Easy Ham & Potato Soup
Easy ham and potato soup made in one pot with tender diced potatoes, cubed leftover ham, chicken broth and heavy cream. It's thick, creamy and ready in about an hour.
Ingredients
- ½ cup butter (1 stick)
- ½ cup all-purpose flour
- 32 ounces chicken broth (4 cups), low-sodium recommended
- 6-8 cups potatoes peeled and cut into ½-inch cubes (about 3 pounds Yukon Gold or russet)
- 1 pound ham cooked, cut into bite-size cubes (about 3 cups; leftover holiday ham is perfect)
- 1 cup heavy cream or half-and-half for a lighter soup
- Salt to taste
- pepper to taste
Instructions
- In a large Dutch oven or soup pot, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for 1 to 2 minutes, until the mixture is smooth and bubbly with no lumps. Don't let it brown.
- Slowly pour in the chicken broth about 1 cup at a time, whisking until smooth after each addition before adding more. Bring to a gentle simmer; the broth will start to thicken.
- Add the diced potatoes and cubed ham and stir. Bring back to a simmer, then reduce the heat to medium-low and cook, stirring occasionally so nothing sticks to the bottom, for 25 to 30 minutes, until the potatoes are fork-tender.
- Reduce the heat to low and stir in the heavy cream. Cook for 5 to 10 minutes more, until heated through, without letting the soup boil. For a thicker soup, mash a few potatoes against the side of the pot and stir them in.
- Taste, then season with salt and pepper (the ham is salty, so add salt a little at a time). Serve hot. The soup can be held on low heat, stirring occasionally, until you're ready to eat; stir in a splash of broth if it gets too thick.
Nutrition
Calories: 663kcalCarbohydrates: 46gProtein: 24gFat: 43gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 135mgSodium: 1603mgPotassium: 1181mgFiber: 5gSugar: 3gVitamin A: 1063IUVitamin C: 42mgCalcium: 69mgIron: 3mg
Nutrition details are an estimate, per serving.
