Potato, Fennel, and Country Ham Soup

Potato, Fennel, and Country Ham Soup
Diana Rattray
  • Total: 45 mins
  • Prep: 20 mins
  • Cook: 25 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
552 Calories
35g Fat
52g Carbs
13g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 552
% Daily Value*
Total Fat 35g 44%
Saturated Fat 20g 101%
Cholesterol 95mg 32%
Sodium 1356mg 59%
Total Carbohydrate 52g 19%
Dietary Fiber 7g 27%
Protein 13g
Calcium 250mg 19%
*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.)

This delicious soup is a delicious combination of potatoes, spinach, and country ham in a creamy broth. Country ham is a particular type of ham that is usually "dry cured" and aged. It's easy to find in the Southern US, but if you can't find it, use leftover diced ham in the recipe.

Fennel gives the potato soup an extra burst of flavor, and it's hearty enough to be a supper soup. Serve this soup with cornbread or crusty rolls and a tossed salad for a satisfying family meal.


  • 3 tablespoons butter
  • 1 onion, diced
  • 1 fennel bulb, trimmed, diced
  • 1 rib celery, diced
  • 1 clove garlic, diced
  • 2 tablespoons flour
  • 3 cups chicken broth
  • 3/4 cup diced country ham
  • 2 medium potatoes, diced, about 2 cups
  • 1 cup fresh chopped spinach or escarole
  • 1/2 teaspoon dried leaf thyme
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon fresh ground black pepper
  • 1 cup heavy cream

Steps to Make It

  1. Gather the ingredients.

  2. Heat the butter in a large, heavy saucepan over medium-low heat. Add diced onion, fennel, and celery. Cook, stirring until the vegetables are tender. Add the garlic and cook for 1 minute longer.​

  3. Stir the flour into the butter and vegetables and stir until well blended. Add the chicken broth, ham, potatoes, spinach, and thyme. Continue cooking, stirring, until thickened.

  4. Cover the pan and cook for about 10 minutes, or until potatoes are tender. Stir in heavy cream and add salt and pepper, to taste. Heat through.

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