Lemon Dill Ham Potato Soup

Fresh lemon and herby dill are the perfect spring combo in this comforting ham potato soup! Ready in minutes and incredible with crusty bread slices for dipping.

5 from 1 vote

Fresh lemon and herby dill are the perfect spring combo in this comforting ham potato soup! Ready in minutes and incredible with crusty bread slices for dipping.

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 203kcal

Ingredients

1 tablespoon vegetable oil
1 medium sweet onion, finely diced
2 medium carrots, thinly sliced into 1/4-inch pieces
Salt and pepper to taste
3 medium cloves garlic, minced
6 cups chicken broth
1-1/2 lbs red potatoes, thinly sliced into 1/4-in pieces
2 cups cooked ham, diced into 1/2-inch pieces
1 dried bay leaf
Zest and juice from 1 medium lemon
3 tablespoons minced fresh dill
Bread for serving

Instructions

Heat vegetable oil in a medium pot or Dutch oven over medium-high heat. Add onion and carrots, season with salt and pepper to taste, and sauté 3-5 minutes until onion is translucent. Add garlic and cook 1 additional minute until fragrant.
Pour chicken broth into pot and scrape up any browned bits on the bottom of pan with a wooden spoon. Add red potatoes, ham, and bay leaf to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low and allow soup to simmer 8-10 minutes until vegetables are tender when pierced with a fork.
Remove bay leaf from soup and discard. Remove 1 cup vegetables/broth from soup and transfer to a blender. Blend until completely smooth and add back to soup pot.
Stir lemon zest, juice, and dill into soup. Season soup with salt and pepper to taste and serve warm with bread slices for dipping. Enjoy!

Notes

Storing Instructions

Store soup in refrigerator up to 6 days. Soup may also be frozen up to 2 months.

Nutrition