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Homemade Ham and Potato Soup Recipe
5 from 87 votes

Homemade Ham and Potato Soup Recipe

This homemade ham and potato soup combines slowly caramelized onions, leeks, and garlic with diced ham and chunks of russet potatoes, creating a creamy, hearty soup. The addition of heavy cream and a white wine deglaze adds depth and smoothness, while seasonings like Tabasco and Worcestershire sauce provide subtle layers of flavor. The rich texture and comforting taste make it suitable for cold days or casual family meals.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Servings: 12
Calories: 466 kcal
Course: Soup
Cuisine: American

Ingredients

  • 4 tablespoons butter unsalted
  • 2 yellow onion peeled and small diced
  • 1 leek thinly sliced
  • 3 garlic finely minced
  • ½ cup chardonnay wine
  • 3 celery medium-diced stalks
  • 1 carrot peeled medium-diced
  • 4 russet potato peeled large-diced
  • 10 cups chicken stock
  • 2 cups heavy whipping cream
  • ¾ cup all-purpose flour
  • 4 cups ham large-diced
  • ¼ cup parsley chopped, fresh
  • Tabasco sauce to taste
  • Worcestershire sauce to taste
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Add the butter to a large rondeau pot over low heat until melted.
  2. Next, add the onions and cook until very well caramelized, which will take about 35-40 minutes. Stir every 5-6 minutes.
  3. After about 20-25 minutes of the onions caramelizing, add in the leeks and garlic and cook for a further 10-15 minutes.
  4. Deglaze with some white wine and cook until it is au sec, or almost gone. There should be a bout 1 to 2 tablespoons of wine left.
  5. Add in the carrots and celery and sweat the vegetables on low to medium heat for 3-4 minutes.
  6. Place in the potatoes and then immediately pour in the chicken stock and heavy cream.
  7. Slowly sprinkle in the flour while continuing to whisk until it is completely mixed in. I cannot stress this enough, whisk very well.
  8. Turn the heat to high and bring it to a boil, which will take about 10-15 minutes after you are done whisking.
  9. Once the soup is very thick, add in the ham, salt, pepper, tabasco, Worcestershire sauce, and parsley, and mix in until combined.
  10. Serve the soup and garnish with crème fraiche, or sour cream, and chopped chives or sliced green onions.

Notes

  • This soup can be prepared 1 to 2 days in advance and reheated before serving to enhance flavors.
  • Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 3 months, thawing in the refrigerator before reheating.
  • You can substitute yellow onion with sweet or white onions, and russet potatoes with Yukon gold or red potatoes.
  • Chicken stock can be replaced with vegetable stock for a different flavor base.
  • Heavy cream can be swapped for half and half, noting that it will reduce fat content and richness.
  • Use chardonnay white wine or alternatives like sauvignon blanc or pinot grigio for deglazing.
  • If the soup is not thickening adequately, mix 3 tablespoons cornstarch with 6 tablespoons cold water and whisk this slurry into the soup after it has boiled for several minutes.

Nutrition Information

Calories 466kcal (23%) Carbohydrates 31g (10%) Protein 19g (38%) Fat 29g (45%) Saturated Fat 15g (75%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 10g (50%) Trans Fat 1g (50%) Cholesterol 99mg (33%) Sodium 874mg (36%) Potassium 778mg (17%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 1830IU (37%) Vitamin C 9mg (10%) Calcium 65mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 466

% Daily Value*

Calories 466kcal 23%
Carbohydrates 31g 10%
Protein 19g 38%
Fat 29g 45%
Saturated Fat 15g 75%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 99mg 33%
Sodium 874mg 36%
Potassium 778mg 17%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 1830IU 37%
Vitamin C 9mg 10%
Calcium 65mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.