There isn’t a soup out there that’s as immediately comforting or as recognizably homemade with love as this Ham & Potato Soup. The broth is creamy and savory, with a little extra body thanks to the mashed potatoes mixed right in! Succulent ham, fresh vegetables, and even more potatoes take a leisurely swim in the poultry-infused comfort of the soup, tempting you to indulge in sip after sip and bite after bite! You’ll know this soup will make you warm and happy as soon as you hear the name Ham & Potato Soup!
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup all-purpose flour
- 2 pounds Yukon gold potatoes, peeled and chopped into 1/2-inch cubes
- 1 medium yellow onion, chopped
- 3 medium carrots, peeled and chopped
- 3 stalks celery, chopped
- 4 1/2 cups low-sodium chicken broth
- 2 teaspoons chicken bouillon
- 2 teaspoons dried parsley
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, plus more, to taste
- 1/2 teaspoon pepper, plus more, to taste
- 2 cups half-and-half or evaporated milk
- 1 1/2 cups ham, cooked and chopped
- 1 cup cheddar cheese, freshly shredded, plus more, optional, for garnish
- green onions, optional, chopped, to taste, for garnish
Directions
Step 1 –Melt the butter in the olive oil in a large soup pot over medium-high heat.
Step 2 –Add the garlic and the red pepper flakes and sauté until fragrant, about 30 seconds.
Step 3 –Sprinkle in the flour and stir until golden brown, about 1 minute.
Step 4 –Add the potatoes, the onion, the carrots, the celery, the broth, the chicken bouillon, the parsley, the bay leaves, the oregano, the thyme, the salt, and the pepper.
Step 5 –Cover the pot and bring the mixture to a boil, then uncover and reduce to a simmer, stirring often, until the potatoes are very tender, about 15-20 minutes.
Step 6 –Using a potato masher, mash about 1/4 of the potatoes.
Step 7 –Stir in the half-and-half and the ham and heat through.
Step 8 –Transfer the soup from the heat, then add 1 cup of the cheese, a handful at a time, until melted, about 4 minutes.
Step 9 –Discard the bay leaves and season the soup with the salt and the pepper.
Step 10 –Serve, topped with the green onions and the remaining cheese.
