1-First Step: Build the flavor base Set a large pot or Dutch oven over medium heat. Add 1 tablespoon butter and 1 tablespoon olive oil, and let them melt together. Once the mixture is hot, add the diced onion, carrot, and celery. Cook for 4 to 5 minutes, stirring now and then, until the vegetables soften and smell sweet. Next, stir in the minced garlic and cook for about 30 seconds. Keep an eye on it because garlic can burn fast. You want it fragrant, not browned. This first step is what gives the creamy ham potato soup recipe its cozy homemade taste.

2-Second Step: Make the roux Sprinkle 1 tablespoon all-purpose flour over the vegetables. Stir constantly for 1 to 2 minutes so the flour coats everything and cooks out its raw taste. This simple roux helps thicken the soup later and gives the broth a smoother texture. At this point, the mixture may look a little pasty, and that is completely normal. Just keep stirring so nothing sticks to the bottom of the pot. A well-cooked roux is one of the secrets behind a good ham potato soup.

3-Third Step: Add broth, potatoes, and ham Slowly pour in the 4 cups low sodium chicken broth, stirring as you go so the mixture stays smooth. Once the broth is fully combined, add the peeled and diced Yukon Gold potatoes, cooked ham, optional ham bone or ham hock, Dijon mustard if using, and dried thyme. Bring the soup to a boil over medium-high heat, then lower the heat to a gentle simmer. Cover the pot and cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork. If you are using a ham bone, the soup will pick up even more flavor as it simmers. This is also a good moment to taste the broth and see how much salt you may need later.

4-Fourth Step: Add the creamy mixture Turn the heat down to low and remove the ham bone if you used one. In a small bowl or measuring cup, whisk together the whole milk, heavy cream or half-and-half, and 1 to 2 tablespoons cornstarch until the mixture is smooth. This helps prevent lumps and gives the soup a silky body. Slowly stir the dairy mixture into the pot. Keep the heat low so the soup does not boil after the milk and cream are added. Let it simmer gently for 5 to 7 minutes until the soup thickens slightly. Stir often so the dairy stays smooth and does not separate. This is the step that turns the recipe from a simple ham soup recipe into a truly creamy one.

5-Fifth Step: Add the cheese and final seasoning Remove the pot from the heat and stir in 3/4 cup shredded cheddar cheese. Keep stirring until the cheese melts fully and the soup turns smooth and creamy. Taste and season with salt and pepper as needed. Since the ham and broth already bring salt, it is best to season slowly. If you like a little extra richness, this is where the cheese really makes the bowl feel complete. It ties the potatoes, ham, broth, and herbs together in a way that feels classic and comforting.

6-Final Step: Serve hot and enjoy Ladle the soup into bowls while it is hot. Top with chopped fresh parsley if you want a little color and freshness. A slice of crusty bread on the side works beautifully for dipping, and it turns this into a full, satisfying meal.