Ham and Potato Soup Delights
Cozy, creamy ham and potato soup packed with tender veggies and smoky bites of ham. It’s simple comfort in a bowl.
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Servings:
Ingredients
Main Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 cup yellow onion, diced
- 0.75 cup celery, diced
- 0.75 cup carrot, diced
- 2 tsp garlic, minced
- 0.33 cup all-purpose flour
- 6 cup low-sodium chicken broth
- 4 cup russet potatoes, peeled and diced
- 1 tsp dried thyme
- 1 tsp kosher salt plus more to taste
- 0.75 tsp black pepper, ground
- 12 oz cooked ham, diced
- 1.5 cup whole milk room temperature if possible
- 0.5 cup heavy cream
- 0.25 cup fresh parsley, chopped for garnish
- 0.5 cup shredded cheddar cheese for serving, optional
Instructions
Preparation Steps
- Prep the vegetables: peel and dice potatoes; chop onion, celery, and carrot; mince garlic; dice the ham.
- Warm butter and olive oil in a large heavy pot over medium heat until the butter melts.
- Sauté onion, celery, and carrot with a pinch of salt until softened, about 6–8 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Sprinkle in flour and cook, stirring, 1–2 minutes to form a blond roux.
- Whisk in chicken broth gradually. Add potatoes, thyme, pepper, and the remaining salt. Bring to a boil, then lower to a simmer.
- Simmer until potatoes are tender, 12–15 minutes. Lightly mash some potatoes in the pot to thicken.
- Stir in ham, milk, and cream. Warm gently 5–7 minutes without boiling. Taste and adjust seasoning.
- Rest 5 minutes. Ladle into bowls and top with parsley and cheddar, if desired.
Notes
Variation: Swap half the potatoes for cauliflower florets for a lighter bowl, or add a pinch of smoked paprika for extra depth. Storage: Refrigerate up to 4 days; reheat gently and thin with a splash of broth or milk if needed.
This recipe is an original creation inspired by classic Ham and Potato Soup Delights flavors. All ingredient ratios and instructions are independently developed.