Ham and Potato Soup Recipe - My Lifestyle Inspo

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Cold nights call for a bowl of something warm, filling, and absolutely delicious. My ham and potato soup recipe has become my family’s go-to comfort meal, especially when we need something hearty that doesn’t require hours of prep work.

I started making this soup after a holiday dinner when I had leftover ham that needed using. Rather than settling for the same old sandwiches, I threw together potatoes, vegetables, and that beautiful ham into a creamy, satisfying soup.

The result was so good that my kids now ask for it year-round. The creamy broth clings to tender potato chunks, while bits of smoky ham add flavor to every spoonful.

This soup strikes the perfect balance between rich and light. It’s filling enough to be a complete meal, but it won’t leave you feeling weighed down.

Best of all? It comes together in about an hour, and most of that time is hands-off simmering.

Table of Contents

Why You’ll Love This Ham and Potato Soup

This soup delivers restaurant-quality results with minimal effort. You’ll have dinner on the table faster than takeout would arrive.

The ingredient list is simple and budget-friendly. Most items are probably already sitting in your pantry or fridge right now.

Here’s what makes this soup a winner:

Quick and easy – Ready in under an hour with straightforward steps
Budget-friendly – Uses affordable, everyday ingredients that go a long way
Versatile – Perfect for using leftover holiday ham or deli ham
Freezer-friendly – Makes great leftovers and freezes beautifully for future meals
Kid-approved – Even picky eaters love the creamy, mild flavors
One-pot wonder – Minimal cleanup means more time to relax

Another favorite in my kitchen is this turkey soup recipe, which uses similar techniques for a different flavor profile.

Ingredients

This soup comes together with simple ingredients that create maximum flavor. I’ve included measurements for both standard and metric cups.

For the soup base:

3 tablespoons butter
1 medium onion, diced (about 1 cup)
3 cloves garlic, minced
¼ cup all-purpose flour
4 cups chicken broth
2 cups whole milk
1 cup heavy cream

For the hearty additions:

2 pounds russet potatoes, peeled and diced into ½-inch cubes
2 cups cooked ham, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 bay leaf
1 teaspoon dried thyme
½ teaspoon smoked paprika
Salt and black pepper to taste

For garnish:

Shredded cheddar cheese
Chopped fresh parsley
Crispy bacon bits
Sour cream

Kitchen Equipment Needed

Having the right tools makes this recipe even easier to prepare. Here’s what you’ll need.

Essential equipment:

Large Dutch oven or heavy-bottomed soup pot (at least 6 quarts)
Sharp chef’s knife
Cutting board
Wooden spoon or heat-resistant spatula
Potato masher (optional, for creamier texture)
Measuring cups and spoons
Ladle for serving

Recommended Products for This Recipe

After making this soup countless times, I’ve found a few products that really elevate the final result. These aren’t必要items, but they make a noticeable difference.

1. Le Creuset Enameled Cast Iron Dutch Oven

This pot distributes heat so evenly that you won’t get any scorched spots on the bottom, which is crucial when you’re making a cream-based soup. The heavy lid traps moisture perfectly, and cleanup is surprisingly easy even with all that dairy.

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2. Applewood Smoked Ham

Using quality smoked ham instead of regular deli ham transforms this soup from good to exceptional. The smoky flavor infuses the entire broth, and the meat stays tender rather than turning rubbery.

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3. Organic Chicken Bone Broth

Regular broth works fine, but bone broth adds incredible depth and richness to the soup. It also provides extra nutrients and a silkier mouthfeel that regular broth just can’t match.

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4. OXO Good Grips Potato Masher

If you like a thicker, creamier soup, this masher is perfect for breaking down some of the potatoes right in the pot. The soft grip handle is comfortable even when you’re mashing a large batch.

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You might also enjoy: black bean soup recipe

Step-by-Step Instructions

Follow these detailed instructions for perfect ham and potato soup every time. Each step builds flavor and creates that signature creamy texture.

