Ham and Potato Soup
This creamy ham and potato soup features tender potatoes, savory ham chunks, and rich broth in one comforting bowl perfect for any day.
Ingredients
- 2 tablespoons butter
- 1 large yellow onion diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 6 cups potatoes peeled and diced (about 2 pounds)
- 6 cups chicken broth
- 1 bay leaf
- 3 cups cooked ham diced
- 1 teaspoon dried thyme
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Melt butter in your pot over medium heat until it's completely melted and covering the whole bottom nicely.
- Toss in onion, celery, and garlic, then cook for 5 minutes stirring often until everything gets soft and clear.
- Add potatoes, broth, and bay leaf to the pot, bring it to a boil, then lower the heat right away.
- Let it simmer for 15 minutes until you can easily poke a fork through the potatoes without any resistance.
- Mix in ham and thyme, then keep simmering for 5 more minutes to warm the ham and blend all flavors.
- Fish out the bay leaf, then use your stick blender to blend some of the soup, but leave some chunks.
- Stir in cream on low heat, add salt and pepper to your taste, and mix it all up really well.
- Heat the soup gently for 3 minutes, but don't let it boil or the cream might get weird and lumpy.
- Scoop your soup into bowls, add some parsley on top if you want, and serve it hot with crusty bread.
Notes
- Ham is already salty, so taste your soup first before adding more salt, or you'll overdo it big time.
- Soup gets thicker as it sits in the fridge, so add more broth or milk when you reheat it.
- Want it chunkier? Only blend about a third of the soup and leave most of the potatoes whole.
- Making it ahead? Wait to add cream until right before serving so it doesn't separate and get weird.
- Freeze it without cream for up to 3 months, then add cream when you reheat it after thawing.