Hearty Ham and Potato Soup

Indulge in the Ultimate Comfort: Your Go-To Ham and Potato Soup Recipe!

Discover the perfect solution for chilly evenings and holiday leftovers with our incredibly easy, one-pot Ham and Potato Soup recipe. This hearty, thick, and wonderfully comforting soup is an absolute staple, transforming simple ingredients into a meal that tastes like a warm hug. Whether you’re looking to repurpose that delicious holiday ham or simply craving a deeply satisfying dish, this stovetop favorite delivers warmth and flavor in every spoonful. It’s not just a meal; it’s an experience, bringing families together around the table with its rich, creamy texture and savory bites of ham and tender potatoes. Get ready to create a masterpiece that’s both simple to prepare and endlessly delicious!

Author’s Note

One Pot Wonder: Creamy, Flavorful Soup in Just 30 Minutes!

As the crisp, cool weather settles in, my mind invariably turns to comforting, warm meals. And what better way to embrace the season than with a steaming pot of Ham and Potato Soup? Especially after a holiday like Easter, when there’s always an abundance of leftover ham, this recipe truly shines. It’s more than just a dish; it’s a nostalgic trip back to my childhood, where my dad, a master of resourceful cooking, would transform holiday ham remnants into delicious, hearty soups.

Over the years, I’ve perfected my own rendition, creating a Ham and Potato Soup that has become my absolute go-to. This version is exceptionally rich and creamy, brimming with perfectly tender potatoes and generous chunks of savory ham in every bite. It’s incredibly satisfying, making it an ideal choice for a quick weeknight dinner or a leisurely weekend lunch. Not only does it make the most of those precious leftovers, but it also consistently gets rave reviews from my kids, who eagerly anticipate a bowl. It’s truly the epitome of comfort food – simple, wholesome, and utterly delicious.

Essential Ingredients for Your Ham and Potato Soup Recipe

Crafting the perfect Ham and Potato Soup begins with selecting the right ingredients. Here’s a detailed look at what you’ll need and some helpful tips for each:

Mastering Your Ham and Potato Soup: Step-by-Step Guide

Creating this rich and satisfying Ham and Potato Soup is incredibly straightforward. Follow these simple steps for a truly delicious result:

1. Brown the Ham for Flavor Depth: Start by heating half of your olive oil in a large, heavy-bottomed pot or Dutch oven over high heat. Once the oil shimmers, add your cubed ham. Sauté for just 1-2 minutes until the ham develops a light brown crust and becomes slightly crispy. This step enhances the ham’s savory flavor. Remove the browned ham from the pot and set it aside on a paper-towel-lined plate to drain any excess fat. Briefly wipe the pot clean and return it to the stovetop, ready for the next step.
2. Sauté the Aromatic Vegetables: Add the remaining half tablespoon of olive oil to the same pot over high heat. Once hot, introduce your diced onion, carrot, and celery. Sauté these vegetables for about 4-5 minutes, stirring occasionally, until the onion becomes translucent and the vegetables begin to soften. This process builds a flavorful base for your soup. Stir in the minced garlic and cook for just another minute until fragrant, being careful not to burn it.
3. Build the Roux and Flavorful Broth: Reduce the heat to medium. Add the butter to the pot and stir until it’s fully melted. Sprinkle in the flour, stirring continuously for at least 1 minute. This crucial step cooks out the raw flour taste, ensuring a smooth and delicious roux. Next, add your dried thyme, dried oregano, and a pinch of cayenne pepper (if you enjoy a hint of warmth). Season generously with salt and freshly ground black pepper to taste. Stir the seasonings for about 30 seconds to allow their aromas to bloom. Pour in 1 cup of milk while whisking constantly. Continue to whisk until the mixture begins to thicken, which should take about 1 minute. Then, gradually whisk in the remaining 2 cups of milk until it thickens further (2-3 minutes). Finally, pour in the chicken stock, whisking until the soup base is slightly thickened, another 1-2 minutes.
4. Cook the Potatoes to Perfection: Increase the heat slightly to bring the soup to a gentle boil. Reduce the heat to medium and carefully add your diced potatoes to the simmering soup. Cook for 8-12 minutes, stirring frequently to prevent sticking and ensure even cooking. The soup will continue to thicken as the potatoes cook and release their starch. The potatoes should be fork-tender and slightly breaking down when ready. If the soup becomes too thick during this stage, you can thin it out with a splash of extra chicken stock (up to ½ cup usually does the trick).
5. Finish with Ham, Corn, and Cheese: Once your potatoes are perfectly tender, stir in the frozen corn and the reserved browned ham. Cook for a few minutes until everything is heated through. Reduce the heat to low, then gently stir in the freshly shredded sharp Cheddar cheese. Continue stirring just until the cheese is completely melted and smoothly incorporated into the soup. Taste the soup and adjust the seasonings one last time, adding more salt or pepper if needed. Remove the pot from the heat.
6. Serve and Enjoy: Ladle generous portions of the hot, creamy Ham and Potato Soup into bowls. For an extra touch of freshness and flavor, garnish with a sprinkle of fresh thyme or chopped parsley, if desired. Serve immediately with crusty bread for a truly comforting and satisfying meal.

