Creamy Ham and Potato Soup

A comforting soup to warm you up on a chilly day. Soft potatoes, sweet carrots, and smoky-salty ham are simmered in thick and silky well-seasoned broth, creating a soup that is hearty enough even for big appetites! This is great recipe for using up leftover holiday ham, or start with diced ham. Quick and easy, ready in just 35 minutes.

Course Dinner, Lunch

Cuisine American

Recipe Type Bridal Shower, Dutch Oven, Easter, Fall, Ham, Meal Prep, Potatoes, Rainy Day, Served Hot, Soups

Skill Level Easy

Prep Time 15

Cook Time 20

Total Time 35

Servings Servings

Calories 436kcal

Author Angela G.

Equipment

dutch oven

Ingredients

1 tablespoon olive oil
½ cup white onion diced
1 cup celery diced (2 stalks)
1 cup carrots diced (about 2 large carrots)
salt and pepper to taste
½ teaspoon Italian seasoning
1 teaspoon garlic paste
2 cups diced ham
2.5 cups potatoes diced (about 2-3 large Idaho potatoes)
4 cups chicken broth
2 cups heavy cream or half and half
2 tablespoon cornstarch

Instructions

Prepare vegetables and ham. Peel the onion, carrots, and potatoes.
Chop vegetables and ham into small-bite-sized cubes. Try to keep the cubes roughly uniform in size so that they cook evenly.
Sauté vegetables. Warm the olive oil in a Dutch oven, over medium-high heat. Add chopped onion, and sauté for 3-4 minutes until softened and translucent.
Add the celery, carrots, salt, pepper, Italian seasoning, and garlic to the pot. Cook for 3-4 more minutes.
Add ham, potatoes, and chicken broth to the pot. Bring to a simmer. Allow soup to simmer until the potatoes are fork-tender, about 10-12 minutes.
Make and add slurry. In a spouted measuring cup, whisk together the half and half and cornstarch to form a slurry. Slowly pour slurry into the soup and stir well to incorporate.
Simmer for about 5 more minutes until thickened, stirring frequently.
Season with additional salt and pepper to taste.

Notes

Ham is very salty, so I recommend using low-sodium chicken broth in this recipe. You can taste the soup at the end and add more salt to taste if needed.
If you prefer not to use half and half, you can substitute 2% or whole milk. I would not recommend skim milk in this recipe, as it won’t create the silky/creamy texture we are shooting for in the broth.

Nutrition