Ham and potato soup is the perfect dose of comfort food. Imagine a chilly evening, a warm blanket, and a bowl of creamy, hearty soup.
It’ll warm your tummy and satisfy your soul. Chock full of ham and potatoes, it’s delicious, nutritious, and so easy to make!
For such a traditional soup, it’s ridiculously flavorful. It may be “old-fashioned,” but that doesn’t mean it lacks anything.
Whether you’re a seasoned chef or a kitchen newbie, this recipe is delightfully simple yet incredibly satisfying. Grab your apron and dive into a world of creamy goodness!
Ham and Potato Soup
There are plenty of things to love about this ham and potato soup recipe.
It’s veggie-packed and nutritious, has a creamy broth, and comes together with minimal effort. It’s also highly customizable, which is great if you have picky eaters at home.
The leftovers are also easy to store and last up to 5 days. That makes it excellent for meal prepping.
You can also make it with leftover ham for convenience. Simply put, this soup is every overworked cook’s dream come true.
Ingredients
Obviously, the stars of this show are the potatoes and the ham. But that’s not all you need! Luckily, the list isn’t that long:
- Veggies – Besides potatoes, the recipe also calls for carrots, celery, and onions. They add nutrients and chunky heartiness to the soup. As for the potatoes, go with something large and hearty, like Russets.
- Water – For boiling the veggies. It’ll also become the soup’s broth.
- Ham – You don’t have to cook ham specifically for this recipe. Use last night’s baked ham or a ham bone to save time.
- Seasonings – A simple mix of chicken bouillon granules, salt, and pepper is all this soup requires. The chicken bouillon flavors the broth, and you can never go wrong with salt and pepper.
- Butter – Mix it with the flour to make a thickener for the soup.
- Flour – Stick to all-purpose flour and mix it with the butter.
- Milk – It adds creaminess and helps thicken the watery broth. I like to use whole milk because it’s the thickest and silkiest. However, you can use whatever milk is in your fridge.
How to Make Ham and Potato Soup
For a complete list of steps, jump to the recipe card below. For now, here’s a brief overview:
1. Boil the ham and veggies. Add the potatoes, water, carrots, celery, onion, and ham to a large stockpot. Bring them to a boil over high heat.
2. Simmer. Reduce the heat to medium-low and let the veggies simmer for 10 to 15 minutes.
3. Add the seasonings. Stir in the bouillon granules, salt, and pepper.
4. Make a roux. Technically, the term for this is beurre manié, but most people incorrectly call it a roux. (Guilty!) So, make a roux of melted butter and flour. Stir until it becomes a thick paste.
5. Add the roux to the soup. Stir the roux into the soup for 4 to 5 minutes until it thickens.
6. Garnish and serve. Transfer the soup to bowls, and add your desired toppings. Enjoy, but don’t burn your tongue!
Tips for the Best Soup
Keep these tips in mind for the best soup:
- Make it creamier. Substitute heavy cream or half-and-half for milk.
- Give it an herby finish. Add freshly chopped herbs towards the end of cooking for more flavor. (Thyme, rosemary, parsley, etc.)
- Cut back on the salt. Use low-sodium chicken bouillon if you’re watching your salt intake.
- Get cheesy. Sharp cheddar or Monterey Jack work well if you’re garnishing with cheese. You can also experiment with other cheese varieties.
- Keep it chunky. Dice the potatoes and don’t mash them. This soup is supposed to have large chunks of tender potatoes.
- Leave the peels on. If you don’t mind the extra texture, leave the peels on. It saves time and results in a more nutritious soup.
Variations
Here are a few variations to try:
- Vegetarian–friendly. Simply use vegetable broth and skip the ham.
- Veggie-heavy. Corn, peas, and green beans all make great additions to this soup. They taste fantastic and provide added nutrition.
- Protein-heavy. Ham is great in this soup. However, you can also add shredded chicken, chopped bacon, and more.
- Spicy with some heat. Add a pinch of cayenne pepper or red pepper flakes. You can also garnish the soup with some chopped jalapeno slices.
- Extra cheesy. You don’t have to wait for the garnishes to add cheese to the soup. Mix a cup of cheddar into it for a cheesier dish.
Serving Suggestions
My favorite thing to serve with soup is bread or sandwiches.
If you’re the same way, try pairing this soup with some fiber-rich squaw bread. Buttery condensed milk bread is another good option. Other suggestions include:
You can even pair it with plain old sandwich bread. Either way, it’s delicious. Leafy green salads also go well with potato and ham soup.
How to Store
Here’s how to keep leftover ham and potato soup fresh for days.
To Store: Transfer the soup to an air-tight container and pop it into the fridge. It should remain fresh for 3 to 5 days.
To Reheat: Pour it into a saucepan over medium heat on the stove to reheat it. Keep a close eye on the soup, and don’t let it boil.
You may need to add extra broth to thin it while heating it.
Unfortunately, I don’t recommend freezing this soup. The potatoes’ texture won’t be optimal once you thaw it again.
Easy Ham and Potato Soup (Creamy Recipe)
8
servings20
minutes20
minutes195
kcalThis ham and potato soup is rich, creamy, and so satisfying! It’s loaded with ham and potatoes but also carrots, celery, and onions. Warm up with a bowl today!
Ingredients
3 1/2 cups potatoes, peeled and diced
3 1/4 cups water
1/3 cup carrots, chopped
1/3 cup celery, diced
1/3 cup finely onion, chopped
3/4 cup cooked ham, diced
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Instructions
- Add the potatoes, water, carrots, celery, onion, and ham to a large stockpot. Heat over high heat and bring them to a boil.
- Reduce the heat to medium-low. Then, simmer for 10-15 minutes, until the potatoes and carrots are fork tender.
- Mix in the bouillon, salt, and pepper.
- Melt the butter in a saucepan over medium-low heat. Add the flour and stir until the mixture turns into a paste, about 1 minute. Add the milk and whisk constantly until thick.t
- Add the milk mixture to the stockpot and stir for 4 to 5 minutes. (Or until the soup is thick and doesn’t taste starchy.)
- Ladle the soup into bowls and garnish it with your desired toppings. (Shredded cheese, croutons, bacon bits, chopped parsley, etc.)
- Serve and enjoy!
Notes
- Use bone-in smoked ham or ham hocks for more flavor.