Essential Tips for a Flawless Ham and Potato Soup

Achieving a perfectly creamy and flavorful Ham and Potato Soup is easy with these expert tips:

• Dice Potatoes Small for Even Cooking: To ensure your potatoes cook through quickly and evenly, aim for ½-inch cubes. This smaller size allows them to become perfectly tender in approximately 10 minutes, preventing them from turning mushy or absorbing too much liquid, which can lead to an overly thick soup. Consistent sizing is key!
• Don’t Rush the Roux: The roux (a mixture of butter and flour) is vital for thickening your soup and adding flavor. After combining the butter and flour, stir constantly for at least a full minute. This cooking time is essential to eliminate the raw, floury taste and allows the roux to develop a rich, nutty flavor, forming the backbone of your creamy soup.
• Opt for Yukon Golds: Yukon Gold potatoes are truly the star for this soup. Their naturally creamy texture and buttery flavor make them ideal, and a bonus is that their thin skins mean you often don’t even need to peel them, saving you prep time. If you use other potato varieties, such as russets, be aware they may break down more and create a starchier consistency.
• Add Cheese Last for Creaminess: To achieve a perfectly smooth, velvety cheese incorporation without any graininess or separation, always add the shredded cheese after you’ve reduced the heat to low or even removed the pot from the heat. Stir gently until the cheese is just melted. High heat can cause dairy to separate, leading to an undesirable texture.
• Stir Frequently During Simmering: When the soup is simmering, especially after adding the milk and stock, stir it often and scrape the bottom of the pot. The flour and butter from the roux can settle and stick, which prevents the soup from thickening properly and can lead to scorching. Regular stirring ensures a uniform, creamy consistency.

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5 from 23 votes

Hearty Ham and Potato Soup Recipe

By
Chelsea Lords

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

This delightful soup is a perfect blend of savory ham, tender potatoes, and a rich, creamy broth, making it an ideal meal for any season. Its simple preparation in a single pot means less cleanup and more time to enjoy this comforting dish. Whether you’re looking for a quick weeknight dinner or a cozy meal to share with loved ones, this recipe is guaranteed to satisfy.

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Servings:
6 servings

Equipment

• Large cast-iron pot or Dutch Oven

Ingredients

Ensure you have all these fresh and flavorful ingredients ready before you start cooking for the best results:

• 1 tablespoon olive oil divided
• 1-1/2 cups cubed leftover ham fully cooked, about ½-inch cubes
• 1 small yellow onion diced, approximately 1 cup
• 1 large carrot diced, a heaping 1/2 cup
• 1 stalk celery diced, a heaping 1/2 cup
• 1-1/2 teaspoons minced garlic from 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 hint of heat
• Salt and freshly ground black pepper to taste
• 3 cups milk 1%, 2%, or whole; whole milk provides the creamiest texture
• 1-1/2 cups chicken stock or homemade ham broth
• 2 cups baby gold potatoes diced into ½-inch cubes, peeling is optional (see Note 1)
• 1-1/2 cups frozen corn thawed slightly
• 1 cup freshly shredded sharp Cheddar cheese
• Fresh thyme optional, for garnish
• Fresh parsley optional, for garnish

Instructions

Follow these detailed steps to create a rich, creamy, and satisfying Ham and Potato Soup:

