Creamy Potato Soup with Ham, Celery and Carrots Recipe

Potato Soup With Ham
Creamy Potato Soup With Ham. Photo: Diana Rattray
    55 min
Ratings (6)

Top this flavorful soup with a tablespoon or two of shredded cheese, sliced green onions or chopped fresh parsley. This is a great soup to serve for lunch or supper along with a tossed salad and crusty bread.

I made this soup with ham, but the ham may be replaced with diced and browned smoked sausage or crumbled browned mild Italian sausage.

What You'll Need

  • 2 tablespoons butter
  • 1 1/2 to 2 cups chopped onion
  • 1 cup chopped celery
  • 2 large carrots, peeled, chopped
  • 2 to 3 cups diced ham, about 1 pound
  • 1 clove garlic, minced
  • 2 cups vegetable broth
  • 1 cup water
  • 4 to 5 cups peeled and diced potatoes
  • 1 cup heavy cream
  • 3 tablespoons all-purpose flour
  • 1 cup half-and-half or whole milk, more if needed to thin
  • Salt and pepper, to taste
  • 2 tablespoons chopped fresh parsley, optional
  • Sliced green onions, for garnish, optional
  • Shredded Cheddar cheese or Cheddar-Jack blend, for garnish, optional

How to Make It

  1. In a large saucepan, melt butter over medium-low heat.
  2. Add onion, celery, carrots, and ham.
  3. Cook, stirring frequently until onions are tender, about 5 minutes.
  4. Add the garlic and cook for about 1 minute longer.
  5. Add vegetable broth and water and potatoes; cover and cook for about 25 minutes, until potatoes, are tender.
  6. Whisk flour into the heavy cream until smooth; stir into the hot mixture.
  7. Stir in the half-and-half or milk. Taste and add salt and pepper, as desired.
  8. Mash slightly to thicken and add more milk if needed.
  9. Serve garnished with parsley, sliced green onions, or a little bit of shredded cheese.

Serves 6.

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