Creamy Potato Soup With Ham

Potato Soup With Ham

Diana Rattray

  • Total: 55 mins
  • Prep: 20 mins
  • Cook: 35 mins
  • Yield: Serves 6
Nutritional Guidelines (per serving)
533 Calories
28g Fat
49g Carbs
23g Protein
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Nutrition Facts
Servings: Serves 6
Amount per serving
Calories 533
% Daily Value*
Total Fat 28g 36%
Saturated Fat 15g 73%
Cholesterol 108mg 36%
Sodium 1444mg 63%
Total Carbohydrate 49g 18%
Dietary Fiber 6g 22%
Protein 23g
Calcium 206mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Potato soup is a comforting and versatile dish. It can be light enough for a lunch with a sandwich or hearty enough for a main dish along with a salad and crusty bread or biscuits. 

Top this flavorful soup with a tablespoon or two of shredded cheese, sliced green onions, or chopped fresh parsley.

This version of soup calls for diced cooked ham, but the ham may be replaced with diced and browned smoked sausage or crumbled browned mild Italian sausage or a similar ground sausage. See the tips and variations below the recipe for more ideas.

Related Recipe: Loaded Baked Potato Soup

Ingredients

  • 2 tablespoons butter
  • 1 1/2 to 2 cups onion (chopped)
  • 1 cup celery (chopped)
  • 2 large carrots (peeled and chopped)
  • 2 to 3 cups ham (about 1 pound, diced)
  • 1 clove garlic (minced)
  • 2 cups vegetable broth
  • 1 cup water
  • 4 to 5 cups potatoes (peeled and diced)
  • 3 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1 cup half-and-half (or whole milk, more if needed to thin)
  • Dash salt (to taste)
  • Dash freshly ground black pepper (to taste)
  • Optional: 2 tablespoons fresh parsley (chopped)
  • Garnish: green onions or chives (sliced)
  • Optional: cheddar cheese or cheddar-jack blend (shredded)

Steps to Make It

Note: there are two great methods you can use to create this delicious creamy potato soup: using the stovetop or the slow cooker.

Stovetop Method

  1. Gather the ingredients.

  2. In a large saucepan, melt butter over medium-low heat.

  3. Add onion, celery, carrots, and ham.

  4. Cook, stirring frequently until onions are tender, about 5 minutes.

  5. Add the garlic and continue cooking for 1 to 2 minutes longer.

  6. Add vegetable broth, water, and potatoes.

  7. Cover and cook for about 25 minutes, until potatoes are tender.

  8. Whisk flour into the heavy cream until smooth.

  9. Stir into the hot mixture.

  10. Stir in the half-and-half or milk. Taste and add salt and pepper, as desired. Continue cooking until hot.

  11. Using a potato masher or fork, mash the potatoes slightly to thicken; add more milk if the soup is too thick.

  12. Serve the potato soup garnished with parsley, sliced green onions or chives, or a little bit of shredded cheese.

Slow Cooker Method

  1. Gather the ingredients.

  2. In a large saucepan, melt butter over medium-low heat.

  3. Add onion, celery, carrots, and ham.

  4. Cook, stirring frequently until onions are tender, about 5 minutes.

  5. Add the garlic and continue cooking for 1 to 2 minutes longer.

  6. Then transfer the cooked vegetables to the slow cooker and add the broth, water, and potatoes.

  7. Cover and cook on HIGH for about 2 to 3 hours, or until the potatoes are very tender.

  8. Whisk flour into the heavy cream until smooth.

  9. Stir the flour-cream mixture into the slow cooker.

  10. Stir in the half-and-half or milk. Taste and add salt and pepper, as desired. Continue cooking until hot.

  11. Using a potato masher or fork, mash the potatoes slightly to thicken; add more milk if the soup is too thick.

  12. Serve the potato soup garnished with parsley, sliced green onions or chives, or a little bit of shredded cheese.

Variations

  • Add a cup or more of chopped kale, chard leaves, or spinach to the soup along with the other vegetables.
  • Lighten the soup with low-fat or fat-free half-and-half in place of the heavy cream.
  • Omit the diced ham or replace it with 1 or 2 cups of diced sausage or crumbled browned ground sausage, mild or spicy. Or add cooked crumbled bacon before it's done.
  • Add 1 cup of shredded cheddar cheese to the soup along with the milk and cook until the cheese has melted.

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