This hearty and comforting soup is like a warm hug in a bowl, packed with tender potatoes, savory ham, and a rich, velvety broth. It’s the perfect meal for a chilly evening or anytime you need a little extra coziness.
Imagine this delightful soup, its creamy texture enveloping every spoonful of perfectly cooked potatoes and savory ham, all topped with a sprinkle of fresh chives.
Recipe Details
- Flavor Profile: Savory, creamy, cheesy, with a hint of sweetness from the vegetables.
- Textures: Velvety smooth broth, tender potatoes, and chewy bites of ham.
- Total Time: Approximately 45 minutes (20 minutes active, 25 minutes simmering).
- Difficulty Level: Easy, perfect for beginners and experienced cooks alike.
What You’ll Need
To create this wonderful soup, you’ll start with a flavorful base built from aromatic vegetables sautéed in butter. This is thickened with flour and broth, then enriched with milk and cream for ultimate creaminess. Tender potatoes and savory diced ham are the stars, brought together by the glorious melted cheddar cheese.
Ingredient Notes
- Ham – Use cooked diced turkey ham or beef bacon for a smoky, savory depth. Ensure it’s already cooked and diced for ease.
- Potatoes – Russet potatoes are ideal here as they become wonderfully tender and slightly creamy when cooked. Peel and dice them into uniform pieces for even cooking.
- Butter – Unsalted butter is preferred so you have complete control over the final saltiness of your soup.
- Broth – Low-sodium chicken or vegetable broth allows you to season the soup perfectly to your taste.
- Milk and Heavy Cream – These are crucial for achieving that luxurious, creamy texture. Whole milk provides richness, while heavy cream adds an extra layer of velvety smoothness.
- Cheddar Cheese – Sharp cheddar cheese melts beautifully and adds a wonderful tangy, savory note that complements the other ingredients perfectly.
Add-ins and Substitutions
- Vegetables: Feel free to add other diced vegetables like peas or corn in the last 10 minutes of simmering for extra color and flavor.
- Herbs: A sprinkle of fresh parsley or chives over the finished soup adds a lovely burst of freshness.
- Spice: For a subtle kick, a pinch of cayenne pepper or a dash of hot sauce can be stirred in with the cheese.
How to Make Creamy Ham and Potato Soup
Get ready to create a pot of pure comfort! This recipe is wonderfully straightforward and comes together in under an hour.
- Sauté the Aromatics: Begin by melting the unsalted butter in a large pot or Dutch oven over medium heat. Add the diced yellow onion, diced carrots, and diced celery. Cook, stirring occasionally, until these vegetables have softened, usually about 7–10 minutes. Next, stir in the minced garlic and cook for just about 30 seconds more until it’s fragrant.
- Build the Base: Whisk in the all-purpose flour with the softened vegetables. Cook for about a minute, stirring constantly, to cook out the raw flour taste. Gradually pour in the low-sodium chicken or vegetable broth, whisking continuously to ensure a perfectly smooth consistency with no lumps. Then, gradually whisk in the whole milk.
- Simmer the Potatoes: Add the peeled and diced Russet potatoes to the pot. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer until the potatoes are fork-tender. This usually takes about 15–20 minutes.
- Pro Tip: To check if the potatoes are tender, simply pierce one with a fork. It should slide in easily without resistance.
- Add the Finishing Touches: Stir in the cooked diced turkey ham or beef bacon and the heavy cream. Allow the soup to heat through for a few minutes, but avoid boiling.
- Melt the Cheese: Remove the pot from the heat. Stir in the shredded sharp cheddar cheese until it is completely melted and the soup is wonderfully creamy and smooth.
- Season: Taste the soup and season generously with salt and black pepper to your preference.
Recipe Tips
- Uniform Dicing: Ensure your potatoes, carrots, and celery are diced into roughly equal sizes. This helps them cook evenly and ensures a consistent texture in every spoonful.
- Whisking is Key: When adding the flour and broth/milk mixture, persistent whisking is crucial to prevent lumps and achieve a silky smooth soup.
- Don’t Overcook the Ham: The ham is already cooked, so you only need to add it towards the end to heat through. Overcooking can make it tough.
- Cheese Melting: Removing the soup from the heat before adding the cheese helps prevent the cheese from becoming oily or separating, ensuring a beautifully smooth finish.
FAQs
- Can I use a different type of potato? While Russets are recommended for their creamy texture, Yukon Golds can also work. Avoid starchy potatoes that might break down too much.
- What if I don’t have heavy cream? You can use an equal amount of half-and-half for a slightly lighter but still creamy result. For an even lighter option, you could increase the milk slightly, but the soup will be less rich.
- How do I make this dairy-free? This is a bit trickier as dairy is key to the creaminess. You could experiment with unsweetened cashew or oat milk and a dairy-free shredded cheddar alternative, but the texture and flavor will differ significantly.
Serving Suggestions
This creamy ham and potato soup is a meal in itself, but it pairs wonderfully with a crisp green salad tossed with a light vinaigrette. Crusty bread or warm dinner rolls are perfect for dipping into that luscious broth. A side of apple slices can offer a refreshing contrast.
Make This Recipe in Advance
This soup is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm it over low heat on the stovetop, stirring frequently. You may need to add a splash more milk or broth to reach your desired consistency, as the soup can thicken upon standing. If the cheese has separated slightly, stirring vigorously while reheating should help emulsify it again.
Print
Creamy Ham and Potato Soup
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
Description
This hearty and comforting Creamy Ham and Potato Soup is like a warm hug in a bowl, packed with tender potatoes, savory ham, and a rich, velvety broth. It’s the perfect meal for a chilly evening or anytime you need a little extra coziness.
Ingredients
2 cups cooked diced turkey ham or beef bacon
4 cups Russet potatoes, peeled and diced
1 medium yellow onion, diced
2 carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
4 cups low-sodium chicken or vegetable broth
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1/2 cup heavy cream
1.5 cups sharp cheddar cheese, shredded
Salt and black pepper to taste
Instructions
Begin by melting butter in a large pot over medium heat and sautéing the onion, carrots, and celery until tender. Add the minced garlic and cook briefly until fragrant.
Whisk in the flour, then gradually pour in the broth and milk while continuously whisking to ensure a smooth consistency.
Next, add the diced potatoes and bring the mixture to a boil, then cover, reduce the heat, and simmer until the potatoes are tender.
Stir in the diced ham and heavy cream, allowing it to heat through.
Finally, remove the pot from the heat and stir in the shredded cheddar cheese until it’s melted and the soup is seasoned with salt and pepper.
Notes
Ensure your potatoes, carrots, and celery are diced into roughly equal sizes. This helps them cook evenly and ensures a consistent texture in every spoonful.
When adding the flour and broth/milk mixture, persistent whisking is crucial to prevent lumps and achieve a silky smooth soup.
The ham is already cooked, so you only need to add it towards the end to heat through. Overcooking can make it tough.
Removing the soup from the heat before adding the cheese helps prevent the cheese from becoming oily or separating, ensuring a beautifully smooth finish.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Calories: Approximately 450-550 kcal per serving (estimated)
- Fat: Approximately 30-40g per serving (estimated)
- Carbohydrates: Approximately 25-35g per serving (estimated)
- Protein: Approximately 20-30g per serving (estimated)
