Creamy Ham White Bean Soup (Print Version)

Hearty soup with tender ham, creamy white beans, and aromatic herbs for cozy winter dining.

# 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 (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

# Directions:

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 25-30 minutes until potatoes are tender and flavors have melded.
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.

# Expert Advice:

01 -
  • It comes together in under an hour with minimal hands-on time, so you can actually relax while dinner cooks.
  • The texture is pure magic—creamy without being heavy, with just enough substance to make you feel genuinely full.
  • Fresh herbs transform simple pantry staples into something that tastes like you've been simmering it all day.
02 -
  • Don't skip rinsing the canned beans—that cloudy liquid carries starch that muddies the broth's clean taste.
  • Mashing some beans and potatoes instead of blending everything smooth keeps the soup feeling handmade and textured rather than cafeteria-smooth.
03 -
  • Make this soup a day ahead and reheat it gently—the flavors actually deepen overnight and the texture becomes more cohesive.
  • If the soup thickens too much after sitting, thin it with warm broth or water to your preferred consistency when reheating.
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