Creamy Ham and Potato Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 9 cups)
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 2 tbsp unsalted butter
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 2 celery ribs, diced (about 3/4 cup)
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 3 cups low-sodium chicken broth
• 2 lb Yukon Gold potatoes, peeled (optional) and diced 1/2-inch (about 6 cups)
• 12 oz diced ham
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 tbsp chopped parsley (optional)

Do This

• 1) Sauté onion and celery in butter (6–8 minutes); add garlic (30 seconds).
• 2) Stir in flour for 1 minute to make a quick roux.
• 3) Slowly whisk in chicken broth; bring to a gentle boil.
• 4) Add potatoes, ham, salt, pepper, thyme, and bay leaf; simmer 12–15 minutes until potatoes are tender.
• 5) Lower heat; stir in milk and cream (do not boil). Simmer 5 minutes to thicken.
• 6) Taste and adjust seasoning; remove bay leaf.
• 7) Rest 5 minutes, garnish with parsley, and serve hot.

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Why You’ll Love This Recipe

• Rich, creamy broth with classic ham-and-potato comfort in every spoonful.
• One-pot, weeknight-friendly cooking with simple, familiar ingredients.
• Thick and hearty enough to serve as a full meal with bread or a salad.
• Tastes even better the next day as the flavors meld.

Grocery List

• Produce: 1 medium yellow onion, 2 celery ribs, 2 garlic cloves, 2 lb Yukon Gold potatoes, parsley (optional)
• Dairy: unsalted butter, whole milk, heavy cream
• Meat: 12 oz diced ham
• Pantry: all-purpose flour, low-sodium chicken broth, kosher salt, black pepper, dried thyme, bay leaf

Full Ingredients

Vegetables & Ham

• 1 medium yellow onion, diced (about 1 1/2 cups)
• 2 celery ribs, diced (about 3/4 cup)
• 2 cloves garlic, minced
• 2 lb Yukon Gold potatoes, peeled (optional) and diced into 1/2-inch cubes (about 6 cups)
• 12 oz diced ham (about 2 cups)

Broth & Dairy

• 3 cups low-sodium chicken broth
• 2 cups whole milk
• 1/2 cup heavy cream

Thickener & Seasonings

• 2 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp dried thyme
• 1 bay leaf
• 1 tbsp chopped parsley, for serving (optional)

Step-by-Step Instructions

Step 1: Prep the stew ingredients

Dice the onion and celery. Mince the garlic. Cut the potatoes into 1/2-inch cubes so they cook evenly and give you a hearty, spoonable texture.

If your ham is in larger pieces, dice it into bite-size cubes (about 1/2 inch). Set everything near the stove so the cooking goes smoothly.

Step 2: Sauté the onion and celery

In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons unsalted butter over medium heat.

Add the diced onion and celery and cook, stirring occasionally, for 6–8 minutes, until softened and lightly golden at the edges.

Step 3: Add garlic, then build a quick roux

Add the minced garlic and cook for 30 seconds, just until fragrant.

Sprinkle in 3 tablespoons flour and stir constantly for 1 minute. The flour will coat the vegetables and absorb the butter, forming a roux that thickens the stew.

Step 4: Whisk in broth until smooth

While stirring, slowly pour in 3 cups chicken broth. Whisk or stir vigorously to dissolve the flour and prevent lumps.

Bring the mixture to a gentle boil over medium-high heat; you should notice it begin to thicken slightly.

Step 5: Simmer with potatoes and ham until tender

Add the diced potatoes, diced ham, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, and 1 bay leaf. Stir well.

Reduce heat to maintain a steady simmer (small bubbles), cover partially, and cook for 12–15 minutes, stirring every few minutes, until the potatoes are tender when pierced with a fork.

Step 6: Make it creamy (without boiling)

Reduce the heat to low. Stir in 2 cups whole milk and 1/2 cup heavy cream.

Keep the stew at a gentle, steamy simmer (avoid boiling to prevent curdling) for 5 minutes, stirring often, until the broth is creamy and lightly thickened.

Step 7: Final seasoning and serve

Remove and discard the bay leaf. Taste the stew and adjust with additional salt and pepper as needed (ham saltiness varies).

Let the stew rest off the heat for 5 minutes to thicken slightly. Ladle into bowls and top with 1 tablespoon chopped parsley if you like. Serve hot.

Pro Tips

• Cut potatoes evenly: 1/2-inch cubes cook quickly and stay chunky. Larger pieces can take longer and cook unevenly.
• Control thickness: For a thicker stew, simmer uncovered for an extra 3–5 minutes. For thinner, add a splash more broth or milk.
• Prevent dairy from curdling: Once milk/cream goes in, keep heat on low and avoid boiling.
• Salt at the end if needed: Ham can be quite salty, so taste before adding extra salt.
• Extra comfort trick: Mash a few potato cubes against the side of the pot near the end to naturally thicken the stew without more flour.

Variations

• Cheesy ham and potato stew: Off heat, stir in 1 cup (4 oz) shredded sharp cheddar until melted and smooth.
• Thicker, chowder-style: Increase flour to 4 tablespoons (instead of 3) for a more chowder-like body.
• Herb swap: Replace thyme with 1 teaspoon dried rosemary (crush it between your fingers first) for a more rustic, piney flavor.

Storage & Make-Ahead

Cool leftovers to room temperature for 30–60 minutes, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, stirring often, until hot (avoid boiling). Add a splash of milk or broth if it thickens too much in the fridge.

You can chop the onion, celery, and potatoes up to 24 hours ahead; store potatoes submerged in cold water in the refrigerator (drain and pat dry before cooking). Freezing is possible for up to 2 months, but the dairy may separate slightly; thaw overnight in the refrigerator and reheat slowly while stirring.

Nutrition (per serving)

Approximate, based on 6 servings: 450 calories, 20 g protein, 28 g fat, 32 g carbohydrates, 3 g fiber, 980 mg sodium.