Creamy Ham and Potato Soup That Will Silence Even the Biggest Soup Skeptic
There are soups that warm you up, and then there are soups that stop conversations mid-sentence and send people back to the stove for seconds and thirds. This creamy ham and potato soup is firmly in the second category. Thick, velvety, and loaded with tender chunks of potato and savory ham, it is the kind of meal that turns a reluctant dinner into a standing weekly request.
The beauty of this soup lies in its simplicity. A handful of humble, affordable ingredients come together in one pot to create something that tastes like it took all day, even though it is ready in about an hour. Finished with a generous handful of shredded cheese and a crack of fresh black pepper, every bowl is pure comfort from the first spoonful to the last swipe of crusty bread.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 3 stalks celery, chopped
- 4 cups Yukon Gold potatoes, peeled and cut into bite-sized cubes
- 2 cups cooked ham, diced into small chunks
- 4 cups chicken broth (low sodium recommended)
- 1 cup whole milk
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and freshly cracked black pepper to taste
- 1 to 1 and 1/2 cups shredded Swiss or white cheddar cheese, plus extra for topping
- Fresh parsley or chives for garnish (optional)
- Crusty bread for serving
Method
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