cream of potato soup with ham recipe

Written ByJenny Smyth Posted on
cream of potato soup with ham recipe
Jump to Recipe Jump to Video Print Recipe

The Best cream of potato soup with ham recipe

I’m so excited to share with you my favorite cream of potato soup with ham recipe. This comforting and creamy soup is a staple in our household, and I’m sure it will become a favorite in yours too. I first discovered this recipe when I was a college student, and it quickly became my go-to meal for those late-night study sessions.

The best part? It’s incredibly easy to make and requires minimal ingredients, making it perfect for a weeknight dinner or a quick lunch. As a busy mom, I appreciate how quickly this soup comes together and how well it feeds my family of four.

Over the years, I’ve tweaked this recipe to make it even more delicious and satisfying. I’ve added some diced ham to give it a smoky flavor, and I’ve also experimented with different types of potatoes to find the perfect balance of texture and sweetness. My kids love helping me in the kitchen, and they always get excited when they see the big ol’ pot of creamy goodness simmering on the stove.

One of the things I love about this recipe is that it’s so versatile. You can serve it as a main course, or use it as a base for other soups or stews. It’s also a great way to get in some extra veggies without even realizing it – just chop up some carrots, celery, or spinach and throw them in there!

The end result is a hearty, comforting bowl of goodness that’s sure to become a family favorite. As an added bonus, this soup is incredibly healthy. The potatoes provide complex carbohydrates for sustained energy, while the ham adds a boost of protein to keep you full until your next meal.

And let’s not forget about all those vitamins and minerals from the veggies – you’ll be getting a solid dose of A, C, K, and more! So go ahead, grab a spoon and dig in – your body (and taste buds) will thank you.

Cream of Potato Soup with Ham

Cream of Potato Soup with Ham

4.7 from 924 votes

A hearty and comforting soup made with tender potatoes, savory ham, and a creamy base. This classic recipe is perfect for a cold day and comes together in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

2 tablespoons unsalted butter
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy cream
1 1/2 cups cooked ham, diced
2 tablespoons fresh parsley, chopped (for garnish)

👨‍🍳Directions

1Melt the butter in a large pot over medium heat.
2Add the diced onion, carrots, and celery and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3Stir in the minced garlic and cook for 1 minute until fragrant.
4Sprinkle the flour over the vegetables and stir constantly for 1 minute to coat them evenly.
5Slowly pour in the chicken broth while whisking to prevent lumps from forming.
6Add the cubed potatoes, dried thyme, salt, and pepper to the pot.
7Bring the soup to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are fork-tender.
8Remove the pot from the heat and use an immersion blender to puree the soup until smooth and creamy.
9Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
10Stir in the heavy cream and diced ham.
11Place the pot over low heat and warm the soup for 3 to 5 minutes, stirring occasionally, until heated through.
12Do not let it boil.
13Ladle the soup into bowls and garnish with fresh parsley.
14Serve immediately with crusty bread or crackers.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 65mg🧂Sodium: 720mg🌾Total Carbs: 38g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 16g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream. Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

Watch Video Of How Cream of Potato Soup with Ham Works

This cream of potato soup with ham recipe is truly one of our family’s staples – we love serving it at family gatherings or just enjoying it together on busy weeknights. The best part?

It stores beautifully in an airtight container in the fridge for up to three days or freezes well for later use. When reheating leftovers, feel free to add some extra veggies like frozen peas or diced carrots for added nutrition – your body (and taste buds) will thank you!

❓ Frequently Asked Questions About Cream of Potato Soup with Ham

Q: What type of potatoes should I use for this recipe?

A: For this recipe, you’ll want to use high-starch potatoes like Russet or Idaho. These will yield a lighter consistency and help prevent the soup from becoming too thick.

Q: Can I use cooked bacon instead of ham?

A: While bacon can definitely add a rich flavor to this soup, keep in mind that its smokiness might overpower the dish’s delicate balance. If you still want to try using bacon, go ahead – but feel free to adjust the amount according to your taste preferences.

Q: How do I prevent the soup from separating after refrigeration?

A: To avoid separation after refrigeration, simply reheat the soup gently over low heat while whisking constantly until it reaches your desired temperature.

Q: Can I make this recipe in advance?

A: Yes! This soup freezes beautifully; just thaw overnight in the fridge before reheating as directed.

Q: What are some good side dishes to serve with this soup?

A: You can’t go wrong with crusty bread or crudités on the side – both complement the rich flavors perfectly!

Similar Posts