Description
This Hearty Yukon Gold Potato and Ham Soup is a comforting, creamy bowl of goodness loaded with tender potatoes, savory ham, sweet carrots, and fresh herbs. It’s simple to make and perfect for a family dinner or cozy lunch. With its rich flavor and velvety texture, it’s sure to become a go-to recipe for using leftover ham or warming up on chilly days.
Ingredients
Units
Scale
Vegetables
- 1 1/2 pounds Yukon Gold potatoes, peeled and diced
- 1 medium yellow onion, diced
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
Meat
- 1 1/2 cups cooked ham, diced
Broth & Dairy
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
Seasonings & Fresh Herbs
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, plus more to taste
- 2 tablespoons chopped fresh parsley (plus more for garnish)
Fats
- 2 tablespoons unsalted butter
Thickener
- 2 tablespoons all-purpose flour
Instructions
- Prepare the Vegetables: Peel and dice the potatoes, onions, carrots, and celery. Mince the garlic and chop the fresh parsley. Dice the cooked ham into bite-sized pieces.
- Sauté the Aromatics: In a large pot or Dutch oven over medium heat, melt the butter. Add onions, celery, and carrots. Sauté for 5 minutes until vegetables are softened. Stir in the garlic and cook for another 1 minute until fragrant.
- Add the Flour: Sprinkle flour over the vegetables and stir well. Cook for 1-2 minutes, allowing the flour to coat the veggies and cook off any raw taste.
- Add Broth, Potatoes, and Seasonings: Slowly pour in the chicken broth, stirring as you add to prevent lumps from forming. Add the potatoes, thyme, salt, and black pepper. Bring the mixture to a simmer.
- Simmer the Soup: Cover and let the soup simmer for 15-20 minutes or until the potatoes are fork-tender.
- Add Ham and Finish with Dairy: Stir in the diced ham. Continue cooking for 5 minutes. Lower heat, gradually add milk and cream while stirring constantly. Let soup heat through gently but do not let it boil.
- Finish and Serve: Taste and adjust seasoning as needed. Stir in fresh parsley. Serve hot, garnished with extra parsley if desired.
Notes
- You can substitute Yukon Gold potatoes with russet or red potatoes if needed.
- Leftover ham (spiral, smoked, or honey-baked) works well in this soup.
- For a thicker soup, lightly mash some potatoes against the side of the pot before serving.
- The soup stores well in the fridge for up to 4 days; reheat gently over low heat.
- For a gluten-free version, use cornstarch instead of flour to thicken.
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 5g
- Sodium: 910mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 52mg
