Description

This creamy ham potato soup is a comforting, hearty dish perfect for chilly days. Featuring tender Yukon Gold potatoes, savory diced ham, and a rich blend of cheddar cheese and cream, this soup delivers a velvety texture and deep flavors developed through a carefully crafted roux and simmering process. Garnished with fresh parsley and optional crispy bacon bits, it makes an ideal meal for family gatherings or cozy nights in.

Ingredients

Scale

Base Ingredients

3 tablespoons butter
1 medium yellow onion, diced
3 cloves garlic, minced
1/3 cup all-purpose flour

Soup Ingredients

4 cups chicken or vegetable broth
2 pounds Yukon Gold potatoes, peeled and cubed (about 1/2-inch pieces)
2 cups cooked ham, diced
2 cups whole milk
1 cup heavy cream (or half-and-half for lighter option)
1 cup shredded sharp cheddar cheese
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon paprika
Salt to taste

Garnishes

Fresh chopped parsley
Additional shredded cheese
Crispy bacon bits (optional)
Sour cream

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Instructions

Build Your Flavor Base: Melt butter in a large, heavy-bottomed pot over medium heat. Add diced onions and sauté for 4-5 minutes until translucent and fragrant. Stir in minced garlic and cook for an additional minute, taking care not to burn the garlic. The kitchen will fill with a savory aroma indicating readiness.
Create the Roux: Sprinkle flour over the butter-onion mixture while stirring constantly for about 2 minutes. This step thickens the soup and develops a nutty flavor. The mixture should resemble wet sand in texture. Take your time to avoid lumps and ensure a smooth base.
Add Liquids Gradually: Slowly pour in the broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer. Add the cubed potatoes, diced ham, dried thyme, black pepper, and paprika. Ensure the potatoes are cut evenly so they cook uniformly.
Simmer Until Tender: Reduce the heat to medium-low and simmer the soup for 15-20 minutes, stirring occasionally. The potatoes are done when easily pierced with a fork but still hold some shape. Some potato pieces will naturally break down, thickening the soup naturally.
Add the Creamy Finish: Lower the heat and stir in milk and heavy cream. Gradually add the shredded cheddar cheese, stirring until melted and fully incorporated. Keep the soup steaming but avoid boiling to prevent dairy from splitting. Taste and adjust salt as needed, considering the saltiness from ham and broth.
Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh chopped parsley, extra shredded cheese, crispy bacon bits if desired, and a dollop of sour cream. Serve immediately for best flavor and texture.

Notes

For a lighter version, substitute heavy cream with half-and-half or reduced-fat milk.
Ensure potatoes are uniformly cut to cook evenly and prevent some pieces from becoming mushy.
Do not boil the soup after adding dairy to prevent curdling.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Add crispy bacon bits just before serving to maintain their crunch.