Creamy Ham White Bean Soup (Printable Version)

Tender ham and creamy white beans meld with fresh herbs in a comforting winter dish.

# The Ingredients You'll Need:

→ 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 (cannellini or Great Northern), drained and rinsed

→ Dairy

08 - 1 cup heavy cream

→ Liquids

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

→ Herbs & Seasoning

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

# Step-by-Step Instructions:

01 - In a large heavy-bottomed pot or Dutch oven, heat a splash of oil over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the diced ham and potatoes. Stir to combine.
04 - Add the drained white beans, chicken broth, water, thyme, bay leaves, oregano, salt, and pepper.
05 - Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes until potatoes are tender and flavors meld.
06 - Remove bay leaves. Using a potato masher or immersion blender, mash some beans and potatoes directly in the pot to thicken the soup, leaving most beans whole for texture.
07 - Stir in the heavy cream and chopped parsley. Simmer uncovered for 5 more minutes, adjusting seasoning if needed.
08 - Ladle into bowls, garnish with extra parsley and freshly cracked black pepper if desired. Serve hot.

# Additional Tips::

01 -
  • It tastes restaurant-quality but comes together in one pot with barely any cleanup.
  • The cream and mashed beans create a naturally thick, luxurious texture without any fuss or fancy techniques.
  • Fresh herbs make it feel special, but dried ones work just fine if that's what you have on hand.
02 -
  • Don't skip the mashing step—it creates a naturally creamy texture that makes the soup feel much richer than it actually is, and you can control how thick you want it.
  • The ham and broth already bring salt to the table, so taste before you season; adding too much early means you can't take it back.
03 -
  • Use a potato masher instead of an immersion blender if you want more texture and control—it takes an extra minute but feels more intentional.
  • Save the ham bone if you have one; simmer it in the broth for an extra 30 minutes before adding the other ingredients for a deeper, more complex flavor that tastes like someone spent hours making it.
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