Potato Ham Soup Recipe (with Video)

Potato Ham Soup Recipe: Is there anything more comforting than a big, steamy bowl of potato ham soup? Whether you’re curled up on a chilly night or looking for a way to use up leftover ham, this creamy, hearty soup hits all the right notes.

Rich with flavor, loaded with tender potatoes, and filled with chunks of savory ham, this dish is both rustic and soul-satisfying. What’s more? It’s surprisingly easy to make at home!

So, let’s dive into the recipe that will become a regular in your kitchen.

Why You’ll Love This Potato Ham Soup

You’re going to absolutely adore this recipe—and here’s why:

• Hearty and Filling: Thanks to the potatoes and ham, it’s a full meal in a bowl.
• Budget-Friendly: Most of the ingredients are pantry staples.
• Leftovers Friendly: Tastes even better the next day!
• Versatile: Easy to modify with veggies, spices, or dairy alternatives.
• Freezer-Friendly: Make a big batch and freeze for busy weeknights.

This is the type of meal that brings comfort, fills your home with delicious aromas, and makes everyone come back for seconds.

Best Type of Ham for Soup

Choosing the right ham can elevate the flavor of your soup. You’ve got a few options:

• Leftover Baked Ham: Great for using after holidays.
• Ham Steak: Found in the meat section, thick and meaty.
• Smoked Ham Hocks: Add a smoky flavor and rich depth.
• Deli Ham: Not recommended—it’s too thin and lacks texture.

Pro Tip: Dice your ham into bite-sized cubes for even distribution in the soup and a more satisfying bite.

Best Potatoes to Use

Potatoes are the heart of this soup, so you want ones that hold up well while cooking but also add creaminess.

• Yukon Golds: Best all-around. They’re creamy but hold their shape.
• Russet Potatoes: High in starch and break down more, perfect if you like a thicker soup.
• Red Potatoes: Hold shape well, great for chunkier textures.

Avoid waxy potatoes like fingerlings—they don’t break down and can feel out of place in creamy soups.

List of Ingredients You’ll Need

Let’s break down everything you’ll need to create this hearty masterpiece.

Main Ingredients

• 2 tbsp butter (unsalted)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups diced potatoes (Yukon Gold or Russet)
• 2 cups cooked ham, diced
• 4 cups chicken broth (low-sodium recommended)
• 1 cup milk (or half-and-half for creamier soup)
• 1 cup heavy cream
• Salt and pepper, to taste
• 1 tsp dried thyme
• 1 cup shredded cheddar cheese (optional, for extra richness)

Optional Add-ins

• 1 cup frozen corn
• 1 cup chopped carrots
• 1 cup celery, diced
• 1/2 tsp smoked paprika (for a smoky kick)
• Fresh parsley, chopped (for garnish)

Kitchen Tools Required

Before you begin, gather your tools:

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle
• Cutting board and sharp knife
• Potato masher (optional, for thickening)

How to Prep the Ingredients

Preparation makes the cooking process so much smoother.

1. Dice the ham and potatoes into small, bite-sized chunks.
2. Chop the onion, garlic, carrots, and celery if using.
3. Measure out all spices, dairy, and broth.
4. If using cheese, shred it now for easy melting later.

All set? Let’s get into the cooking process!

Step-by-Step Guide to Make Potato Ham Soup

Step 1: Prepare Your Ingredients

Before the heat is even turned on, have everything chopped, measured, and ready to go. This step ensures your cooking process flows smoothly. Dice the ham, peel and chop your potatoes, and mince that garlic.

Step 2: Sauté the Veggies

In a large soup pot, melt butter over medium heat. Add diced onions and cook until translucent, about 3–5 minutes. Add garlic, carrots, and celery if using, and sauté for another 3 minutes.

Why sauté first? It draws out sweetness from the onions and builds your soup’s flavor foundation.

Step 3: Add the Broth and Potatoes

Pour in the chicken broth and bring it to a gentle boil. Add in your chopped potatoes and thyme. Lower the heat to a simmer and cover the pot.

Let it cook for about 15–20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.

Step 4: Add the Ham

Once the potatoes are nearly done, add in the diced ham. Let it simmer uncovered for another 10 minutes so the ham flavor infuses into the soup.

If you’re using leftover holiday ham, this is where the magic really starts to happen.

Step 5: Simmer Until Tender

You want the potatoes to be soft but not mushy. Use a fork to test them. If you like your soup thicker, mash a few potatoes against the side of the pot using a spoon or a masher.

Stir well and let the soup bubble gently.

Step 6: Add Creaminess

Lower the heat and stir in your milk and heavy cream. Let it warm through—don’t boil it! If you’re adding cheese, toss it in now and stir until it melts completely.

The soup transforms into a creamy, dreamy blend right before your eyes.

Step 7: Final Seasoning

Now’s the time to taste-test. Add salt and pepper as needed. If you like a bit of heat, a dash of cayenne or smoked paprika does wonders.

Want to add herbs? Sprinkle in parsley or chives for a fresh pop of color and flavor.

Step 8: Serve It Up!

Ladle the soup into bowls, top with shredded cheese, fresh parsley, or a dollop of sour cream. Serve with crusty bread, a side salad, or crackers.

And there you have it—a rich, creamy, soul-warming bowl of potato ham soup made right in your kitchen.

