Creamy Ham and Potato Soup

Instructions

1. In a large stockpot, heat olive oil over medium heat. Add onion, celery, carrot, potatoes, and deli ham.
2. Cook for 5–7 minutes until onions and ham start to crisp on the edges.
3. Add garlic, onion powder, and dried parsley; cook for 1 minute until fragrant.
4. Stir in chicken broth and bring to a simmer. Cook until the potatoes are tender, about 15 minutes.
5. In a separate skillet, melt butter over low heat and whisk in the flour. Cook for 3–4 minutes, stirring constantly.
6. Slowly whisk in the milk, continuing to stir to eliminate lumps and form a smooth, creamy mixture.
7. Gradually stir the cream mixture into the soup. Simmer for a few more minutes until warmed through and thickened.
8. Season with salt and pepper to taste. Serve hot.

Recipe Details

• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes
• Servings: 4–6
• Difficulty: Easy

Variations & Substitutions

• Substitute turkey ham or leftover roasted chicken for a lighter version.
• Use half-and-half instead of milk for an even richer, creamier soup.
• Add a cup of shredded cheddar cheese for a cheesy twist.
• Swap red potatoes with Yukon Gold for a smoother texture.

Serving Suggestions