Ham and Potato Soup
There’s nothing cozier than a warm bowl of this creamy ham and potato soup on a chilly day!
Servings 6 people
Calories 325kcal
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 2 garlic cloves, grated or minced
- ¼ cup all-purpose flour
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 cups chicken broth
- 1 bay leaf
- 3 cups peeled potatoes, cut into ½-inch dice (I used 2 russet potatoes)
- 2 cups cooked, diced ham
- 2 cups half-and-half cream, at room temperature
- Optional garnish: additional chopped fresh thyme or chopped fresh parsley
Instructions
- In a Dutch oven, heat the olive oil and butter over medium heat until the butter melts. Add the onion, carrots, and celery; saute until tender, about 7 minutes. Stir in the garlic, flour, thyme, salt, and pepper until blended. Cook, stirring, for 1 minute.
- Gradually add the broth, bay leaf, and potatoes.
- Bring to a boil; then reduce the heat so that the broth is at a gentle boil. Cook until the potatoes are fork-tender, about 10-15 minutes, stirring regularly.
- Reduce the heat to low; add the ham and half-and-half. Stir just until warmed through (do not boil). Discard the bay leaf. Season with additional salt and pepper, if necessary. Ladle into bowls, garnish with fresh herbs, and serve!
Notes
- If you have leftover honey baked ham, pineapple ham, or glazed ham, the sweet and smoky flavor of the meat is delicious in the savory soup. If you don't have leftovers, store-bought diced ham or ham steaks will work fine.
- Dice the potatoes into uniform pieces. This will ensure that they cook evenly.
- Allow plenty of time for your half-and-half to come to room temperature before adding it to the pot of soup. Stirring cold dairy into a hot pot could cause the cream to curdle.
- Gradually add the broth to the pot, whisking constantly. Similar to making a gravy, this gives the flour time to absorb the liquid and helps to prevent lumps in your broth.
- Taste and season as you go. The total amount of salt necessary will vary depending on the saltiness of your broth and ham, and on personal preference. Add extra salt for more flavor, and feel free to increase the other herbs and seasonings as well.
Nutrition
Serving: 1/6 of the recipe | Calories: 325kcal | Carbohydrates: 26g | Protein: 13g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 1369mg | Potassium: 551mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3813IU | Vitamin C: 8mg | Calcium: 118mg | Iron: 2mg