Creamy Ham & Potato Bliss

$- 2 cups diced ham - 4 medium potatoes, peeled and cubed - 1 medium onion, chopped - 3 cloves garlic, minced - 1 teaspoon thyme - 1 teaspoon smoked paprika - 4 cups low-sodium chicken broth - 1 cup heavy cream - 2 tablespoons olive oil - Salt and pepper to taste - 2 green onions, sliced (for garnish) - 1 cup frozen peas (optional for sweetness) Ham and potato soup warms you up on a chilly night. The main ingredients create a base that is both filling and tasty. The diced ham gives the soup a nice salty kick. I like to use leftover ham for this dish; it makes it easy and cuts waste. The potatoes add heartiness and a creamy texture when blended. For flavor, I use garlic, thyme, and smoked paprika. Garlic brings a rich taste, while thyme adds a hint of earthiness. Smoked paprika gives the soup a warm, smoky note, which is perfect for comfort food. The liquid base is crucial. Low-sodium chicken broth keeps the soup light yet flavorful. Heavy cream adds richness, making every spoonful luscious. Olive oil helps sauté the veggies, adding depth to the dish. Finally, I finish the soup with salt and pepper. Green onions add a fresh crunch on top. If you want a bit of sweetness, toss in some frozen peas. They blend well and add a pop of color. This combination of ingredients makes a soup that is truly delightful! {{ingredient_image_1}} - Heat 2 tablespoons of olive oil in a large pot. - Add 1 medium chopped onion and 3 minced garlic cloves. Sauté for 3-4 minutes until softened. - Incorporate 2 cups of diced ham into the pot. - Cook for 2-3 minutes until warmed through. This adds great flavor. - Stir in 4 medium cubed potatoes, 1 teaspoon thyme, and 1 teaspoon smoked paprika. - Mix well and add a pinch of salt and pepper. - Add 4 cups of low-sodium chicken broth to the pot. - Bring the mixture to a boil, then reduce the heat. Let it simmer for 15-20 minutes until the potatoes are tender. - Use an immersion blender to blend a portion of the soup. - This gives a creamy texture while keeping some potato chunks intact. - Stir in 1 cup of heavy cream and 1 cup of frozen peas, if desired. - Simmer for another 5 minutes to heat through. Adjust seasoning with salt and pepper as needed. Selecting the right type of ham For this soup, I recommend using diced ham. Look for ham that has a nice balance of salty and sweet flavors. Smoked ham adds depth and richness. If you have leftover holiday ham, that works great too! Tips for perfect potato texture Use medium starch potatoes, like Yukon Gold or Russets. They break down nicely and create a creamy base. Cut them into even cubes to ensure they cook at the same rate. This will help you get tender potatoes without mushiness. Suggestions for additional spices Try adding a pinch of cayenne pepper for a mild kick. You can also use fresh herbs like parsley or dill for freshness. Experiment with a bay leaf during simmering for a more complex flavor. Ways to boost creaminess without excess calories Instead of heavy cream, consider using half-and-half or whole milk. For a lighter touch, blend some cooked cauliflower into the soup. It adds creaminess without the extra fat and calories. Recommended pots or blenders for best results A heavy-bottomed pot is best for even heat distribution. I love using a Dutch oven for this soup. It holds heat well and allows for great browning. For blending, an immersion blender is perfect. It lets you control the texture easily without transferring hot soup. If you don’t have one, a standard blender works too; just be careful with hot liquids. Pro Tips Choose the Right Potatoes: Waxy potatoes like Yukon Gold hold their shape better in soups, while starchy potatoes like Russets create a creamier texture. Enhance Flavor with Herbs: Fresh herbs can elevate the dish. Consider adding parsley or chives for a burst of freshness right before serving. Control the Creaminess: For a lighter version, substitute half of the heavy cream with low-fat milk or use a dairy-free alternative. Perfect Your Seasoning: Always taste and adjust seasoning at the end of cooking; flavors develop as the soup simmers, so a final taste can make a big difference! {{image_2}} You can change the protein in this soup. Instead of ham, use turkey or bacon. Both options bring a tasty twist. Turkey gives a lighter flavor, while