Ham and Potato Soup is a comforting, hearty dish that’s perfect for chilly days. Packed with tender potatoes, savory ham, and a creamy broth, this recipe is easy to make and full of flavor. Whether served as a satisfying lunch or dinner, it’s sure to warm you up and leave you feeling content.
Why You’ll Love This Recipe
- Rich and Creamy: The creamy broth is indulgent and satisfying.
- Simple Ingredients: Uses pantry staples and leftover ham for a budget-friendly meal.
- Quick and Easy: Ready in under an hour with minimal prep.
- Customizable: Add your favorite vegetables or seasonings to make it your own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ham (diced)
- Potatoes (peeled and diced)
- Onion (chopped)
- Carrots (chopped)
- Celery (chopped)
- Garlic (minced)
- Chicken or vegetable broth
- Heavy cream or milk
- Butter
- Flour (for thickening)
- Salt and pepper
Directions
- In a large pot, melt butter over medium heat. Sauté onion, carrot, celery, and garlic until softened.
- Add the diced potatoes, ham, and broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender (about 15–20 minutes).
- In a small bowl, whisk flour and a bit of cream or broth to create a slurry. Stir this mixture into the soup to thicken.
- Stir in the remaining cream or milk and let the soup simmer for another 5–10 minutes, stirring occasionally.
- Season with salt and pepper to taste. Serve hot with fresh bread or crackers.
Servings and Timing
- Servings: Serves 6–8
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Cheesy Version: Add shredded cheddar or Parmesan cheese for extra richness.
- Vegetable Boost: Include peas, corn, or spinach for more veggies.
- Smoky Flavor: Use smoked ham or add a touch of smoked paprika.
- Lighter Option: Substitute heavy cream with milk or a non-dairy alternative.
- Low-Carb: Swap potatoes for cauliflower florets.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Add a splash of milk or broth if the soup thickens too much.
FAQs
Can I use leftover ham for this recipe?
Yes, this soup is a great way to use leftover ham.
What type of potatoes should I use?
Yukon Gold or Russet potatoes work best for their creamy texture.
Can I freeze this soup?
Yes, but the texture may change slightly due to the dairy. Freeze without the cream, then add it when reheating.
How can I make the soup thicker?
Use more flour in the slurry or mash some of the potatoes in the pot.
Can I make this soup dairy-free?
Yes, use coconut milk or almond milk instead of heavy cream.
What can I serve with ham and potato soup?
Fresh bread, biscuits, or a simple salad pair beautifully.
Can I add bacon?
Absolutely! Cooked, crumbled bacon adds extra flavor.
How do I keep the potatoes from getting mushy?
Avoid overcooking and use waxy potatoes like Yukon Gold.
Can I make this in a slow cooker?
Yes, combine all ingredients except the cream and cook on low for 6–8 hours. Add the cream during the last 30 minutes.
What seasonings go well in this soup?
Thyme, rosemary, or parsley complement the flavors beautifully.
Conclusion
Ham and Potato Soup is the ultimate comfort food, combining creamy textures with savory flavors in every bite. It’s an easy, satisfying recipe that’s perfect for using up leftovers or creating a cozy family meal. Make a batch today and enjoy the warmth it brings!
PrintHam and Potato Soup
This creamy Ham and Potato Soup is hearty, comforting, and perfect for chilly days. Packed with tender potatoes, savory ham, and a rich broth, it’s a one-pot meal that’s easy to prepare and always a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 4 cups (600 g) diced potatoes (Russet or Yukon Gold)
- 1 ½ cups (225 g) diced cooked ham
- 1 small onion, finely diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cups (720 ml) chicken broth
- 2 cups (480 ml) milk
- ¼ cup (30 g) all-purpose flour
- 3 tablespoons unsalted butter
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- ½ cup (60 g) shredded cheddar cheese (optional, for garnish)
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
- Cook the vegetables:
- In a large pot, combine the potatoes, carrots, celery, onion, and chicken broth. Bring to a boil over medium-high heat, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Make the roux:
- In a separate small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, until the mixture is golden and bubbly.
- Combine the soup and roux:
- Slowly whisk the milk into the roux, ensuring there are no lumps. Cook until thickened, about 3-5 minutes. Pour the milk mixture into the pot with the vegetables and broth, stirring to combine.
- Add the ham and seasoning:
- Stir in the diced ham, garlic powder, thyme, salt, and pepper. Simmer for an additional 10 minutes, stirring occasionally, until the soup is thick and creamy.
- Serve:
- Ladle the soup into bowls and garnish with shredded cheddar cheese and parsley, if desired. Serve warm with crusty bread or crackers.
Notes
- For extra flavor, add a pinch of smoked paprika or a bay leaf during cooking.
- You can substitute heavy cream for part of the milk for an even richer soup.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.