Creamy Ham and Potato Soup

This ham and potato soup is hearty, comforting, creamy, and easy to make. It's loaded with tender potatoes, smoky ham, and a savory mix of finely chopped onions, diced carrots, and diced celery. Whether you need an easy dinner recipe for a busy weeknight, this creamy potato soup will surely become a family favorite.

Course Soup

Cuisine American

Keyword ham and potato soup

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 250kcal

Author Ioana

Cost $10

Ingredients

2 tbsp unsalted butter
1 onion finely chopped
1 medium carrot diced
2 celery ribs diced
3 cups potatoes peeled and diced
4 cloves garlic minced
1 1/2 cups cooked ham diced
2 tbsp all-purpose flour
3 cups low-sodium chicken stock
1 cup heavy cream
1 cup water
salt and black pepper to taste

Instructions

Begin by melting the unsalted butter in a large pot over medium heat.
Prepare and Sauté Vegetables: Dice the onion, carrots, and celery into uniform small pieces to ensure even cooking. Once the butter is melted, add the prepared vegetables to the pot. Sauté them until they start to soften, about 4-5 minutes.
2 tbsp unsalted butter, 1 onion, 1 medium carrot, 2 celery ribs
Add Ham, Potatoes, and Garlic: Incorporate the diced ham, diced potatoes into the pot. Cook for about 2 minutes, stirring occasionally. Then, add the minced garlic and continue to sauté for another minute or until the garlic is fragrant.
3 cups potatoes, 1 1/2 cups cooked ham, 4 cloves garlic
Add Flour: Sprinkle the all-purpose flour over the vegetable and ham mixture. Stir well to ensure the flour is evenly distributed and coats the ingredients. Cook for 2 minutes to remove the raw flour taste.
2 tbsp all-purpose flour
Add Chicken Stock and Water: Slowly pour in the low-sodium chicken stock and water, stirring continuously to blend with the flour. Increase the heat to bring the mixture to a gentle boil. Let it cook until the potatoes are tender, about 10-15 minutes. Check the potatoes for doneness by piercing them with a fork.
3 cups low-sodium chicken stock, 1 cup water
After the potatoes are cooked, reduce the heat to low and stir in the heavy cream and water. Continue cooking, stirring occasionally, until the soup is heated through and starts to thicken, about 5 minutes.
1 cup heavy cream
Season: Finally, taste the soup and season with salt and black pepper to your preference.
salt and black pepper

Nutrition