bacon adds a nice smoky touch. If you want a dairy-free version, try coconut milk instead of cream. It adds creaminess without the dairy. You can boost the nutrition by adding seasonal veggies. Carrots, corn, or even sweet potatoes work well. These add color and flavor. Greens like spinach or kale also make a great addition. They mix in easily and add vitamins. If you like heat, add peppers or hot sauce. Both options make the soup spicy and exciting. For a different flavor, try fresh or dried herbs. Rosemary or dill can change the taste profile. Each herb gives a unique twist to the dish. To store your ham and potato soup, let it cool first. Place it in an airtight container. This helps keep the soup fresh. In the fridge, it lasts about 3 to 4 days. When you want to eat it again, check for any off smells. If it smells fine, you're good to go! To freeze the soup, use a freezer-safe container. Leave space at the top, as the soup will expand. It freezes well for up to 3 months. Thaw it overnight in the fridge before reheating. This keeps the texture nice and creamy. Avoid freezing with toppings like green onions, as they don’t freeze well. When reheating, do it on the stove over low heat. Stir it often to avoid sticking. You can add a splash of chicken broth or cream if it thickens too much. If you use a microwave, heat it in short bursts. Stir between heats to keep it even. Enjoy your warm, comforting soup! Yes, you can use leftover ham. It adds great flavor and saves time. Pre-cooked ham makes this dish quick. You can skip the cooking step for the ham. Just warm it up with the other ingredients. This saves you effort and makes the soup even tastier. Yes, this soup is gluten-free. The main ingredients like ham, potatoes, and broth are safe. Just check the chicken broth label, as some brands may add gluten. Always pick low-sodium options for health. This way, you can enjoy a delicious meal without worry. Ham and potato soup lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Make sure to cool the soup before putting it in the fridge. If you notice any off smells or changes in texture, it's best to discard it. Yes, you can make this soup in a slow cooker. Start by sautéing the onion and garlic in a pan. Then, add everything to the slow cooker. Combine the diced ham, cubed potatoes, chicken broth, and spices. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Stir in the cream just before serving for a rich taste. This blog post detailed how to create a tasty ham and potato soup. We covered essential ingredients, like ham and potatoes, and how to enhance flavor. I provided clear steps for preparation, including cooking tips and variations. You can make this dish your own by choosing proteins or spices that suit your taste. Remember to store any leftovers properly to enjoy later. Cooking should be fun and delicious, so try this recipe and enjoy each warm bowl of soup!$

Creamy Ham & Potato Bliss

A comforting and creamy soup made with ham, potatoes, and aromatic spices.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

2 cups diced ham
4 medium potatoes, peeled and cubed
1 medium onion, chopped
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup heavy cream
2 tablespoons olive oil
1 teaspoon thyme
1 teaspoon smoked paprika
to taste salt and pepper
2 green onions sliced (for garnish)
1 cup frozen peas (optional for sweetness)

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until softened and fragrant.
Add the diced ham to the pot, cooking for another 2-3 minutes to warm through and allow flavors to meld.
Stir in the cubed potatoes, thyme, smoked paprika, and a pinch of salt and pepper. Mix well.
Pour in the chicken broth, making sure the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
Using an immersion blender, blend a portion of the soup to create a creamy consistency while keeping some chunks of potatoes intact. Alternatively, you can transfer some of the soup to a blender, blend, and return it to the pot.
Stir in the heavy cream and frozen peas (if using). Simmer for an additional 5 minutes to heat through. Adjust seasoning with salt and pepper as needed.
Ladle the soup into bowls and garnish with sliced green onions for freshness.

Notes

Optional frozen peas can be added for a touch of sweetness.

Keyword comfort food, creamy, ham, potatoes, soup