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.

Ingredients

Scale

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

Instructions

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.
Add Garlic and Seasoning: Stir in minced garlic, kosher salt, and black pepper. Cook for an additional 1 minute until fragrant.
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.
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.
Add Sour Cream to Roux: Remove the skillet from heat and stir in the room-temperature sour cream until fully incorporated and smooth.
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.
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.
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.
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