Ham and potato soup is comforting and simple, making it a perfect one-pot recipe. It is perfect for using leftover ham and gets extra flavor because we brown the ham first. It is perfectly creamy without using any heavy cream. With its easy to find ingredients and amazing flavor, you will come back to it again and again.
As you likely know, I adore soup recipes. They are such a great way to make a meal for your family in just one pot. This creamy ham and potato soup is easy to make, but hearty and comforting. It tastes like something you would get at a beautiful little cafe, but really with my tips and tricks it is so simple to create in your kitchen.
Why You’ll Love This Soup
- The perfect dinner for leftover ham: An easy and flavorful meal to make after a holiday.
- Filled with flavor: The soup gets extra savory flavor by browning the ham first.
- Creamy without heavy cream: We make a simple roux and add milk to give the soup its rich, creamy texture.
- One-pot meal: Everything is combined and cooked in one pot.
Ingredients and Substitutions
- Ham: I love to make this soup with leftover baked ham, but if you don’t have any leftovers, you can use a ham steak.
- Potatoes: Use either Russet or Yukon Gold potatoes. Cut them into small, even-sized pieces so they cook evenly. The bigger the pieces, the longer they will take to cook. And the longer the soup cooks, the more liquid will evaporate.
- Chicken broth: Since the saltiness of ham can vary, I recommend using low-sodium chicken broth.
- Milk: Whole milk adds to the creamy texture of the soup. If you have a different milk on hand, the soup may be thinner.
- Flour and butter: Create a roux that gives the soup its thick, creamy texture without any heavy cream.
How to Make Potato Soup With Ham
- Add your ham to a large heavy-bottomed stockpot and cook for a few minutes, just until it starts to brown. This will both crisp it and add flavor. Add in the onion, celery, carrots, and garlic and cook until the vegetables are soft.
- Stir the flour into the vegetable mixture until no streaks of white remain. Then very slowly add the chicken broth, starting with just a few tablespoons at a time and continuing to whisk.
- Add the potatoes. Allow the soup to simmer, stirring regularly, until the potatoes are fork-tender.
- Stir in the milk and allow it to cook through for a minute or two. Top with cheddar cheese, bacon, and diced scallions. Enjoy!
Best Potatoes For Ham and Potato Soup
This soup is best when made with either russet potatoes or Yukon Gold, but for different reasons.
- Russet Potatoes have a high starch content. They soften beautifully, and the starch in them makes for a perfectly creamy soup at the end.
- Yukon Gold potatoes are waxier. They have a buttery flavor and hold their shape really well.
The Key to Potato Soup: Making a Roux
To make this soup thick and creamy, it is crucial to make a roux. A roux is the combination of fat (butter in this case) and flour and results in a super creamy and smooth soup or sauce. There are a few things to consider to make sure your roux turns out well.
- Be sure to really whisk the flour into the vegetables so that it fully coats them and there are no streaks of flour left. This eliminates the flour taste.
- Add the liquid slowly at first. I’m talking a few tablespoons at a time, continuing to whisk until it is well incorporated, and then adding more.
- The more you add, the quicker you can go. This whole process doesn’t take more than a minute or two.
Leftover Ham
This is a great recipe to make with leftover Christmas or Easter ham. You will need one pound of it for this recipe, which is about 2 1/2 cups.
The ham you start with will greatly impact the saltiness of this recipe. If you are concerned about the saltiness, start with no salt at all and add it at the end to taste. Keep in mind the amount of salt called for in the original recipe, as salt is key to bringing out the natural flavors of the ingredients.
How to Make Ham and Potato Soup Thicker or Thinner
- If your soup is too thick: Add a little bit of milk or chicken broth, fully stirring it in before adding more, until it reaches your desired consistency.
- If your soup is too thin: Pull out some of the potatoes, blend them until smooth, and return them to the soup.
Tips and Tricks
- Making ahead of time: Make this soup to enjoy all week long. Be sure to store it in an airtight container in the refrigerator. If you want to store the soup for longer than three days, I recommend freezing it. You can read more on this below.
- Keep the heat low while the soup simmers. If it is too high, too much of the liquid will evaporate.
