Save This creamy ham and potato soup is the ultimate cozy dinner on a brisk evening with hearty potatoes tender ham and a touch of sweet carrots all blanketed in a rich flavorful broth. It is both quick enough for a weeknight and special enough for family gatherings.
I started making this after a holiday dinner when we had way too much ham. Now my family requests it on every chilly Sunday night because it never fails to warm us up.
Ingredients
- Cooked ham diced: adds savory depth look for a ham with some marbling for the most tender bite
- Yukon Gold or Russet potatoes peeled and diced: these make the soup hearty and creamy choose firm potatoes with no green spots
- Carrots chopped: for sweetness and color try to find ones with bright orange color and no cracks
- Celery: gives subtle flavor plus texture pick stalks that feel stiff and crisp
- Onion finely chopped: for aromatic base yellow onions add sweetness
- Fresh garlic minced: brings out earthy depth press firmly when selecting for tight unbroken bulbs
- Whole milk and heavy cream: together create the signature rich texture
- Chicken broth low-sodium: base for savory flavor lets you control the salt level choose one without artificial flavors
- Unsalted butter: for sautéing go for European style for best flavor
- All-purpose flour or gluten-free flour: thickens the soup
- Dried thyme: for herbal notes
- Smoked paprika: optional but really enhances the ham and adds a hint of smoky complexity
- Fresh parsley: a classic garnish brightens up each serving pick leaves that are curly and vibrant green
- Salt and freshly ground black pepper: for seasoning
Instructions
- Prepare the Vegetables:
- Begin by peeling and dicing the potatoes aiming for even pieces so they cook evenly. Dice carrots and celery and finely chop the onion. Mince garlic. This prep ensures each bite is perfectly balanced in texture.
- Sauté the Aromatics:
- Place a large pot or Dutch oven on the stove over medium heat. Add butter and allow it to melt. Immediately stir in the chopped onion carrot and celery. Cook for about five to six minutes stirring every so often until the vegetables soften and the onions turn translucent. This layering of flavor is the soup's foundation.
- Bring Out the Garlic Flavor:
- Once your base has softened toss in the minced garlic. Sauté for about one minute until the fragrance hits you. Stay close so the garlic does not brown.
- Build the Roux:
- Sprinkle the all-purpose or gluten-free flour over the sautéed vegetables. Stir constantly and let it cook for two full minutes. Allowing flour to cook off the raw taste is what guarantees a velvet-smooth soup later.
- Add Broth Gradually:
- Very slowly pour in the chicken broth while whisking or stirring vigorously to prevent lumps. Take your time so the soup stays smooth.
- Add Potatoes and Seasonings:
- Put in your diced potatoes thyme smoked paprika plus a generous pinch of salt and pepper. Turn the heat up just until the mixture starts bubbling. Reduce heat to low cover the pot and simmer for fifteen to twenty minutes or until the potatoes are soft enough that a fork slips right through.
- Add Ham and Dairy:
- Stir in the diced ham whole milk and cream. Let everything simmer now uncovered for about ten more minutes stirring every few minutes. You are aiming for the broth to thicken and become deliciously creamy.
- Taste and Adjust Seasonings:
- Before serving taste your soup and adjust salt and pepper as needed. If you like a thicker chowder mash just a bit of the potatoes within the pot to release more starch and make it even heartier.
- Serve and Garnish:
- Ladle the soup into bowls and scatter with fresh chopped parsley for color and a burst of freshness. Serve piping hot and enjoy every cozy spoonful.
Save Whenever I have extra ham I get especially excited to make this because that smoky flavor just gets better as it simmers. My daughter always wants to help stir the soup and we love tasting to see if it needs more pepper.
Storage Tips
Once cooled the soup keeps well in the fridge for up to four days. Be sure to store it in an airtight container. When reheating stir gently over medium-low heat and add a splash of milk if it is very thick from sitting.
Ingredient Substitutions
Use half-and-half in place of milk and cream for a lighter result. Skip smoked paprika if you are using a very smoky ham already. Yukon Gold potatoes make the soup extra creamy but Russets will also do well.
Serving Suggestions
Sliced crusty sourdough bread is a perfect side the soup soaks right in. A crisp green salad with vinaigrette adds a fresh counterpoint to the richness. Try topping with extra chopped parsley or a few shreds of sharp cheddar cheese.
Cultural and Historical Context
This style of ham and potato chowder comes from traditional American farmhouse cooking. It was designed as a hearty meal to use every bit of leftover meat and stretch a budget. Today it remains a beloved staple in homes especially after festive family gatherings.
Save This soup is guaranteed to bring everyone to the table with its comforting aroma and even better flavor. Enjoy each spoonful and make it your own every time.
Recipe FAQs
- → Can I use leftover ham?
Yes, leftover ham works great and adds wonderful flavor. Smoked ham adds extra depth.
- → How do I make this gluten-free?
Simply swap regular flour for a gluten-free alternative and ensure the chicken broth is gluten-free.
- → What can I serve with this soup?
It pairs well with crusty bread, dinner rolls, or a light green salad for a balanced meal.
- → Can I freeze leftovers?
Chowders with dairy can separate when frozen, but you can freeze and reheat gently on the stovetop.
- → Is this soup suitable for meal prep?
Yes, make ahead and store in the fridge for up to three days; flavor deepens with time.
- → How can I make it lighter?
Use half-and-half instead of milk and cream, or substitute part of the dairy with more broth.