Potato Ham Soup Recipe: There’s nothing quite like a warm, creamy bowl of potato ham soup to soothe your soul and satisfy your hunger, especially on a chilly day. Whether you’re using up leftover holiday ham or just craving something hearty and homemade, this recipe hits all the right notes. It’s a flavorful mix of tender potatoes, smoky ham, and a rich broth that’ll make everyone at the table go back for seconds.
This recipe is incredibly flexible, and we’re walking you through every step from ingredient prep to simmering and serving. Stick with us as we show you how to bring this comforting classic to life in your own kitchen—no culinary degree required!
Why You’ll Love This Recipe
Why does potato ham soup always find its way onto the top of the comfort food list? Simple—it’s delicious, easy, and economical. But this specific recipe stands out for a few extra reasons:
- Flavor-packed with ham and garlic, yet mellow with potatoes and cream
- Super satisfying and filling, perfect for lunch or dinner
- Great for leftovers—the flavor actually gets better the next day
- Kid-friendly and picky-eater approved
- Freezer-friendly, so make a big batch and save some for later
Whether you’re feeding a crowd or just meal-prepping for the week, this recipe works like a charm.
What Makes This Soup So Comforting
There’s something timeless about the combination of potatoes and ham. It’s hearty without being heavy and feels like a hug in a bowl. The smoky, salty ham blends beautifully with the soft texture of potatoes, while the creamy base ties it all together.
The real comfort comes from the balance: savory broth, a bit of sweet onion, and the smooth, velvety consistency that just slides down like magic. Plus, the warmth and aroma while it’s cooking fill the whole house, making it feel cozy and inviting.
List of Ingredients You’ll Need
Fresh Produce
- 4 medium russet potatoes, peeled and diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 2 medium carrots, peeled and diced
- Fresh parsley or chives for garnish (optional)
Dairy Ingredients
- 2 tablespoons butter
- 1 cup heavy cream or whole milk
- 1/4 cup all-purpose flour (for thickening)
Meat & Broth
- 2 cups diced cooked ham
- 4 cups chicken broth (or ham broth for extra flavor)
Spices & Pantry Staples
- Salt and black pepper to taste
- 1/2 teaspoon thyme
- 1/2 teaspoon paprika (optional)
- 1 bay leaf
These basic ingredients are all easy to find and might already be in your kitchen!
Kitchen Tools You’ll Need
Here’s a quick checklist of tools to make your soup prep smooth and hassle-free:
- Large soup pot or Dutch oven
- Cutting board and sharp knife
- Vegetable peeler
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle for serving
- Immersion blender (optional, if you like it extra creamy)
Best Potatoes for This Recipe
Potatoes are the star of the show, so it’s crucial to use the right kind. Russet potatoes are your best bet here—they break down a bit during cooking, creating a naturally creamy texture that thickens the soup without too much effort. Yukon Gold is another great option if you want a silkier, buttery taste.
Avoid red potatoes for this recipe. They hold their shape too well and don’t contribute to the creamy consistency we’re aiming for.
What Kind of Ham Works Best
Got leftover holiday ham? Use it! Otherwise, go for pre-cooked ham steaks, thick-sliced deli ham, or even cubed ham from the meat section. Smoked ham adds the most flavor, but honey-glazed ham can add a subtle sweetness that plays well with the savory potatoes.
Avoid thin sandwich ham or overly processed varieties—they tend to get mushy and don’t deliver that bold, meaty punch this soup needs.
Step-by-Step Guide to Making Potato Ham Soup
Step 1: Prep Your Ingredients
Start by peeling and chopping your potatoes into bite-sized chunks. Dice your onion, celery, and carrots. Mince the garlic. If your ham isn’t already diced, cube it into small, even pieces.
Why does this matter? Prepping everything ahead makes the cooking process smooth and stress-free. Plus, uniform cuts mean even cooking.
Step 2: Sauté the Aromatics
Melt butter in your soup pot over medium heat. Toss in the onions, carrots, and celery. Sauté for about 5-7 minutes, or until the onions turn translucent and the carrots start to soften. Add the garlic and cook for one more minute—don’t let it burn!
