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One Pot Ham And Potato Soup

One pot ham and potato soup with tender russet potatoes and a creamy, golden broth thickened right in the pot. Sauté aromatics, simmer until potatoes soften, then stir in cream and ham for a hearty texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

One Pot Ham And Potato Soup
  • 2 cup cooked ham
  • 3 lb russet potatoes
  • 2 carrots
  • 1 onion
  • 3 garlic
  • 5 cup chicken broth
  • 1 cup heavy cream
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • 0.5 salt to taste
  • 0.5 pepper to taste
  • 1 fresh parsley for serving
  • 0.5 cup shredded cheddar for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics and build the roux
  1. Melt the butter in a large pot over medium heat, then add the onion and carrots. Sauté for 5 minutes until the vegetables look glossy and slightly softened.
  2. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly. Whisk in the flour and cook for 1-2 minutes until it smells nutty and the mixture turns pale golden.
Simmer until potatoes are tender
  1. Pour in the chicken broth and add the cubed russet potatoes along with the garlic powder. Bring the mixture to a boil over medium-high heat.
  2. Reduce to a simmer and cook for 18-20 minutes, stirring occasionally, until the potatoes are tender. A fork should slide through most cubes with little resistance.
  3. Mash a portion of the potatoes in the pot to thicken the soup, leaving the rest in chunks. Stir well so the texture turns creamy but still chunky.
Finish with cream and ham
  1. Stir in the heavy cream, diced ham, and Dijon mustard. Simmer for 5 minutes until the soup is hot and lightly thickened.
  2. Season with salt and pepper to taste. Serve immediately with fresh parsley and shredded cheddar on top.

Notes

Pro tip: mash just enough potato (about a quarter of the pot) to thicken without turning the soup fully smooth. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stove, adding a splash of broth or water if it thickens too much. Freezing is not recommended because the cream can separate after thawing; for a dietary swap, use half-and-half or evaporated milk instead of heavy cream for lower fat while keeping the creamy texture.