Potato and Country Ham Soup
Warm up with a comforting bowl of Potato and Country Ham Soup, a rich and creamy dish that combines hearty russet potatoes with the smoky, savory flavor of diced country ham. This simple yet satisfying recipe features a velvety broth thickened with a buttery roux, infused with aromatic garlic, onion, and a hint of dried thyme. Simmered to perfection, the tender potatoes soak up all the goodness, while a splash of heavy cream adds luscious depth to every bite. Ready in just 45 minutes, this one-pot wonder is perfect for a cozy weeknight dinner or an impressive starter for guests. Don't forget the finishing touch—a sprinkle of fresh green onions for a pop of color and flavor. Whether you’re craving rustic comfort food or a hearty soup recipe, this dish is guaranteed to hit the spot!
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Recipe Information
Ingredients
- 4 medium, peeled and diced russet potatoes
- 8 ounces, diced country ham
- 1 medium, finely chopped yellow onion
- 2 cloves, minced garlic
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 2 tablespoons, sliced for garnish green onions
Instructions
Peel and dice the russet potatoes into bite-sized cubes. Finely chop the onion and mince the garlic. Dice the country ham and set all ingredients aside.
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced ham and cook until lightly browned, about 3 minutes.
Add the chopped onion to the pot and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle the flour over the ham and onions, stirring constantly to create a roux. Cook the roux for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken broth while stirring constantly to avoid lumps. Continue to stir until the mixture is smooth and begins to thicken.
Add the diced potatoes to the pot along with the dried thyme, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender and easily pierced with a fork.
Stir in the heavy cream and cook for an additional 5 minutes, until the soup is heated through and creamy.
Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle the soup into bowls and garnish with sliced green onions before serving.
Nutrition Facts
Calories |
2259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.1 g | 158% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 7967 mg | 346% | |
| Total Carbohydrate | 184.0 g | 67% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 17.8 g | ||
| Protein | 90.1 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 5751 mg | 122% | |
*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.
