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One Pot Ham And Potato Soup

One pot ham and potato soup with tender russet potatoes, carrots, and ham in a creamy, lightly thickened broth. Made in a single pot by sautéing aromatics, simmering until potatoes are soft, then stirring in heavy cream and Dijon for a smooth finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 2 cup cooked ham, diced Use diced leftover ham or a cooked ham portion.
  • 3 lb russet potatoes, peeled and cubed Cubing helps them simmer evenly and become tender.
  • 2 carrots, diced Small dice blends into the soup.
  • 1 onion, diced Yellow or white onion works well.
  • 3 garlic, minced Freshly minced for best flavor.
  • 5 cup chicken broth Use low-sodium if you want more control over salt.
Creamy thickening
  • 1 cup heavy cream Stir in at the end to keep it silky.
  • 3 tbsp unsalted butter For the sauté and roux.
  • 3 tbsp all-purpose flour Thickens after cooking 1-2 minutes.
  • 1 tsp Dijon mustard Adds tang and rounds out the flavor.
  • 1 tsp garlic powder Boosts savory potato flavor.
  • 0.5 salt and pepper to taste Add gradually and adjust to preference.
  • 1 fresh parsley For serving.
  • 1 shredded cheddar For serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté vegetables and build the roux
  1. Melt the butter in a large pot over medium heat, then sauté the onion and carrots for 5 minutes, stirring occasionally until softened and fragrant.
  2. Add the garlic and cook for 1 minute, then whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.
Simmer until potatoes are tender
  1. Pour in the chicken broth, then add the potatoes and garlic powder and stir to combine.
  2. Bring the soup to a boil, then reduce to a simmer and cook for 18-20 minutes, until the potatoes are tender enough to mash.
  3. Mash a portion of the potatoes in the pot using a spoon or potato masher to thicken the soup while keeping it chunky.
Finish with cream and ham
  1. Stir in the heavy cream, diced ham, and Dijon mustard, then simmer for 5 minutes to heat through.
  2. Season with salt and pepper to taste, then serve with fresh parsley and shredded cheddar.

Notes

Pro tip: when thickening with flour, cook it 1-2 minutes until smooth before adding broth so the soup tastes silky, not pasty. Store leftovers in the refrigerator up to 3 days; reheat gently to avoid curdling. Freezing is not recommended because the cream can break after thawing. For a lighter option, use half-and-half instead of heavy cream (texture will be slightly thinner).