Ham and Potato Soup Recipe
This Cheesy Ham and Potato Soup is a creamy, hearty potato soup made with tender Yukon Gold potatoes, savory ham, fresh vegetables, and sharp cheddar cheese. A buttery roux and whole milk create the creamy base, while garlic, herbs, and sweet corn build layers of flavor. This easy potato soup recipe comes together on the stovetop in about 45 minutes and is a delicious way to use leftovers.
Servings: 8 servings
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 medium yellow onion finely chopped
- 2 stalks celery finely chopped
- 1 carrot peeled and finely chopped
- 2 –3 large garlic cloves finely chopped
- 1 cup corn kernels fresh or frozen (optional)
- 4 cups Yukon gold potatoes Idaho Russets also work peeled and diced (about 3–4 medium potatoes)
- 4 cups chicken broth
- 1 bay leaf
- ¼ teaspoon ground nutmeg
- 1 ½ teaspoons kosher salt or to taste
- 1 teaspoon freshly ground black pepper
- 2 cups cooked ham diced
For the Creamy Base (Roux):
- 2 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 2 ½ cups whole milk slightly warmed
For Topping:
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped chives or parsley
Instructions
- Sauté the vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, celery, and carrot. Sauté until the vegetables are soft and fragrant, about 5–7 minutes. Add the garlic and corn (if using) and cook for 1 more minute.
- Build the soup base: Add the diced potatoes, chicken broth, bay leaf, nutmeg, salt, and black pepper to the pot. Stir to combine. Bring to a gentle boil, then reduce the heat to medium-low and simmer uncovered for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
- Make the roux: In a separate medium-size saucepan, melt the butter over medium-low heat. Whisk in the flour until smooth. Cook for about 1 minute, whisking constantly (this should stay a blonde roux, so don’t let it brown). Gradually whisk in the milk, cooking for about 4 minutes until thickened and warm.
- Combine and finish: Slowly pour the warm milk mixture into the soup pot, stirring to combine. Add the diced ham and simmer for 5–10 more minutes, allowing the flavors to meld and the soup to thicken.
- Serve: Remove the bay leaf and taste for seasoning. Ladle into bowls and top with shredded cheddar cheese and a sprinkle of fresh chives or parsley. Serve warm with crusty bread or my easy homemade rolls.
Notes
- Cut the potatoes evenly: Similar-sized pieces will cook at the same rate and give you a more consistent texture.
- Don't over-brown the vegetables: You want the onion, celery, and carrot to develop flavor without adding a heavily roasted taste.
- Keep the roux blonde: Cook the flour just long enough to remove its raw flavor. A darker roux will change the flavor and color of the soup.
- Shred the cheddar yourself: Freshly shredded cheese generally melts more smoothly into the soup.
- Don't boil after adding the cheese: Keep the heat gentle when finishing the soup to help maintain a smooth, creamy texture.
Nutrition
Calories: 342kcal | Carbohydrates: 34g | Protein: 16g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 1376mg | Potassium: 808mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1647IU | Vitamin C: 32mg | Calcium: 224mg | Iron: 2mg
