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.
1/4 cup of flour added to 6 cups of liquid makes absolutely no difference. If you actually want the soup to be thicker, you will need to at least double the roux.
Any recommendations for substitutions for the whole milk?
Other than adding a couple extra ounces of ham, I made this as written. The soup was very good, flavorful, and satisfying. I served with a nice salad and some fresh bread & butter. I highly recommend.