Creamy Ham and Potato Soup

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 1 hour

Intensity: Easy


  • 4 cups diced potatoes (Yukon Gold or Russet)
  • 1 1/2 cups diced cooked ham
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large carrot, peeled and diced
  • 2 celery stalks, diced
  • 4 cups chicken broth
  • 2 cups milk
  • 1 cup heavy cream
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and black pepper, to taste
  • 1 cup shredded cheddar cheese (optional)
  • 2 green onions, chopped (for garnish)


  1. Prepare the Vegetables:
    • Peel and dice the potatoes, carrot, and celery. Finely chop the onion and mince the garlic.
  2. Cook the Vegetables and Ham:
    • In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrot, and celery. Cook until the vegetables are tender, about 5-7 minutes.
    • Add the minced garlic and cook for another 1-2 minutes until fragrant.
    • Stir in the diced ham and cook for an additional 2-3 minutes.
  3. Add the Potatoes and Broth:
    • Add the diced potatoes to the pot. Pour in the chicken broth, ensuring the vegetables are submerged. Add the dried thyme and parsley.
    • Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender.
  4. Make the Roux:
    • In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly.
    • Gradually whisk in the milk, continuing to stir until the mixture thickens, about 3-4 minutes.
  5. Combine and Finish the Soup:
    • Slowly pour the milk mixture (roux) into the pot with the potatoes and broth, stirring constantly to combine.
    • Stir in the heavy cream and let the soup simmer for another 10 minutes, allowing it to thicken and flavors to meld.
    • Season with salt and black pepper to taste. If using, stir in the shredded cheddar cheese until melted and well combined.
  6. Serve:
    • Ladle the creamy ham and potato soup into bowls. Garnish with chopped green onions and extra shredded cheese, if desired. Serve hot with crusty bread or crackers.

Note: This creamy ham and potato soup is hearty, comforting, and perfect for a chilly day. The combination of tender potatoes, savory ham, and rich, creamy broth makes it a family favorite. Enjoy!

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