Ham and Potato Soup Recipe

Introduction

This Ham and Potato Soup is a comforting and hearty dish perfect for chilly days. Creamy potatoes, tender ham, and savory vegetables come together in a rich broth that’s both satisfying and easy to make.

Ingredients

• 6 tablespoons unsalted butter (divided)
• 1 medium yellow onion, diced (about 1 cup)
• 1 large carrot, peeled and diced (about 1 cup)
• 2 teaspoons garlic, minced
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 8 medium Yukon Gold potatoes, peeled and cubed (about 7 cups)
• 6 cups (1,440 g) chicken broth
• ¼ cup (31 g) all-purpose flour
• 1 cup (230 g) sour cream, room temperature
• 4 cups (540 g) cooked ham, diced
• Fresh parsley, chopped for garnish

Instructions

1. Step 1: In a large pot over medium heat, melt 2 tablespoons of butter. Add the diced onions and carrots and cook until softened, about 3-5 minutes.
2. Step 2: Stir in the minced garlic, kosher salt, and black pepper. Cook for an additional minute until fragrant.
3. Step 3: Pour in the chicken broth and bring to a simmer. Add the cubed potatoes, cover, and simmer for 12-15 minutes until the potatoes are fork-tender.
4. Step 4: In a separate skillet over medium-low heat, melt the remaining 4 tablespoons of butter. Sprinkle in the flour and whisk continuously, cooking for 1-2 minutes until lightly browned to form a roux.
5. Step 5: Remove from heat and stir in the room temperature sour cream until fully combined.
6. Step 6: Add the sour cream mixture to the potato soup and stir well to combine.
7. Step 7: Carefully transfer about one-third of the soup to a bowl and blend with an immersion blender until smooth.
8. Step 8: Return the blended soup to the pot and stir to incorporate.
9. Step 9: Add the diced cooked ham to the soup and cook for about 5 minutes until heated through.
10. Step 10: Serve the soup hot, garnished with chopped fresh parsley.

Tips & Variations

• Use a mix of potatoes for varied texture, or substitute Yukon Gold with Russet potatoes if preferred.
• For a smoother soup, blend up to half of the soup instead of just one-third.
• Try adding a splash of cream or milk for extra richness.
• Add other vegetables like celery or leeks along with the onions and carrots for more depth of flavor.
• Leftover smoked ham adds a smoky touch that complements the soup wonderfully.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat to prevent curdling. If the soup thickens too much after cooling, stir in a little chicken broth or water to reach your desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, you can substitute the chicken broth with vegetable broth and omit the ham, or add plant-based smoked sausage for a similar flavor profile.

Can I freeze Ham and Potato Soup?

Freezing is possible, but the texture of the potatoes may change slightly upon thawing. To maintain quality, freeze in portioned containers and thaw overnight in the refrigerator before reheating gently.

Ham and Potato Soup Recipe

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★★★★★

4.8 from 131 reviews

• Author: Rafael
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This hearty Ham and Potato Soup combines tender Yukon Gold potatoes, savory cooked ham, and a creamy base made with sour cream and a rich butter-flour roux. Simmered to perfection with onions, carrots, garlic, and chicken broth, then partially blended for a comforting, velvety texture and garnished with fresh parsley, this soup is perfect for a cozy meal any time of the year.

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Ingredients

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Soup Base

• 6 tablespoons unsalted butter, (divided)
• 1 medium yellow onion, diced (about 1 cup)
• 1 large carrot, peeled and diced (about 1 cup)
• 2 teaspoons garlic, minced
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 8 medium Yukon Gold potatoes, peeled and cubed (about 7 cups)
• 6 cups (1,440 g) chicken broth

Thickening and Creaminess

• ¼ cup (31 g) all-purpose flour
• 1 cup (230 g) sour cream, room temperature

Additional Ingredients

• 4 cups (540 g) cooked ham, diced
• Fresh parsley, chopped for garnish

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Instructions

1. Sauté Vegetables: In a large pot over medium heat, melt 2 tablespoons of butter. Add diced onions and carrots and cook, stirring occasionally, until softened, about 3-5 minutes.
2. Add Garlic and Seasoning: Stir in minced garlic, kosher salt, and black pepper. Cook for an additional 1 minute until fragrant.
3. Add Potatoes and Broth: Pour in the chicken broth and add the peeled and cubed Yukon Gold potatoes. Cover the pot and let it simmer for 12-15 minutes or until the potatoes are fork-tender.
4. Prepare Roux: In a separate skillet over medium-low heat, melt the remaining 4 tablespoons of butter. Sprinkle in the flour and whisk constantly to combine. Cook the mixture for about 1-2 minutes until it turns a light golden brown, being careful not to burn it.
5. Add Sour Cream to Roux: Remove the skillet from heat and stir in the room-temperature sour cream until fully incorporated and smooth.
6. Combine Roux with Soup: Pour the sour cream and flour mixture into the pot with the simmering soup. Stir thoroughly to combine all ingredients evenly.
7. Partially Blend Soup: Carefully transfer about one-third of the soup into a separate bowl. Using an immersion blender, blend this portion until smooth to thicken the soup while retaining some texture.
8. Return Blended Soup and Add Ham: Pour the blended soup back into the pot and stir. Add the diced ham to the pot and cook for about 5 minutes, stirring occasionally, until the ham is heated through.
9. Garnish and Serve: Ladle the hot soup into bowls and garnish with chopped fresh parsley. Serve immediately and enjoy.

Notes

• You can substitute smoked ham or leftover ham bone for more flavor.
• For a thicker soup, blend more than one-third of the mixture as desired.
• Use full-fat sour cream for the creamiest texture; low-fat options will alter the richness.
• If you don’t have an immersion blender, use a regular blender with caution; blend in batches to avoid spills.
• Make sure the sour cream is at room temperature before adding to avoid curdling.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: ham and potato soup, creamy ham soup, Yukon Gold potatoes soup, comforting soup, easy stovetop soup