Description
There’s something deeply comforting about a bowl of Creamy Ham Potato Soup on a chilly evening. This beloved dish transforms simple, wholesome ingredients into a rich, satisfying meal that warms you from the inside out. Growing up, leftover holiday ham always found its way into my mom’s big soup pot, combined with tender potatoes and cream to create magic.
Ingredients
Base Ingredients:
- 3 tablespoons butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 pounds Yukon Gold potatoes, peeled and cubed (about 1/2-inch pieces)
- 2 cups cooked ham, diced
Creamy Components:
- 2 cups whole milk
- 1 cup heavy cream (or half-and-half for lighter option)
- 1 cup shredded sharp cheddar cheese
Seasonings:
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- Salt to taste
Garnishes:
- Fresh chopped parsley
- Additional shredded cheese
- Crispy bacon bits (optional)
- Sour cream
Substitution Suggestions:
For dairy-free needs, use coconut milk and nutritional yeast. Gluten-free? Replace flour with cornstarch mixed with cold water. Turkey works beautifully instead of ham, and cauliflower can replace half the potatoes for lower carbs.
Instructions
Melt butter in a large, heavy-bottomed pot over medium heat. Add diced onions and sauté for 4-5 minutes until they become translucent and fragrant. Stir in minced garlic and cook for another minute—watch carefully as garlic burns quickly. You’ll know it’s ready when your kitchen fills with that irresistible savory aroma.
Sprinkle flour over the butter-onion mixture, stirring constantly for about 2 minutes. This roux will thicken your soup and give it that luxurious, velvety texture. The mixture should look like wet sand and smell slightly nutty. Don’t rush this step—proper roux development prevents lumpy soup.
Slowly pour in the broth while whisking continuously to prevent lumps from forming. This gradual incorporation ensures a smooth base. Bring the mixture to a gentle simmer, then add your cubed potatoes, diced ham, thyme, pepper, and paprika. The potatoes should be uniform in size so they cook evenly.
Reduce heat to medium-low and let the soup simmer for 15-20 minutes, stirring occasionally. The potatoes are ready when you can easily pierce them with a fork but they haven’t completely fallen apart. Some pieces will naturally break down, creating a naturally thicker consistency.
Lower the heat and stir in milk and cream. Add the shredded cheddar cheese gradually, stirring until completely melted and incorporated. The soup should be steaming but not boiling—high heat can cause dairy to separate. Taste and adjust salt as needed, keeping in mind that ham and broth already contribute saltiness.
Ladle the hot, creamy soup into bowls and top with fresh parsley, extra cheese, bacon bits, or a dollop of sour cream. Each spoonful should deliver tender potato, savory ham, and that gloriously rich, cheesy broth.
Nutrition
- Calories: 420
- Sodium: 890mg
- Fat: 22g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g