Ham and Potato Soup

Imagine sinking your spoon into a steaming bowl of thick, creamy Ham and Potato Soup, where tender potato chunks and savory ham pieces swim in a rich, velvety broth. This hearty classic combines simple ingredients into a bowl of pure comfort that warms you from the inside out. Ham and Potato Soup strikes the perfect balance between rustic simplicity and indulgent satisfaction – making it a perfect meal for chilly evenings or whenever you need something substantial yet soul-soothing. You’ll learn how to create this delicious, filling soup with minimal effort while achieving maximum flavor that will have your family requesting it again and again.

Why You’ll Love This Recipe

This Ham and Potato Soup recipe will quickly become a staple in your cooking repertoire for so many reasons. First, it transforms basic pantry ingredients into something extraordinary, creating layers of flavor that taste like they’ve been simmering all day, even though the soup comes together in under an hour. The contrast between the creamy, smooth base and the chunky bites of potato and ham creates a textural experience that keeps each spoonful interesting.

The soup strikes a perfect balance – hearty enough to serve as a complete meal yet versatile enough to pair with a sandwich or salad. The savory ham adds a smoky depth while the potatoes provide comforting substance, making this potato ham soup a crowd-pleaser for all ages. It’s also incredibly forgiving – you can adjust the thickness, ingredients, and seasonings to your preference without compromising the delicious outcome.

Perhaps best of all, this Ham and Potato Soup works brilliantly as a leftover ham recipe, transforming holiday ham remnants into an entirely new meal that might just outshine the original roast.

Ingredients

For this delicious Ham and Potato Soup, you’ll need:

• 2 cups (300g) ham, diced into ½-inch cubes (leftover baked ham works wonderfully)
• 2 pounds (900g) russet potatoes, peeled and diced into ¾-inch cubes
• 1 medium onion (about 1 cup/150g), finely diced
• 2 medium carrots (about ¾ cup/100g), diced
• 2 celery stalks (about ½ cup/70g), finely chopped
• 3 cloves garlic, minced
• 4 cups (950ml) chicken broth (low-sodium preferred)
• 2 cups (475ml) whole milk
• 3 tablespoons (45g) butter
• 3 tablespoons (30g) all-purpose flour
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• Salt to taste (depending on ham saltiness)
• 1 cup (100g) shredded cheddar cheese
• Optional garnish: chopped fresh parsley, extra cheese, or croutons

The quality of your ham significantly impacts the final flavor profile of this hearty potato soup with ham. If possible, use leftover baked or smoked ham rather than deli ham for more authentic flavor.

Pro Tips

Creating the Perfect Base: The secret to an exceptional Ham and Potato Soup lies in properly developing your flavor base. Start by sautéing the onions, carrots, and celery in butter until truly soft and fragrant – about 5-7 minutes. This creates a sweeter, more complex foundation than rushing this step. Add the garlic only in the final 30 seconds to prevent burning while still releasing its aromatic compounds.

Potato Selection Matters: For the ideal texture, use starchy russet potatoes for your creamy ham potato soup. They’ll partially break down during cooking, naturally thickening your soup without requiring excessive flour or cream. For a soup with more distinct potato pieces, yukon golds hold their shape better. Avoid waxy potatoes like reds which won’t provide the same velvety texture.

Creating Thickness Without Heaviness: To achieve that perfect creamy consistency without making your soup too rich, use a flour-butter roux but incorporate it properly. Whisk the roux into room-temperature milk before adding to the soup, preventing lumps. For extra body without adding more flour, simply mash some of the cooked potatoes against the side of the pot with your spoon – this technique gives you control over the final thickness of your Ham and Potato Soup.

Instructions

Step 1: Melt 1 tablespoon of butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onions, carrots, and celery, then cook for 5-7 minutes until softened and the onions are translucent. Stir occasionally to prevent browning. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 2: Add the diced ham to the pot and cook for about 2-3 minutes, allowing it to slightly brown and release its savory flavors into the vegetables. This step is crucial for building that signature smoky depth in your Ham and Potato Soup.

