Ham and Potato Cream Soup (Half-and-Half Cream)

This delicious ham and potato soup is so easy to make and done in 30 minutes in one pot. It is thick, creamy and a great way to use up leftover ham.

2 Tbsp. butter
1 Tbsp. extra-virgin olive oil
2 cups onions, diced
2 cups carrots, diced
2 cups celery, diced
6 cloves garlic, finely grated
2 cups potatoes, peeled and diced
6-8 cups chicken stock or broth
1 tsp. sea salt
1 tsp. dried thyme
1 tsp. onion powder
½ tsp. black pepper, freshly ground
1 tsp. dry mustard
½ tsp. ground smoked paprika
2 cups cooked ham, diced
2 cups half-and-half cream

Optional Toppings:
shredded cheese
bacon crumbles
sliced green onions

In a large pot, melt butter over medium-low heat, add in olive oil. Add in the onions, carrots and celery. Cook until translucent, about 3-4 minutes. Add in the garlic and cook 1 minute more.

Add the potatoes and sprinkle with salt, thyme, onion, pepper, mustard and paprika. Slowly pour in the chicken stock. Bring to a gentle boil and cook for 10-12 minutes, or until the potatoes are fork tender.

Reduce the heat to low and add in the diced ham. Slowly stir in the half-and-half cream, a little at a time and cook for 10 minutes, or until thickened to your liking. Season with salt and pepper.

Ladle into bowls and serve with desired toppings.

Makes 6-8 servings.

Cook's Notes:

• Stock: For a thicker soup, start with less broth (you can always add more at the end if needed to thin).
• Veggies: You can add in extra veggies like peas, corn, or green beans.
• Cheese: Feel free to mix a cup of shredded cheddar cheese into the soup if preferred. I’d recommend grating your own cheese, as the pre-shredded bags are more difficult to melt.
• Storage: Store in an airtight container in the fridge up to 3 days.