This step builds the flavor foundation of your soup. The aroma alone will have people wandering into the kitchen asking what’s cooking.
Step 3: Add Potatoes and Broth
Once your aromatics are soft, add the diced potatoes and pour in the broth. Drop in your bay leaf, thyme, paprika (if using), and a pinch of salt and pepper. Stir everything together and bring it to a gentle boil.
Reduce heat to medium-low and let the mixture simmer uncovered for about 15–20 minutes, or until the potatoes are fork-tender.
Step 4: Simmer Until Tender
Don’t rush this part! Letting the soup simmer slowly allows the potatoes to release their starch and helps all the flavors meld. Stir occasionally to prevent anything from sticking to the bottom.
You’ll know it’s ready when the potatoes are tender enough to mash with the back of a spoon.
Step 5: Add Ham and Season
Once the potatoes are soft, stir in the diced ham. Simmer for another 5-10 minutes to allow the ham to warm through and blend its smoky flavor into the broth.
Taste test and adjust your seasonings—maybe a bit more salt or a crack of fresh black pepper. This is where you really make the soup yours.
Step 6: Thicken the Soup
Now let’s talk texture. If you want a thicker soup, make a quick slurry by whisking the flour with 1/2 cup cold water or broth. Stir it into the soup slowly and let it simmer until thickened, about 5 minutes.
Alternatively, mash some of the potatoes directly in the pot or blend a portion of the soup with an immersion blender for that ultra-creamy finish.
Step 7: Add Cream and Finish
Turn off the heat and stir in the cream or milk. This gives the soup its final luxurious touch. Be careful not to boil it after adding cream—it can curdle.
Want to be fancy? Toss in a handful of shredded cheddar cheese or a pat of butter for extra richness.
Step 8: Serve and Garnish
Ladle the soup into bowls and top with chopped parsley or chives. Serve with warm bread, crackers, or even a grilled cheese sandwich on the side.
The first spoonful will convince you this soup is worth every minute you spent making it.
Tips for Perfect Potato Ham Soup
Want to elevate your potato ham soup from good to unforgettable? These simple tips will help you nail the texture, flavor, and richness every single time:
- Use full-fat dairy if you’re after maximum creaminess. Half-and-half works, but heavy cream is the gold standard.
- Don’t overboil after adding cream or milk—keep it on a gentle simmer or turn the heat off altogether to prevent curdling.
- Mash some of the potatoes against the side of the pot if you prefer a thicker consistency without using flour.
- Add cheese slowly, and only once the soup has cooled slightly. Stir constantly to avoid clumping or separation.
- Taste and adjust as you go—every ham is different in saltiness, so your soup might need more or less seasoning.
- Garnish with something fresh like chopped chives, green onions, or a little shredded cheese for a pop of color and flavor.
Consistency and balance are key. The soup should be creamy, not gluey; savory, not salty. A gentle hand with seasoning and a sharp eye on texture go a long way.
Substitutions and Variations
Cooking is personal, and this soup can easily be tweaked to match your preferences or pantry. Here are a few tasty variations and swaps you might consider:
- No ham? Use cooked bacon, turkey, or sausage instead.
- No cream? Use evaporated milk or unsweetened almond milk for a lighter option.
- Vegetarian version? Skip the ham and use veggie broth. Add white beans or corn for protein and heartiness.
- Spicy kick? Add red pepper flakes or diced jalapeños.
- Add more veggies: Think corn, peas, spinach, or kale for extra nutrients and color.
- Low-carb twist: Replace potatoes with cauliflower florets. It still gets thick and creamy with far fewer carbs.
Don’t be afraid to experiment—your perfect bowl of soup might have a twist no one’s tried yet!
How to Store and Reheat
This soup keeps beautifully, and in many cases, the flavors deepen and improve after a day in the fridge. Here’s how to store and reheat it:
- Fridge: Allow the soup to cool completely before transferring to an airtight container. Store in the fridge for up to 4 days.
