Go Back
–+ servings
Close-up of Creamy Potato and Ham Soup with large tender pale yellow cubed potatoes and chunks of cooked pink ham in a white-yellow broth.
FL Recipes

The Ultimate Creamy Potato and Ham Soup Recipe

This highly comforting Creamy Potato and Ham Soup features a thick, velvety white-yellow broth packed with tender cubed Yukon gold potatoes, rich square chunks of pink ham, and a vibrant parsley garnish.
Print Recipe Pin Recipe WhatsApp
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Dinner, Soup
Cuisine: American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Recipe
  • 1/4 cup unsalted butter (56g) Used for sautéing aromatics and building the roux.
  • 1 medium yellow onion Finely diced.
  • 1/4 cup all-purpose flour (30g) Thickening agent for the velvety broth.
  • 4 cups chicken broth (946ml) High-quality stock.
  • 2 lbs Yukon gold potatoes (900g) Peeled and cut into large pale yellow cubes.
  • 1.5 lbs thick-cut cooked pink ham (680g) Cut into uniform square chunks.
  • 1 cup heavy cream (240ml) Brought to room temperature.
  • 1/4 cup fresh parsley (15g) Bright green, finely chopped for garnish.
  • 1 tsp coarse black pepper flakes (5g) Plus extra for topping.

Equipment

  • 1 Heavy-Bottomed Dutch Oven Essential for even heat distribution to prevent the heavy cream from scorching.
  • 1 Balloon Whisk Crucial for creating a smooth, lump-free roux and blending the broth.

Method
 

Preparation and Cooking
  1. Melt the unsalted butter in a Dutch oven over medium heat. Add the diced yellow onions and cook for 4-5 minutes until translucent and fragrant.
  2. Sprinkle the all-purpose flour over the melted butter and onions. Whisk continuously for 2 minutes until lightly golden and bubbling to remove the raw flour taste.
  3. Slowly pour in the chicken broth, whisking vigorously to prevent lumps. Gently fold in the large cubes of Yukon gold potatoes. Bring to a gentle boil.
  4. Reduce the heat to medium-low, cover, and simmer for 15-18 minutes until the potatoes are beautifully tender but still hold their cubed shape.
  5. Carefully stir in the square chunks of pink ham and pour in the heavy cream. Stir gently until a thick, opaque white-yellow broth forms.
  6. Simmer for 3-5 minutes until the ham is heated through (do not boil). Remove from heat, ladle into bowls, and generously garnish with chopped fresh parsley and coarse black pepper flakes.

Nutrition

Calories: 520kcalProtein: 24gFat: 32gFiber: 4g

Notes

Tip 1: Allow your heavy cream to reach room temperature before adding to prevent the dairy from curdling.
Tip 2: For an even thicker broth, mash a few cooked potato cubes against the side of the pot with a wooden spoon.
Keyword Creamy Potato and Ham Soup,ham soup,potato soup

Tried this recipe?

Let us know how it was!
Pin Recipe