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One Pot Ham And Potato Soup

One pot ham and potato soup simmers Yukon gold potatoes, diced ham, and vegetables in a creamy broth until the potatoes are fork-tender. The soup finishes with whole milk and a gentle simmer, making it a hearty one-pot meal.
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Prep Time 15 minutes
Cook Time 33 minutes
resting 5 minutes
Total Time 53 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 celery stalks, diced
  • 1 carrot medium, diced
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 4 cup low-sodium chicken broth
  • 2 lb Yukon gold potatoes peeled and cut into 1/2-inch cubes
  • 0.5 tsp dried thyme
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 cup cooked ham diced
  • 2 cup whole milk

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Melt the butter in a 6-quart Dutch oven or heavy pot over medium heat, then add the onion, celery, and carrot and cook for 6 to 8 minutes, stirring occasionally, until softened.
  2. Stir in the garlic and cook for 30 seconds.
  3. Add the flour and cook, stirring constantly, for 1 minute.
  4. Gradually whisk in the chicken broth until smooth.
  5. Add the potatoes, thyme, salt, and pepper, then bring the soup to a boil.
  6. Reduce the heat to maintain a gentle simmer and cook uncovered for 15 to 20 minutes, until the potatoes are tender when pierced with a fork.
  7. Stir in the ham and milk and simmer gently for 5 to 8 minutes, stirring occasionally, until the soup is hot throughout and reaches 165°F; do not let it boil.
  8. Remove the pot from the heat and let the soup rest for 5 minutes before serving.

Notes

For the smoothest broth, whisk in the chicken broth gradually. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the potatoes and milk may change texture after thawing. For a dairy-free swap, use plant-based butter and unsweetened dairy-free milk.