This ham and potato soup is exactly the kind of meal I reach for when the weather turns cold and I have leftover ham sitting in the fridge with nowhere to go.
It is thick, creamy, and loaded with tender potatoes and salty bites of ham in every spoonful.
You only need one pot, about 45 minutes, and a handful of ingredients you probably already have on hand.
I first made this soup the week after Easter, when I had a huge chunk of leftover ham and zero energy for anything complicated.
It turned into one of the most requested dinners in our house, right alongside my Baked Potato Soup Recipe.
Once you try this version, it might just become your go to way to use up leftover holiday ham too.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Ham And Potato Soup Recipe
This soup takes basic pantry staples and turns them into something that tastes like it simmered all day.
It is the kind of recipe that forgives substitutions and still comes out delicious every time.
Another favorite in our house for using up leftovers is Garlic Mashed Potatoes Recipe, which pairs nicely with this soup on busy weeknights.
- Made in one pot with easy cleanup
- A perfect way to use leftover holiday ham
- Rich, creamy texture without being overly heavy
- Ready in under an hour, start to finish
- Kid friendly and easy to customize with extra veggies
- Freezes and reheats well for quick lunches
Ingredients
Every ingredient here plays a role, from the mirepoix that builds flavor to the potatoes that thicken the broth as they cook.
Leftover ham works wonderfully, but if you do not have any on hand, a piece of deli ham cut into cubes, or even ham from my Honey Glazed Ham Recipe, is perfect here.
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 pounds russet potatoes, peeled and diced into 1/2 inch cubes
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 2 cups cooked ham, diced
- 1 cup whole milk
- 1/2 cup heavy cream
- Salt and black pepper, to taste
- 1 cup sharp cheddar cheese, shredded, for topping
- Fresh chives or parsley, chopped, for garnish
Kitchen Equipment Needed
You do not need anything fancy for this recipe, just a few basics that most home cooks already own.
A heavy-bottomed pot makes a real difference in how evenly the soup cooks.
- Large Dutch oven or heavy stockpot
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Ladle
Read Also: Cheesy Au Gratin Potatoes Recipe
Recommended Products for This Recipe
These are a few products I personally use and recommend based on making this soup over and over.
None of these are required, but they make the process a little easier and the results a little better.
1. Enameled Cast Iron Dutch Oven
A heavy enameled Dutch oven heats evenly and holds temperature well, which means fewer scorched bits on the bottom of your soup.
It also transitions from stovetop to fridge storage without needing to dirty another dish.
I reach for mine constantly, and it lasts for years.
2. Immersion Blender
If you like your soup a little thicker, an immersion blender lets you puree a portion of it right in the pot without transferring hot liquid to a countertop blender.
I usually blend about a third of the soup to add body while still keeping plenty of potato and ham chunks intact.
3. Block Sharp Cheddar Cheese
Shredding cheese from a block rather than using pre-shredded bags gives you a smoother melt and a sharper, more developed flavor for topping each bowl.
It is a small change that makes a noticeable difference in the final dish.
4. Smoked Ham Steak
When I do not have leftover ham, I pick up a smoked ham steak and dice it myself.
The smokiness adds an extra layer of flavor to the broth that regular deli ham does not quite match.
My Scalloped Potatoes Recipe uses a similar approach with block cheese if you want to try it in another comforting potato dish.
Step-by-Step Instructions: How to Make Ham And Potato Soup
1. Sauté the Vegetables
- Melt the 2 tablespoons of butter in a large Dutch oven or stockpot over medium heat.
- Add the diced onion, celery, and carrots to the pot.
- Cook, stirring occasionally, for about 5 to 6 minutes, until the vegetables have softened and the onion turns translucent.
- Add the minced garlic and cook for another 30 seconds, just until fragrant, stirring constantly so it does not burn.
2. Make the Roux
- Sprinkle the 1/3 cup of flour evenly over the softened vegetables.
- Stir constantly for about 1 to 2 minutes so the flour cooks slightly and loses its raw taste.
- The mixture will look pasty and coat the vegetables, which is exactly what you want at this stage.
3. Add the Broth and Potatoes
- Slowly pour in the 4 cups of chicken broth while whisking or stirring constantly to prevent lumps from forming.
