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!
About This Recipe
Here's something that'll blow your mind: the potatoes in this soup actually boost your body's ability to absorb the iron from that ham by up to 300%. The vitamin C in potatoes - yeah, they've got more than you think - converts the non-heme iron in cured ham into a form your body can actually use. Most people don't realize ham contains both heme and non-heme iron, but it's that harder-to-absorb non-heme stuff that makes up about 40% of ham's iron content. This is why abuela always paired her jamón with yuca or papas - she knew instinctively what science proved later. When you're simmering this soup, you're not just making comfort food, you're creating a nutritional powerhouse. The longer cooking time breaks down the potato's cell walls, releasing even more vitamin C into the broth. So when you're ladling up that creamy, smoky goodness, know that every spoonful is delivering serious nutrition your body can actually put to work.
Ingredients for Ham and Potato Soup
- 2 carrots — diced
- 1 celery stalk — diced
- 1 medium onion — diced
- 2 cups smoked ham — cubed
- 3 cloves garlic — minced
- 2 tablespoons butter
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups water
- 4 medium potatoes — peeled and diced into ½-inch cubes
- Salt and black pepper to taste
- Pinch of cayenne pepper — optional, for a slight kick
- ½ cup heavy cream
- Fresh chives — chopped for garnish
How to Make Ham and Potato Soup
- 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.
What to Serve With Ham and Potato Soup
This hearty soup begs for something crispy to balance all that creamy comfort. My garlic herb focaccia is perfect here – the aromatic herbs complement the ham beautifully, while the crusty texture gives you something substantial to dunk into every spoonful.
For a taste of home, serve this alongside some warm mangu (Dominican mashed plantains). The mild, slightly sweet plantains create this amazing contrast with the salty ham, and it's exactly how my abuela would have rounded out a meal like this back in the DR.
A simple arugula salad dressed with lemon vinaigrette cuts through the soup's richness like a dream. The peppery greens and bright acidity wake up your palate between spoonfuls, making each bite of that creamy potato goodness taste even better.
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.
Ham and Potato Soup Video
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.
Nutrition
Notes
Buy bone-in ham steak instead of deli ham because the bone adds incredible depth to your broth and the meat stays more tender during the long simmer - deli ham just turns rubbery and salty. Use waxy potatoes like red or Yukon Gold, never russets, because they hold their shape during cooking and won't turn your soup into gluey mush like starchy potatoes will. After years of making this, I always brown the ham first in the pot before adding anything else because those caramelized bits on the bottom become the flavor foundation of your entire soup. Add your dairy at the very end off the heat and temper it first with hot broth because direct heat will curdle it instantly, and reheating curdled soup never fixes the grainy texture.
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