Ham and Potato Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
8 servings
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Calories
285 kcal
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Course
Main Course, Soup, Lunch
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Cuisine
American
Ham and Potato Soup
Description
This Ham and Potato Soup begins with sautéing onions in butter, followed by simmering potatoes, diced ham, carrots, celery, garlic, parsley, and thyme in chicken broth until tender. Some potatoes are mashed to thicken the soup slightly before stirring in half and half. A cornstarch slurry is added to adjust the consistency, then sour cream is folded in off the heat to add richness without curdling.
The resulting soup is creamy with tender chunks of potato and ham, and herbaceous notes from parsley and thyme. The slow simmer allows the flavors to meld and the potatoes to partly dissolve, contributing both texture and body. Black pepper seasons the soup to taste.
For serving, this soup pairs well with crusty bread or a green salad for a balanced meal. It can be revised in thickness by adjusting broth or cornstarch, and cheese can be stirred in with the sour cream for an added dimension.
Evaporated milk can substitute for cream, and the soup reheats well. Adjust seasoning after reheating to maintain flavor balance.
Ingredients
- 1 medium onion diced
- 3 tablespoons butter
- 4 cups potato about 3 large potatoes, diced
- 3 cups chicken broth
- 2 cups ham diced
- 1 large carrot chopped
- 1 rib celery sliced
- 2 cloves garlic minced
- 2 teaspoons parsley chopped, fresh
- ½ teaspoon thyme dried leaves
- black pepper to taste
- 1 cup half and half
- ½ cup sour cream
- salt to taste
- black pepper to taste
- 1 tablespoon cornstarch
Instructions
- In a large pot, melt butter over medium heat. Add diced onion and cook until tender, about 5 minutes.
- Add the diced potatoes, chicken broth, diced ham, chopped carrot, sliced celery, minced garlic, parsley, thyme, and pepper. Stir to combine.
- Increase the heat to medium-high and bring the soup to a boil. Reduce to a simmer and cook for 20 minutes, or until the potatoes are tender.
- Using a potato masher, mash some of the potatoes in the pot, add half and half, and simmer for an additional 5 minutes.
- Combine the cornstarch with 1 tablespoon of water, stir into the soup, and simmer for 2 minutes.
- Remove from the heat and stir in the sour cream. Taste and add additional salt and pepper if desired.
Notes
- Evaporated milk can be used instead of cream for a lighter dairy option.
- Stir in shredded cheese with the sour cream off heat until melted for extra flavor.
- For thicker soup, gradually whisk in a mixture of cornstarch and water while simmering until desired consistency is reached.
- Add more chicken broth if a thinner consistency is preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285 | 14% |
| Carbohydrates | 17g | 6% |
| Protein | 12g | 24% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 815mg | 34% |
| Potassium | 706mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1949IU | 39% |
| Vitamin C | 21mg | 23% |
| Calcium | 80mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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