Description

This comforting Yukon Gold Potato and Ham Soup is loaded with creamy potatoes, savory diced ham, and a blend of vegetables in a rich, flavorful broth. Perfect for chilly evenings, this hearty soup delivers warmth and satisfaction in every spoonful, making it an easy and crowd-pleasing meal.

Ingredients

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Vegetables

2 pounds Yukon Gold potatoes, peeled and diced
1 medium yellow onion, diced
2 carrots, peeled and sliced
2 stalks celery, diced
3 cloves garlic, minced

Meat

1 1/2 cups cooked ham, diced

Broth & Dairy

4 cups low-sodium chicken broth
1 1/2 cups whole milk
1/2 cup heavy cream
2 tablespoons unsalted butter

Seasonings

1 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

Prepare the Ingredients: Peel and dice the Yukon Gold potatoes. Dice the onion, carrots, celery, and ham. Mince the garlic and chop the parsley for garnish.
Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.
Add the Ham and Potatoes: Stir in the diced ham and potatoes, mixing well to combine with the sautéed aromatics.
Add Broth and Seasonings: Pour in the chicken broth and add the dried thyme and bay leaf. Stir to combine. Bring the mixture to a simmer over medium-high heat.
Simmer the Soup: Reduce heat to medium-low, cover, and simmer for 18-22 minutes, or until the potatoes are tender and beginning to break down slightly.
Add Dairy and Finish: Remove the bay leaf. Stir in the milk and heavy cream. Heat the soup gently (do not boil) until warmed through. Taste and season with salt and freshly ground black pepper as needed.
Serve: Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot and enjoy!

Notes

For extra creaminess, lightly mash some of the potatoes in the pot before adding the milk and cream.
For a lighter version, substitute half-and-half for heavy cream or use all milk.
This soup refrigerates well for up to 3 days and can be frozen for up to 2 months.
Ham can be substituted with smoked turkey or left out for a vegetarian version (use veggie broth).
Garnish with shredded cheddar or a dollop of sour cream for added flavor.

Nutrition

Serving Size: 1 1/2 cups
Calories: 340
Sugar: 6g
Sodium: 890mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 16g
Cholesterol: 55mg