Creamy Ham Potato Soup

Creamy ham potato soup is the first recipe I decided to make to start transitioning into fall. I have so many recipes planned for fall that I can’t wait to share! This recipe features a creamy flavour packed soup filled with fried ham, tender potatoes, and lots of cheddar cheese.

Info and tips for creamy ham potato soup

This recipe is a great way to use up any leftover ham from holiday meals. Of course you can also just buy a pre-smoked ham from the grocery store (that’s what I did) if you don’t feel like roasting a whole ham. Roasting your own ham of course will always be better, so it’s on my list to create that recipe this fall for you guys!

Depending on how big or small your cubed potatoes are, it can take anywhere from 15-25 minutes for the potatoes to become fork tender. To test how done they are take a fork and press it into one of the cubed potatoes. If its done, it should glide through with minimal force. When you are ready to add the shredded cheese make sure your heat is turned off and the soup is no longer simmering. If you add cheese when the soup is still bubbling it most likely will separate, resulting in a grainy texture.

Equipment

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My most favourite pot for so many things is my Le Creuset Dutch Oven. 100% worth the investment!

Ingredients for creamy ham potato soup

• 350g cubed ham
• 1/4 cup butter
• 1/2 an onion
• 3 carrots
• 3 celery
• 4 garlic cloves
• 4 medium potatoes
• 1/4 cup flour
• 3 cups chicken broth
• 2 cups milk
• 1 cup heavy cream
• tsp Italian seasoning
• salt & pepper to taste
• 2 cups shredded cheddar cheese
• 1 green onion for garnish
• sprinkle red pepper flakes for garnish

Instructions

1. First begin your prep. Cube your ham and potatoes into small pieces. Dice your onion, carrot, and celery. Mince your garlic cloves, and slice the green onion.
2. Heat a large heavy pot on medium. Add a drizzle of oil and the cubed ham. Cook for a couple minutes on each side until the ham has browned a bit. Remove from the pot and set aside.
3. Next add the butter, onion, carrot, and celery. This is called a mirepoix and will help establish a base of flavour for the soup. Cook for a few minutes until slightly softened, scraping any browned bits from the bottom.
4. Next add the garlic and potatoes. Mix in and cook for another 1-2 minutes before sprinkling over the flour. Mix this well.
5. Now add the chicken broth and milk. Bring this to a gentle simmer on medium heat stirring occasionally for 15-25 minutes until your potatoes are fork tender. Be sure to test a potato with a fork to determine doneness.
6. Once potatoes are cooked add the ham back in (reserve some for garnishing if you’d like), Italian seasoning, salt & pepper to taste, and heavy cream.
7. Shut off the heat and stir in the shredded cheese bits at a time to avoid splitting the soup. Taste test and add more seasonings to your preference.
8. Serve up with more shredded cheese, reserved fried ham, red pepper flakes, and green onion. Enjoy!

See below for a video tutorial!

If you liked this recipe be sure to check out these:

• Roasted Garlic Potato Soup
• Creamy Lasagna Soup
• Tomato Soup & Grilled Cheese

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Creamy Ham Potato Soup

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Soups

By Kenna's Cooks – Serves: 4

Prep Time: 15 minutes – Cooking Time: 25 minutes – Total Time: 40 minutes

Creamy ham potato soup features a creamy flavour packed soup filled with fried ham, tender potatoes, and lots of cheddar cheese.

Ingredients

• 350g cubed ham
• 1/4 cup butter
• 1/2 an onion
• 3 carrots
• 3 celery
• 4 garlic cloves
• 4 medium potatoes
• 1/4 cup flour
• 3 cups chicken broth
• 2 cups milk
• 1 cup heavy cream
• tsp Italian seasoning
• salt & pepper to taste
• 2 cups shredded cheddar cheese
• 1 green onion for garnish
• sprinkle red pepper flakes for garnish

Instructions

1

First begin your prep. Cube your ham and potatoes into small pieces. Dice your onion, carrot, and celery. Mince your garlic cloves, and slice the green onion.

2

Heat a large heavy pot on medium. Add a drizzle of oil and the cubed ham. Cook for a couple minutes on each side until the ham has browned a bit. Remove from the pot and set aside.

3

Next add the butter, onion, carrot, and celery. This is called a mirepoix and will help establish a base of flavour for the soup. Cook for a few minutes until slightly softened, scraping any browned bits from the bottom.

4

Next add the garlic and potatoes. Mix in and cook for another 1-2 minutes before sprinkling over the flour. Mix this well.

5

Now add the chicken broth and milk. Bring this to a gentle simmer on medium heat stirring occasionally for 15-25 minutes until your potatoes are fork tender. Be sure to test a potato with a fork to determine doneness.

6

Once potatoes are cooked add the ham back in (reserve some for garnishing if you'd like), Italian seasoning, salt & pepper to taste, and heavy cream.

7

Shut off the heat and stir in the shredded cheese bits at a time to avoid splitting the soup. Taste test and add more seasonings to your preference.

8

Serve up with more shredded cheese, reserved fried ham, red pepper flakes, and green onion. Enjoy!