Creamy Ham White Bean Soup (Print Version)

A comforting blend of tender ham, creamy white beans, and fresh herbs, perfect for a hearty winter meal.

# 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 & 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

→ Optional Garnishes

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

# How-To Steps:

01 - In a large heavy-bottomed pot or Dutch oven, heat a splash of oil 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, stirring to combine thoroughly.
04 - Pour in the drained white beans, chicken broth, and water. Season with thyme, bay leaves, oregano, salt, and pepper. Stir well to distribute seasonings evenly.
05 - Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover partially, and simmer for 25 to 30 minutes until potatoes are tender and flavors have melded.
06 - Remove and discard the bay leaves. Using a potato masher or immersion blender, partially mash some beans and potatoes directly in the pot to thicken the broth while maintaining whole bean texture.
07 - Stir in the heavy cream and chopped fresh parsley. Simmer uncovered for 5 additional minutes, then taste and adjust seasoning as needed.
08 - Ladle into bowls and garnish with additional fresh parsley and freshly cracked black pepper. Serve immediately while hot.

# Expert Hints:

01 -
  • One pot, minimal cleanup: Everything comes together in a single Dutch oven or heavy-bottomed pot.
  • Naturally gluten-free: No flour or thickeners needed — mashed beans and potatoes do all the work.
  • Deep, comforting flavor: Fresh thyme, bay leaves, oregano, and parsley layer the broth with herby warmth.
  • Creamy without being heavy: A cup of heavy cream added at the end gives the soup a silky, luxurious finish.
  • Great for leftovers: The soup tastes even better the next day as the flavors continue to meld.
02 -
  • Use low-sodium broth: This gives you full control over the saltiness, especially since ham can be quite salty on its own.
  • Don't skip the mashing step: Mashing some of the beans and potatoes directly in the pot is what gives this soup its signature creamy thickness — no cream needed to achieve body.
  • Add cream off the boil: Stir in the heavy cream once the soup is on a gentle simmer to prevent it from breaking or curdling.
  • Fresh herbs make a difference: Fresh thyme and parsley add brightness that dried herbs alone cannot replicate — use fresh if available.
  • Make it ahead: This soup develops even deeper flavor overnight. Prepare it a day in advance and reheat gently before serving.
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