Creamy Ham & Potato Soup


  • 6 tablespoons butter
  • 1 onion, finely diced
  • 4 medium carrots, diced 
  • 3 celery stalks, diced
  • 2 tablespoons minced garlic (about 4 cloves)
  • 3 cups white potatoes, peeled and cut into 3/4” pieces
  • 2 cups cooked ham, diced 
  • 2 cups chicken broth
  • 1/2 tablespoon chicken bouillon
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon parsley
  • 1/2 teaspoon thyme
  • salt and pepper to taste


  1. In a large pot, sauté onion, carrots and celery in butter until veggies are tender.
  2. Add in garlic, potatoes and ham.
  3. Stir in broth and bouillon, then bring to a boil.
  4. Carefully spoon out about 1/2 cup of broth into a bowl and blend in flour.
  5. Return the broth and flour mixture to the pot and stir until it’s incorporated.
  6. Lower the heat to medium and simmer until the potatoes are fork tender (about 10 minutes).
  7. Stir in milk and heavy cream, herbs, salt and pepper.
  8. Return to a simmer and allow to cook for about 10-15 more minutes.
  9. Serve hot (with oyster crackers, if desired).

The inspiration for this hearty soup can be found here.

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