Description
This comforting Ham and Potato Soup is a hearty and warming dish perfect for using holiday leftovers or anytime you crave a creamy, savory soup. Featuring tender Yukon gold potatoes, diced ham, and aromatic herbs in a rich, creamy broth, it’s easy to make in one pot and delivers delicious, satisfying flavor with minimal effort.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 large carrots, peeled and diced
- 4 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 3 cups Yukon gold potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Dairy and Add-ins
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 teaspoon Dijon mustard
- 2 cups cooked ham, diced (holiday leftovers work perfectly)
- 1 cup sharp white cheddar, freshly shredded (optional, for extra richness)
Garnish
- Fresh parsley or chives, for garnish
Instructions
- Sauté the Vegetables: In a large Dutch oven, heat olive oil over medium heat. Add the diced onion, carrot, and celery and sauté for 6–7 minutes until the onions soften and turn lightly golden. Add the minced garlic and cook for an additional minute to release its aroma.
- Add Flour: Sprinkle the all-purpose flour over the sautéed vegetables. Stir well to coat the vegetables evenly and cook for 1–2 minutes to remove the raw flour taste.
- Incorporate Stock and Seasonings: Slowly whisk in the chicken stock to avoid lumps. Add the diced Yukon gold potatoes, dried thyme, dried oregano, smoked paprika, kosher salt, and freshly cracked black pepper. Bring the mixture to a gentle simmer and cook uncovered for 12–15 minutes, or until the potatoes are tender when pierced with a fork.
- Add Cream and Mustard: Stir in the heavy cream and Dijon mustard into the simmering soup. Continue to simmer gently for 5 minutes, allowing the flavors to meld and the soup to heat through thoroughly.
- Finish with Ham and Cheese: Remove the pot from heat. Add the diced cooked ham and shredded sharp white cheddar cheese (if using) to the soup. Stir until the cheese melts smoothly into the soup. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with freshly chopped parsley or chives. Serve immediately with warm crusty bread if desired.
Notes
- You can substitute leftover cooked potatoes in place of fresh Yukon golds if desired.
- For a lighter soup, replace heavy cream with half-and-half or whole milk, keeping in mind the texture will be thinner.
- Cheddar cheese is optional but adds richness and depth to the soup.
- Feel free to swap chicken stock for vegetable stock for a milder flavor or to accommodate dietary preferences.
