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Ham and Potato Soup

Make this Ham and Potato Soup on the Stove Top or in the Slow Cooker, it's the best way to use up leftover ham and can be made with or without a ham bone!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Servings: 10 cups
Calories: 296kcal
Author: Stephanie

Ingredients

  • 2 lbs. Yukon Golden Potatoes about 4 medium potatoes
  • 5 tablespoons unsalted butter divided
  • 1 small yellow Onion diced
  • 1 stalk celery diced
  • ¼ cup flour
  • 3 cloves garlic
  • 3 ½ cups low sodium Chicken Broth
  • 2 cups Half and Half plus and extra splash
  • ½ teaspoon onion powder
  • ¼ teaspoon Dried Thyme
  • 1 pinch ground sage
  • 1 bay leaf
  • 2 cups ham diced
  • 2 cups shredded cheddar cheese
  • 2 Tablespoons chives to garnish

Instructions

  • Shred the cheese from a block, measure out the half and half. Let them all sit out at room temperature.
  • Peel the potatoes and cut them into 1-inch cubes. Add to a soup pot and cover with 1 inch of water. Stir in 1 tbsp. salt once a gentle boil is reached. Boil gently for 10 minutes or until very fork tender. Drain, then mash. Stir in 2 Tbsp. butter and a splash of half and half. Set aside.
  • While the potatoes boil, melt the 3 Tbsp. butter in a large soup pot and add the onions and celery. Sauté for 5 minutes. Add the garlic, dried thyme, onion powder, and ground sage. Cook for 1 minute.
  • Add the flour and use a silicone spatula to stir for 1 full minute to remove the raw flour taste.
  • Add the chicken broth and bay leaf. Slowly stir in the half and half. Bring to a boil, reduce to a simmer.
  • Add the mashed potatoes and stir them until combined into the soup. Discard the bay leaf.
  • Remove from heat and use an immersion blender to blend the broth until very creamy and combined. You can also use a blender and blend in batches. Blending is optional but makes the soup so thick and creamy.
  • Add the diced ham and stir to combine. Let it simmer for 10 minutes or until ready to serve.
  • Turn off the heat. Sprinkle the cheese gradually over the warm (not hot!) base and stir until melted and combined. Taste and season with salt/pepper if desired.
  • Garnish with chives and serve!

Notes

**If you prefer cubed potatoes instead of mashing and incorporating into the broth, red potatoes are ideal as they hold up best in soup. Add them after you bring the soup to boil and reduce to a simmer and cook them in the broth until fork tender, about 40 minutes.
1 8oz. steak = about 1 ¼ cups diced ham.

Crock Pot Instructions:

  • Lightly boil cubed potatoes. Drain and combine with 1 TBS butter and a splash of half and half. Mash gently.
  • Sauté the onions and celery in 3 TBS Butter. Add garlic and seasonings and cook for 1 more minute. Toss with flour, cook for 1 more minute.
  • Transfer to the Slow Cooker. Add the chicken broth, ham, and mashed potatoes. Stir until well combined.
  • Cook on high for 3-4 hours or on low for 7-8.
  • Temper the half and half in the microwave until warm. Slowly add it to the Crock Pot, stirring as you do so. Use an immersion blender to mix until smooth and well-combined.
  • Remove from heat. Slowly sprinkle in the shredded cheese and stir to combine until smooth.
  • Garnish with chives and serve!

Nutrition

Calories: 296kcal | Carbohydrates: 21g | Protein: 11g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 57mg | Sodium: 189mg | Potassium: 548mg | Fiber: 2g | Sugar: 2g | Vitamin A: 605IU | Vitamin C: 20mg | Calcium: 235mg | Iron: 1mg