Go Back

One Pot Ham And Potato Soup

One pot ham and potato soup with creamy, thickened broth and tender russet potatoes simmered until just soft. Made in a single pot with a quick flour roux for a velvety texture and topped with parsley and cheddar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

Main soup ingredients
  • 2 cups cooked ham Diced.
  • 3 lb russet potatoes Peeled and cubed.
  • 2 carrots Diced.
  • 1 onion Diced.
  • 3 cloves garlic Minced.
  • 5 cup chicken broth
  • 1 cup heavy cream
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • 0.25 tsp salt To taste (use less at first).
  • 0.25 tsp pepper To taste (use less at first).
  • 1 fresh parsley For serving.
  • 1 cup shredded cheddar For serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large pot over medium heat, then sauté the onion and carrots for 5 minutes, stirring until fragrant and slightly softened (visual cue: onion looks translucent).
  2. Add the minced garlic and cook for 1 minute, stirring constantly so it doesn’t brown (visual cue: garlic becomes fragrant quickly).
Build the thick base
  1. Whisk in the flour and cook for 1-2 minutes at medium heat until it smells toasted and looks smooth (visual cue: no dry flour streaks).
  2. Pour in the chicken broth, then add the cubed potatoes and garlic powder.
  3. Bring to a boil, then reduce to a simmer and cook for 18-20 minutes until the potatoes are tender when pierced (visual cue: cubes give way easily).
Finish the creamy soup
  1. Mash a portion of the potatoes in the pot to thicken the soup, leaving some chunks for texture (visual cue: broth turns creamier).
  2. Stir in the heavy cream, diced ham, and Dijon mustard, then simmer for 5 minutes until heated through (visual cue: soup looks creamy and cohesive).
  3. Season with salt and pepper to taste, then serve hot with fresh parsley and shredded cheddar (visual cue: toppings sit bright and glossy on top).

Notes

For best texture, mash only about a third of the potatoes so the rest stay chunky. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove, adding a splash of broth or water if it thickens. Freezing is not recommended because cream can break when thawed. Dietary swap: use half-and-half or evaporated milk instead of heavy cream for a lighter, slightly less rich soup.