Cheesy Ham and Potato Soup
Published April 15, 2025
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra-virgin olive oil
- ½white or yellow onion, diced
- 2stalks celery, diced
- 1medium carrot, diced
- 1garlic clove, minced
- Salt and freshly ground black pepper
- 4cups chicken broth
- 1½ pounds russet potatoes, peeled and cut into 1-inch cubes (about 4 cups)
- 1½ to 1¾ cups diced cooked ham (8 to 9 ounces)
- 5tablespoons unsalted butter
- ¼cup all-purpose flour
- 2cups whole milk
- Shredded Cheddar, for serving
- Chopped scallions, for serving
Nutritional analysis per serving (8 servings)
347 calories; 20 grams fat; 9 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 13 grams protein; 798 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large pot or Dutch oven over medium. Add the onion, celery, carrot, garlic and 1 teaspoon each salt and pepper and cook, stirring, for 2 to 3 minutes, until the onion is just softened and everything is fragrant.
- Step 2
Adjust the heat to medium-high, then add the broth, potatoes and ham to the pot and cover to bring to a boil. Reduce heat and simmer, covered, until potatoes are soft when pierced with a fork, 10 to 15 minutes.
- Step 3
Meanwhile, in a small saucepan over medium heat, melt the butter. Add the flour and whisk until light brown and fragrant, about 1 minute. Add milk and continue to whisk until thickened, making sure no lumps form, 4 to 5 minutes more.
- Step 4
Add the milk mixture to the pot. Stir until incorporated and the soup is fully warmed through and creamy, about 3 minutes. Taste and season with salt and pepper as needed. Serve warm, topped with shredded Cheddar and chopped scallions. Soup can be refrigerated for up to 5 days.
Private Notes
Comments
Sounds absolutely divine... my mom used to make potato soup as a treat. She would have been 91 today. A godwink reminder of a most wonderful mom and what a phenomenal cook she was.
Surprising myself, I followed the recipe exactly as written (adding a bay leaf before incorporating the milk mixture) and garnished with Italian parsley for color. The soup was absolutely terrific — perfectly creamy chunky and chewy. Thanks NYT Cooking !
Clams, bacon, shrimp and many other proteins would work. Possibly mushrooms if you aren’t looking for proteins.
I just made this with about 2 cups of leftover mashed potatoes (and ham) from Thanksgiving, skipped the roux, and it was fabulous and simple!
On a chilly clammy night, warm comfort in a bowl and easy-peasy. Found myself about half short of milk. Substituted plain Greek yogurt whisked with water, helping yield a fine roux and the first item on the next grocery run.
This is a delicious soup. Not wanting to go to the store for ham, I used pancetta I had on hand, and sautéed the vegetables in the fat. Topped with French comté and scallions instead of the cheddar. Though a variation, it doesn't change the basics of the broth/mirepoix/potatoes mixed with the roux/milk making for a sumptuous and flavorful broth. I will definitely make again.