This Ham and Potato Soup is pure comfort in a bowl. Warm, hearty, and packed with flavor, it's the kind of recipe you'll want to make all season long. It's simple to throw together and even better the next day as the flavors meld together!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What type of ham works best for ham and potato soup?
Leftover bone-in ham is ideal — the bone simmers in the soup and adds incredible smoky depth. Diced ham steak or thick-cut deli ham also work well.
2. Should I use russet or Yukon Gold potatoes?
Russet potatoes break down and naturally thicken the soup. Yukon Golds hold their shape better for a chunkier texture. A mix of both gives the best of both worlds.
3. How do I make ham and potato soup creamy without cream?
Mash some of the cooked potatoes against the side of the pot — their starch thickens the broth naturally. This creates a creamy base without any dairy.
4. Can I use a ham bone instead of diced ham?
Absolutely — simmer the ham bone in the broth for the entire cook time to extract maximum flavor. Pull the meat off the bone at the end and stir it back into the soup.
5. What vegetables go well in ham and potato soup?
Celery, carrots, onions, and corn are classic additions. Leeks add a delicate onion flavor, and fresh spinach or kale stirred in at the end adds color and nutrition.
6. Can I make this soup in a slow cooker?
Yes — combine everything except cream and cook on low for 6-8 hours. Stir in cream during the last 30 minutes. The potatoes will be perfectly tender.
7. How do I prevent the soup from being too salty?
Ham is naturally salty, so do not add salt until the very end after tasting. Using low-sodium chicken broth helps control the overall salt level.
8. What toppings go on ham and potato soup?
Shredded cheddar cheese, crumbled bacon, sour cream, chopped chives, and croutons are all popular toppings that add flavor and texture.
9. Can I freeze ham and potato soup?
Yes, but the potatoes may change texture slightly when thawed. For best results, slightly undercook the potatoes before freezing. Freeze for up to 3 months.
10. What bread pairs best with this soup?
Crusty sourdough bread, buttermilk biscuits, or warm cornbread are all perfect for dipping into the rich, creamy broth.
Watch How to Make This
Ham and Potato Soup
Ingredients
Method
- Dice the carrots, celery, and onion. Cube the smoked ham and mince the garlic.
- In a large pot over medium heat, melt the butter. Add the diced carrots, celery, and onion, and cook for about 5 minutes until the vegetables begin to soften. Add the cubed ham and garlic, stirring for another 1–2 minutes until fragrant.
- Sprinkle the flour over the vegetables and ham, stirring continuously for about 3 minutes. The flour will thicken the base and remove any raw taste.
- Pour in a splash of chicken broth, stirring constantly to prevent lumps, then add the remaining broth and water. Increase the heat to medium-high, bringing the mixture to a simmer. Let it cook for about 15 minutes to develop the flavors.
- Dice the potatoes into half-inch cubes and add them to the pot. Let the soup simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Season the soup with salt, pepper, paprika, and dried thyme. For a heartier consistency, use a potato masher to mash some of the potatoes directly in the pot, creating a creamy base with chunky bits.
- Stir in the heavy cream and reduce the heat to low. Let the soup warm through for about 5 minutes. Taste and adjust the seasoning if necessary.
- Ladle the soup into bowls and garnish with freshly chopped parsley, a dash of paprika, and shredded cheese. Serve with crusty bread for the ultimate comfort meal.
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
Never Miss a Recipe!
Subscribe to get new recipes delivered straight to your inbox.
