Ham and Potato Soup Recipe (Easy & Creamy!)
This hearty and filling Ham and Potato Soup Recipe is just what you need for busy weeknights or lazy weekend dinners. Packed with tender potatoes, savory ham, and a rich, flavorful broth, it’s perfect when you’re craving something cozy and warm without being too heavy! Plus, it’s a tasty way to use up those holiday leftovers.
Servings: 6
Calories: 373kcal
Equipment
- Dutch oven or large pot
Ingredients
- 2 tablespoon olive or avocado oil
- 1 medium yellow or sweet onion diced (about 1 cup)
- ½ cup carrots diced
- ½ cup celery diced (about 2 stalks)
- 2 teaspoon garlic minced
- ½ tablespoon dijon mustard
- ¼ cup all-purpose flour
- 6 cups of chicken broth
- 1 lb potatoes diced in ½ inch cubes (Yukon gold are my preference, but peeled russets also work well)
- 2 cups ham diced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- ¾ cup heavy cream
- 1 tablespoon honey
- Optional toppings: Green onions fresh thyme
Instructions
- In a large pot, heat the oil over medium heat. Cook the onion, carrot, and celery for 3-4 minutes, stirring often so that they don’t burn.
- Add garlic and dijon for 30-60 seconds.
- Whisk in the flour and cook for 1 minute, whisking constantly.
- Slowly add the broth, whisking to help it combine without getting clumpy. Once thoroughly combined, add the potatoes, ham, salt, pepper, and thyme.
- Bring to a boil over high heat (I usually cover mine so that it boils faster). Once boiling, reduce to a simmer and cook uncovered for 15-20 minutes, or until the potatoes are tender. Stir occasionally. (For me, a simmer is usually low or med-low heat).
- Remove from the heat. Add the cream and honey, stirring well to combine. Serve and enjoy!
Notes
Tips & Tricks
- Cut the potatoes all the same size to help them cook evenly.
- If using russets, rinse them well after dicing to remove some of the extra starch. They are more starchy than Yukon Gold.
- Add the broth very slowly, whisking as you go so that it combines smoothly.
- A pot with a clear lid is awesome (but optional) for this recipe because you can see when it reaches a boil easily.
Nutrition
Calories: 373kcal | Carbohydrates: 25g | Protein: 15g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 67mg | Sodium: 1855mg | Potassium: 621mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2269IU | Vitamin C: 18mg | Calcium: 59mg | Iron: 2mg
