Creamy Ham White Bean Soup (Printable Version)

Comforting blend of ham, white beans, and fresh herbs in a creamy, hearty one-pot dish.

# What 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 and Seasonings

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, adjust to taste

→ Optional Garnishes

17 - Additional fresh parsley for serving
18 - Freshly cracked black pepper

# How To Make It:

01 - Heat a splash of oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrots, and celery, sautéing 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 aromatic vegetables.
04 - Pour in the drained white beans, chicken broth, and water. Add thyme, bay leaves, oregano, salt, and pepper, stirring well to distribute.
05 - Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 25 to 30 minutes until potatoes are tender and flavors have melded.
06 - Remove bay leaves. Using a potato masher or immersion blender, partially mash some beans and potatoes directly in the pot to achieve desired thickness while maintaining whole bean texture throughout.
07 - Stir in the heavy cream and fresh chopped parsley. Simmer uncovered for 5 additional minutes, tasting and adjusting seasonings as needed.
08 - Ladle soup into serving bowls and garnish with additional parsley and freshly cracked black pepper. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in one pot, which means less cleanup and more time actually enjoying your meal.
  • The soup is naturally gluten-free and packed with protein, so it satisfies without feeling heavy.
  • Leftover ham becomes something entirely new and impressive, transforming humble ingredients into restaurant-quality comfort.
02 -
  • Don't skip the rinsing step with canned beans—it removes excess sodium and starch that can make the soup cloudy and overly thick.
  • Mashing some beans but leaving others whole creates a naturally thick, creamy texture without any cream cheese or flour tricks—this is the secret nobody talks about.
03 -
  • Use a potato masher instead of an immersion blender if you want more rustic texture and control over how thick it gets—you're mashing, not pureeing.
  • Toast your herbs lightly in the oil before adding vegetables if you want to deepen their flavor, though it's not necessary and adds another step most weeknight cooks don't need.
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