Name: Ham and Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons butter; 1 medium yellow onion, diced; 3 cloves garlic, minced; 2 medium carrots, peeled and diced; 2 stalks celery, diced; 4 medium Russet potatoes, peeled and diced; 2 cups cooked ham, diced; 4 cups chicken broth; 1 cup heavy cream; 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme; Fresh parsley, for garnish

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There’s something magical about a bowl of soup that wraps you in warmth from the very first spoonful. This Ham and Potato Soup is one of those recipes that feels like a cozy hug, especially on chilly evenings when comfort is all you crave. Creamy, hearty, and full of tender potatoes and savory ham, it’s a dish that never fails to satisfy. With just the right balance of richness and simplicity, every bite carries warmth, flavor, and nostalgia.

Behind the Recipe

This recipe was born out of leftover holiday ham, but quickly became a household staple for chilly weeknights and lazy Sundays. It reminds me of the soup my grandma used to simmer on the stove all afternoon, filling the house with mouthwatering smells of garlic, onion, and simmering broth. Over the years, I’ve tweaked and loved it into the creamy, savory bowl it is today. And trust me, once you try it, it just might find its way into your regular meal rotation too.

Recipe Origin or Trivia

Ham and potato soup finds its roots in classic American home cooking, especially in the South and Midwest, where hearty meals are a way of life. The recipe draws inspiration from German and Irish potato-based soups, blending the rich flavor of cured pork with the velvety texture of potatoes. Originally made to use up leftover ham from holiday meals, it became a comfort food staple because of its ease and flavor. This version carries forward that tradition, honoring its humble beginnings with a bit of modern creamy flair.

Why You’ll Love Ham and Potato Soup

Whether you’re cooking for family or just want a warm bowl for yourself, here’s why this one’s a keeper:

Versatile: Swap ingredients, adjust the thickness, or make it chunky or smooth—it works every time.
Budget-Friendly: Uses basic pantry staples and leftover ham, so it’s affordable and no waste.
Quick and Easy: No complicated steps, just a simple soup that comes together in under an hour.
Customizable: Toss in veggies, fresh herbs, or even cheese to make it your own.
Crowd-Pleasing: Everyone loves it. Kids, adults, and even picky eaters go back for seconds.
Make-Ahead Friendly: Prepare it earlier in the day or even the night before. It tastes better the next day.
Great for Leftovers: Reheats beautifully, making lunch or dinner the next day even easier.

Chef’s Pro Tips for Perfect Results

To help you turn out the creamiest, most flavorful soup every time, here are a few secrets from my kitchen to yours:

Dice potatoes evenly so they cook at the same speed and stay tender without falling apart.
Sauté onions and garlic until golden for a deeper, richer flavor base.
Add the cream last and simmer gently to avoid curdling or separating.
Use starchy potatoes like Russets for the creamiest texture.
Taste as you go, especially with salt, since ham can be quite salty.

Kitchen Tools You’ll Need

Before we get cooking, make sure you’ve got these handy:

Large Pot: To hold all the goodness and simmer to perfection.
Cutting Board: You’ll be dicing a few key ingredients.
Sharp Knife: For clean, even cuts on the potatoes, onions, and ham.
Ladle: To serve up steaming hot bowls of soup.
Wooden Spoon: Perfect for stirring as the flavors blend together.

Ingredients in Ham and Potato Soup

This soup is all about the comfort of simple ingredients coming together in the most delicious way. Here’s what you’ll need:

Butter: 2 tablespoons, to sauté and add richness.
Yellow Onion: 1 medium, diced. Adds aromatic sweetness.
Garlic: 3 cloves, minced. Deepens flavor and warmth.
Carrots: 2 medium, peeled and diced. Brings subtle sweetness and color.
Celery: 2 stalks, diced. Adds a slight crunch and balance.
Potatoes: 4 medium Russet potatoes, peeled and diced. Creates the creamy base.
Cooked Ham: 2 cups, diced. Salty, savory, and satisfying.
Chicken Broth: 4 cups. A flavorful base to bring it all together.
Heavy Cream: 1 cup. Makes the soup luxuriously creamy.
Salt: 1 teaspoon, or to taste. Enhances all the flavors.
Black Pepper: ½ teaspoon. Adds just the right amount of kick.
Dried Thyme: ½ teaspoon. Earthy and subtle, perfect with ham.
Fresh Parsley: For garnish. Adds freshness and color.

Ingredient Substitutions

Sometimes the pantry runs low, and that’s okay. Here’s how you can swap:

Butter: Olive oil or margarine.
Yellow Onion: White or red onion.
Garlic: Garlic powder (½ teaspoon per clove).
Carrots: Parsnips or omit entirely.
Celery: Fennel stalk or extra carrots.
Russet Potatoes: Yukon Gold or red potatoes.
Heavy Cream: Half and half or whole milk.
Chicken Broth: Vegetable broth.

Ingredient Spotlight

Ham: The star of the show. It brings smoky, salty flavor that infuses the whole soup. Use a bone-in leftover ham if you have it, or thick-cut deli ham in a pinch.
Potatoes: Russets are perfect for breaking down and making the soup thick and creamy without needing extra thickeners.

