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One Pot Ham And Potato Soup

One pot ham and potato soup simmers Yukon Gold potatoes in a creamy chicken broth with diced ham, onion, celery, and thyme. The potatoes turn tender and the broth thickens into a cozy, hearty soup finished with milk and cream.
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Prep Time 15 minutes
Cook Time 32 minutes
resting 5 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 celery ribs diced
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 4 cup low-sodium chicken broth
  • 2 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 1 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 cup fully cooked ham diced
  • 2 cup whole milk
  • 0.5 cup heavy cream

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Melt the butter in a 5-quart Dutch oven over medium heat.
  2. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the chicken broth until smooth.
  6. Stir in the potatoes, thyme, salt, and pepper.
  7. Bring to a boil, then reduce the heat to maintain a gentle simmer.
  8. Cook uncovered for 15 to 20 minutes, until the potatoes are tender when pierced with a fork.
  9. Stir in the ham, milk, and heavy cream.
  10. Heat gently for 5 to 8 minutes, stirring occasionally, until steaming; do not let the soup boil.
  11. Remove the pot from the heat and let the soup rest for 5 minutes before serving.

Notes

For the creamiest texture, keep the soup at a gentle heat and do not let it boil after adding the milk and cream. Refrigerate leftovers for up to 3 days; freezing is not recommended because the potatoes and dairy may change texture. For a gluten-free option, substitute a cup-for-cup gluten-free flour blend for the all-purpose flour.