Creamy Ham And Potato Soup Recipe
There’s nothing better than a warm, creamy bowl of soup on a chilly evening, and this ham and potato soup is one of my favorites. I love making it after Christmas or Thanksgiving with leftover ham, but it’s just as delicious any time of year with a simple ham steak. With its rich, creamy broth, savory bites of ham, and tender potatoes, every spoonful feels like a cozy hug in a bowl.
Servings: 5 servings
Ingredients
- 3 tablespoons unsalted butter
- ½ cup onion, diced
- ½ cup celery, chopped
- ½ cup carrots, chopped
- 4 cups chicken broth
- 2 cups leftover cooked ham or ham steak, cut into cubes
- 3 cups gold or russet potatoes, peeled and cubed
- ¼ teaspoon garlic powder
- ¼ teaspoon thyme
- salt and pepper to taste
- 1 cup heavy cream
- 3 tablespoons cornstarch
- parsley for garnish, optional
Instructions
- Heat a large pot or Dutch oven over medium heat. Add the butter and melt.
- Add the onion, celery and carrots and sauté for 4-5 minutes to soften.
- Add the chicken broth, potatoes, ham, garlic powder, thyme, salt and pepper. Bring to a boil and then reduce heat to simmer for 10 minutes or until potatoes are fork tender.
- Meanwhile stir the cornstarch into the cream, mixing thoroughly so there are no lumps and it is completely dissolved (cornstarch will dissolve in cold liquids only).
- When the potatoes are desired texture pour the cornstarch slurry into the pot and stir. Do not boil but simmer and stir for 2-3 minutes on low heat until mixture slightly thickens.
- Garnish with parsley and serve immediately with crackers or crusty bread.