Ham and Potato Soup Recipe
This Ham and Potato Soup Recipe combines simple veggies, chunks of ham, and cream for the ultimate creamy comfort food. It's quick and easy to make and a great way to use up leftover ham!
Servings: 5 servings
Calories: 824kcal
Ingredients
- 3 tablespoon butter
- 1 pound ham - cut into ½ to 1-inch pieces
- 2 stalks celery - chopped
- 1 large yellow onion - diced
- ¼ teaspoon salt
- 3 cloves garlic - minced
- 3 tablespoon all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 6 cups low-sodium chicken broth
- 2 pounds potatoes - Yukon Gold, Russet, Red potatoes, or a combination; cut into 1-inch pieces. See notes
- 2 cups heavy cream - or half-and-half
- fresh chives, shredded cheese, or bacon - to garnish (optional)
Instructions
- Melt the butter in a large soup pot or Dutch Oven set over medium heat. Add the ham, celery, diced onion, and a pinch of salt (about 1/4 teaspoon). Cook until the ham is golden and the veggies have softened, stirring often. Add the garlic and continue to cook for an additional minute.
- Sprinkle the all-purpose flour, paprika, and black pepper over the softened veggies and mix well to combine. Cook for about a minute or so, stirring continuously.
- Slowly stir in the chicken broth, mixing well to dissolve the flour. Then, add the potatoes.
- Increase the heat to high and bring to a boil. Once boiling, reduce the heat to a simmer and cook, stirring occasionally, for 10-15 minutes or until the potatoes are fork-tender. Note: If the potatoes are overcooked, they will start to break down. Cook according to preference.
- The cream should be added at the very end. Turn off the heat temporarily and add the cream. As you're adding the cream, stir the soup continuously to distribute the heat evenly. Once the cream has been added, return the heat to low and continue to cook for an additional 5 minutes. Do not boil.
- Season with additional salt and pepper, if needed.
- Serve garnished with fresh chives, shredded cheese, and bacon bits, if desired.
Notes
- Type of potato: For a blended potato soup, I recommend using Russet potatoes. They’re starchier and basically dissolve in the soup. For chunky soup (like this one), use red potatoes, baby potatoes, or Yukon Gold potatoes. They will hold their shape (i.e., not dissolve completely). However, take care not to overcook. For something in the middle, both types will work. You could even use a mix of each.
- If you plan to use Russet potatoes, I recommend peeling them.
- Optional additions: Corn, carrots, cauliflower, and ham hocks (for flavor).
- Store leftovers in an airtight container in the refrigerator for up to 4 days. I do not recommend freezing this soup.
Nutrition
Calories: 824kcal | Carbohydrates: 45g | Protein: 33g | Fat: 58g | Saturated Fat: 32g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 182mg | Sodium: 1383mg | Potassium: 1469mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1884IU | Vitamin C: 40mg | Calcium: 123mg | Iron: 3mg
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