1. Prepare Your Vegetables

Dice the onion into small, uniform pieces about ¼-inch in size
Mince the garlic cloves finely, or press them through a garlic press
Peel and dice the potatoes into ½-inch cubes, keeping them uniform so they cook evenly
Dice the carrots and celery into similar-sized pieces as the onion
Cut the ham into bite-sized cubes, about ½-inch each
Keep all ingredients separate and ready to add when needed

2. Start the Flavor Base

Heat your Dutch oven or large pot over medium heat
Add the butter and let it melt completely, swirling to coat the bottom of the pot
Add the diced onion and cook for 4-5 minutes, stirring occasionally, until it becomes translucent and fragrant
Stir in the minced garlic and cook for 30 seconds until aromatic but not browned
Add the diced carrots and celery, cooking for another 3-4 minutes to soften slightly

3. Create the Roux

Sprinkle the flour evenly over the vegetables in the pot
Stir continuously with a wooden spoon for 2-3 minutes to cook the raw flour taste out
The mixture will look paste-like and coat the vegetables completely
Make sure no dry flour pockets remain, as these will create lumps later
Keep stirring so the flour doesn’t burn on the bottom of the pot

4. Add the Liquids

Pour in the chicken broth slowly while stirring constantly to prevent lumps
Continue stirring as you add the milk, making sure everything combines smoothly
Bring the mixture to a gentle simmer over medium-high heat, stirring frequently
The liquid will start to thicken slightly as the flour activates
Reduce heat to maintain a steady but gentle simmer

5. Add Potatoes and Seasonings

Add all the diced potatoes to the pot, stirring to distribute them evenly
Drop in the bay leaf and sprinkle in the dried thyme and smoked paprika
Season with 1 teaspoon of salt and ½ teaspoon of black pepper to start
Stir everything together thoroughly so the seasonings distribute evenly
The potatoes should be mostly submerged in the liquid

6. Simmer Until Tender

Maintain a gentle simmer with occasional small bubbles breaking the surface
Cook for 15-20 minutes, stirring every 5 minutes to prevent sticking
Test potato tenderness by piercing a cube with a fork – it should slide in easily
Adjust heat if needed to prevent the soup from boiling too vigorously
If the soup seems too thick, add a splash more broth or milk

7. Add Ham and Cream

Stir in the diced ham, distributing it throughout the soup
Pour in the heavy cream and mix well to combine
Let the soup simmer for another 5 minutes so the ham heats through completely
The cream will make the soup richer and give it a beautiful silky texture
Taste and adjust seasonings, adding more salt and pepper if needed

8. Finish and Serve

Remove the bay leaf and discard it
For a thicker, creamier soup, use a potato masher to gently mash some of the potatoes right in the pot
Ladle the hot soup into bowls immediately while it’s steaming
Top each serving with your favorite garnishes like cheese, parsley, or bacon
Serve with crusty bread or crackers on the side

For another warming soup that’s equally satisfying, try my minestrone soup recipe.

Tips for Success

These tried-and-true tips will help you achieve the best results every single time. Small details make a big difference in the final dish.

Pro tips for perfect soup:

Use russet potatoes – They break down slightly while cooking, which naturally thickens the soup and creates a creamier texture
Don’t skip the roux – Cooking the flour with butter for a few minutes creates a smooth, lump-free base and eliminates any raw flour taste
Cut vegetables uniformly – Same-sized pieces cook at the same rate, ensuring everything is perfectly tender at the same time
Simmer, don’t boil – Aggressive boiling can break down the potatoes too much and cause the dairy to separate
Add cream at the end – This prevents it from breaking or curdling during the longer cooking time
Taste before serving – Ham varies in saltiness, so always taste and adjust seasonings at the end
Warm your bowls – Rinse serving bowls with hot water first so the soup stays piping hot longer

Serving Suggestions

This hearty soup pairs beautifully with simple sides that complement rather than compete with its creamy richness. Here are my favorite combinations.

The soup is substantial enough to serve as a main course, but adding a side or two makes it feel like a complete meal.

Perfect pairings:

Crusty sourdough bread for dipping into the creamy broth
Buttermilk Biscuits fresh from the oven with butter
Simple garden salad with vinaigrette to cut through the richness
Roasted Broccoli on the side for extra vegetables
Garlic bread toasted until golden and crispy
Cornbread with honey butter
Oyster crackers or saltines for added crunch

Variations to Try

This versatile soup adapts easily to different tastes and dietary needs. Experiment with these variations to make it your own.

