Creamy Ham and Potato Soup

Introduction

Creamy Ham and Potato Soup is the ultimate comfort food—thick, hearty, and loaded with tender potatoes, savory ham, and a rich, velvety broth. It’s a perfect way to use leftover ham and makes a cozy, satisfying meal for cold nights, family dinners, or meal prep.

Ingredients

• 2 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups potatoes, peeled and diced (Yukon Gold or Russet)
• 2 cups cooked ham, diced
• 3 cups chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional)
• ½ teaspoon dried thyme
• Optional garnish: chopped parsley or shredded cheddar cheese

Instructions

1. Sauté aromatics
   In a large pot, melt butter over medium heat. Add onion and cook until soft, about 4–5 minutes. Stir in garlic and cook for 30 seconds.
2. Add potatoes and broth
   Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 12–15 minutes, until potatoes are fork-tender.
3. Add ham
   Stir in diced ham and cook for 5 minutes to heat through.
4. Make it creamy
   In a small bowl, whisk flour with milk until smooth. Slowly pour into the soup while stirring. Add heavy cream, salt, pepper, paprika, and thyme.
5. Simmer and thicken
   Simmer for 8–10 minutes, stirring occasionally, until the soup thickens to your desired consistency.
6. Serve
   Taste and adjust seasoning. Serve hot with bread or crackers.

Tips for Best Results

• Dice potatoes evenly for uniform cooking
• Use leftover holiday ham for extra flavor
• Mash a few potatoes in the pot for thicker soup
• Don’t boil after adding cream—gentle simmer only

FAQs

Q1: How do you thicken ham and potato soup?
You can thicken it by adding a flour-and-milk slurry, mashing some potatoes, or simmering longer to reduce the liquid.

Q2: Can I make ham and potato soup without cream?
Yes, substitute heavy cream with extra milk or use evaporated milk for a lighter version.

Q3: What are the best potatoes for ham and potato soup?
Yukon Gold potatoes are ideal for creaminess, while Russet potatoes help naturally thicken the soup.

Q4: Can I use leftover ham bone in this soup?
Absolutely. Simmer the ham bone in the broth first for deeper flavor, then remove it before adding potatoes.

Q5: Is ham and potato soup freezer-friendly?
Yes, but dairy-based soups may separate slightly. Stir well when reheating for best results.

Q6: Can I make this soup in a slow cooker?
Yes. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, adding dairy during the last 30 minutes.