Creamy Ham and Potato Soup
Loaded with chunks of tender potatoes, salty-sweet ham, and tender vegetables, this creamy soup is the comfort food you know and love, with a little something extra.
Ingredients
- 4 tbsp. unsalted butter
- 1 small onion, chopped (around 1 1/4 c.)
- 3 medium carrots, peeled and thinly sliced crosswise (1 c.)
- 2 celery stalks, thinly sliced crosswise (3/4 c.)
- 4 cloves garlic, finely chopped
- Kosher salt
- Freshly ground black pepper
- 1/4 tsp. smoked paprika
- 1/4 c. all-purpose flour
- 1 c. dry white wine, such as Sauvignon Blanc
- 4 c. low-sodium chicken broth
- 1 lb. Yukon gold potatoes, peeled and chopped into roughly 1" chunks
- 12 oz. (3 c.) cooked ham, chopped into small pieces
- 1 bay leaf
- 3/4 c. half and half
- Chopped parsley, for serving
Directions
- 1
Melt butter in a large pot over medium-high heat. Add the onion, carrot, celery, 1/2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until just tender, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant and light golden, about 2 minutes. Add the flour, and cook until lightly toasted, about 1 minute more. Turn heat to high and pour wine into pot. Bring to a boil, and cook until liquid is evaporated, about 3 minutes.
- 2
Pour broth into the pot and add potatoes, ham, and bay leaf. Bring to a boil, then reduce the heat to medium-low and simmer until the potatoes are tender, 10 to 12 minutes. Stir half and half into the pot and season to taste with more salt and pepper, if desired. Remove bay leaf and discard. Serve warm topped with parsley and more pepper.