There is never too much variety in soup recipes. This rich soup may well be served as a main meal.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ pounds Yukon Gold potatoes, peeled and diced
- 1 medium onion, diced
- 1 medium carrot, diced
- 1 rib celery, diced
- 8 ounces smoked ham, diced
- 3 cloves garlic, sliced
- 3 tablespoons butter
- ¼ cup flour
- 4 cups chicken broth
- 2 cups water
- ½ cup heavy cream
- salt and pepper to taste
- 1 pinch cayenne pepper
- 1 tablespoon chopped fresh chives for garnish
Instructions
- Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.
- Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.
- Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired.
- With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives.
- Any kind of potatoes will work in this recipe.
- Keep diced potatoes in cold water until ready to use to prevent browning.
Nutrition Facts
| Calories | 452 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 4 g |
| Protein | 16 g |
| Saturated Fat | 13 g |
| Sodium | 864 mg |
| Sugars | 2 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
this was very easy to make and made a tasty broth.
Wonderful! Even added the cayenne! Next time I will add more potatoes so it will be thicker for my husband. I loved it. Thank you Chef John.
Was impressed. Tasted great even with cayenne which I had never used before. The only thing I didn’t care for was putting the ham in so soon. I would have added near the end. It IS already cooked. PS- You can’t saute in water…smh. Chef Cosmo
We absolutely love this recipe!! We have made some changes such as, we use a whole rotisserie chicken instead of the ham!! Thanks Chef John!!
Holy guacamole! This recipe is outstanding! Made this city girl, who’s dating a farmer, look like she can handle any type of meat her man gives her! I got handed a ham steak and I had know idea what the heck to do with the thing. Thanks to this recipe, I’m a food porn star. Thank you!❤️
Best soup recipe ever! I add potatoes and then just barely cover the veggies and ham with water. Your family will love this! Serve with salad and crusty bread if your feeding a bunch. Good by itself as well. I freeze leftovers, good for 3 weeks+.
THis was super good.
I always add more celery, onions, carrots, ham, and potatoes than called for. Everyone loves it.
Made this on a weekday night, and it was so good! This recipe is definitely a keeper. Served with cornbread muffins.
I usually use Chef John’s recipes and this one is one that I have used multiple times. It is my favorite Ham and Potatoe soup. Thanks Chef John.
I’ve come to rely on the quality of Chef John’s recipes and this soup was no exception. I made it exactly as written and it is perfectly delicious with a wonderful texture and lots of flavor. My husband loved it and told me to keep the recipe. Looking forward to making this again … and again!
Easy and delicious!!
I’ve made this many times and it has always been delicious! Thanks Chef John! This soup would be great even without ham. Other substitutions could be clams, corn or fish.
Really enjoyed this and flabergasted my very picky grandson enjoyed it as well. Big Kudos!
Turned out perfect! Nice, thick and creamy!
It was super yummy!! used the bottom end of a huge ham from Thanksgiving. Made a double batch. (I have made this multiple times now. This is our go to recipe after cooking hams for holidays. We even throw the ham bone in to. Always turns out great and everyone loves it.)
Made it as is, but doubled the recipe – delicious! I’ve used the basic recipe for turkey and chicken — boiling the bones in water and using that stock for extra flavor. Also have done with and without potatoes — just a great recipe – thank you Chef John!
It is fantastic. Will be making it more often.
Used half and half in lieu of heavy cream and went easy on the red pepper.
delicous! you can make it gluten free!
Made a double batch, was hoping for leftovers… no such thing..family says I need to make x4. Real soon..