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This Ham and Potato Soup is the perfect recipe for a chilly night – with pieces of flavorful ham, tender potatoes, and nourishing veggies in a creamy broth.
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A savory soup full of the perfect blend of ham and potatoes, you’ll love the creamy texture and delicious taste. This ham and potato soup recipe is a great way to use up ham leftovers! Combine potatoes and ham with aromatics like onion, celery, carrot, garlic, and thyme, as well as chicken stock and milk. It’s a pretty simple soup to make, and you’ll be glad you did.
Ingredients in Ham and Potato Soup
- Butter
- Onion
- Celery
- Carrot
- Garlic
- Diced Ham
- Flour
- Chicken Broth
- Yukon Gold potatoes
- Thyme
- Salt and Pepper
- Milk
Variations
- Simmering with the ham bone- if you’ve eaten ham recently, you can freeze the bone and then use it later to enhance your soup. Put the whole bone in your pot of soup as it cooks. The bone will go into the pot during the stage before adding the milk, cooking with the stock and potatoes. You can keep it in the stock and simmer, skimming off anything that comes to the surface.
- Leftover spiral ham- speaking of eating ham recently, if you have leftover spiral ham, this is the perfect opportunity to use it. Cut the ham into pieces and use this instead of diced ham.
What to Serve with Ham and Potato Soup
- Crusty bread- perfect for dipping into your soup
- Hard sourdough pretzels- also great for dipping into this soup, these come in a box at the grocery store
- Biscuits- perfectly dry and crumbly to drop into your soup
- Cornbread- slightly sweet and a great compliment to the ham and potato
- Fresh salad- something bright with a lot of tomatoes, cucumbers, and red onion
- Apple slices- the fresh, crisp, and sweet flavor will taste great alongside the savory soup
- Steamed broccoli- steamed with a little butter and lemon, it’s great!
Recipe Tip
Make sure to cut the potatoes in uniformly sized cubes so that they cook at the same rate.
Frequently Asked Questions about Ham and Potato Soup
Toppings include: sour cream, cheese, chives, black pepper, green onion, and crispy bacon.
Yukon Gold are good for soups because they are soft and creamy and cook down to a chunky texture without breaking apart.
It’s not recommended, because this is a dairy based soup, the texture will turn grainy and separate if you freeze it and try to reheat.
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How to Make Ham and Potato Soup
Ham and Potato Soup
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Ingredients
Instructions
- In a large pot, melt butter over medium heat and add onions, carrots, and celery. Cook until tender. Add ham and garlic and cook for another two minutes until the garlic is fragrant.
- Add flour and stir to coat.
- Slowly add chicken broth while stirring the veggies and ham. Bring to a boil and then reduce to a low simmer. Add thyme, salt, pepper, and potatoes. Stir, cover, and cook for 10-12 minutes or until the potatoes are fork tender.
- Add milk and stir to combine. Simmer for a few minutes to thicken. If the soup is on the thicker side, add a little more milk or chicken broth. If the soup is too thin, simmer uncovered until it reaches the desired consistency. Taste the soup and add more salt and pepper as needed.
Notes
- Store leftovers in an airtight container in the fridge.
- When reheating leftovers, you may need to add a little milk or half and half to get the right consistency.
- Top with cheddar cheese and chives for an even more flavorful soup.
I made this soup today for lunch and it was delicious! So creamy and tasty! I didn’t add any more salt or pepper than the recipe calls for and it was perfect for our liking. Will definitely be making this again….perfect way to use up leftover ham!