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One Pot Ham And Potato Soup

One pot ham and potato soup with a creamy, golden broth made by simmering russet potatoes until tender, then thickening with a partial mash. Stir in ham, heavy cream, and Dijon for a rich texture and hearty bites.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Ham and soup base
  • 2 cup cooked ham Dice before adding so it heats through quickly.
  • 3 lb russet potatoes Peel and cube for even simmering.
  • 2 carrots Dice into small pieces for tender bites.
  • 1 onion Dice for a soft, sweet base.
  • 3 clove garlic Minced.
  • 5 cup chicken broth Use for the soup liquid.
  • 1 cup heavy cream Stir in at the end for creamy texture.
  • 3 tbsp unsalted butter For sautéing and roux.
  • 3 tbsp all-purpose flour To thicken the broth.
  • 1 tsp Dijon mustard Adds tang and depth.
  • 1 tsp garlic powder Seasoning for the simmered potatoes.
  • 0.5 salt To taste.
  • 0.5 pepper To taste.
  • 0.25 fresh parsley For serving, chopped.
  • 0.5 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 until softened, about 5 minutes. Keep them moving so they don’t brown too quickly.
Build the roux
  1. Add the minced garlic and cook for 1 minute, stirring constantly. Whisk in the flour and cook for 1-2 minutes until the mixture looks smooth and lightly cooked.
Simmer the potatoes
  1. Pour in the chicken broth, then add the cubed potatoes and garlic powder. Bring the mixture to a boil, then reduce to a simmer.
  2. Simmer for 18-20 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork. Keep the heat steady so the soup doesn’t boil over.
Thicken and finish
  1. Mash a portion of the potatoes in the pot to thicken the soup, leaving some chunks for texture. Stir well to distribute the mash.
  2. Stir in the heavy cream, diced ham, and Dijon mustard, then simmer for 5 minutes. Make sure the soup is hot throughout without bringing it back to a hard boil.
  3. Season with salt and pepper to taste, then serve hot with fresh parsley and shredded cheddar. The cheddar should melt slightly on the surface for best texture.

Notes

Pro tip: mash only part of the potatoes so the soup stays creamy but still has hearty chunks. Store in the fridge up to 4 days; freeze up to 2 months for best quality, then reheat gently to avoid graininess from the cream. For a lighter option, use half-and-half instead of heavy cream (texture will be slightly thinner).