This hearty and filling Ham and Potato Soup Recipe is just what you need for busy weeknights or lazy weekend dinners. Packed with tender potatoes, savory ham, and a rich, flavorful broth, it's perfect when you're craving something cozy and warm without being too heavy! Plus, it's a tasty way to use up those holiday leftovers.
For more tried-and-true recipes using this pantry staple, check out our full collection of potato recipes!
Skip to:
During the fall and winter (a.k.a soup season), I can't get enough of hearty, filling recipes that can be served in a bowl. There's just something about curling up with a cozy bowl of soup that makes everything better-especially on lazy evenings with a fire flickering in the background.
Why this recipe is great
- Easy: With just 10 minutes of hands-on time and made in one pot, this recipe makes getting dinner on the table a breeze.
- Simple, frugal ingredients: Most of the ingredients-except maybe the heavy cream-are probably already in your kitchen. Plus it is a great way to use leftover baked ham.
- Flavorful: No bland soup here! Every spoonful is packed with flavor and comfort
If you're like me and can't get enough of these comforting meals, be sure to check out our other soup recipes for more delicious ideas! We have everything from Tuscan Sausage Soup, Roasted Tomato Soup, or our family's favorite Chicken Tortilla Soup.
Ingredients for potato soup with ham
This recipe is full of simple to find ingredients. Exact amounts are in the recipe card below.
- Aromatics: Yellow onions and garlic are the go-to staples for building a flavorful broth.
- Vegetables: Diced carrots and celery add a nice touch of sweetness and crunch.
- Potatoes: We love using gold potatoes-they hold their shape and bring that rich, buttery flavor.
- Ham: Diced ham adds a hearty bite and boosts the flavor.
- Flour: The thickening agent that gives this soup its creamy texture. Use ham steaks if you don't have any leftover.
- Seasonings: Salt, pepper, and a little thyme for that perfect herby note.
- Heavy cream: Adds a rich, velvety finish.
- Secret ingredients: Trust us on this-mustard and honey! They bring a surprising depth to the broth.
How to make potato and ham soup
This recipe is super easy, but the trick to making it turn out just right is to have everything measured and prepped beforehand. It'll make the cooking process smooth and effortless!
Begin by heating the oil in a large pot or dutch oven over medium heat. Once hot, add in the onion, carrot, and celery for 3-4 minutes, stirring often so that they don't burn.
As soon as the veggies are sautéed, make a well in the middle and add in the garlic and dijon mustard. Cooking them deepens the flavor of the soup.
Now it is time to make the roux which will thicken the soup perfectly. Whisk in the flour and cook for 1 minute, whisking constantly.
Slowly add the broth, whisking to help it combine without getting clumpy.
Once thoroughly combined, add the yukon gold potatoes, diced ham, salt, pepper, and thyme. Bring to a boil over high heat. If in a hurry, feel free to cover it so that it boils more quickly. Once boiling, remove the lid if using, reduce to a simmer and cook for 15-20 minutes, or until the potatoes are tender. Stir occasionally.
To finish the soup, remove the pot from the heat. Add in the cream and honey, stirring well to combine. Serve with optional fresh thyme leaves and green onions. Enjoy!
Hint: To make sure that the potatoes all cook at the same rate, cut them into the same size cubes. The smaller the cube, the faster they will cook.
Substitutions or variations
- Potatoes: Swap out the Yukon golds for red potatoes or russet potatoes.
- Herbs: Try parsley or even Italian seasoning in place of the thyme. Or pop in a bay leaf or two - just don't forget to remove them before adding in the dairy.
- Cream: While half-n-half will work as a substitute any regular milk will comprimise the thickness of the final dish.
- Mustard: Use mustard powder in place of the dijon.
- Honey: We like the natural sweetness of honey, but a pinch of granulated sugar is a fine alternative.
- Veggies: Carrots and celery are classic, but try broccoli or zucchini for a twist.
- Broth: Chicken broth or vegetable broth can be used in place of the beef broth.
What to serve with soup
- Slice of crusty bread
- Easy Dinner Rolls
- Pull Apart Bread
- Italian Chopped Salad
- Autumn Chopped Salad
- Homemade breadsticks
- Buttermilk Drop Biscuits
How to store
Store the soup in an airtight container in the fridge, and it'll stay good for up to 5 days. We don't recommend freezing it, though, since the chunks of tender potato can get mushy and break apart when thawed.
FAQ
The best thickener for potato soup depends on how you like it! One option is to use an immersion blender to break down the cooked potatoes until it's thickened to your liking. Another method is making a roux with flour and butter for a rich, creamy texture. You can also dissolve cornstarch in water and stir it into the soup, letting it cook until it thickens up. Each way works great, so it's all about what you're in the mood for!
The main reason potato soup is lacking in creaminess is that the dairy product used wan't thick enough. Try using heavy cream or half-n-half instead of milk.
Tips & Tricks
- Cut the potatoes all the same size to help them cook evenly.
- If using russets, rinse them well after dicing to remove some of the extra starch. They are more starchy than Yukon Gold.
- Add the broth very slowly, whisking as you go so that it combines smoothly.
- A pot with a clear lid is awesome (but optional) for this recipe because you can see when it reaches a boil easily.
More potato recipes
Looking for other recipes like this? Try these:
Recipe
Ham and Potato Soup Recipe (Easy & Creamy!)
Equipment
- Dutch oven or large pot
Ingredients
- 2 tablespoon olive or avocado oil
- 1 medium yellow or sweet onion diced (about 1 cup)
- ½ cup carrots diced
- ½ cup celery diced (about 2 stalks)
- 2 teaspoon garlic minced
- ½ tablespoon dijon mustard
- ¼ cup all-purpose flour
- 6 cups of chicken broth
- 1 lb potatoes diced in ½ inch cubes (Yukon gold are my preference, but peeled russets also work well)
- 2 cups ham diced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- ¾ cup heavy cream
- 1 tablespoon honey
- Optional toppings: Green onions fresh thyme
Instructions
- In a large pot, heat the oil over medium heat. Cook the onion, carrot, and celery for 3-4 minutes, stirring often so that they don't burn.
- Add garlic and dijon for 30-60 seconds.
- Whisk in the flour and cook for 1 minute, whisking constantly.
- Slowly add the broth, whisking to help it combine without getting clumpy. Once thoroughly combined, add the potatoes, ham, salt, pepper, and thyme.
- Bring to a boil over high heat (I usually cover mine so that it boils faster). Once boiling, reduce to a simmer and cook uncovered for 15-20 minutes, or until the potatoes are tender. Stir occasionally. (For me, a simmer is usually low or med-low heat).
- Remove from the heat. Add the cream and honey, stirring well to combine. Serve and enjoy!
Notes
- Cut the potatoes all the same size to help them cook evenly.
- If using russets, rinse them well after dicing to remove some of the extra starch. They are more starchy than Yukon Gold.
- Add the broth very slowly, whisking as you go so that it combines smoothly.
- A pot with a clear lid is awesome (but optional) for this recipe because you can see when it reaches a boil easily.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Misty says
This ham and potato soup is the perfect quick and easy dinner.