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One Pot Ham And Potato Soup

One pot ham and potato soup made creamy with a roux—simmered until russet potatoes are tender and partially mashed for a thick, comforting texture. This American soup features diced ham, carrots, and onion in a golden broth, finished with Dijon and a touch of 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: 640
Ingredients Equipment Method Notes

Ingredients
  

Cooked ham, diced
  • 2 cup cooked ham Diced cooked ham.
Russet potatoes, peeled and cubed
  • 3 lb russet potatoes Peel and cube for even cooking.
Vegetables
  • 2 carrots Dice into small pieces for tender bites.
  • 1 onion Dice into small pieces.
  • 3 garlic Minced cloves.
Broth and dairy
  • 5 cup chicken broth Use low-sodium if you prefer; season at the end.
  • 1 cup heavy cream Add after potatoes are tender.
  • 3 tbsp unsalted butter For the roux base.
Roux and seasonings
  • 3 tbsp all-purpose flour Thickens the broth after whisking.
  • 1 tsp Dijon mustard Stir in at the end to balance the richness.
  • 1 tsp garlic powder Add with the potatoes.
  • 0.5 salt To taste.
  • 0.5 pepper To taste.
For serving
  • 0.25 fresh parsley Chopped, for garnish.
  • 0.5 cup shredded cheddar Optional, for topping.

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Melt the unsalted butter in a large pot over medium heat, then add the onion and carrots and sauté for 5 minutes until they begin to soften, stirring occasionally.
  2. Add the minced garlic and cook for 1 minute until fragrant, then whisk in the all-purpose flour and cook for 1-2 minutes to remove the raw flour taste.
Simmer until potatoes are tender
  1. Pour in the chicken broth and add the peeled, cubed russet potatoes along with the garlic powder.
  2. Bring the soup to a boil, then reduce to a simmer and cook for 18-20 minutes until the potatoes are tender.
Thicken and finish
  1. Mash a portion of the potatoes in the pot to thicken the soup while keeping some potato chunks.
  2. Stir in the heavy cream, diced cooked ham, and Dijon mustard, then simmer for 5 minutes until heated through and creamy.
  3. Season with salt and pepper to taste, then serve topped with fresh parsley and shredded cheddar.

Notes

Pro tip: mash only part of the potatoes (about a third) so the soup stays thick but still has hearty chunks. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove. Freezing is not recommended because the cream can separate after thawing. For a lighter option, use half-and-half instead of heavy cream (the texture remains creamy but slightly thinner).