Ham And Potato Soup
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If you like your soups thick, cozy, and capable of standing in for an actual meal, this Ham and Potato Soup is it. It comes together fast, uses basic ingredients, and somehow tastes like you tried harder than you did. Creamy potatoes, smoky ham, and zero unnecessary steps.
My Easy Ham and Potato Soup
This is one of those soups that looks deceptively rich, like it’s loaded with cream and effort, but it’s really just smart layering and a pot of potatoes doing what potatoes do best. You only need a little cream here. The rest of that velvety texture comes from the potatoes breaking down as the soup simmers.
I make this soup a lot after the holidays, when there’s leftover ham staring me down from the fridge, but it’s just as good with a simple ham steak from the store. It’s forgiving, reheats beautifully, and manages to be both comforting and practical, which is basically my favorite kind of dinner.
Why You’ll Love My Ham And Potato Soup
- It’s a real meal: Between the potatoes, ham, and creamy base, this soup actually fills you up. One bowl is solid. Two bowls is living your best life.
- Creamy without being over-the-top: You don’t need a ton of cream to get that thick, velvety texture. The potatoes do most of the work, and the cream just finishes it off.
- Perfect for leftover ham, but not dependent on it: Holiday ham, freezer ham, or a quick ham steak from the store. This soup doesn’t care. It works with whatever you’ve got.
- Straightforward and forgiving: No fussy steps, no exacting timing. Let it simmer a little longer, mash a few potatoes, adjust the seasoning. It’s hard to mess up.
- Tastes even better the next day: If you’re into make-ahead meals, this one’s a gem. The flavors settle in, the soup thickens up, and leftovers become something to look forward to
Key Ingredients & Tips
- Potatoes: Russet or Yukon Gold both work beautifully here. Russets break down more and give you that thicker, almost chowder-like texture. Yukon Golds hold their shape a bit better and still turn creamy.
- Ham: Leftover ham is ideal, especially after the holidays, but a store bought ham steak works just as well. Dice it small so you get a bit of ham in every spoonful. If your ham is on the salty side, go easy on seasoning until the end.
- Butter + Veggies: Those first few minutes matter. Let the onion, celery, and carrots soften properly in the butter. This is where the base flavor is built, so don’t rush it.
- Flour: This thickens the soup and gives it that creamy body. Cook it for a minute or two so you don’t end up with that raw flour taste. If you need it gluten-free, cornstarch works, just whisk it into cold broth first.
- Broth: Low-sodium chicken broth is your best friend here. Ham brings plenty of salt on its own, and it’s much easier to add salt later than try to fix an over-seasoned soup.
- Cream: You don’t need much. A little cream or half-and-half goes a long way once the potatoes start breaking down. For an extra thick soup, mash some of the potatoes right in the pot before adding the cream.
- Seasoning: Dried thyme keeps things classic and cozy, but this soup isn’t precious. Taste as you go, especially with salt, and adjust at the end once the ham is in.
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, garlic, celery, and carrots. Cook for about 5–7 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent. This step builds the flavor, so give it a minute.
Sprinkle the flour over the vegetables and stir well to coat everything. Cook for 1–2 minutes, stirring constantly. You’re just cooking out the raw flour taste here, not browning anything.
Slowly pour in the chicken broth while stirring to keep things smooth. Add the diced potatoes, dried thyme, and bouillon cube, then season lightly with salt and pepper. Bring the soup to a gentle boil, then reduce the heat, cover, and let it simmer for about 15–20 minutes, until the potatoes are fork-tender.
Stir in the diced ham and let it cook for about 5 minutes so it warms through. Add the cream and gently heat the soup, but don’t let it boil. Taste and adjust seasoning as needed.
How To Serve
I like pairing this Ham and Potato Soup with something fresh or a bit crunchy for contrast. You can serve it alongside warm bread, a crisp salad, or even some zesty dips. Here are some of my favorite ideas:
No Knead Bread
Garlic Knots
Easy Tossed Salad
Buttermilk Biscuits
Frequently Asked Questions
How do I store leftover soup?
Let the soup cool, then transfer it into airtight containers. Refrigerate it for up to 4 days, and reheat gently on the stove.
Can I freeze this soup?
Yes, but I prefer freezing it before adding the cream. Stir the cream in after you thaw and reheat to keep the texture smooth.
What if I don’t have cooked ham on hand?
A store-bought ham steak works well here. You can also try diced bacon or leftover rotisserie chicken if that’s what you have around.
Can I make it gluten-free?
Absolutely. Substitute cornstarch or another thickener for the flour. Just whisk it into a small amount of cold broth first to avoid lumps.
Do I have to peel the potatoes?
Not necessarily. If you prefer leaving the skin on for extra texture and nutrients, go for it.
Can I lighten the soup even more?
Sure. Swap heavy cream for half-and-half or even regular milk. You still get that creamy vibe, just a little less indulgent.
More Delicious Soup Recipes
- Leftover Ham and Bean Soup
- Instant Pot Zuppa Toscana
- Mulligatawny Soup
- Romanian Meatball Soup (Ciorba de Perisoare)
- Cajun Potato Soup
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Ham And Potato Soup
Video
Ingredients
- 6 tablespoons butter
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 3 stalks celery (diced)
- 2 medium carrots (diced)
- ⅓ cup all-purpose flour
- 4 cups chicken broth (low-sodium )
- 4 cups potatoes (peeled and diced (about 4 medium potatoes))
- 1 teaspoon dried thyme
- salt and pepper (to taste)
- 1 bouillon cube
- 2 cups cooked ham (diced)
- 1 cup heavy cream (or half-and-half)
- fresh parsley (chopped (optional, for garnish))
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large pot or Dutch oven, melt 6 tablespoons of butter over medium heat. Add the diced onion, minced garlic, diced celery, and diced carrots. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.
- Sprinkle ⅓ cup of all-purpose flour over the sautéed vegetables. Stir well to combine, cooking for 1-2 minutes to eliminate the raw flour taste.
- Gradually pour in 4 cups of chicken broth, stirring constantly to avoid lumps. Add the diced potatoes, dried thyme, bouillon cube, salt and pepper to the pot and bring the mixture to a gentle boil.
- Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes until the potatoes are tender when pierced with a fork.
- Stir in the 2 cups of diced cooked ham. Let the soup cook for an additional 5 minutes to heat the ham through and allow the flavors to meld.
- Stir in 1 cup of heavy cream or half-and-half. Heat the soup until it’s warmed through, but do not let it boil.
- Taste the soup and adjust seasoning as needed. Ladle the soup into bowls and garnish with chopped fresh parsley if desired.
Equipment
Notes
- Brown the ham in a skillet first for a deeper savory kick.
- Use a potato masher on some of the cooked potatoes if you love a thicker soup texture.
- Add a little splash of water or broth when reheating so it doesn’t get too thick.
- This soup freezes best without the cream. Add it in after reheating for the smoothest texture.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
