Ham and Potato Soup: Easy Creamy Comfort Bowl
You know what’s amazing on a cold day? A big bowl of ham and potato soup! Seriously, it’s like a warm hug in a bowl. I’m obsessed with how this recipe turns leftover ham into something totally new and yummy.
The creamy broth mixed with chunks of potatoes? Pure magic. Every time I make this, it reminds me of cozy nights with my family around the dinner table.
And here’s the best part – everything cooks in one pot! Can you imagine that? Less dishes to wash means more time to relax. Trust me, this soup is going to become your new favorite comfort food.
Ingredients You’ll Need
You probably have most of these ingredients already! Check the recipe card below for the exact amounts you’ll need.
- Ham: Leftover ham works perfectly here and gives you that smoky, savory flavor in every bite of soup.
- Potatoes: I love using Yukon Gold potatoes because they get nice and creamy but don’t fall apart completely.
- Onion: Yellow onion adds a sweet base that makes everything taste better and brings all the flavors together.
- Celery: This adds a nice little crunch and earthy flavor that goes perfectly with the soft potatoes and ham.
- Chicken Broth: Good broth is key here because it’s the base that brings everything together in the bowl.
- Heavy Cream: This is what makes the soup super creamy and rich – you’re going to love it so much.
- Garlic: Fresh garlic adds that amazing smell and taste that makes your kitchen smell like a fancy restaurant.
How to Make Ham and Potato Soup
Making this soup is really easy. Just follow these simple steps and you’ll have dinner ready in no time!
Step 1: Sauté the Aromatics
Melt 2 tablespoons butter in your Dutch oven over medium heat. Toss in 1 diced onion, 2 diced celery stalks, and 3 minced garlic cloves. Stir them around for 5 minutes until they get soft and smell amazing.
Step 2: Add Potatoes and Broth
Now add 6 cups diced potatoes, 6 cups chicken broth, and 1 bay leaf to the pot. Turn the heat up until it boils, then turn it down and let it simmer for 15 minutes until the potatoes are nice and soft.
Step 3: Incorporate the Ham
Stir in 3 cups diced ham and 1 teaspoon dried thyme. Let everything simmer together for 5 more minutes so the ham gets warm and adds its yummy flavor to the broth.
Step 4: Create Creamy Texture
Take out the bay leaf. Now grab your immersion blender and blend some of the soup, but not all of it. You want to keep some potato chunks for texture. If you don’t have a stick blender, just scoop out 2 cups, blend it, and pour it back in.
Step 5: Finish with Cream
Turn the heat down to low. Stir in 1 cup heavy cream and add salt and pepper to taste. Heat it gently for 3 minutes, but don’t let it boil or the cream might curdle. Serve it hot with some crusty bread!
Tips for the Best Ham and Potato Soup
- Use starchy potatoes: Russet or Yukon Gold potatoes break down a little, which naturally makes your soup thicker and creamier.
- Don’t over-blend: Keep some chunks of potato in there. The mix of smooth and chunky makes it SO much better!
- Season gradually: Taste it as you go because ham can be pretty salty. You might not need much extra salt at all.
- Low heat for cream: Always add cream when the heat is low. This stops it from separating and keeps everything smooth.
- Fresh herbs finish: Sprinkle some fresh parsley or chives on top right before you eat. It adds color and fresh flavor!
Variations and Substitutions
Want to mix things up? This soup is super flexible and you can change it however you like!
- Turkey substitute: Got leftover turkey? Use that instead of ham! It’s lighter and works great, especially after the holidays.
- Dairy-free version: Swap the heavy cream for coconut milk or cashew cream. It’ll still be rich and creamy, I promise! Check out our Vegan Baked Potato Soup for more ideas like this.
- Add vegetables: Throw in some corn, carrots, or green beans if you want more veggies. It adds color and makes it even healthier!
- Cheese topping: Want it extra indulgent? Top it with shredded cheddar cheese, just like our Loaded Baked Potato Soup. YUM!
Frequently Asked Questions
Can I make this potato soup ahead of time?
Yes! Actually, it tastes even better the next day. Make it up to 3 days early and just keep it in the fridge.
How do I store leftover this soup?
Let it cool down first, then put it in containers with lids. It’ll stay good in the fridge for about 4 days.
Can I freeze ham and potato soup?
You can freeze it for up to 3 months, but don’t add the cream yet. Thaw it overnight, then add the cream when you reheat it.
What to serve with ham and potato soup?
Crusty bread is perfect for dipping! Dinner rolls or a fresh salad work great too. Our Sausage Kale Potato Soup goes well with the same sides.
Do I need to peel the potatoes for this soup?
It’s up to you! I usually peel them for a smoother texture, but leaving the skins on adds extra nutrients and fiber.
How can I thicken my soup?
Just blend more of the potatoes. Or mix 2 tablespoons of flour with some water and stir it in slowly.
Can I use sweet potatoes instead of regular potatoes?
Sure! Sweet potatoes work really well and taste a little sweeter. Just cook them for less time because they soften faster.
Can I make this soup in a slow cooker?
Definitely! Cook the onions and garlic first, then dump everything except the cream in your slow cooker. Cook on low for 6 hours, then stir in the cream before serving.
Ham and Potato Soup
Ingredients
- 2 tablespoons butter
- 1 large yellow onion diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 6 cups potatoes peeled and diced (about 2 pounds)
- 6 cups chicken broth
- 1 bay leaf
- 3 cups cooked ham diced
- 1 teaspoon dried thyme
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Melt butter in your pot over medium heat until it’s completely melted and covering the whole bottom nicely.
- Toss in onion, celery, and garlic, then cook for 5 minutes stirring often until everything gets soft and clear.
- Add potatoes, broth, and bay leaf to the pot, bring it to a boil, then lower the heat right away.
- Let it simmer for 15 minutes until you can easily poke a fork through the potatoes without any resistance.
- Mix in ham and thyme, then keep simmering for 5 more minutes to warm the ham and blend all flavors.
- Fish out the bay leaf, then use your stick blender to blend some of the soup, but leave some chunks.
- Stir in cream on low heat, add salt and pepper to your taste, and mix it all up really well.
- Heat the soup gently for 3 minutes, but don’t let it boil or the cream might get weird and lumpy.
- Scoop your soup into bowls, add some parsley on top if you want, and serve it hot with crusty bread.
Notes
- Ham is already salty, so taste your soup first before adding more salt, or you’ll overdo it big time.
- Soup gets thicker as it sits in the fridge, so add more broth or milk when you reheat it.
- Want it chunkier? Only blend about a third of the soup and leave most of the potatoes whole.
- Making it ahead? Wait to add cream until right before serving so it doesn’t separate and get weird.
- Freeze it without cream for up to 3 months, then add cream when you reheat it after thawing.
