Rustic Ham and Potato Warmth

Hearty, Creamy, and Utterly Comforting: The Best Ham and Potato Soup Recipe

From the Author

One Pot Wonder: 30 Minutes to the Creamiest Soup!

As the crisp autumn air settles in and the weather turns chilly, there’s nothing quite like a warm, hearty bowl of soup to bring comfort. Especially after a holiday celebration, finding delicious ways to repurpose leftover ham is a cherished tradition. This Ham and Potato Soup recipe has become an absolute favorite in my household – it’s a true definition of comfort food, transforming simple ingredients into a rich, flavorful meal that warms you from the inside out.

Growing up, my parents were masters at stretching holiday meals, and my dad often tossed ham chunks into various soups. While I appreciate those nostalgic flavors, this particular version has evolved into my personal go-to. It boasts a velvety texture, is generously loaded with tender potatoes, and offers savory bites of ham in every spoonful. It’s incredibly satisfying and an excellent way to turn those holiday leftovers into another exciting meal that even my kids eagerly anticipate.

Essential Ingredients for Your Perfect Ham and Potato Soup

Crafting this incredibly satisfying Ham and Potato Soup requires a few key ingredients, most of which you likely already have on hand, especially if you’re working with holiday leftovers. Each component plays a vital role in building the soup’s signature rich flavor and creamy texture. Below, we break down each essential ingredient, along with valuable tips and potential swaps to ensure your soup is nothing short of spectacular.

Step-by-Step Guide: Crafting Your Creamy Ham and Potato Soup

Making this incredible Ham and Potato Soup is a straightforward process, designed for maximum flavor with minimal fuss. Follow these simple steps to create a thick, hearty, and unbelievably creamy soup right on your stovetop. With just one pot, you’ll have a delightful meal ready in under an hour.

1. Brown the Ham for Flavor: Begin by heating 1/2 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over high heat. Once the oil shimmers, add your cubed ham. Sauté for 1-2 minutes until it’s lightly browned and slightly crispy. This step is crucial for developing a deeper, more complex flavor in the ham. Remove the browned ham from the pot and set it aside on a paper-towel-lined plate to drain any excess fat. Quickly wipe out the pot if necessary and return it to the stovetop.
2. Sauté the Aromatics: In the same pot, add the remaining 1/2 tablespoon of olive oil and let it shimmer over high heat. Add the diced onion, carrot, and celery (your mirepoix). Sauté these vegetables for 4-5 minutes, stirring occasionally, until the onion becomes translucent and the vegetables start to soften. This process brings out their natural sweetness and forms the aromatic foundation of the soup. Then, stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
3. Build the Creamy Roux: Reduce the heat to medium. Add the butter to the pot with the sautéed vegetables and stir until it’s fully melted. Once melted, sprinkle in the flour. Stir continuously for at least 1 minute, allowing the flour to cook thoroughly. This essential step, known as making a roux, eliminates the raw flour taste and ensures a smooth, creamy soup base. Stir in the dried thyme, dried oregano, and cayenne pepper (if using) and season generously with salt and black pepper to taste. Cook the seasonings for about 30 seconds to allow their flavors to bloom.
4. Whisk in Liquids for Velvety Smoothness: Gradually pour in 1 cup of milk, whisking constantly until the mixture begins to thicken, which should take about 1 minute. Continue whisking as you add the remaining 2 cups of milk. Keep whisking for 2-3 minutes until it visibly thickens to a creamy consistency. Finally, add the chicken stock and whisk for another 1-2 minutes until the soup base is slightly thickened and perfectly smooth. *Remember to stir often and scrape the bottom of the pot to prevent the roux from sticking and ensuring even thickening.*
5. Simmer the Potatoes to Tenderness: Bring the soup to a gentle boil, then lower the heat to medium. Carefully add your diced potatoes to the pot. Cook for 8-12 minutes, stirring frequently. The soup will continue to thicken as it simmers, and the potatoes should become fork-tender within this timeframe. If the soup becomes too thick during this stage, you can thin it out with a splash of additional chicken stock (up to 1/2 cup extra, if needed) until it reaches your desired consistency.
6. Finish with Ham, Corn, and Cheese: Once the potatoes are perfectly tender, stir in the reserved browned ham and the frozen corn. Continue to heat the soup for a few minutes until the corn is warmed through and the ham is thoroughly integrated. Reduce the heat to low. Add the freshly shredded sharp cheddar cheese and stir gently until it is just melted and fully incorporated into the soup, creating a luxurious, cheesy finish. Avoid boiling the soup once the cheese is added, as high heat can cause dairy to separate.
7. Taste, Adjust, and Serve: Give the soup a final taste and adjust the seasonings as needed. You might want to add more salt, pepper, or a pinch more cayenne for a subtle kick. Ladle the hot soup into bowls and garnish with fresh thyme or parsley, if desired, for a touch of freshness and color. Serve immediately and enjoy!

