Ham and potato soup is a hearty and comforting bowl that feels like a warm hug on a chilly day. It’s filled with tender chunks of ham, soft potatoes, and a creamy broth that’s just the right mix of simple and satisfying. The flavors come together in a way that makes this soup a go-to for easy weeknight dinners or lazy weekend lunches.
I love making this soup because it’s so forgiving—you can toss in leftover ham, add a little cream or milk for extra richness, and even sneak in some onions or herbs if you like. It always turns out delicious, no matter how you tweak it. One of my favorite tricks is to mash a few potatoes in the pot while it cooks, which gives the soup a nice, thick texture without needing any extra thickeners.
This soup tastes great on its own, but I especially like serving it with crusty bread or a simple side salad to balance out the richness. It’s the kind of meal that warms you up from the inside out and reminds me of cozy family dinners when everyone gathers around the table. Ham and potato soup is one of those recipes I keep coming back to again and again.
Key Ingredients & Substitutions
Ham: Diced cooked ham adds great flavor and a bit of saltiness. Leftover ham or even smoked turkey work well if you want a leaner option.
Potatoes: Yukon Gold potatoes are perfect because they hold shape but also break down a little to thicken the soup. Russets are a good substitute but may make the soup a bit creamier.
Broth: Chicken broth gives a nice base, but vegetable broth is a good choice for a lighter, less salty version.
Heavy cream or half-and-half: This adds richness, but if you want a dairy-free version, try coconut milk or a splash of oat milk instead.
How Do You Get the Soup Thick and Creamy Without It Being Too Heavy?
The trick to a creamy texture is twofold:
- Lightly mash some of the cooked potatoes in the pot. This releases their starch and naturally thickens the soup.
- Use a flour and cream (or half-and-half) mixture to gently thicken the broth. Whisk the flour into cold cream first to avoid lumps, then add it slowly while stirring.
Make sure you simmer a few extra minutes after adding the thickener so the soup smooths out and thickens nicely—this avoids a raw flour taste and helps the soup feel rich without being heavy.
Equipment You’ll Need
- Large pot – I like using a heavy-bottomed one because it heats evenly for simmering without burning.
- Knife and cutting board – for chopping vegetables and ham easily.
- Wooden spoon or ladle – perfect for stirring the soup and keeping ingredients moving in the pot.
- Small bowl – for whisking the flour into cream if you choose to thicken the soup that way.
- Measuring cups and spoons – to add ingredients accurately for consistent results.
Flavor Variations & Add-Ins
- Replace ham with cooked chicken or turkey for a leaner version or different flavor.
- Add corn, peas, or green beans for extra veggies and color.
- Stir in a pinch of smoked paprika or cumin to give it a subtle smoky or warm spice flavor.
- Sprinkle with shredded cheese or a dollop of sour cream on top before serving for creaminess and richness.
Ham and Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cups peeled and diced potatoes (Yukon Gold or Russet)
- 4 cups chicken broth
- 2 cups diced cooked ham
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
For Creaminess and Thickening (Optional):
- 1/2 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour
To Garnish:
- 2 tablespoons fresh parsley, chopped
How Much Time Will You Need?
This soup takes about 10 minutes to prep, 30 minutes to cook, and a few extra minutes if you choose to thicken it with cream and flour. Overall, plan for about 40 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Vegetables:
In a large pot over medium heat, melt the butter. Add diced onion, garlic, carrots, and celery. Cook, stirring occasionally, until soft and fragrant, about 5 to 7 minutes.
2. Add Potatoes and Ham:
Add the diced potatoes, chicken broth, cooked ham, thyme, and bay leaf to the pot. Stir everything together.
3. Simmer the Soup:
Bring the mixture to a boil, then lower the heat and let it simmer until the potatoes are tender — about 20 minutes.
4. Optional – Thicken the Soup:
If you want a thicker, creamier soup, whisk the flour into the heavy cream or half-and-half in a small bowl until smooth. Slowly stir this into the soup and let it simmer for another 5 to 7 minutes until it thickens.
5. Final Touches:
Remove the bay leaf. Taste the soup and add salt and freshly ground black pepper as needed. For extra creaminess, mash a few potatoes right in the pot with a spoon or potato masher.
6. Serve and Enjoy:
Ladle the hot soup into bowls, sprinkle with fresh parsley, and serve with crusty bread if you like. Enjoy your warm, comforting ham and potato soup!
Can I Use Frozen Ham or Leftover Ham in This Soup?
Yes! Just make sure the ham is fully thawed if frozen. Dice it into bite-sized pieces and add it directly to the soup. Leftover ham works perfectly and adds great flavor.
How Can I Make This Soup Dairy-Free?
Skip the heavy cream or half-and-half and use coconut milk or another plant-based milk instead. You can also leave out the cream entirely and still have a tasty, hearty soup.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to the simmering step, then cool and refrigerate. Reheat gently on the stove, adding cream or milk last if using, to keep the soup fresh and creamy.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over medium-low heat, stirring occasionally, or in the microwave until warmed through.