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One Pot Ham And Potato Soup

One pot ham and potato soup with tender russet potatoes and carrots in a creamy golden broth, thickened with a roux and lightly mashed for body. Finished with Dijon mustard for savory tang and served with parsley and cheddar.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Main soup
  • 2 cups cooked ham
  • 3 lb russet potatoes
  • 2 carrots
  • 1 onion
  • 3 cloves garlic
  • 5 cups chicken broth
  • 1 cup heavy cream
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • 0.25 salt to taste
  • 0.25 black pepper to taste
  • 0.25 fresh parsley for serving
  • 0.5 cup shredded cheddar for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large Dutch oven over medium heat, then add the diced onion and diced carrots. Cook for 5 minutes until the vegetables begin to soften, stirring occasionally for even browning.
Build the roux and add flavor
  1. Add the minced garlic and cook for 1 minute until fragrant. Whisk in the all-purpose flour and cook for 1-2 minutes to remove the raw flour taste, stirring constantly until smooth.
Simmer until potatoes are tender
  1. Pour in the chicken broth, then add the cubed russet potatoes and garlic powder. Bring the mixture to a boil, then reduce to a simmer and cook for 18-20 minutes until the potatoes are tender.
Thicken with a quick mash
  1. Mash a portion of the potatoes in the pot using a spoon or masher to thicken the soup. Keep the rest of the potatoes chunky for texture.
Finish the soup
  1. Stir in the heavy cream, diced ham, and Dijon mustard, then return to a gentle simmer. Simmer for 5 minutes, stirring occasionally, until warmed through and creamy.
Season and serve
  1. Season with salt and black pepper to taste, then turn off the heat. Serve hot with fresh parsley and shredded cheddar on top.

Notes

For the thickest, creamiest texture, mash about one-third of the potatoes after simmering, then stir well before adding cream. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove, adding a splash of broth or milk if needed. Freezing is not recommended because heavy cream can separate when thawed. Dietary swap: for a lighter version, use half-and-half instead of heavy cream.