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Ham and Potato Soup

A quick and creamy soup packed with hearty ham and Yukon Gold potatoes, perfect for warming up on a chilly day.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 6 tablespoons unsalted butter (divided) Used in two stages
  • 1 medium yellow onion (diced, about 1 cup)
  • 1 large carrot (peeled, diced, about 1 cup)
  • 2 teaspoons garlic (minced)
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
Main Ingredients
  • 8 medium Yukon Gold potatoes (peeled, cubed, about 7 cups) Can substitute with Russet potatoes
  • 6 cups chicken broth (1,440 g)
  • ¼ cup all-purpose flour (31 g)
  • 1 cup sour cream (room temperature) (230 g), can substitute with Greek yogurt
  • 4 cups cooked ham (diced) (540 g)
  • Fresh parsley (chopped for garnish)

Method
 

Cooking
  1. In a large pot over medium heat, add 2 tablespoons of butter. Once melted, add the onions and carrots. Cook until softened, about 3-5 minutes.
  2. Stir in the garlic, salt, and pepper. Cook for an additional minute.
  3. Add the cubed potatoes and pour in the chicken broth. Cover and simmer for 12-15 minutes, or until the potatoes are fork-tender.
  4. In a separate skillet over medium-low heat, melt the remaining butter. Sprinkle in the flour and whisk to combine. Cook until lightly browned, about 1-2 minutes.
  5. Stir in the sour cream until fully combined, then add this mixture to the potato pot and stir.
  6. Carefully transfer ⅓ of the soup to a bowl and blend until smooth using an immersion blender. Pour it back into the pot.
  7. Add the diced ham and cook until heated through, about 5 minutes. Serve hot, garnished with parsley.

Notes

For thicker soup, blend more of it or add cornstarch slurry. For a variation, add spinach or different spices. Optional to use smoked paprika for flavor.