- Add cheese. To make an extra creamy cheesy ham and potato soup, get a block of cheddar cheese and grate it yourself into the pot of soup or into individual bowls. Cheese that you grate from a block will melt and taste so much better than pre-shredded cheese that is covered in preservatives.
How to Serve
Creamy ham and potato soup can be enjoyed as is or topped with shredded cheddar cheese, bacon, and/or diced scallions. Serve with some crispy toasted bread and a light salad to round out the meal.
Storing and Reheating Leftovers
Store any leftover potato and ham soup in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat on the stovetop over low heat, stirring often, or in the microwave on half power. This will prevent it from separating. Remember that leftovers should never be reheated more than once.
Can I Freeze Ham and Potato Soup?
While cream-based soups aren’t my favorite for freezing, it can be done. I like to freeze soups in individual portions so I can pull one out of the freezer for a quick lunch. It can be stored in a freezer-safe container for up to three months.
When you are ready to eat the soup, let it thaw in the refrigerator overnight. Then reheat it over low heat, stirring often. This is the best way to prevent it from separating.
What to Serve with Potato Soup
If you make this creamy ham and potato soup recipe or any of my other recipes, please let me know what you think by leaving a comment!
Recipe Video
Ham and Potato Soup
Ingredients
- 2 tablespoons unsalted butter (28.25 grams)
- 1 pound cooked ham cut into cubes (453.6 grams)
- 1 medium yellow onion diced
- 3 stalks of celery diced
- 2 carrots peeled and diced
- 2 cloves garlic minced
- 1 teaspoon kosher salt please see note (if you only have table salt, start with half)
- 1/4 teaspoon black pepper
- 1/3 cup all purpose flour (40 grams)
- 2 cups chicken broth (473 ml)
- 2 pounds russet potatoes peeled and diced into 1/2 inch cubes (907.19 grams)
- 1 cup whole milk (236.59 ml)
- shredded cheddar cheese for topping
- diced scallions for topping
Instructions
- In a large heavy-bottomed stock pot over medium heat, melt the butter, being careful that it does not burn. Add in the ham and allow it to just begin to brown. Be careful in this step, as the ham will splatter oil a bit as it sautés.2 tablespoons unsalted butter, 1 pound cooked ham
- Add in the onion, celery, carrots, and garlic. Season with salt and pepper. Cook until the vegetables are soft, about 5 to 7 minutes.1 medium yellow onion, 3 stalks of celery, 2 carrots, 2 cloves garlic, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
- Stir in the flour into the vegetable mixture. Then very slowly add the chicken broth. It works best to add a few tablespoons at a time, whisking throughout in between. This should take about 2 minutes at the most.1/3 cup all purpose flour, 2 cups chicken broth
- Bring the mixture to a boil and add in the potatoes. (It is okay if some of the potatoes are halfway out of the liquid.) Turn down the heat to a simmer, stirring regularly, and cook until the potatoes are fork-tender, about 20 to 30 minutes. Make sure the heat is very low. If it is too high, too much of the liquid will evaporate.2 pounds russet potatoes
- Stir in the milk and allow the milk to cook through, about 1 to 2 minutes; taste and add more salt and pepper as needed. Top with cheddar cheese and diced scallions. Enjoy!1 cup whole milk
Notes
Dan says
Have you tried this recipe in a crock pot?
Hi Dan! There is actually a box within the post that leads you to the recipe that makes this in the slow cooker. You can find it here: https://www.simplejoy.com/crockpot-potato-soup-recipe/
Joan Swan says
I can hardly wait to try the ham and potato soup!!!!! I have loved every one of your meals that I have made before. Keep them coming please.
I’m so glad to hear that Joan! I hope you love this one too!
Terry says
5 years ago no problem, I would have used ham. My husband and I both have high cholesterol, I doubt I do now because I’ve completely changed what I eat, hubs has not. I know this changes the recipe and I’m sorry, but since it uses chicken broth, would using boneless skinless chicken breast be an okay swap for the ham? I’d stick with everything else, because the recipe sounds delicious. Damn aging….lol
No apologies needed! I’m all about people doing what they need to do in their own kitchens. Because we are using pre-cooked ham in this recipe, swapping for chicken is a great idea! You could use some rotisserie chicken and just put it in at the very end so it heats through.