Ham and Potato Soup is a deliciously comforting soup that is so easy to make. Simple ingredients come together in this hearty dinner recipe that you will come back to over and over.
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 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.
How to Make Potato Soup With Ham
Here is a brief overview of how this easy ham and potato soup recipe comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Brown the ham. Even though your ham is already cooked, I like to brown it a little at the beginning. It helps to deepen the flavor of the soup. Add your ham to a large heavy-bottomed stock pot and cook for a few minutes, just until it starts to brown.
- Sauté the vegetables. Add in the onion, celery, carrots, and garlic and cook until the vegetables are soft.
- Make a roux. Stir the flour into the vegetable mixture. Then very slowly add the chicken stock, starting with just a few tablespoons at a time and continuing to whisk. Read more on this below.
- Add the potatoes. Allow the soup to simmer, stirring regularly, until the potatoes are fork-tender.
- Add the milk. 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 Potato Soup
I like to make all of my potato soup recipes with russet potatoes. With their low starch and high moisture content, they soak up the creaminess of the other ingredients perfectly. Yukon gold potatoes would also work.
Be sure to cut your potatoes into small, even-sized pieces so they cook evenly in the soup. The bigger the pieces, the longer they will take to cook. And the longer the soup cooks, the more liquid will evaporate.
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 more quickly you can go. This whole process doesn’t take more than a minute or two.
Leftover Ham
This is a great recipe to make when you have leftover ham from a holiday. If you don’t have any leftovers on hand and want to make this soup (totally worth it!), buy a ham steak.
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. It might help to keep in mind my original recipe called for, as salt is key in bringing out the natural flavors of the ingredients.
Making it in the Slow Cooker
You can definitely make this a crockpot potato and ham soup. Follow the steps in my Crockpot Potato Soup Recipe, replacing the bacon with cooked ham and butter to make the roux in step four of that recipe.
Crockpot Potato Soup Recipe
Tips and Tricks
- Use a splatter screen while you cook the ham. It may splatter oil.
- Keep the heat low while the soup simmers. If it is too high, too much of the liquid will evaporate.
- If you want a thinner soup, add more milk or chicken stock at the end to thin it out.
- 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.
Splatter Screen
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. Remember that leftovers should never be reheated more than once.
Freezing 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.
Other Leftover Ham Recipes
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!
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 stock (709.765 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 stock. 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 stock
- 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!