There’s nothing quite like the aroma of ham and potato soup simmering on the stove to transform your kitchen into the coziest corner of your home. This hearty, soul-warming soup combines tender chunks of smoky ham with perfectly cooked potatoes in a rich, creamy broth that hugs you from the inside out. Whether you’re looking to use up leftover holiday ham or simply craving the ultimate comfort food, this ham and potato soup delivers pure satisfaction in every spoonful.
Why You’ll Love This Ham and Potato Soup
✨ Incredibly Easy: This one-pot wonder comes together in under an hour with minimal prep work
🍖 Rich, Smoky Flavor: The ham infuses every bite with deep, savory goodness that’s absolutely irresistible
🥔 Endlessly Adaptable: Swap vegetables, adjust the creaminess, or add your favorite herbs to make it your own
🍽️ Perfect for Any Occasion: Whether it’s a cozy weeknight dinner or feeding a crowd, this soup always delivers
Ingredient Highlights & Notes
The beauty of ham and potato soup lies in its simplicity. You’ll want to start with good-quality ham – leftover holiday ham works wonderfully, but deli ham or ham steaks are perfect alternatives. For the potatoes, choose varieties that hold their shape well like Yukon Gold or red potatoes. The vegetables create a flavorful base, while the cream adds that luxurious, restaurant-quality richness.
Ingredients
For the Soup Base:
- 2 tablespoons butter (or olive oil for lighter option)
- 1 large onion, diced (about 1½ cups)
- 2 celery stalks, chopped (adds wonderful texture and flavor)
- 2 carrots, diced (optional but adds sweetness)
- 3 cloves garlic, minced (fresh is best)
- ¼ cup all-purpose flour (for thickening)
Main Ingredients:
- 2 pounds ham, cubed (leftover ham, ham steaks, or deli ham)
- 2½ pounds potatoes, peeled and cubed (Yukon Gold preferred)
- 6 cups chicken broth (low-sodium recommended)
- 1 cup heavy cream (or half-and-half for lighter version)
- 1 bay leaf
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and black pepper to taste
- 2 green onions, chopped (for garnish)
Equipment & Tools
- Large heavy-bottomed pot or Dutch oven
- Sharp chef’s knife
- Cutting board
- Wooden spoon for stirring
- Ladle for serving
- Measuring cups and spoons
Instructions & Method
Step 1: Prepare Your Vegetables (10 minutes)
Start by dicing your onion, chopping the celery, and cubing your potatoes into bite-sized pieces. Keep the potato cubes in cold water to prevent browning while you prep everything else. The key is keeping everything roughly the same size so it cooks evenly.
Step 2: Build the Flavor Base (5-7 minutes)
In your large pot, melt the butter over medium heat. Add the diced onion and celery, cooking until the onion becomes translucent and fragrant. You’ll know it’s ready when your kitchen starts smelling amazing! Add the minced garlic and cook for another 30 seconds until aromatic.
Step 3: Create the Roux (2-3 minutes)
Sprinkle the flour over the vegetables and stir constantly for about 2 minutes. This creates a roux that will thicken your soup beautifully. Don’t let it brown – you want it to smell nutty but stay light in color.
Step 4: Add Liquids and Seasonings (2 minutes)
Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Add the bay leaf and thyme. The mixture should be smooth without any flour lumps.
Step 5: Add Potatoes and Ham (25-30 minutes)
Drain your potatoes and add them to the pot along with the cubed ham. Bring the mixture to a boil, then reduce heat and simmer for 25-30 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
Step 6: Finish with Cream (3-5 minutes)
Remove the bay leaf and stir in the heavy cream. Let it heat through for a few minutes, but don’t let it boil vigorously or the cream might curdle. Taste and season with salt and pepper as needed.
Step 7: Serve and Garnish
Ladle the ham and potato soup into bowls and garnish with chopped green onions. Serve immediately while it’s steaming hot!
Tips, Variations & Substitutions
Make It Lighter: Substitute half-and-half or even whole milk for the heavy cream. You can also use Greek yogurt stirred in at the end for added protein.
Vegetable Additions: Try adding corn kernels, diced bell peppers, or even some fresh herbs from your garden for extra flavor and nutrition.
