and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly pour in 3-4 cups chicken stock. Bring to a light boil and cook 10 to 12 minutes, or until the potatoes are fork tender.
Add ham and half and half. Reduce heat to low and add in 1 1/2 cups 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.
Serve. 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.

Nutrition