Ham And Potato Soup
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Ham and Potato Soup is one of those hearty bowls that just speaks to your soul—rich, creamy, and undeniably comforting. Toss in tender pieces of ham, add a swirl of cream, and you’ll have a quick dinner that feels like it’s been simmering all day.
This is a thick and velvety Ham and Potato Soup that might trick you into thinking there’s a whole carton of cream in it. Truth is, we’re only using a little cream here, yet it still manages to taste wonderfully rich, clocking in around 467 calories for a very generous bowlful!
It’s one of those recipes I label “surprisingly wholesome”—I haven’t made any intentional sacrifices on flavor, yet it naturally ends up being a satisfying, full meal without weighing you down. The key is that perfect balance of simple ingredients, so you still get that cozy, decadent vibe in every spoonful.
Before You Start
- Choose the right potatoes: Russet or Yukon Gold are star players here. They break down nicely and give that velvety finish we all love in a creamy soup.
- Mind your salt: Ham can be salty, and broth varies a lot in sodium content. Taste as you go, and remember you can always add more salt later.
- Use leftover ham if you have it: This soup is terrific for holiday leftovers. If you don’t have cooked ham on hand, pick up a ham steak from the deli section—quick and easy.
- Don’t skimp on the sauté: Those few minutes when the onions, celery, and carrots are softening in butter create the base flavor. Give them time to get fragrant.
- Easy on the cream: A little cream or half-and-half is enough for a rich texture. If you like a thick soup, mash some of the potatoes before adding cream—it’s a sneaky way to make it extra luscious without piling on calories.
Ingredients You’ll Need
- Butter: I always use unsalted butter so that I can control the sodium content in my dish. If you prefer a lighter option, try a touch of olive oil.
- Veggies: Onion, Celery and Carrots are the base for our soup.
- Garlic: Use fresh garlic, and as much or as little as you prefer.
- Flour: Thickens the soup, giving it that creamy spoonful we love. Cornstarch works if you need a gluten-free option.
- Chicken Broth: Opt for a low sodium or no sodium broth if possible. Vegetable broth is fine if that’s what you have on hand.
- Potatoes: Naturally add heft and creaminess. Russets are classic, but Yukon Gold also works well.
- Dried Thyme: Layers in a gentle, herby aroma. Oregano or rosemary can step in if you prefer.
- Salt and Pepper
Season gradually, especially since ham can be salty. - Bouillon Cube: Intensifies the savory notes without extra fuss. Skip it if your broth is already quite flavorful.
- Cooked Ham: If you’ve got leftover ham, it’s perfect in this soup. Leftover turkey or chicken is a handy alternative.
- Heavy Cream: To make our soup extra creamy and velvety. Feel free to sub with half and half.
Melt 6 tablespoons of butter in a large pot or Dutch oven over medium heat. Add 1 medium onion (diced), 3 cloves garlic (minced), 3 stalks celery (diced), and 2 medium carrots (diced). Cook for 5–7 minutes, until the onions turn translucent.
Sprinkle in ⅓ cup of all-purpose flour and stir constantly for 1–2 minutes.
Tip: Briefly cooking the flour removes any raw taste and ensures a smooth, velvety soup.
Gradually pour in 4 cups of chicken broth while stirring to prevent lumps. Then toss in 4 cups of peeled and diced potatoes (around 4 medium potatoes), 1 teaspoon of dried thyme, and 1 bouillon cube. Season with salt and pepper, and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and simmer for 15–20 minutes, or until the potatoes are fork-tender.
Add 2 cups of diced cooked ham. Let everything cook together for about 5 minutes. Pour in 1 cup of heavy cream or half-and-half. Gently heat the soup, but avoid bringing it to a boil. Taste the soup and adjust the salt and pepper, then ladle it into bowls. Top with fresh parsley if desired.
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.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