Step 3: Pour in the chicken broth and add the diced potatoes and dried thyme. Increase the heat and bring the mixture to a boil. Once boiling, reduce to a simmer, cover, and cook for 15-20 minutes until the potatoes are fork-tender but not falling apart.

Step 4: While the soup simmers, prepare your thickening mixture. In a separate small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth paste and smells slightly nutty but doesn’t brown. Gradually whisk in the milk until smooth and slightly thickened, about 2-3 minutes.

Step 5: Slowly pour the milk mixture into the soup, stirring constantly. Simmer for another 5 minutes until the soup thickens to your desired consistency. For an even creamier texture, use the back of a spoon to mash some of the potato pieces against the side of the pot.

Step 6: Turn off the heat and stir in the shredded cheddar cheese until fully melted. Season with black pepper and taste before adding salt, as ham often provides enough saltiness. Let your Ham and Potato Soup stand for 5 minutes before serving, allowing the flavors to fully meld together.

Variations

Loaded Baked Potato Version: Transform your Ham and Potato Soup into a loaded baked potato experience by stirring in 1/2 cup of sour cream just before serving. Top each bowl with extra shredded cheddar, crispy bacon bits, chopped green onions, and a dollop of sour cream. This variation adds incredible richness and turns a simple soup into a showstopping comfort food.

Healthier Option: For a lighter version of creamy potato ham soup, substitute half the potatoes with cauliflower florets (which cook in the same amount of time). Use 2% milk instead of whole, and reduce the butter to 2 tablespoons. The soup will still maintain its creamy texture while cutting calories and adding additional nutrients.

Spicy Southwestern Twist: Add a kick to your Ham and Potato Soup by incorporating 1 diced jalapeño (seeds removed) with the other vegetables, 1 teaspoon of cumin with the thyme, and substituting pepper jack for cheddar cheese. Garnish with fresh cilantro, lime wedges, and diced avocado for a southwestern-inspired variation that’s especially delicious during colder months.

Storage and Serving

This Ham and Potato Soup actually improves with time as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over medium-low heat, stirring occasionally to prevent scorching. You may need to add a splash of broth or milk as the soup will continue to thicken during storage.

For freezing, cool the soup completely, then store in freezer-safe containers leaving room for expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that the texture might change slightly after freezing, but a good whisking while reheating will help restore its creaminess.

Serve your Ham and Potato Soup in warmed bowls with a sprinkle of fresh parsley and additional shredded cheese on top. Complete the meal with crusty artisan bread for dipping or a simple green salad with vinaigrette to cut through the richness. For a delightful lunch pairing, serve smaller portions alongside grilled cheese sandwiches made with sharp cheddar and grainy mustard.

FAQs

Can I make this soup with leftover holiday ham?
Absolutely! Leftover holiday ham is perfect for this Ham and Potato Soup and often provides the best flavor. Just dice it into bite-sized pieces and proceed with the recipe as written.

My soup isn’t thick enough. How can I fix it?
If your potato ham soup needs thickening, mash some of the cooked potato pieces against the side of the pot, then stir them back in. Alternatively, make a quick slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, then stir it into the simmering soup until it reaches your desired consistency.

Can I make this soup in a slow cooker?
Yes! Sauté the vegetables as directed, then transfer everything except the milk, flour, butter and cheese to a slow cooker. Cook on low for 6-7 hours. In the last 30 minutes, prepare the roux, add it to the soup, and stir in the cheese before serving.

Is this soup gluten-free?
The standard recipe contains flour in the roux. For a gluten-free Ham and Potato Soup, substitute the all-purpose flour with a gluten-free 1:1 baking flour or use 1.5 tablespoons of cornstarch instead.

Can I substitute the ham with another protein?
While ham provides the signature flavor for this soup, you can substitute cooked bacon, smoked sausage, or even shredded rotisserie chicken. Each will create a different but equally delicious variation of the basic potato soup.

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