- Add the diced russet potatoes, bay leaf, and dried thyme.
- Stir everything together and bring the mixture to a gentle boil.
4. Simmer Until Tender
- Once the soup reaches a boil, reduce the heat to low and cover the pot with a lid.
- Let the soup simmer for 15 to 18 minutes, stirring occasionally, until the potatoes are fork tender.
- Check a few pieces of potato with a fork to make sure they are fully cooked through before moving on.
5. Add the Ham and Dairy
- Remove and discard the bay leaf.
- Stir in the diced ham, whole milk, and heavy cream.
- Continue to simmer uncovered on low heat for another 5 to 7 minutes, stirring occasionally, until the soup is heated through and slightly thickened.
- Do not let the soup return to a full boil once the dairy is added, since this can cause the milk to curdle.
6. Season and Serve
- Taste the soup and season with salt and black pepper as needed, keeping in mind that ham can already be quite salty.
- Ladle the soup into bowls.
- Top each bowl with shredded sharp cheddar cheese and a sprinkle of fresh chives or parsley before serving.
Tips for The Best Ham And Potato Soup
A few small adjustments can take this soup from good to genuinely memorable.
These are the details I have picked up after making it more times than I can count.
If you enjoy potato-forward soups like this one, my Potato Leek Soup Recipe uses a similar simmering technique.
- Cut the potatoes into evenly sized cubes so they cook at the same rate
- Whisk the broth in slowly when adding it to the roux to avoid lumps
- Use a ham bone if you have one for an extra boost of flavor while simmering
- Stir in the dairy at the end and keep the heat low to prevent curdling
- Taste before adding salt, since ham and broth both bring plenty on their own
- For a thicker soup, mash a few potato pieces against the side of the pot
Serving Suggestions
This soup is hearty enough to be a full meal, but it also pairs beautifully with a few simple sides.
A slice of crusty bread for dipping is almost mandatory in my house.
- Warm crusty bread or dinner rolls for dipping
- A simple green salad with a light vinaigrette
- A side of potato salad if you are serving a larger crowd
- Extra shredded cheese, crumbled bacon, or sour cream as toppings
- A grilled cheese sandwich cut into strips for dunking
Variations of Ham And Potato Soup
This recipe is easy to adjust based on what you have in the fridge or what flavors you are craving.
If you like soups with a little kick, my Cajun Potato Soup Recipe is a fun variation to try next.
- Stir in a cup of corn kernels for a touch of sweetness
- Add a pinch of smoked paprika or cayenne for extra warmth
- Swap half the potatoes for cauliflower florets for a lighter version
- Use a mix of cheddar and gruyere for a more complex cheese flavor
- Top with crispy bacon bits for added crunch and smokiness
- Blend a portion of the soup for a thicker, creamier consistency
Storage and Reheating
This soup stores well, which makes it a great option for meal prep or lunches throughout the week.
It also freezes reasonably well, though the texture of the potatoes will soften slightly after thawing.
My Creamy Mashed Potatoes Recipe uses similar leftover ham, so the two make a great weekly rotation.
- Refrigerate in an airtight container for up to 4 days
- Freeze in a freezer-safe container for up to 2 months
- Thaw overnight in the refrigerator before reheating
- Reheat gently on the stovetop over low heat, stirring often
- Add a splash of milk or broth if the soup thickens too much after storing
Nutritional Facts
These values are approximate and will vary depending on the specific brands and ham you use.
| Nutrition Per Serving | |
|---|---|
| Calories | approximately 340 |
| Protein | approximately 18g |
| Carbohydrates | approximately 32g |
| Fat | approximately 16g |
| Fiber | approximately 3g |
| Sodium | approximately 780mg |
Read Also: Ham And Split Pea Soup Recipe
Health Benefits of Key Ingredients
While this soup is a comfort food, several of its ingredients bring genuine nutritional value to the table.
Potatoes, in particular, get an unfair reputation for being unhealthy when they actually offer quite a bit of nutrition.
My Creamy Sausage And Potato Soup shares many of the same wholesome base ingredients as this recipe.
