Recipes Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Chef John's Ham and Potato Soup 4.9 (1,062) 812 Reviews 112 Photos You can never have too many soup recipes. This hearty soup is definitely filling enough to serve as a main course. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 25, 2024 Save Rate Print Share Add Photo 112 112 112 112 Prep Time: 20 mins Cook Time: 40 mins Total Time: 1 hr Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 1 ½ pounds Yukon Gold potatoes, peeled and diced 1 medium onion, diced 1 medium carrot, diced 1 rib celery, diced 8 ounces smoked ham, diced 3 cloves garlic, sliced 3 tablespoons butter ¼ cup flour 4 cups chicken broth 2 cups water ½ cup heavy cream salt and pepper to taste 1 pinch cayenne pepper 1 tablespoon chopped fresh chives for garnish Directions Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent. Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally. Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired. With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives. Gwen Recipe Tips Any kind of potatoes will work in this recipe.Keep diced potatoes in cold water until ready to use to prevent browning. I Made It Print 2,011 home cooks made it! Nutrition Facts (per serving) 452 Calories 25g Fat 42g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 452 % Daily Value * Total Fat 25g 32% Saturated Fat 13g 64% Cholesterol 75mg 25% Sodium 864mg 38% Total Carbohydrate 42g 15% Dietary Fiber 4g 15% Total Sugars 2g Protein 16g 32% Vitamin C 24mg 27% Calcium 44mg 3% Iron 1mg 6% Potassium 340mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.