Ham Potato Soup Recipe tastes creamy, smoky, and cozy, like a warm sweater you can eat. It suits busy cooks who want comfort in 45 minutes from start to bowl. I make a pot when the Midwest wind yells at my windows and my kids ask for seconds.
Why This Ham Potato Soup Recipe
Ham Potato Soup Recipe stays easy because you use one pot, simple pantry staples, and leftover ham. You thicken it by mashing a few potatoes, so you skip a flour-based roux. Cleanup stays quick and your kitchen smells like a diner in the best way.
You also get flexible steps. You can use Yukon Gold or Russet, deli ham or holiday leftovers, broth from a box or Better Than Bouillon. The method stays the same, so the soup turns out consistent every time.
Ingredients You Need
- Unsalted butter or olive oil – for sautéing
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups Yukon Gold potatoes, peeled and 1-inch diced
- Yukon Gold hold shape and taste buttery; Russet break down more and thicken the soup
- 2 cups diced cooked ham
- Leftover spiral ham works great; ham steak or thick-cut deli ham also works
- Smoked ham adds deeper flavor; honey ham tastes sweeter
- 4 cups low-sodium chicken broth
- I like Swanson or Better Than Bouillon plus water
- 1 bay leaf
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
- 1 cup milk and 1 cup half-and-half
- Pantry swap: use 1 can evaporated milk plus 1 cup milk
- 1 teaspoon kosher salt, to taste
- 1 teaspoon black pepper, to taste
- Optional add-ins: 1 cup frozen corn or peas, 1 cup shredded sharp cheddar, 2 tablespoons chopped parsley or chives
- Optional thickener: 1 tablespoon cornstarch mixed with 1 tablespoon cold water
- Optional flavor boost: ham bone or ham hock simmered with the soup, then removed
Notes and swaps:
- Dairy-free: use unsweetened oat milk and a little extra mashed potato for body.
- Gluten-free: the base contains no flour; if you want thicker soup, use the cornstarch slurry.
- Low-sodium: choose low-sodium broth and taste the ham before salting.
Equipment
- 5 to 6 quart Dutch oven or soup pot
- Cutting board and sharp knife
- Wooden spoon or spatula
- Potato masher or immersion blender
- Ladle and measuring tools
How to Make Ham Potato Soup
- Prep: 15 minutes
- Cook: 30 minutes
- Total: 45 minutes
- Chop the onion, carrots, celery, and potatoes. Dice the ham and mince the garlic.
- Heat butter or oil in a Dutch oven over medium heat. Add onion, carrots, and celery. Cook until the onion turns translucent and the carrots start to soften, about 5 minutes. Stir in garlic and cook 30 seconds.
- Add the diced ham and cook 2 minutes to brown the edges and wake up the flavor.
- Add potatoes, broth, bay leaf, thyme, salt, and pepper. If you have a ham bone or hock, nestle it in. Bring the pot to a gentle simmer.
- Simmer until the potatoes turn tender when pierced, about 12 to 15 minutes. Stir a few times so nothing sticks.
- Remove the bay leaf and any ham bone. Mash a couple cups of potatoes right in the pot with a masher, or give two short pulses with an immersion blender. Keep plenty of chunks for texture.
- Stir in milk and half-and-half. Keep the heat low and let the soup steam, not boil, for 3 to 5 minutes.
- Adjust the thickness. For thicker soup, stir in the cornstarch slurry and simmer 1 to 2 minutes. For thinner soup, add a splash of broth or milk.
- Taste and adjust salt and pepper. Ham and broth vary, so season at the end.
- Stir in peas or corn if using and heat through for 1 minute. Ladle into bowls and top with cheddar, parsley, or chives.
Tips & Common Mistakes
- Cut potatoes into even 1-inch cubes so they cook at the same pace.
- Brown the ham a bit to deepen flavor.
- Keep the heat gentle after adding dairy to prevent curdling.
- Mash only a portion of the potatoes so the soup stays creamy and chunky, not gluey.
- Use low-sodium broth and season at the end since ham runs salty.
- Skip a full blend in a blender. Overblending can make potatoes gummy.
- Taste your ham. Sweet styles may need extra pepper and acid; add a splash of cider vinegar if you want balance.
- If you add cheese, melt it off heat to keep it smooth.
- Chill leftovers fast. Cool the pot in an ice bath, then refrigerate within two hours.
Variations I’ve Tried
- Cheesy ham and potato: stir in 1 to 1.5 cups sharp cheddar with the dairy; add a pinch of dry mustard for bite.
- Loaded style: add crispy bacon, shredded cheddar, chives, and a dollop of sour cream on top.
- Veggie boost: fold in kale or spinach during the last 2 minutes, or add corn and peas.
- Herby lemon: swap thyme for rosemary and finish with 1 to 2 teaspoons lemon juice.
- Smoky heat: add 1 chipotle in adobo, minced, and a splash of the adobo sauce.
- Slow cooker: sauté aromatics on the stove, then cook everything except dairy on Low for 6 to 7 hours. Stir in dairy at the end and warm through.
- Instant Pot: sauté aromatics and ham on Sauté, add potatoes and broth, cook on High Pressure for 6 minutes, quick release, then add dairy and mash to thicken.
How to Serve Ham Potato Soup
I like to serve this creamy ham and potato soup with warm buttered baguette or biscuits for dunking. A crisp green salad or apple slaw adds freshness and cuts the richness. Top bowls with cracked black pepper, chives, cheddar, or a few hot sauce drops. A light lager, hard cider, or iced tea pairs well.
Make-Ahead and Storage
- Fridge: Store in airtight containers for up to 4 days. The flavor settles and tastes even cozier on day two.
- Freezer: Soup with dairy can separate, so freeze the base before adding milk and half-and-half. Freeze up to 3 months in containers with headspace. If you freeze with dairy, expect slight separation; stir while reheating and it will come back together.
- Reheat: Warm on the stove over medium-low, stirring often. Thin with a splash of broth or milk as needed. For microwave, reheat in short bursts and stir between rounds so it heats evenly.
Nutrition Information
Approximate per serving, based on 6 servings:
- Calories: 350
- Protein: 18 g
- Carbs: 35 g
- Fat: 15 g
- Fiber: 3 g
- Sodium: 900 mg, varies by ham and broth
Estimates only and they will vary by brands and portion size.
Ham Potato Soup Recipe
Ham Potato Soup is a hearty and comforting dish perfect for a warm lunch or dinner.
Ingredients
Instructions
- Melt butter in a large pot over medium heat.
- Add onions and celery and cook until tender.
- Pour in chicken broth and bring to a boil.
- Add diced potatoes and ham, reduce heat, and simmer until potatoes are tender.
- Stir in milk or cream, salt, and pepper.
- Simmer for an additional 5 minutes.
- If desired, add shredded cheddar cheese and stir until melted.
- Serve hot and enjoy your comforting ham potato soup.
Notes
For a thicker soup, mash some of the potatoes before adding milk. Leftover ham from a holiday meal works great in this recipe.