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One Pot Ham and Potato Soup

One pot ham and potato soup with creamy mashed-potato thickness and tender russet cubes simmered in chicken broth. Sautéed onion, carrots, and garlic build a rich base before the soup turns velvety with heavy cream.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Ham and potato soup base
  • 2 cup cooked ham
  • 3 lb russet potatoes Peeled and cubed.
  • 2 carrots Diced.
  • 1 onion Diced.
  • 3 clove garlic Minced.
  • 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 and pepper To taste.
  • 0.25 fresh parsley For serving.
  • 0.5 cup shredded cheddar For serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large pot over medium heat, then sauté the onion and carrots for 5 minutes until softened.
  2. Add the minced garlic and cook for 1 minute, then whisk in the flour and cook for 1–2 minutes to remove the raw flour taste.
Simmer until tender
  1. Pour in the chicken broth, add the cubed russet potatoes, and stir in the garlic powder.
  2. Bring the soup to a boil, then simmer for 18–20 minutes, stirring occasionally, until the potatoes are tender.
Thicken and finish
  1. Mash a portion of the potatoes in the pot for thickness, then stir to blend.
  2. Stir in the heavy cream, diced ham, and Dijon mustard, then simmer for 5 minutes until heated through.
  3. Season with salt and pepper to taste, then serve topped with fresh parsley and shredded cheddar.

Notes

For best texture, mash only about a third of the potatoes so the rest stay chunky. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop (avoid high heat to prevent cream from separating). Freezing is not recommended because the cream can change texture. For a lighter option, use half-and-half or evaporated milk instead of heavy cream while keeping the flour-butter base.