- Reheating: Gently warm over medium heat on the stove, stirring often. If it’s too thick, add a splash of broth or milk.
- Microwave: Use a microwave-safe bowl. Cover loosely and heat in 60–90 second bursts, stirring in between until hot.
Avoid boiling it again, especially if it contains cream, to keep the texture smooth and velvety.
Can You Freeze Potato Ham Soup?
Yes—but with a couple of caveats. Dairy-based soups can separate when frozen, resulting in a grainy or curdled texture once thawed. But there are ways around this:
Freezing Tips
- Cool completely before freezing.
- Use freezer-safe containers or bags, leaving space at the top for expansion.
- Label with the date and use within 2–3 months.
Reheating Frozen Soup
- Thaw overnight in the fridge.
- Reheat slowly on the stove over medium-low heat, stirring often.
- If it looks separated, whisk vigorously or use a blender to restore smoothness.
For the best results, freeze the soup before adding the cream, and add it after reheating.
Serving Suggestions
This soup shines all on its own, but you can totally upgrade the experience with a few sides and garnishes:
Perfect Pairings
- Crusty bread or a buttered baguette
- Grilled cheese sandwich
- Buttery biscuits
- Side salad with a light vinaigrette
- Garlic bread for a rich touch
Toppings to Try
- Shredded cheddar or parmesan
- Crumbled bacon
- Chopped green onions or chives
- A drizzle of olive oil or sour cream
It’s the kind of meal that feels fancy but is secretly simple—and everyone will think you went all out.
Health Benefits of Ingredients
Let’s talk nutrition. While creamy soups aren’t usually labeled as “health food,” this one has some sneaky benefits, especially if you use wholesome, fresh ingredients:
- Potatoes are high in fiber, potassium, and vitamin C. They also provide complex carbs for energy.
- Ham adds protein and iron, which support muscle function and blood health.
- Carrots and celery bring antioxidants and vitamins A and K to the table.
- Garlic and onions offer natural antibacterial and immune-boosting properties.
- Broth-based soups are hydrating and easy on the stomach.
Want to make it even healthier? Cut back on the cream or use a plant-based alternative.
Common Mistakes to Avoid
Making potato ham soup seems easy—and it is—but a few simple missteps can lead to a less-than-perfect bowl. Here’s what to watch out for:
- Using the wrong potatoes: Waxy varieties stay too firm and don’t thicken the soup well.
- Not seasoning gradually: Ham is salty, and over-seasoning early can ruin the balance.
- Skipping the sauté: Don’t just toss everything in the pot. Sautéing the veggies first boosts the flavor big time.
- Boiling after adding cream: This causes curdling and a gritty texture.
- Forgetting to stir: Potatoes can stick and scorch the bottom of the pot if left alone.
Keep your eye on the pot, trust your taste buds, and you’ll avoid these common slip-ups with ease.
FAQs about Potato Ham Soup Recipe
1. Can I make this soup in a slow cooker?
Absolutely! Sauté your aromatics first, then transfer everything except cream to a slow cooker. Cook on low for 6–8 hours. Stir in cream just before serving.
2. Is this recipe gluten-free?
It can be! Just skip the flour and thicken with mashed potatoes or use cornstarch. Make sure your broth is certified gluten-free too.
3. What’s the best way to use leftover ham?
This soup is perfect for leftover ham. Dice it up and stir it in during the final 10 minutes of cooking for best texture.
4. Can I use a ham bone for more flavor?
Yes! Simmer the soup with a ham bone and remove it before adding cream. It infuses deep, rich flavor.
5. How do I make it vegetarian?
Skip the ham and use vegetable broth. Add beans or lentils for protein and body.
Conclusion
There you have it—a complete, step-by-step guide to making the best homemade potato ham soup you’ve ever had. It’s rich, hearty, comforting, and surprisingly easy to pull together with simple ingredients.
Whether you’re cooking for your family on a quiet weeknight or hosting a cozy dinner with friends, this soup hits the spot every time. Once you’ve made it, you’ll find yourself coming back to it all season long.
So grab that pot, fire up the stove, and let’s get simmering!
