Creamy Ham White Bean Soup (Printable)

Hearty blend of ham, white beans, potatoes, and fresh herbs in a creamy, comforting broth.

# Components:

→ Meats

01 - 2 cups cooked ham, diced

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 2 cups Yukon Gold potatoes, peeled and diced

→ Beans

07 - 2 cans (15 oz each) white beans, drained and rinsed

→ Dairy

08 - 1 cup heavy cream

→ Liquids

09 - 4 cups low-sodium chicken broth
10 - 1 cup water

→ Herbs and Seasoning

11 - 2 tablespoons fresh parsley, chopped
12 - 1 tablespoon fresh thyme leaves
13 - 2 bay leaves
14 - ½ teaspoon dried oregano
15 - ½ teaspoon freshly ground black pepper
16 - ½ teaspoon salt

# Method:

01 - Heat a splash of oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrots, and celery, then sauté for 5 minutes until softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the diced ham and potatoes to the pot, stirring to combine with the vegetables.
04 - Add the drained white beans, chicken broth, water, thyme, bay leaves, oregano, salt, and pepper to the pot.
05 - Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes until potatoes are tender and flavors have melded.
06 - Remove the bay leaves. Using a potato masher or immersion blender, partially mash some beans and potatoes directly in the pot to thicken the soup while maintaining whole bean texture.
07 - Stir in the heavy cream and chopped parsley. Simmer uncovered for 5 additional minutes, then taste and adjust seasoning as needed.
08 - Ladle soup into bowls and garnish with additional fresh parsley and freshly cracked black pepper. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in under an hour, which means weeknight dinners feel less stressful than they actually are.
  • The soup gets thicker and richer as it sits, so leftovers taste even better the next day.
  • One pot means one thing to wash, and honestly, that's the secret to cooking more often.
02 -
  • Don't skip rinsing the canned beans—the starchy liquid they're packed in will make your soup turn cloudy and taste overly thick.
  • Add the cream at the very end and never let it boil after it goes in, or it can separate and turn grainy instead of silky.
  • If your soup ends up too thin, mash more beans instead of adding flour or cornstarch, which keeps it naturally creamy and gluten-free.
03 -
  • Use a potato masher instead of an immersion blender if you want more texture and control—it's harder to over-thicken the soup when you're working by hand.
  • If the soup breaks or looks separated after adding cream, turn off the heat immediately and whisk in a splash of cold broth to bring it back together.
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