An easy and delicious soup that is great for ham leftovers, this Ham and Potato Soup is hearty and comforting. Serve with some rolls for the perfect weeknight dinner.
- 2 tablespoons butter
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 1 1/2 cups diced cooked ham
- 1 pound potatoes, peeled and cut into a 3/4 inch dice
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 5 tablespoons all-purpose flour
- 3 cups chicken broth*
- 2 cups milk
- 1/4 cup heavy whipping cream**
- Salt and pepper
- In a soup pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrot and cook until tender, about 5 minutes.
- Stir in the ham and the potatoes and cook for another minute or two. Add the garlic and thyme and mix to combine.
- Add the flour and stir until no dry spots remain. Stir in the chicken broth. You should have just enough to cover everything, but if not, add a little bit more broth.
- Bring the mixture to a boil, then reduce the heat and cook until the potatoes are tender, about 10 minutes.
- Once the potatoes are tender, stir in the milk and heat through, about 5 minutes. If desired, stir in the cream.
- Season to taste with salt and pepper and serve.
*This should be enough to cover all of the ingredients in your soup pot with liquid. If not, or if you want to stretch the soup, you can add more broth.
**If adding cream, it is best to warm it slightly so that it doesn’t separate when you add it to the hot soup. If it does separate, take a whisk and whisk until the cream has incorporated.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
- Serving Size: 1/4 of recipe
- Calories: 401
- Sugar: 11 g
- Sodium: 954 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 93 mg
Keywords: ham and potato soup, leftover ham, soup recipe