Creamy Ham and Potato Soup

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Creamy Ham and Potato Soup is filled with tender potatoes, chunky vegetables, and savory ham in a flavorful creamy broth. It's an easy and filling way to turn leftover ham into a cozy meal.

Prep Time 20

Cook Time 35

Total Time 55

Servings

Author Julie Menghini

Ingredients

US Customary - Metric

2 tbsp olive oil
¾ cup onion diced
¾ cup celery diced
¾ cup carrot peeled and diced
3 ½ cups potatoes Golden, peeled and diced (approximately ½ inch cubes)
6 cups chicken broth
2 cups cooked ham

Making the Roux

6 tbsp salted butter
¼ cup all-purpose flour
2 cups milk
2 tsp Italian seasoning
1 tsp garlic powder
1 tsp ground black pepper

Instructions

In a large Dutch oven (6.5 to 7.5 QT), over medium heat, add the oil and diced onions. Mix and cook for 1-2 minutes until the onions are warm and start to soften.
Add the diced celery and carrots. Mix well and continue cooking for 5 minutes, until the vegetables start to soften.
Add the potatoes, mix well.
Pour in the chicken broth and add the ham. Mix and bring the mixture to a boil. Once it is boiling, reduce the temperature to a simmer and keep cooking for approximately 15 minutes or until the potatoes are softened.
While the potatoes and vegetables are simmering, make the roux.
In a medium-sized saucepan, over medium heat, melt the butter.
Once the butter is melted, add the flour and whisk until you have a paste.
Pour in the milk while mixing. I highly recommend using a whisk for a smoother sauce.
Once all the ingredients are combined, add the Italian seasoning, garlic powder, and black pepper.
Keep cooking for 4-5 minutes until the desired thickness.
Make sure your Dutch oven mixture is simmering. Add the milk/roux to the ham and vegetable mixture. Mix until all ingredients are blended.
Keep cooking for another 10-12 minutes on medium heat or until the desired tenderness of the vegetables is reached.

Notes

Storage note: Refrigerate in an airtight container for up to 5 days.

Freezer note: Freeze for up to 3 months. Thaw overnight in the refrigerator or slowly over low heat on the stovetop. Potatoes may soften after freezing. Add chicken broth when reheating if needed.

Potato note: Yukon Gold potatoes are preferred, but Russet potatoes have also been tested and work well.

Thickness note: For thicker soup, start with less chicken broth or prepare additional roux and slowly add it to the hot soup until it reaches the desired consistency.

Salt note: Taste the finished soup before adding salt since the ham and chicken broth may already provide enough.

Nutrition

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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