Delicious Ham and Potato Soup
Cozy up with a bowl of this creamy and satisfying Delicious Ham and Potato Soup, a classic comfort food perfect for chilly evenings. Packed with tender chunks of russet potatoes, savory diced ham, and a medley of hearty vegetables like carrots, celery, and onions, this soup is rich in flavor and easy to make. A touch of heavy cream adds velvety smoothness, while dried thyme and garlic lend an aromatic depth. The recipe is thickened naturally by mashing some of the potatoes, creating a beautifully textured soup without the need for extra thickeners. Quick to prepare in just 50 minutes, this one-pot meal is ideal for busy weeknights or as a make-ahead lunch. Serve it with crusty bread or a simple green salad for a comforting, homemade touch. Keywords: Ham and Potato Soup, creamy soup recipe, easy comfort food, one-pot meal, homemade soup.
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 stalks Celery, diced
- 1 large Carrot, diced
- 3 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 4 cups Chicken broth
- 4 medium Russet potatoes, peeled and diced
- 2 cups Cooked ham, diced
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Dried thyme
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
In a large pot, melt the unsalted butter over medium heat.
Add the diced onion, celery, and carrot to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken broth, stirring constantly to prevent lumps. Increase the heat to medium-high and bring the mixture to a gentle boil.
Add the diced potatoes to the pot. Reduce the heat to medium-low, cover, and simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
Use a potato masher or a spoon to mash some of the potatoes directly in the pot. This will help thicken the soup while leaving some potato chunks intact for texture.
Stir in the diced cooked ham, heavy cream, salt, pepper, and dried thyme. Simmer for an additional 5 minutes to heat through and allow the flavors to meld.
Taste the soup and adjust the seasoning, if needed.
Ladle the soup into bowls and garnish with chopped parsley if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1738 mg | 76% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 4.4 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1061 mg | 23% | |
*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.
