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One Pot Ham And Potato Soup

One pot ham and potato soup with creamy mashed-thickened texture, tender russet potatoes, and a golden broth made in a single pot. Sauté aromatics, roux-thicken with flour, then simmer until the potatoes are fork-tender.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main soup base
  • 2 cup cooked ham diced
  • 3 lb russet potatoes peeled and cubed
  • 2 carrots diced
  • 1 onion diced
  • 3 clove garlic minced
  • 5 cup chicken broth
  • 1 cup heavy cream
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • 1 salt and pepper to taste
  • 1 pepper and salt to taste
  • 1 fresh parsley for serving
  • 1 shredded cheddar for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté vegetables and build the roux
  1. Melt the butter in a large pot over medium heat, then add the onion and carrots and cook for 5 minutes, stirring occasionally until softened.
  2. Add the garlic and cook for 1 minute until fragrant, then whisk in the flour and cook for 1-2 minutes to form a light roux.
Simmer potatoes until tender
  1. Pour in the chicken broth, then add the potatoes and garlic powder and stir to combine.
  2. Bring the mixture to a boil, then reduce to a simmer and cook for 18-20 minutes until the potatoes are tender when pierced with a fork.
  3. Mash a portion of the potatoes in the pot to thicken the soup, leaving some chunks for texture.
Finish creamy and serve
  1. Stir in the heavy cream, diced ham, and Dijon mustard, then simmer for 5 minutes to heat through.
  2. Season with salt and pepper to taste, then ladle into bowls and top with fresh parsley and shredded cheddar.

Notes

Pro tip: mash about one-third of the potatoes right in the pot so the soup turns creamy without losing the hearty chunks. Store leftovers in the refrigerator up to 3-4 days; reheat gently to avoid breaking the cream. Freezing is not recommended because cream-based soups can separate after thawing. For a lighter option, swap heavy cream for half-and-half (it may be slightly thinner, but still very creamy).