Ham and Potato Soup
A cozy and nourishing ham and potato soup that’s perfect for chilly evenings, easy to make, and a great way to use up leftover ham.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
- 2 cups diced ham
- 4 medium-sized potatoes
- 1 medium onion
- 2 cloves garlic
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons olive oil or butter
Instructions
- Sauté the aromatics: Heat olive oil or butter in a large pot over medium heat. Add diced onions, carrots, and celery. Sauté for about 5 minutes until the veggies soften. Add minced garlic and cook for an additional minute.
- Add the ham and broth: Stir in the diced ham and cook for another 2 minutes. Pour in the chicken broth and add the bay leaf and thyme. Bring to a boil.
- Incorporate potatoes: Once boiling, add the diced potatoes. Reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.
- Remove the bay leaf. Stir in the heavy cream, and season with salt and pepper to taste. Heat through for 5 more minutes, stirring occasionally.
- Serve: Ladle the soup into bowls and enjoy hot.
Notes
For a thicker soup, mash some of the potatoes against the side of the pot before adding the cream. Adjust salt levels based on the saltiness of the ham.