Consistency Control: For a thicker soup, mash some of the potatoes against the side of the pot. For a thinner consistency, add more broth gradually until you reach your preferred texture.
Dairy-Free Option: Use coconut milk or cashew cream instead of dairy cream, and substitute olive oil for butter.
Troubleshooting: If your soup becomes too thick, simply add more broth. If it’s too thin, mix a tablespoon of cornstarch with cold water and stir it in during the last few minutes of cooking.
Serving Suggestions
This ham and potato soup pairs beautifully with crusty bread, dinner rolls, or a simple green salad. It’s perfect for cozy family dinners, especially during those chilly months when you’re craving something warm and satisfying. Consider serving it alongside some easy fall cupcakes for a complete comfort food experience.
For special occasions, this soup makes an excellent starter course before your main meal. It’s also fantastic for casual entertaining – just double the recipe and keep it warm in a slow cooker for easy serving.
Storage, Make-Ahead & Reheating
Refrigerator Storage: Your ham and potato soup will keep beautifully in the refrigerator for up to 4 days in airtight containers. The flavors actually improve overnight, making it perfect for meal prep.
Freezing: This soup can be frozen for up to 3 months, though the texture of the potatoes may change slightly. For best results, slightly undercook the potatoes if you plan to freeze the soup.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of broth or milk if the soup has thickened too much. Avoid boiling vigorously to prevent the cream from separating.
Make-Ahead Tips: You can prep all your vegetables the night before and store them in the refrigerator. The soup base (without cream) can also be made a day ahead and the cream stirred in when reheating.
Nutrition & Macro Info
One serving of this ham and potato soup (about 1½ cups) contains approximately:
- Calories: 380-420
- Protein: 22-25g
- Carbohydrates: 35-40g
- Fat: 18-22g
- Fiber: 4-5g
This soup provides excellent protein from the ham, complex carbohydrates from the potatoes, and essential vitamins from the vegetables. It’s particularly rich in potassium, vitamin C, and B vitamins.
Frequently Asked Questions
Can I use different types of ham?
Absolutely! Leftover holiday ham, ham steaks, deli ham, or even ham hocks work wonderfully. Ham hocks will need longer cooking time but add incredible flavor.
What if I don’t have heavy cream?
You can substitute half-and-half, whole milk, or even evaporated milk. For a healthier option, try Greek yogurt stirred in at the end (off the heat to prevent curdling).
Can I make this in a slow cooker?
Yes! Sauté the vegetables first, then transfer everything except the cream to your slow cooker. Cook on low for 6-8 hours, then stir in the cream during the last 30 minutes.
Why did my soup curdle?
Curdling usually happens when the cream is added to soup that’s boiling too vigorously, or if the soup is too acidic. Always add cream to soup that’s at a gentle simmer, and stir constantly.
Can I add other vegetables?
Definitely! Corn, peas, bell peppers, or even some leafy greens work beautifully. Add quicker-cooking vegetables during the last 10 minutes of cooking.
How do I prevent my potatoes from getting mushy?
Choose waxy potatoes like Yukon Gold or red potatoes, and don’t overcook them. They should be fork-tender but still hold their shape.
Conclusion
This ham and potato soup recipe proves that the most satisfying meals often come from the simplest ingredients. With its rich, creamy texture and smoky ham flavor, it’s the kind of soup that brings families together around the dinner table and creates lasting memories. The versatility of this recipe means you can make it your own while still enjoying that classic comfort food experience.
Whether you’re using up leftover ham from the holidays, looking for a hearty weeknight dinner, or wanting to meal prep for the week ahead, this soup delivers every time. The combination of tender potatoes, savory ham, and creamy broth creates a bowl of pure comfort that’s both satisfying and nourishing.
Ready to make your kitchen smell absolutely amazing? Gather your ingredients, grab your favorite pot, and start creating this soul-warming ham and potato soup tonight. Your family will thank you, and you’ll have a new go-to recipe for those moments when only the coziest comfort food will do. Don’t forget to make extra – this soup tastes even better the next day, and having some in the freezer means comfort is always just a reheat away.