• Add 1/2 tablespoon of olive oil to a large, cast-iron pot or Dutch oven and heat over high heat. Once the oil begins to shimmer, add the chopped ham and sauté for 1–2 minutes, stirring occasionally, until it is lightly browned and slightly crispy. This step enhances the ham’s flavor profile. Remove the browned ham from the pot and transfer it to a plate lined with paper towels to absorb any excess fat. Quickly dry the pot with a paper towel and return it to the stovetop.
• Over high heat, add the remaining 1/2 tablespoon of olive oil to the now-empty pot. Once shimmering, add the diced onion, diced carrot, and diced celery. Sauté these vegetables for 4–5 minutes, stirring frequently, until the onion becomes translucent and the vegetables start to soften. This forms the aromatic base of your soup. Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to let the garlic burn.
• Reduce the heat to medium. Add the unsalted butter to the pot and stir until it is completely melted. Once melted, sprinkle in the flour. Stir continuously for 1 minute to cook off the raw flour taste, creating a smooth roux. Now, add your chosen seasonings: dried thyme, dried oregano, and the optional ground cayenne pepper. Season generously with salt and freshly ground black pepper to taste. Stir the seasonings into the roux for about 30 seconds to allow their flavors to bloom. Pour in 1 cup of milk and whisk constantly until the mixture begins to thicken (this usually takes about 1 minute). Then, gradually pour in the remaining 2 cups of milk, continuing to whisk until it thickens further (about 2–3 minutes). Finally, add the chicken stock (or homemade ham broth), whisking until the soup base is slightly thickened, which should take another 1–2 minutes (see Note 2).
• Increase the heat slightly to bring the soup to a gentle boil, then lower the heat to medium. Add the diced potatoes to the soup. Cook for 8–12 minutes, stirring often to prevent sticking and ensure even cooking. The soup will continue to thicken as it cooks and the potatoes release their starch. The potatoes should be perfectly fork-tender after 8–10 minutes. If the soup thickens too much for your liking during this stage, you can add a splash of additional chicken stock (up to 1/2 cup extra, as needed) to reach your desired consistency.
• Once the potatoes are fork-tender, stir in the thawed frozen corn and the reserved browned ham. Heat through for 2-3 minutes until both ingredients are warm. Decrease the heat to low, then add in the freshly shredded sharp Cheddar cheese. Stir gently until the cheese is just melted and smoothly incorporated into the soup. Taste the soup and adjust the seasonings one final time, adding more salt or pepper if necessary. Remove the pot from the heat.
• Serve generous bowls of this comforting soup immediately. For an added touch of freshness and visual appeal, garnish with fresh thyme sprigs or chopped fresh parsley, if desired. Enjoy alongside crusty bread or a side salad for a complete and satisfying meal.

Recipe Notes for Perfect Results

Note 1: Potato Preparation is Key: It’s crucial to dice your potatoes into small, uniform ½-inch cubes. This precise sizing ensures that they cook thoroughly and become fork-tender within the specified 8–12 minutes. If the potato chunks are too large, they will require a longer simmering time, which can lead to excessive liquid absorption, resulting in a soup that is overly thick or a texture that is less desirable.

Note 2: The Art of Whisking and Stirring: As your soup simmers and begins to thicken, consistent stirring is essential. Make sure to frequently scrape the bottom of the pot as you stir. The flour and butter from the roux have a natural tendency to settle and stick to the bottom, which can prevent the soup from thickening properly and potentially cause scorching. Regular stirring ensures an even cook and a perfectly smooth, creamy texture.

Storage Best Practices: We highly recommend enjoying Ham and Potato Soup fresh. Due to its high dairy content, freezing is not advised, as it can cause the milk solids to separate and result in an undesirable grainy texture upon thawing. For leftovers, store the soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the soup in a pot on the stovetop over low to medium heat, stirring frequently. Avoid boiling or using high heat, which can cause the ingredients to separate. If the soup has thickened considerably in the fridge, add a small splash of milk or chicken stock while reheating to restore its ideal consistency.

Nutrition Information

The following nutrition information is an approximation and will vary based on exact ingredients used and preparation methods. It is automatically calculated and should be used as a general guide.

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