Name: Creamy Ham and Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion (finely diced); 2 large carrots (peeled and diced); 4 celery stalks (diced); 3 garlic cloves (minced); 2 tablespoons all-purpose flour; 4 cups chicken stock; 3 cups Yukon gold potatoes (peeled and diced); 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 cup heavy cream; 1 teaspoon Dijon mustard; ½ teaspoon smoked paprika; ¼ teaspoon kosher salt; ¼ teaspoon freshly cracked black pepper; 2 cups cooked ham (diced); 1 cup sharp white cheddar (freshly shredded, optional); Fresh parsley or chives (for garnish)

Description

A hearty and creamy soup perfect for using up holiday leftovers.

Ingredients

Scale

2 tablespoons olive oil
1 medium yellow onion (finely diced)
2 large carrots (peeled and diced)
4 celery stalks (diced)
3 garlic cloves (minced)
2 tablespoons all-purpose flour
4 cups chicken stock
3 cups Yukon gold potatoes (peeled and diced)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 cup heavy cream
1 teaspoon Dijon mustard
½ teaspoon smoked paprika
¼ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
2 cups cooked ham (diced)
1 cup sharp white cheddar (freshly shredded, optional)
Fresh parsley or chives (for garnish)

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Instructions

In a large Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery. Sauté for 6–7 minutes until the onions have softened and are lightly golden. Stir in the garlic and cook for about 1 more minute.
Sprinkle in the flour, stir to coat the vegetables, and cook for 1–2 minutes.
Slowly whisk in the chicken stock. Add the diced potatoes, thyme, oregano, smoked paprika, salt, and pepper. Bring to a simmer and cook for 12–15 minutes, until the potatoes are tender.
Stir in the cream and Dijon mustard. Simmer gently for 5 minutes to warm through.
Remove the pot from the heat and stir in the diced ham and cheddar cheese (if using) until melted and smooth. Taste and adjust the seasoning with salt and pepper if needed.
Ladle the soup into bowls and garnish with fresh parsley or chives. Serve with warm bread.

Notes

Feel free to use leftover holiday ham for this recipe.
For lighter options, substitute heavy cream with half-and-half.
Use leftover cooked potatoes if available for a quicker preparation.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 3g
Sodium: 900mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 20g
Cholesterol: 80mg