One Pot Ham And Potato Soup

One pot ham and potato soup with creamy texture made by simmering russet potatoes until tender, then thickening with a partial mash and finishing with heavy cream. A golden broth with diced ham, carrots, onion, and garlic, served with parsley and shredded cheddar.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 8 servings

Course: Main Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Ham potato soup base

2 cup cooked ham, diced Use diced cooked ham.
3 lb russet potatoes, peeled and cubed Cut into even cubes for consistent tenderness.
2 carrots, diced Dice small for soup-ready bite-size pieces.
1 onion, diced Yellow or white onion works well.
3 clove garlic, minced Minced fresh garlic for best aroma.
5 cup chicken broth Low-sodium if you prefer to control salt.
1 cup heavy cream For a creamy, smooth finish.
3 tbsp unsalted butter Melted to sauté the vegetables.
3 tbsp all-purpose flour Cooked to remove raw flour taste and help thicken.
1 tsp Dijon mustard Adds tang to balance the richness.
1 tsp garlic powder Seasoning layer for savory depth.
0.25 salt and pepper to taste Season at the end; adjust to preference.
0.25 fresh parsley Chopped, for serving.
0.5 cup shredded cheddar For serving, shredded cheddar melts into the hot soup.

Equipment

1 Dutch oven

Method

Sauté aromatics

Melt the butter in a large pot over medium heat, then add the diced onion and carrots and sauté for 5 minutes until slightly softened and fragrant.
Add the minced garlic and cook for 1 minute, then whisk in the flour and cook for 1-2 minutes, stirring until the mixture looks smooth and lightly bubbling.

Simmer the potatoes

Pour in the chicken broth, then add the cubed potatoes and garlic powder.
Bring the soup to a boil, then reduce to a simmer and cook for 18-20 minutes until the potatoes are tender.
Mash a portion of the potatoes directly in the pot to thicken the soup, leaving some chunks for texture.

Finish and serve

Stir in the heavy cream, diced ham, and Dijon mustard, then simmer for 5 minutes to warm through and slightly thicken.
Season with salt and pepper to taste, then serve immediately with fresh parsley and shredded cheddar.

Notes

Pro tip: mash only part of the potatoes so you get a creamy body without turning the soup fully smooth. Store leftovers in an airtight container in the refrigerator up to 4 days. Freezing is not recommended because the cream can separate when thawed. For a lighter option, use half-and-half instead of heavy cream (texture remains creamy but slightly less rich).