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Ham and Potato Soup

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5 from 8 reviews

This creamy one-pot ham and potato soup is the perfect way to use up leftover ham from the holidays! It’s loaded with tender potatoes, diced ham, and plenty of veggies in a creamy herb-filled broth. It’s the perfect cozy dinner for a busy weeknight!

Ingredients

Units Scale
  • 5 tablespoons butter
  • 1 small yellow onion, diced
  • 1 cup sliced carrot
  • 1 cup sliced celery
  • 6 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon ground sage
  • 5 tablespoons all-purpose flour
  • 3 cups diced Yukon gold potatoes
  • 2 cups cooked cubed ham
  • 4 cups chicken stock or chicken broth
  • 1 bay leaf
  • 1 cup heavy cream
  • Kosher salt
  • fresh cracked pepper
  • shredded cheese and sliced chives for garnish

Instructions

  1. Heat 5 tablespoons butter in a large pot over medium-high heat.
  2. Add 1 small diced yellow onion, 1 cup sliced carrot, and 1 cup sliced celery, along with a couple pinches of salt and pepper. Cook, stirring frequently, for about 8 minutes.
  3. Reduce heat to medium and add 6 cloves minced garlic, 1 tablespoon Italian seasoning, 1/2 teaspoon sage, and a couple pinches of salt and pepper. Cook for about a minute, stirring frequently.
  4. Stir in 5 tablespoons flour and cook for about a minute.
  5. Add about 1/4-1/2 cup of chicken broth to deglaze the pan, scraping all the yummy bits off the bottom of the pan until it’s clean.
  6. Add 3 cups potatoes, 2 cups ham, the remaining chicken broth, and a bay leaf.
  7. Bring to a simmer over medium-high heat. Turn heat down and simmer over medium to medium-low heat for 10-12 minutes or until the potatoes are fork-tender and cooked through.
  8. Stir in 1 cup heavy cream. Season to taste with salt and pepper.
  9. Garnish with shredded cheese and sliced chives and enjoy!
  10. If you loved this recipe, leave a five-star rating and review!

Equipment

Notes

  • Be sure to salt this soup moderately throughout the cooking process. I like to add a couple pinches or more each time I introduce a new ingredient or group of ingredients. The ingredient list is short and sweet which means salt is going to be very important in bringing out all the flavors. Adaquately salted broth with also help cook the potatoes more quickly.
  • Cut the potatoes into uniform-sized pieces. This can be tricky since potatoes are oval and don’t dice into squares easily. I like to cut each potato into 1/2″ slices and then cut each of those slices into 1/2″ dice. This will ensure that they all cook evenly and are done at the same time.
  • The amount of time that your soup needs to simmer will vary depending on what type of potato you use and how big or small you dice them. A 1/2″ dice using Yukon gold potatoes should give you tender potatoes after about 10 minutes of simmering. If you’re using Russet potatoes or dicing them a bit larger, you can expect to simmer them for the full 12 minutes or longer.
  • Once the potatoes are fork-tender, they are done. Use a spoon to carefully fish out a potato chunk, poke it with a fork, and if it inserts easily the potatoes are done. The carrots, celery, and onion already had a head start so those will be done whenever the potatoes are.
  • If your soup is too thick, add a splash of broth or creamy
  • If it’s too thin, stir in a cornstarch slurry made from 1-2 tablespoons of cornstarch and 1-2 tablespoons of cold water combined until smooth. Then simmer for a minute or so and the soup will thicken further. 

Find it online: https://midwestfoodieblog.com/ham-and-potato-soup/