Ham and Potato Soup

5 from 4 ratings

This ham and potato soup is the perfect way to put leftover ham to use! With tender potatoes, veggies, and a creamy, richly-seasoned base, this soup delivers all the comfort food goodness.

Prep Time20

Cook Time45

Total Time1 5

Course: Soup

Cuisine: American

Keyword: chicken gnocchi soup, copycat olive garden chicken gnocchi soup, olive garden gnocchi soup recipe, olive garden gnocci soup

Servings:

Author: Sarah Cook

Equipment

Ingredients

3 tbsp unsalted butter
1 tbsp olive oil
2.5 cups carrots {peeled and chopped}
1.5 cups celery {chopped}{~6 stalks}
1 cup white or yellow onion {diced}{~1 small onion}
4 cloves garlic {minced}
1/3 cup all-purpose flour
5 cups low sodium chicken stock
5 cups Russet potatoes, peeled and cubed
1 tsp dried parsley {1 tbsp chopped if using fresh}
1/2 tsp dried tarragon {2 tsp chopped if using fresh}
1/2 tsp smoked paprika
1/4 tsp dried sage
1/2 tsp dried poultry seasoning {optional}
2.5 cups ham, cooked {cubed}
1 cup heavy cream
Salt and pepper to taste

US Customary - Metric

Instructions

In a heavy-bottomed 6 quart stockpot, combine butter and olive oil over medium heat.
3 tbsp unsalted butter, 1 tbsp olive oil
Once the butter has melted, add carrots, celery, and onions, stirring to combine. Cook until the veggies have softened, ~10 minutes.
2.5 cups carrots, 1.5 cups celery, 1 cup white or yellow onion
Add garlic and cook until softened.
4 cloves garlic
Sprinkle flour over the veggies, and gently stir to combine. Stirring often, cook down until it turns a light golden brown, ~2-4 minutes.
1/3 cup all-purpose flour
Slowly add the chicken stock and potatoes, stirring to combine.
5 cups low sodium chicken stock, 5 cups Russet potatoes, peeled and cubed
Add the parsley, tarragon, smoked paprika, dried sage, and (optional) poultry seasoning.
1 tsp dried parsley, 1/2 tsp dried tarragon, 1/2 tsp smoked paprika, 1/4 tsp dried sage, 1/2 tsp dried poultry seasoning
Increase the heat to medium-high, and cook until the potatoes are softened. Stir occasionally so that it doesn't burn or boil over.
Add the ham and heavy cream and stir to combine. Cook on a low boil until the ham is heated through, ~1-2 minutes.
2.5 cups ham, cooked, 1 cup heavy cream
Salt and pepper to taste
Salt and pepper to taste

Notes

Soup will thicken as it cools.
Look for low-sodium chicken broth/stock. Since ham is brined, it’s plenty salty. Using low-sodium chicken stock gives you more control over the flavor of the finished soup.
Be sure to cook the flour well after adding it to the mirepoix ingredients. It should be golden brown before you start adding the broth, which will take 2-3 minutes.

Nutrition