Mastering Your Ham and Potato Soup: Expert Tips

Achieving the perfect creamy, flavorful Ham and Potato Soup is easy with a few simple techniques. These tips will help you avoid common pitfalls and ensure your soup turns out perfectly every time, from ideal potato consistency to the smoothest cheese melt.

• Uniform Potato Dicing is Key: For quick and even cooking, dice your potatoes into small, uniform ½-inch cubes. This ensures they cook through in about 8-10 minutes, preventing some pieces from being undercooked while others turn to mush. Larger potato chunks will require a longer simmer time, which can lead to over-thickening of the soup base.
• Don’t Rush the Roux: The roux is fundamental to your soup’s texture and flavor. After adding the flour to the melted butter, cook it for at least a full minute, stirring constantly. This step is crucial for cooking off the raw flour taste, which can otherwise leave your soup with an unpleasant, pasty flavor. A properly cooked roux will create a smooth, rich base.
• Choose Yukon Golds for Creaminess: While russet potatoes can be used, Yukon Gold potatoes are truly superior for this recipe. Their waxy texture holds its shape well during simmering but also breaks down just enough to contribute to the soup’s natural creaminess. Plus, their thin skins mean you don’t need to peel them, saving you precious prep time.
• Add Cheese at Low Heat: To ensure your cheese melts smoothly into the soup without becoming grainy or clumpy, always add it after you’ve reduced the heat to low. High heat can cause the milk solids and fats in cheese to separate, resulting in an undesirable texture. Stir gently until just melted.
• Season Gradually and Taste Often: Ham can be quite salty, so it’s important to season your soup incrementally. Add salt and pepper as you build the layers of flavor (with the vegetables, then the roux, and finally the liquids). Always taste the soup before the final seasoning adjustment, especially after adding the ham, to ensure it’s perfectly balanced.

Serving Suggestions & Delightful Variations

This creamy Ham and Potato Soup is a meal in itself, but it pairs beautifully with a variety of accompaniments. For an even more complete and satisfying meal, consider these serving suggestions:

• Crusty Bread: A warm, crusty loaf of sourdough, French bread, or a rustic baguette is perfect for dipping and soaking up every last drop of the rich broth.
• Side Salad: A light, fresh green salad with a vinaigrette dressing provides a lovely counterpoint to the soup’s richness.
• Cornbread: Sweet or savory cornbread muffins are a classic pairing for hearty, comforting soups.
• Extra Garnishes: Beyond fresh thyme or parsley, consider a sprinkle of crispy bacon bits, a dollop of sour cream, or a dash of hot sauce for an extra kick.

Feeling creative? Here are a few ways to vary this beloved recipe:

• Spice It Up: Add a pinch more cayenne pepper, a dash of smoked paprika, or even a few diced green chilies for a spicier profile.
• Add More Veggies: Stir in a cup of peas, chopped spinach, or even some diced bell peppers along with the corn for added nutrients and color.
• Gluten-Free Option: As mentioned, replace the all-purpose flour in the roux with a cornstarch slurry (1-2 tablespoons cornstarch mixed with an equal amount of cold water) added at the end, stirring until thickened.
• Smoked Flavor: For an even deeper smoky flavor, use smoked ham or add a tiny amount of liquid smoke (a drop or two) to the broth.
• Different Cheeses: Experiment with other melting cheeses like Gruyere, white cheddar, or even a blend of Monterey Jack and cheddar for a different flavor profile.

