Caramelized Onion Potato Soup with Ham

Nutriscore Rating: 66/100

Indulge in the cozy, savory flavors of this Caramelized Onion Potato Soup with Ham, a hearty and comforting dish perfect for chilly evenings. This rich and velvety soup combines the sweetness of deeply caramelized yellow onions with the creamy, smooth texture of russet potatoes, all enhanced by the smoky, savory bite of tender cooked ham. Infused with aromatic thyme and a touch of garlic, every spoonful is packed with layers of flavor. Finished with a swirl of heavy cream for a luxurious touch, this soup is as satisfying as it is simple to make. Ready in just over an hour, it's an ideal choice for a homemade dinner that feels gourmet. Pair it with fresh crusty bread for a truly soul-warming meal. Perfect for family gatherings or a solo treat, this recipe is guaranteed to turn leftovers into treasures.

Recipe Information

• Prep Time: 15 min
• Cook Time: N/A
• Total Time: 15 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 large yellow onions
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 large garlic cloves
• 4 medium russet potatoes
• 6 cups low-sodium chicken broth
• 1 cup heavy cream
• 1.5 cups cooked ham
• 2 sprigs fresh thyme
• 0.5 teaspoon black pepper
• 2 tablespoons parsley (optional, for garnish)

📝 Instructions

10 steps

1. Peel and slice the onions thinly. Peel and dice the potatoes into 1-inch cubes. Mince the garlic.

2. In a large pot or Dutch oven, heat the butter and olive oil over medium heat.

3. Add the sliced onions, salt, and sugar to the pot. Cook for about 25-30 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown. Reduce heat slightly if the onions start to brown too quickly.

4. Once the onions are caramelized, stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

5. Add the diced potatoes, chicken broth, thyme sprigs, and black pepper to the pot. Stir well to combine.

6. Bring the soup to a boil over medium-high heat, then reduce the heat to low and simmer for about 20 minutes, or until the potatoes are tender and easily pierced with a fork.

7. Remove and discard the thyme sprigs. Use an immersion blender to blend the soup until smooth, or carefully transfer it in batches to a countertop blender, then return it to the pot.

8. Stir in the heavy cream and cooked ham. Heat over low heat for 5-7 minutes, until warmed through.

9. Taste the soup and adjust seasoning with additional salt and pepper, if needed.

10. Serve hot, garnished with chopped parsley if desired. Enjoy!

Nutrition Facts

1 serving (542.6g)

Calories		471
% Daily Value*
Total Fat		27.1 g	35%
	Saturated Fat	13.6 g	68%
	Polyunsaturated Fat	0.0 g
Cholesterol		90 mg	30%
Sodium		1196 mg	52%
Total Carbohydrate		35.3 g	13%
	Dietary Fiber	3.3 g	12%
	Total Sugars	6.0 g
Protein		18.4 g	37%
Vitamin D		0.1 mcg	0%
Calcium		51 mg	4%
Iron		1.6 mg	9%
Potassium		939 mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1472 cal (53.4%%)

Protein: 439 cal (15.9%%)

Carbs: 843 cal (30.6%%)