Creamy Ham and Potato Soup Recipe

This delicious luscious soup is full of hearty, wholesome goodness. It combines ham, potatoes, onions, carrots, and celery in a creamy, lightly seasoned broth.

Course Soup

Cuisine American

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Prep Time 10

Cook Time 25

Total Time 35

Servings bowls

Calories 520kcal

Author Beth Pierce

Ingredients

1½ tablespoons olive oil
1 medium yellow onion chopped
2 ribs celery, chopped
2 large carrots, peeled and chopped
3 cups Yukon Gold potatoes chopped into bite-sized pieces jackets on
2 cloves garlic, minced
½ teaspoon onion powder
2 teaspoons dried parsley
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 lb ham steak trimmed and cut into bite-sized pieces see notes
⅔ cup heavy cream
salt to taste
freshly ground black pepper to taste
chopped fresh parsley

Instructions

Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the onions, celery, carrots, and potatoes. Cook until the onions and celery are soft.
Reduce the heat to low and stir in the garlic, onion powder, and parsley. Cook for a minute while stirring.
Sprinkle in the flour and cook over low heat for 2 minutes while stirring.
Slowly stir in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to a simmer and cook until the carrots and potatoes are tender, approximately 10-15 minutes.
Reduce the heat to low and stir in the cream and ham. Sprinkle with fresh herbs. Simmer until warm and season with salt and pepper to taste.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat, so you don't overcook the potatoes.

Nutrition