- Potatoes provide potassium, vitamin C, and fiber, especially when the skins are left on
- Carrots add beta carotene, which the body converts into vitamin A
- Celery is low in calories and contributes additional fiber and hydration
- Ham provides a good source of protein to help keep you full
- Garlic and onion contain antioxidant compounds that support overall health
FAQs About Ham And Potato Soup
1. Can I use leftover mashed potatoes instead of raw potatoes?
Yes, you can stir in leftover mashed potatoes toward the end of cooking to thicken the soup quickly.
Just reduce the simmering time since the potatoes are already fully cooked.
2. What is the best type of ham to use?
Leftover baked ham works best because it is already well seasoned and tender.
A smoked ham steak or thick deli ham are both good substitutes if you do not have leftovers.
3. Can I make this soup in a slow cooker?
Yes, add everything except the milk, cream, and cheese to the slow cooker and cook on low for 6 to 7 hours.
Stir in the dairy during the last 20 minutes so it does not curdle over long cooking times.
4. Why did my soup curdle after adding milk?
This usually happens when the soup is boiling too hard when the dairy is added.
Keep the heat low and gentle once the milk and cream go in, and avoid bringing it back to a full boil.
5. Can I freeze this soup?
You can freeze it, though the potatoes may turn slightly grainy after thawing due to their high water content.
For the best texture, consider freezing the soup base before adding the dairy, then stirring in fresh milk and cream when you reheat it.
Ham and Potato Soup
Ingredients
- 2 tablespoons butter
- 1 medium yellow onion diced
- 2 stalks celery diced
- 2 medium carrots diced
- 3 cloves garlic minced
- 1/3 cup all-purpose flour about 40g
- 4 cups low-sodium chicken broth 960ml
- 2 pounds russet potatoes about 900g, peeled and diced into 1/2-inch cubes
- 1 leaf bay leaf
- 1/2 teaspoon dried thyme
- 2 cups cooked ham about 300g, diced
- 1 cup whole milk 240ml
- 1/2 cup heavy cream 120ml
- salt and black pepper to taste
- 1 cup sharp cheddar cheese about 100g, shredded, for topping
- fresh chives or parsley chopped, for garnish
Equipment
- Large Dutch oven or heavy stockpot Heavy-bottomed pot for even cooking
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Ladle
- Immersion blender (optional) For thickening soup right in the pot
- Box grater (optional) For shredding block cheese
Method
- Melt butter in a large Dutch oven or stockpot over medium heat. Add onion, celery, and carrots and cook for 5-6 minutes until softened and onion is translucent. Add garlic and cook 30 seconds until fragrant.
- Sprinkle flour over the vegetables and stir constantly for 1-2 minutes until the flour cooks slightly and loses its raw taste.
- Slowly pour in chicken broth while whisking constantly to prevent lumps. Add diced potatoes, bay leaf, and thyme. Stir and bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 15-18 minutes until potatoes are fork-tender.
- Discard bay leaf. Stir in diced ham, whole milk, and heavy cream. Simmer uncovered on low heat for 5-7 minutes until heated through and slightly thickened. Do not let boil.
- Season with salt and pepper to taste. Ladle into bowls and top with shredded cheddar cheese and fresh chives or parsley.
Nutrition
Notes
- Cut potatoes into evenly sized cubes so they cook at the same rate.
- Whisk the broth in slowly when adding it to the roux to avoid lumps.
- Use a ham bone if you have one for an extra boost of flavor while simmering.
- Stir in the dairy at the end and keep the heat low to prevent curdling.
- Taste before adding salt, since ham and broth both bring plenty on their own.
- For a thicker soup, mash a few potato pieces against the side of the pot or use an immersion blender to puree about a third of the soup.
- Substitutions: Swap half the potatoes for cauliflower florets for a lighter version, or stir in a cup of corn kernels for sweetness.
- Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 2 months (potatoes may soften slightly). Reheat gently on the stovetop with a splash of milk or broth if needed.
- For best melting, shred cheese from a block rather than using pre-shredded bags.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This ham and potato soup recipe is proof that a handful of humble ingredients can turn into something truly comforting.
It comes together quickly, uses up leftover ham beautifully, and tastes even better the next day.
I hope this one becomes a regular in your kitchen the same way it has in mine.
If you give it a try, I would love to hear how it turned out.
Leave a comment below or share a photo, I always enjoy seeing your versions of this soup.
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- Ham And Bean Soup Recipe
- Orange Glazed Ham Recipe
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