Instructions for Making Ham and Potato Soup

Get ready to fill your kitchen with the cozy scent of home-cooked goodness. Here’s how we bring this soup to life:

Preheat Your Equipment:
Grab a large pot or Dutch oven and place it over medium heat.
Combine Ingredients:
Melt butter in the pot. Add diced onion, carrots, and celery. Sauté for about 5 minutes until softened. Stir in garlic and thyme and cook for another minute until fragrant.
Prepare Your Cooking Vessel:
Add potatoes and ham to the pot, then pour in chicken broth. Stir to combine.
Assemble the Dish:
Bring everything to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until potatoes are fork-tender.
Cook to Perfection:
Once the potatoes are soft, mash a few with the back of a spoon to naturally thicken the soup.
Finishing Touches:
Stir in the heavy cream. Let it simmer gently for 5 more minutes. Season with salt and pepper to taste.
Serve and Enjoy:
Ladle into bowls and sprinkle with fresh parsley. Serve hot and watch the smiles appear.

Texture & Flavor Secrets

This soup is rich without being too heavy, with creamy broth that hugs the soft potatoes and tender bites of ham. The carrots bring subtle sweetness, while the garlic and thyme round everything out with a gentle herbal touch. Mashing a few potatoes right in the pot creates a naturally thick and hearty texture that feels indulgent yet wholesome.

Cooking Tips & Tricks

Here are a few tricks that make this recipe even better:

For a thicker soup, mash more potatoes or add a tablespoon of flour before adding the broth.
Add corn or peas at the end for a pop of sweetness and texture.
Don’t overcook the ham or it may become tough—add it with the broth, not earlier.
If reheating, add a splash of broth or milk to loosen up the consistency.

What to Avoid

Even the best cooks make mistakes. Avoid these to keep your soup perfect:

Boiling the cream can cause it to split. Always simmer gently.
Over-salting before tasting. Ham is naturally salty, so season at the end.
Using waxy potatoes. They don’t break down well and can stay too firm.

Nutrition Facts

Servings: 6
Calories per serving: 330

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

You can definitely make this soup ahead of time. In fact, the flavors deepen overnight in the fridge, making it even better the next day. Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. It also freezes well for up to 2 months. Just defrost in the fridge overnight and reheat gently with a splash of broth.

How to Serve Ham and Potato Soup

Serve it steaming hot with a slice of crusty bread or a sprinkle of shredded cheddar cheese on top. It pairs beautifully with a crisp side salad or roasted vegetables for a full meal. For extra comfort, serve with warm biscuits straight out of the oven.

Creative Leftover Transformations

Got leftovers? Lucky you. Here’s how to reinvent them:

Ham and Potato Casserole: Pour leftovers into a baking dish, top with cheese and breadcrumbs, and bake.
Creamy Pasta Sauce: Use as a base sauce for pasta by blending it smooth and adding a splash of milk.
Stuffed Bread Bowls: Hollow out small rolls and fill them with reheated soup for a fun lunch idea.

Additional Tips

Want to take it to the next level?

Add a dash of smoked paprika for a hint of depth.
Stir in chopped spinach for a nutrition boost.
Use homemade broth if you have time for even richer flavor.
A squeeze of lemon at the end brightens everything up.

Make It a Showstopper

Presentation makes all the difference. Ladle your soup into rustic ceramic bowls, top with a swirl of cream or sour cream, a sprinkle of parsley, and a few grinds of black pepper. Serve with thick slices of toasted bread or in a hollowed-out bread bowl for that wow effect.

Variations to Try

Here’s how to keep it exciting:

Cheesy Ham and Potato Soup: Stir in shredded cheddar for melty goodness.
Spicy Twist: Add a pinch of red pepper flakes or diced jalapeño.
Veggie-Packed: Add peas, corn, or spinach toward the end of cooking.
Dairy-Free Version: Use coconut milk or almond milk and skip the cream.
Chunky Style: Keep the potatoes and ham in bigger chunks for a rustic bite.

FAQ’s

Q1: Can I make this soup in a slow cooker?

Yes, sauté the veggies first, then add everything except the cream. Cook on low for 6–8 hours and stir in the cream at the end.

Q2: What’s the best potato to use?

Russet potatoes are ideal because they break down nicely and create a creamy texture.

Q3: Can I freeze this soup?

Absolutely. Let it cool completely before freezing. Defrost and reheat gently.

Q4: How do I thicken the soup without flour?

Mash some of the potatoes directly in the pot, or blend part of the soup.

Q5: Can I make it vegetarian?

Yes, omit the ham and use vegetable broth. Add mushrooms or beans for protein.

Q6: Is it gluten-free?

Yes, as long as your broth is certified gluten-free.

Q7: What herbs go well with this soup?

Thyme, parsley, and a pinch of rosemary are excellent.

Q8: Can I use leftover baked potatoes?

Sure! Just dice and add them in, but reduce cooking time.

Q9: How long does it last in the fridge?

Up to 4 days when stored properly.

Q10: Should I peel the potatoes?

For the smoothest texture, yes. But you can leave skins on for a more rustic feel.

Conclusion

This Ham and Potato Soup is the kind of meal that warms your heart as much as your belly. Simple to make, endlessly cozy, and absolutely packed with comfort, it’s a recipe worth keeping close. So grab your spoon, breathe in the rich, savory aroma, and dive into a bowlful of homemade happiness.