Tips for Making the Best Potato Ham Soup

Creating a memorable soup goes beyond just following the recipe. These tips will help you take your potato ham soup from good to absolutely amazing:

• Use Quality Ham: If possible, use a smoked or honey-baked ham for a deeper flavor.
• Layer Your Flavors: Don’t rush the sautéing step. Taking time to caramelize the onions brings out sweetness that balances the salty ham.
• Choose the Right Potatoes: Go for Yukon Golds if you want a creamy texture that still holds shape.
• Don’t Overcook the Dairy: When adding cream or milk, always keep the heat low. High temperatures can cause it to curdle.
• Mash or Blend to Thicken: For a naturally thicker soup, mash a portion of the potatoes or use an immersion blender for a partially creamy texture.
• Finish with Fresh Herbs: A sprinkle of fresh parsley or thyme at the end adds a burst of brightness.

These small details make a big difference in the final bowl.

How to Thicken Potato Ham Soup

So, you’ve made your soup and it tastes great—but it’s a little thinner than you’d like? No worries. Try one of these easy thickening methods:

1. Mash Some Potatoes: Use a potato masher to lightly mash about 25% of the potatoes in the pot.
2. Add a Slurry: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir into the simmering soup until it thickens.
3. Blend It: Use an immersion blender to puree part of the soup directly in the pot.
4. Add Instant Mashed Potatoes: Believe it or not, a tablespoon or two can thicken the soup quickly and add to the flavor.
5. Heavy Cream & Cheese: Dairy always adds thickness—just go easy to avoid it getting too rich.

The best method? Use a combination for a creamy, hearty texture without sacrificing flavor.

How to Make It in a Slow Cooker

Want to toss it all in and walk away? This soup is perfect for the slow cooker.

Steps:

1. Add chopped potatoes, onions, carrots, celery, garlic, ham, and broth to the slow cooker.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.
3. Stir in milk, cream, and cheese (if using) during the last 30 minutes.
4. Season to taste with salt, pepper, and herbs.

Pro Tip: For extra thickness, mash some of the potatoes before adding the dairy.

This version is great for busy weekdays or when you want to come home to a ready meal.

How to Make It in an Instant Pot

Need dinner fast? The Instant Pot’s got your back. Here’s how to make potato ham soup in a fraction of the time.

Steps:

1. Set the Instant Pot to “Sauté” and melt butter. Cook onions, garlic, celery, and carrots until softened.
2. Add potatoes, ham, broth, and thyme.
3. Lock the lid and cook on High Pressure for 8 minutes.
4. Quick-release the pressure.
5. Stir in milk, cream, and cheese. Use “Sauté” again to gently warm everything.

Done in 30 minutes, tops—and it tastes like it simmered all day.

What to Serve with Potato Ham Soup

Pairing your soup with the right sides can turn a simple dish into a full meal.

• Crusty Bread: Sourdough, French baguette, or cornbread are all winners.
• Side Salad: Something light with vinaigrette balances out the richness.
• Grilled Cheese Sandwich: Classic combo for a reason!
• Roasted Veggies: Try broccoli, Brussels sprouts, or green beans.
• Crackers or Breadsticks: Great for dipping and adding crunch.

If you’re hosting, a soup-and-salad combo makes for a cozy, crowd-pleasing meal.

How to Store Leftovers

Leftovers? Lucky you—this soup tastes even better the next day.

• Cool Completely: Let the soup cool before transferring.
• Refrigerate: Store in an airtight container for up to 4 days.
• Reheat Gently: Warm it on the stovetop over low heat, stirring often. Add a splash of broth or milk if it gets too thick.

Avoid microwaving dairy-heavy soups too aggressively, or the texture may separate.

How to Freeze and Reheat

Want to save a batch for a rainy day? You totally can—but here’s what to know:

• Cool It Down: Always let the soup cool before freezing.
• Leave Out the Dairy: For best texture, freeze the soup before adding milk or cream. Stir it in when reheating instead.
• Freeze in Portions: Use freezer-safe containers or silicone soup molds.
• Label & Date: It’s easy to forget how long it’s been in there!
• Reheat Slowly: Thaw in the fridge overnight, then reheat gently on the stovetop.

Frozen potato ham soup can last up to 3 months in the freezer.

Common Mistakes to Avoid

Even a simple soup has its pitfalls. Steer clear of these mistakes for a perfect bowl every time:

• Overcooking Potatoes: They’ll turn to mush and make the soup grainy.
• Boiling Dairy: High heat curdles cream and milk. Always simmer gently.
• Skipping the Sauté: Skipping this step means less flavor in your base.
• Adding Cheese Too Soon: It may clump if the soup is too hot or acidic.
• Not Seasoning at the End: Taste before serving! Ham is salty, but potatoes absorb a lot.

Keep these tips in mind, and your soup will be top-tier every time.

FAQs about Potato Ham Soup Recipe

Q1: Can I use turkey or chicken instead of ham?

Absolutely! Cooked turkey or shredded rotisserie chicken are great substitutes, especially after the holidays.

Q2: Can I make this soup dairy-free?

Yes! Swap the milk and cream for unsweetened almond or oat milk, and skip the cheese—or use dairy-free alternatives.

Q3: Can I use frozen potatoes?

You can, but they may get softer than fresh ones. Still a great shortcut when you’re in a pinch.

Q4: How can I add more flavor?

Try a splash of Worcestershire sauce, a pinch of cayenne, or a teaspoon of Dijon mustard to deepen the flavor.

Q5: Can I use vegetable broth instead of chicken broth?

Definitely. It’ll be slightly less rich, but it’s still delicious—especially if you’re going for a vegetarian vibe (just skip the ham).

Conclusion

Potato ham soup is one of those recipes that feels like a hug in a bowl. It’s rich, creamy, and satisfying—perfect for cold nights, cozy weekends, or using up leftover holiday ham. With simple ingredients and a little bit of love, you can whip up a soup that tastes like it simmered for hours. Whether you go classic, slow cooker, or Instant Pot, one thing’s for sure: this soup will have everyone asking for seconds.