Ham and Potato Soup

5 from 1 vote

This easy one-pot ham and potato soup recipe makes warm and hearty comfort food for a chilly day. A delicious way to use up leftover ham from the holidays!

Prep Time20

Cook Time30

Total Time50

Course: Soup

Cuisine: American

Servings:

Author: Dee

Cost: $10

Equipment

1 dutch oven

Ingredients

2 tbs butter
1 small yellow onion diced
2 ribs celery chopped
2 medium carrots peeled and chopped
2 cloves garlic minced
1 tsp dried parsley
½ tsp sea salt
½ tsp ground black pepper
3 cups cooked ham cut into bite sized pieces
2 tbs all purpose flour
1 pound Yukon Gold potatoes 3 medium, cubed - about 1 inch pieces
32 oz low sodium chicken broth
1 cup heavy cream

Instructions

In a large Dutch oven or large pot, cook onion, celery and carrots in melted butter over medium heat until onions are slightly soft. Add a pinch of salt to help sweat the veggies, if desired
Add the ham, minced garlic, sea salt, parsley and pepper, and cook for about a minute or until fragrant.
Sprinkle flour over ham and veggies, and stir to coat. Keep stirring and cook for 1 minute
Add the potatoes and chicken broth, and stir everything together. Cover, and bring to a boil over medium-high heat
Remove lid, reduce heat to low or medium low, stir in heavy cream, and allow to simmer for 20-25 minutes, stirring occasionally, or until potatoes and carrots are fork tender

Notes

The broth is not super thick. You can use a potato masher or immersion blender to mash a few of the potatoes to help thicken the soup.

The flavor will depend on the ham you are using. Taste and adjust seasoning, if needed, before serving.

For cheesy ham soup, add about 1 cup shredded cheddar or Monterey Jack cheese before serving.

Nutrition

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