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Square overhead shot of creamy ham and potato soup in a vintage red and white bowl.
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Creamy Ham and Potato Soup

There’s nothing cozier than a warm bowl of this creamy ham and potato soup on a chilly day!
Course Dinner, Lunch
Cuisine American, Southern
Keyword creamy ham and potato soup, ham and potato soup, leftover ham recipes, potato and ham soup
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 people
Calories 325kcal
Author Blair Lonergan

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 large carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 large cloves garlic, grated or minced (about 2 teaspoons)
  • ¼ cup all-purpose flour
  • ½ teaspoon dried thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground 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.
    Sauteing vegetables in a cast iron Dutch oven.
  • Stir in the garlic, flour, thyme, salt, and pepper until blended. Cook, stirring, for 1 minute.
    Adding seasoning to a pot of ham and potato soup.
  • 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.
    Pouring chicken broth into a Dutch oven.
  • 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.
    Bowl of diced ham.
  • Ladle into bowls, garnish with fresh herbs, and serve!
    Square overhead shot of creamy ham and potato soup in a vintage red and white bowl.

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.
  • 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