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This easy one-pot ham and potato soup recipe makes warm and hearty comfort food for a chilly day. A delicious way to use up leftover ham from the holidays!
Creamy Potato Soup with Ham
You can never have too many leftover ham recipes! I wanted a quick and easy recipe for using up the last of our holiday ham, and I was able to throw this simple soup together in minutes using pantry staples we already had on hand.
This hearty ham soup was perfect for lunch, and my family loved it. Some even went back for seconds! I based this easy soup recipe on my chicken potato soup. You only need one pot or Dutch oven and about 15 minutes of prep — mostly chopping up vegetables and the ham. If you get the family to help, it’s even quicker!
Try my ham and cheese sandwiches or super easy ham mac and cheese or ham casserole or this hearty breakfast casserole or this Instant Pot ham bone soup next.
Ingredient Notes
Here’s a quick list of what goes in the soup. Full amounts are in the printable recipe card below.
- Cooked ham — diced or sliced into bite-size pieces
- Potatoes — I use Yukon Gold or baby dutch potatoes, so I don’t have to peel them, and they hold up better in soups. You can use russets, if you prefer.
- Celery, carrots, onion — the mirepoix, for flavor
- Garlic — I used fresh garlic, but you can add garlic powder to make it easier.
- Butter — to sauté the veggies. You can sub olive oil or another oil, but I like using butter in creamy soup recipes.
- Flour — to thicken the soup
- Seasonings — a little salt and pepper and dried parsley. You can add more salt or other seasonings later as needed, depending on how salty your ham is.
- Chicken broth — or stock
- Heavy cream — for a little creaminess
How to Make Ham and Potato Soup
First, you’ll sauté the onions, carrots and celery in butter, then add the garlic and seasonings. Add the ham and flour, and cook for about a minute to get rid of the raw flour taste. Add the potatoes and broth, then add the cream, and cook until potatoes are tender and the broth is creamy.
Helpful Tips
Use a potato masher or immersion blender to mash some of the potatoes to help thicken the soup.
The broth is not super thick, but does thicken up as it cools.
For cheesy ham soup, stir in some shredded cheddar cheese or Monterey Jack cheese before serving.
Taste and adjust seasonings before serving. The flavor of ham you use will affect the flavor of the soup. If you are using thicker deli ham or ham steak that is not left over, the soup will likely need more seasoning.
Storage
Store leftover soup in an airtight container in your fridge for 3-4 days. You can reheat soup on the stove or in your microwave. You can freeze the soup for up to 3 months, however, some people don’t like the consistency after thawing.
Ham and Potato Soup
Equipment
Ingredients
- 2 tbs butter
- 1 small yellow onion diced
- 2 ribs celery chopped
- 2 medium carrots peeled and chopped
- 2 cloves garlic minced
- 1 tsp dried parsley
- ½ tsp sea salt
- ½ tsp ground black pepper
- 3 cups cooked ham cut into bite sized pieces
- 2 tbs all purpose flour
- 1 pound Yukon Gold potatoes 3 medium, cubed – about 1 inch pieces
- 32 oz low sodium chicken broth
- 1 cup heavy cream
Instructions
- In a large Dutch oven or large pot, cook onion, celery and carrots in melted butter over medium heat until onions are slightly soft. Add a pinch of salt to help sweat the veggies, if desired
- Add the ham, minced garlic, sea salt, parsley and pepper, and cook for about a minute or until fragrant.
- Sprinkle flour over ham and veggies, and stir to coat. Keep stirring and cook for 1 minute
- Add the potatoes and chicken broth, and stir everything together. Cover, and bring to a boil over medium-high heat
- Remove lid, reduce heat to low or medium low, stir in heavy cream, and allow to simmer for 20-25 minutes, stirring occasionally, or until potatoes and carrots are fork tender
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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