Easy One Pot Ham and Potato Soup Recipe
This Easy One Pot Ham and Potato Soup is a comforting and hearty dish perfect for chilly days. Made with tender Yukon gold potatoes, savory ham, and a creamy broth infused with aromatic herbs and vegetables, this recipe is simple to prepare and packed with flavor. Finished with shredded cheese and fresh chives, it’s a delicious meal that brings warmth and satisfaction with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Soup Base
- 5 tablespoons butter
- 1 small yellow onion, diced
- 1 cup sliced carrot
- 1 cup sliced celery
- 6 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon ground sage
- 5 tablespoons all-purpose flour
Main Ingredients
- 3 cups diced Yukon gold potatoes
- 2 cups cooked cubed ham
- 4 cups chicken stock or chicken broth
- 1 bay leaf
Finishing and Garnish
- 1 cup heavy cream
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
- Shredded cheese, for garnish
- Sliced chives, for garnish
Instructions
- Sauté Vegetables: Heat 5 tablespoons of butter in a large pot over medium-high heat. Add the diced yellow onion, sliced carrot, and sliced celery along with a couple pinches of salt and pepper. Cook, stirring frequently, for about 8 minutes until vegetables are softened.
- Add Aromatics and Herbs: Reduce heat to medium and stir in the minced garlic, Italian seasoning, ground sage, and additional salt and pepper. Cook for about a minute, stirring frequently to release the flavors.
- Create Roux: Stir in 5 tablespoons of all-purpose flour and cook for about a minute, allowing the flour to cook off but not brown.
- Deglaze Pot: Pour in 1/4 to 1/2 cup of chicken broth and deglaze the pan by scraping off any browned bits from the bottom until the pot is clean.
- Add Potatoes, Ham, and Broth: Add the diced Yukon gold potatoes, cooked ham, remaining chicken broth, and the bay leaf to the pot.
- Simmer Soup: Bring the mixture to a simmer over medium-high heat. Then reduce the heat to medium or medium-low and let it simmer for 10 to 12 minutes, or until the potatoes are fork-tender and cooked through.
- Finish with Cream and Seasoning: Stir in the heavy cream and season to taste with salt and freshly cracked black pepper.
- Garnish and Serve: Remove the bay leaf. Serve the soup hot, garnished with shredded cheese and sliced chives for added flavor and visual appeal.
Notes
- Use Yukon gold potatoes as they hold their shape well during cooking and add a creamy texture.
- You can substitute cooked ham with leftover ham or smoked sausage for variation.
- Adjust the thickness of the soup by adding more or less chicken broth according to preference.
- For a lighter option, substitute heavy cream with half-and-half or whole milk, though the soup will be less rich.
- This soup can be prepared ahead and reheated gently on the stovetop; add more broth if it thickens too much upon standing.
Keywords: ham and potato soup, easy soup recipe, one pot soup, creamy potato soup, ham soup, comfort food, hearty soup
