Ham and Potato Soup with Mushrooms and Thyme

Earthy mushrooms and fresh thyme turn this soup into something truly comforting and rustic. It’s like a walk through a fall forest—without the allergies or mud.

Ham and Potato Soup with Mushrooms and Thyme Ingredients

• 2 cups diced ham
• 4 cups diced potatoes
• 1 1/2 cups sliced mushrooms (cremini or button)
• 1 small onion, chopped
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 3 garlic cloves, minced
• 4 cups chicken or vegetable broth
• Salt and pepper, to taste
• Optional: 1/2 cup cream for richness

Kitchen Tool Tips

Mushroom Brush or Damp Towel
Clean mushrooms easily without soaking them.

Chef’s Knife
Mushrooms can be slippery—use a good, sharp knife.

Crock Pot
Lets the thyme and mushrooms work their flavor magic all day.

How to Make Ham and Potato Soup with Mushrooms and Thyme

1. Add all ingredients to the slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Stir, taste, and serve. Add cream if using.

Nutritional Information

Per serving:

• Calories: 295
• Fat: 11g
• Carbohydrates: 29g
• Protein: 17g
• Fiber: 3g
• Sodium: 760mg

How to Serve

Great with crusty sourdough, garlic toast, or a sprinkle of parmesan. Top with extra thyme if you’re feeling fancy.

Storage

• Fridge: 4 days
• Freezer: 2 months
• Reheat on the stove or microwave with a splash of broth to loosen

FAQs

Can I use dried mushrooms?

Sure! Rehydrate first and use the soaking liquid in place of some broth.

Do I need to sauté the mushrooms first?

Not for this version—it’s designed for maximum ease.

What’s the best potato to use?

Yukon golds hold their shape well and add creaminess.

Ingredient Spotlight

Thyme is earthy, subtle, and elevates the humble ham-and-potato combo with a fragrant herbal touch. Fresh is best, but dried works in a pinch.