Ham and Potato Soup
This ham and potato soup recipe turns humble staples into a thick, creamy bowl with smoky ham, tender potatoes, and sharp cheddar, ready in under an hour with a foolproof roux that prevents curdling.
Equipment
- Dutch oven or large heavy pot - at least 5 quarts
- Chef's knife - for dicing potatoes, ham, and vegetables
- Vegetable peeler - for the potatoes and carrots
- Whisk - for working the broth into the roux without lumps
- Wooden spoon or silicone spatula - for stirring and scraping the bottom
- Liquid and dry measuring cups
- Immersion blender - (optional) for thickening part of the soup
- Soup Ladle - for serving
- Box grater - for the cheddar
Ingredients
- 2 lb Yukon Gold potatoes - 900 g, peeled and diced into ½-inch (1.25 cm) cubes
- 2 cups cooked ham - about 300 g, diced
- 3 tbsp unsalted butter - 45 g
- 1 medium yellow onion - diced, about 1 cup or 150 g
- 2 medium carrots - peeled and diced, about ¾ cup or 100 g
- 2 stalks celery - diced, about ¾ cup or 75 g
- 3 cloves garlic - minced
- ⅓ cup all-purpose flour - 40 g
- 4 cups chicken broth - 950 ml
- 2 cups whole milk - 480 ml
- ½ cup heavy cream - 120 ml
- 1½ cups sharp cheddar cheese - 170 g, shredded; shred by hand for smoothest melt
- 1 tsp dried thyme
- ½ tsp smoked paprika
- 2 bay leaves
- ½ tsp black pepper
- salt - to taste; add at the end since ham is salty
- chopped chives or green onion - optional garnish
- extra shredded cheddar - optional garnish
- crumbled cooked bacon - optional garnish
Instructions
- Peel the potatoes and cut them into even ½-inch (1.25 cm) cubes. Dice the onion, carrots, and celery into small uniform pieces, mince the garlic, dice the ham into bite-sized cubes, and shred the cheddar on a box grater.
- Melt the butter in a Dutch oven over medium heat until it foams. Add the onion, carrots, and celery and cook for 5 to 6 minutes until the onion turns translucent and the vegetables soften. Stir in the minced garlic and cook for 1 more minute, just until fragrant.
- Sprinkle the flour evenly over the vegetables and stir constantly for 1 to 2 minutes, coating everything, until the raw flour smell cooks off and the mixture looks like wet sand. Keep the heat at medium so the flour toasts without scorching.
- Pour in the chicken broth slowly, whisking as you go to break up any lumps. Add the diced potatoes, thyme, smoked paprika, bay leaves, and black pepper. Bring to a gentle boil, then reduce to a simmer and cook uncovered for 15 to 18 minutes, until a fork slides easily into the potato cubes.
- For a thicker, creamier base, mash some of the cooked potatoes against the side of the pot with a potato masher, or pulse briefly with an immersion blender. Leave plenty of whole potato pieces for texture; blending about a third of the pot gives the best balance.
- Lower the heat so the soup is no longer boiling. Stir in the whole milk and heavy cream, then add the diced ham. Warm everything through for 4 to 5 minutes, stirring often, without letting it reach a boil.
- Remove the pot from the heat and discard the bay leaves. Add the shredded cheddar a handful at a time, stirring until each addition melts into the broth. Taste, then add salt and extra pepper as needed.
- Ladle the soup into bowls while hot. Top with chopped chives or green onion, a little extra cheddar, and crumbled bacon if you like.
Notes
- Salt last, not first. Ham, broth, and cheese all carry sodium, so season at the very end to avoid an over-salted soup.
- Keep the dairy below a boil. High heat is what splits milk and cream into curds, so add them off the boil and warm gently.
- Cut potatoes evenly. Uniform cubes cook at the same rate, which keeps some firm while others break down to thicken the broth.
- Toast the roux. Cooking the flour for a minute or two removes the raw, pasty taste and helps the soup thicken cleanly.
- Use starchy or all-purpose potatoes. Yukon Golds hold their shape while still giving the broth a buttery body.
- Simmer, do not boil hard. A rolling boil breaks the potatoes down too fast and can make the soup gluey.
- Save a ham bone if you have one. Dropping it in during the simmer adds a layer of smoky flavor you cannot get from diced ham alone.
- Refrigerate: Cool the soup, then store in an airtight container for up to 4 days in the fridge.
- Freeze with care: Cream and potato soups can turn grainy after freezing, so freeze before adding the dairy for the best result, then stir in milk and cream when reheating.
- Reheat gently on the stove over medium-low heat, stirring often, and avoid bringing it to a boil. In the microwave, heat in short 30-second bursts, stirring between each.
- Loosen as needed: The soup thickens in the fridge, so stir in a splash of broth or milk to bring it back to a pourable consistency.
- Slow cooker method: Add everything except the dairy and cheese, cook on low for 6 to 7 hours, then stir in the milk, cream, and cheddar during the final 20 to 30 minutes.
- Gluten-free: Skip the flour roux and thicken instead with a cornstarch or arrowroot slurry stirred in near the end.
- Lighter version: Swap the heavy cream for extra milk or evaporated milk and lean on blended potatoes for body.
Nutrition
Serving: 1BowlCalories: 385kcalCarbohydrates: 31gProtein: 17gFat: 22gSaturated Fat: 12gCholesterol: 70mgSodium: 910mgFiber: 3gSugar: 6g
Tried this recipe?Let us know how it was!