Description
This creamy ham and potato soup is perfect for using up holiday leftovers and warming up on a cold day.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion (finely diced)
- 2 large carrots (peeled and diced)
- 4 celery stalks (diced)
- 3 garlic cloves (minced)
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 3 cups Yukon gold potatoes (peeled and diced)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 cup heavy cream (or half-and-half for lighter)
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 2 cups cooked ham (diced)
- 1 cup sharp white cheddar (freshly shredded, optional)
- Fresh parsley or chives (for garnish)
Instructions
- In a large Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery. Sauté for 6–7 minutes until the onions have softened and are lightly golden. Stir in the garlic and cook for about 1 more minute.
- Sprinkle in the flour, stir to coat the vegetables, and cook for 1–2 minutes.
- Slowly whisk in the chicken stock. Add the diced potatoes, thyme, oregano, smoked paprika, salt, and pepper. Bring to a simmer and cook for 12–15 minutes, until the potatoes are tender.
- Stir in the cream and Dijon mustard. Simmer gently for 5 minutes to warm through.
- Remove the pot from the heat and stir in the diced ham and cheddar cheese (if using) until melted and smooth. Taste and adjust the seasoning with salt and pepper if needed.
- Ladle the soup into bowls and garnish with fresh parsley or chives. Serve with warm bread.
Notes
- For using leftovers, consider adding more vegetables such as peas or corn for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg