Ham Pot Pie Soup
Warm, hearty, and irresistibly comforting, Ham Pot Pie Soup takes all the flavors of classic pot pie and transforms them into a rich, creamy soup that's perfect for cozy nights. Packed with tender chunks of cooked ham, creamy potatoes, and vibrant vegetables like carrots, celery, and peas, this soup achieves a velvety texture with a touch of heavy cream and a savory roux. Topped with golden, flaky pie crust squares baked to perfection, it captures the essence of pot pie in every spoonful. With simple prep and under an hour of cooking time, this recipe is ideal for weeknight dinners or gatherings. Whether you're looking for a unique twist on a classic dish or just a satisfying meal, Ham Pot Pie Soup is a guaranteed crowd-pleaser. Enjoy a bowl garnished with fresh parsley for a touch of brightness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 stalks Celery, diced
- 2 medium Carrots, diced
- 3 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 6 cups Chicken stock
- 2 medium Russet potatoes, peeled and cubed
- 2 cups Cooked ham, diced
- 1 cup Frozen peas
- 1 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 sheets Refrigerated pie crust
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Unroll the refrigerated pie crust sheets and cut them into 1-inch squares. Place the squares in a single layer on the prepared baking sheet.
Bake the pie crust squares for 8-10 minutes, or until golden brown and crispy. Remove from the oven and set aside to cool.
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, celery, and carrots. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to form a roux.
Gradually pour in the chicken stock, whisking to combine until smooth.
Add the cubed potatoes to the pot and bring the soup to a gentle boil. Reduce the heat to a simmer and cook for 10-12 minutes, or until the potatoes are tender.
Stir in the diced ham and frozen peas. Simmer for an additional 5 minutes to heat through.
Reduce the heat to low and stir in the heavy cream. Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and top each serving with a handful of the baked pie crust squares.
Garnish with chopped parsley before serving. Enjoy your Ham Pot Pie Soup!
Nutrition Facts
Calories |
4864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.3 g | 350% | |
| Saturated Fat | 124.2 g | 621% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 11523 mg | 501% | |
| Total Carbohydrate | 366.6 g | 133% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 48.4 g | ||
| Protein | 232.8 g | 466% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 4894 mg | 104% | |
*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.