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5 out of 5 stars from 23 votes

Ham and Potato Soup Recipe

By Chelsea Lords

This easy Ham and Potato Soup is made in one pot on the stovetop. It’s thick, hearty, comforting, and the perfect way to use any leftover holiday ham!

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 6 servings

Equipment

• Large cast-iron pot or Dutch oven

Ingredients

• 1 tablespoon olive oil divided
• 1-1/2 cups cubed leftover ham fully cooked
• 1 small yellow onion diced, about 1 cup
• 1 large carrot diced, heaping 1/2 cup
• 1 stalk celery diced, heaping 1/2 cup
• 1-1/2 teaspoons minced garlic about 2 cloves
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3/4 teaspoon dried thyme
• 3/4 teaspoon dried oregano
• 1/8 teaspoon ground cayenne pepper optional, for a subtle kick
• Salt and freshly ground black pepper to taste
• 3 cups milk 1%, 2% or whole; whole will be creamiest
• 1-1/2 cups chicken stock or homemade ham broth
• 2 cups baby gold potatoes diced into ½-inch cubes, peeled if desired (Yukon Golds are thin-skinned and don’t require peeling)
• 1-1/2 cups frozen corn
• 1 cup freshly shredded sharp Cheddar cheese
• Fresh thyme optional, for garnish
• Fresh parsley optional, for garnish

Instructions

1. Add 1/2 tablespoon olive oil to a large, cast-iron pot or Dutch oven over high heat. Once oil is shimmering, add chopped ham and sauté for 1–2 minutes until lightly browned. Remove to a paper-towel-lined plate. Quickly dry the pot and return to the stovetop.
2. Over high heat, add the remaining 1/2 tablespoon olive oil and once shimmering, add the diced onion, carrot, and celery. Sauté for 4–5 minutes until onion is translucent. Add in garlic and stir for another minute until fragrant.
3. Add the butter to the pot and stir until melted. Once melted, sprinkle in the flour. Stir for 1 minute to cook off the raw flavor of the flour. Add the seasonings: dried thyme, dried oregano, and cayenne pepper (if desired). Season to taste with salt and pepper. Stir seasonings for 30 seconds. Pour in 1 cup of milk and whisk until it starts to thicken (about 1 minute); then pour in the remaining 2 cups of milk. Whisk until it thickens (about 2–3 minutes), then add the chicken stock. Whisk until slightly thickened (another 1–2 minutes). Remember to stir often and scrape the bottom of the pot to prevent sticking.
4. Bring the soup to a boil, slightly lower heat to medium, and add the diced potatoes to the soup. Cook for 8–12 minutes, stirring often. The soup will thicken as it cooks, and the potatoes should be fork tender after 8–10 minutes. (If the soup has thickened too much, add a splash of additional chicken stock; up to 1/2 cup extra may be needed.)
5. Once potatoes are fork tender, stir in the corn and the ham you set aside earlier. Heat through for 2-3 minutes. Decrease heat to low and add in the freshly shredded cheese. Stir gently until just melted and fully incorporated. Remove from heat immediately.
6. Serve bowls of soup garnished with fresh thyme or parsley, if desired. Enjoy your comforting, homemade ham and potato soup!

Recipe Notes

Note 1: Make sure to dice the potatoes into small pieces (1/2-inch) so they cook through quickly in 8–12 minutes. Larger potato chunks will need to simmer longer, which might result in the soup absorbing too much liquid and becoming overly thick.

Note 2: As the soup simmers and thickens, be sure to stir it often and scrape the bottom of the pot thoroughly. The flour and butter from the roux have a tendency to stick to the bottom, which can lead to scorching and prevent the soup from thickening properly.

Storage: We don’t recommend freezing Ham and Potato Soup due to its high dairy content, which can separate upon thawing. To reheat, gently warm the soup in a pot over low heat, stirring often. Avoid boiling or high heat to prevent separation of the ingredients.

Nutrition Information

Serving: 1serving | Calories: 336kcal | Carbohydrates: 25.6g | Protein: 16.6g | Fat: 18.7g | Cholesterol: 62.7mg | Sodium: 744.6mg | Fiber: 2.1g | Sugar: 9g

Nutrition information is automatically calculated, so should only be used as an approximation.

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