Description
This creamy ham and potato soup is a comforting and hearty dish perfect for chilly days. Made with sautéed vegetables, tender Yukon Gold potatoes, savory ham, and a rich dairy mixture, it delivers a smooth, velvety texture and deep flavors. Finished with melted cheddar cheese and optional parsley garnish, it’s an easy one-pot soup that satisfies and warms the soul.
Ingredients
Scale
Vegetables
- 1 small yellow onion, diced (about ¾ cup)
- 1 medium carrot, peeled and diced (about ½ cup)
- 1 rib celery, diced (about ½ cup)
- 2 cloves garlic, minced
Soup Base
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 4 cups low sodium chicken broth
- 3 cups peeled and diced Yukon Gold potatoes (about 4 medium potatoes / 1¼ lbs before peeling)
- 2 cups cooked ham, diced or shredded
- 1 ham bone or ham hock (optional, for extra flavor)
- 1 teaspoon Dijon mustard (optional, adds savory depth)
- ½ teaspoon dried thyme
Dairy Mixture
- 1 cup whole milk
- ½ cup heavy cream or half-and-half
- 1-2 tablespoons cornstarch (whisked into the milk and cream)
Finishing Touches
- Salt and pepper, to taste
- ¾ cup shredded cheddar cheese
- Chopped fresh parsley, for garnish (optional)
Instructions
- Sauté vegetables: In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add diced onion, carrot, and celery. Sauté for 4–5 minutes until the vegetables are softened. Add minced garlic and cook for an additional 30 seconds, stirring constantly to release the aroma.
- Make the roux: Sprinkle the all-purpose flour evenly over the sautéed vegetables. Stir well to combine and cook for 1–2 minutes, stirring constantly to eliminate the raw flour taste and build the base for the soup’s thickness.
- Simmer the soup: Gradually stir in the chicken broth until the mixture is smooth with no lumps. Add the peeled and diced Yukon Gold potatoes, cooked ham, optional ham bone or ham hock, Dijon mustard if using, and dried thyme. Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15–20 minutes until the potatoes are fork-tender.
- Thicken with dairy mixture: Reduce the heat to low. In a separate bowl or measuring cup, whisk together the whole milk, heavy cream (or half-and-half), and cornstarch until smooth. Remove and discard the ham bone or hock from the soup. Slowly pour the dairy mixture into the soup while stirring constantly to ensure even thickening. Let the soup simmer on low for 5–7 minutes until it slightly thickens.
- Add cheese and season: Remove the pot from heat. Stir in the shredded cheddar cheese until fully melted and the soup is smooth and creamy. Taste and adjust seasoning with salt and pepper as desired.
- Serve: Ladle the hot soup into bowls and garnish with chopped fresh parsley if desired. Enjoy immediately as a comforting main dish or starter.
Notes
- Using a ham bone or hock adds rich, smoky flavor but is optional.
- Yukon Gold potatoes hold their shape well while becoming tender and creamy.
- The cornstarch in the dairy mixture helps thicken the soup without making it too heavy.
- For a lighter version, substitute half-and-half for heavy cream or reduce cheese amount.
- Can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Garnish with fresh parsley for color and a fresh herbal note.
