Ham and Potato Soup Recipe
Warm up with this Ham and Potato Soup Recipe made with potatoes, ham, onions, garlic, and creamy milk for a comforting dinner.
Equipment
- Large soup pot or Dutch oven
- Chef’s knife
- Cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons.
- Ladle
- Blender or immersion blender (optional, for extra creamy texture)
- Soup bowls for serving
Ingredients
- 4 cups peeled and diced potatoes Yukon Gold or Russet
- 2 cups diced ham cooked
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 3 cups chicken broth
- 1 cup milk or heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 green onions chopped (optional garnish)
- 1/2 cup shredded cheddar cheese optional garnish
Optional Add-Ins:
- 1 carrot diced for extra sweetness
- 1 celery stalk diced for added depth
- Bacon bits for topping
Instructions
Step 1: Prepare the Base
- In a large soup pot, melt butter over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant, about 3–4 minutes. This creates the flavor foundation.
Step 2: Make the Roux
- Sprinkle the flour over the onions and garlic, stirring constantly for 1–2 minutes. This helps thicken the soup and gives it a smooth texture.
Step 3: Add Broth and Potatoes
- Gradually pour in the chicken broth while stirring to prevent lumps. Add the diced potatoes and dried thyme. Bring the mixture to a boil, then reduce the heat and simmer for 15–20 minutes, or until potatoes are tender.
Step 4: Incorporate the Ham
- Add the diced ham to the pot. Stir to combine and let it warm through for about 5 minutes.
Step 5: Add Cream or Milk
- Reduce heat to low and stir in the milk or heavy cream. Simmer gently for another 5 minutes. Taste and adjust seasoning with salt and black pepper.
Step 6: Optional Blending
- If you prefer a creamier texture, use an immersion blender to partially blend the soup. Leave some chunks of potato and ham for a hearty bite.
Step 7: Garnish and Serve
- Ladle the soup into bowls and garnish with chopped green onions, shredded cheddar, or a few crispy bacon bits. Serve warm and watch it disappear.