Delicious twists:

Loaded baked potato style – Add extra cheddar cheese, sour cream, bacon bits, and chopped green onions
Lighter version – Replace heavy cream with additional milk or half-and-half, and use turkey ham instead
Vegetarian option – Skip the ham and add white beans or chickpeas, using vegetable broth instead
Southwestern flair – Add diced green chiles, corn kernels, and finish with pepper jack cheese
Bacon lovers – Cook diced bacon first, use the rendered fat instead of butter, and add the crispy bacon at the end
Herb-forward – Stir in fresh dill, chives, and parsley just before serving
Chunky texture – Leave the soup as-is without mashing any potatoes for a brothier consistency
Smoky depth – Add a dash of liquid smoke or use smoked paprika generously

Read Also: Chicken Corn Chowder Recipe

Storage and Reheating

Proper storage keeps this soup fresh and delicious for days. Follow these guidelines for best results.

Storage instructions:

Refrigerator – Store cooled soup in an airtight container for up to 4 days in the fridge
Freezer – Freeze in portion-sized containers for up to 3 months, leaving space at the top for expansion
Before freezing – Let soup cool completely first, and note that the texture may change slightly after thawing
Thawing – Transfer frozen soup to the fridge overnight, or defrost in the microwave on low power
Reheating on stovetop – Warm over medium-low heat, stirring frequently and adding a splash of milk if needed
Reheating in microwave – Heat in 1-minute intervals, stirring between each, until hot throughout
Texture tip – The soup may thicken when stored, so thin it with milk or broth when reheating

Nutritional Facts

Here’s the approximate nutritional information per serving (based on 6 servings):

Calories: 385
Total Fat: 21g
Saturated Fat: 12g
Cholesterol: 85mg
Sodium: 920mg
Total Carbohydrates: 32g
Dietary Fiber: 3g
Sugars: 6g
Protein: 18g
Vitamin A: 45% DV
Vitamin C: 25% DV
Calcium: 15% DV
Iron: 8% DV

Note: Nutritional values are estimates and will vary based on specific ingredients and brands used.

Health Benefits of Key Ingredients

This comforting soup delivers more than just great taste. The ingredients provide genuine nutritional benefits that support your wellbeing.

Nutritional highlights:

Potatoes – Excellent source of potassium, vitamin C, and fiber when eaten with the skin; provide sustained energy from complex carbohydrates
Ham – Delivers high-quality protein for muscle maintenance and repair, plus essential B vitamins for energy metabolism
Carrots – Packed with beta-carotene for eye health and immune function, plus fiber for digestive health
Garlic and onions – Contain compounds that support heart health and have natural anti-inflammatory properties
Celery – Provides antioxidants and beneficial plant compounds while adding minimal calories
Milk and cream – Supply calcium and vitamin D for strong bones, plus protein for satiety

For another nutritious soup option, check out my cabbage soup recipe.

Frequently Asked Questions

1. Can I use leftover holiday ham for this soup?

Absolutely! Leftover ham is actually ideal for this recipe. Just dice it into bite-sized pieces and add it as directed. The bone can even be simmered with the broth for extra flavor before you add the other ingredients.

2. What’s the best way to make this soup thicker?

You have several options for thickening. Mash some of the cooked potatoes directly in the pot with a potato masher, mix a tablespoon of cornstarch with cold water and stir it in, or simply let the soup simmer uncovered for a few extra minutes to reduce the liquid.

3. Can I make this in a slow cooker?

Yes, it adapts well to slow cooking. Sauté the onion, garlic, and vegetables first, then transfer everything except the cream to your slow cooker with the broth, potatoes, and seasonings. Cook on low for 6-7 hours or high for 3-4 hours, then stir in the cream during the last 30 minutes.

4. Why did my soup turn out watery?

Watery soup usually means too much liquid or not enough thickener. Make sure you’re measuring the broth accurately and cooking the flour-butter roux for the full time. You can fix watery soup by simmering it uncovered to reduce, or by stirring in a cornstarch slurry.

5. Can I substitute sweet potatoes for regular potatoes?

You can, but the soup will taste quite different and sweeter. Sweet potatoes also break down more quickly, so watch the cooking time carefully. For best results, use a mix of half regular and half sweet potatoes to balance the flavors.

Read Also: Corn Chowder Recipe

Final Thoughts

This ham and potato soup has earned its place as a staple in my recipe rotation for good reason. It’s the kind of meal that brings everyone to the table with genuine excitement.

The beauty of this soup lies in its simplicity and flexibility. You can make it exactly as written for classic comfort, or customize it endlessly to suit your family’s preferences and what you have on hand.

I hope this recipe becomes as beloved in your kitchen as it is in mine. Give it a try this week and let me know how it turns out!

Drop a comment below to share your experience or any creative variations you discovered. I love hearing how you make this recipe your own!

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