If you are looking for a cozy, comforting, and downright delicious way to use up holiday leftovers or simply crave something hearty and flavorful, this Ham and Potato Soup Recipe is an absolute winner. Packed with tender potatoes, savory chunks of ham, and aromatic herbs, this soup blends creamy richness with just the right touch of smokiness and spice. It’s the kind of meal that wraps you in warmth and invites you to slow down, savor, and share with loved ones. Trust me, once you try this Ham and Potato Soup Recipe, it will quickly become a beloved staple in your kitchen repertoire.
Ingredients You’ll Need
Getting great flavor starts with a handful of simple, wholesome ingredients. Each one plays a vital role in building layers of taste, texture, and color that make this soup so satisfying and memorable.
- Olive oil: For sautéing vegetables to bring out their sweetness and soften them perfectly.
- Yellow onion: Adds a mild, savory base flavor that melds beautifully with the other veggies.
- Carrots: Provide a subtle natural sweetness and a lovely pop of color to brighten the soup.
- Celery stalks: Lend a fresh, slightly peppery crunch and depth to the broth.
- Garlic cloves: Minced to infuse the soup with a warm, aromatic punch.
- All-purpose flour: Helps thicken the soup into a luscious, comforting consistency.
- Chicken stock: The flavorful liquid base supporting all the ingredients with rich savoriness.
- Yukon gold potatoes: Creamy and tender, these potatoes are the heart of the soup’s body.
- Dried thyme: This herb adds an earthy, woodsy note that works beautifully with ham and potatoes.
- Dried oregano: Brings a subtle warmth and Italian flair to the dish.
- Heavy cream: Or half-and-half for a lighter option, rounding out the soup with silky richness.
- Dijon mustard: A bright, tangy detail that lifts the flavors and adds complexity.
- Smoked paprika: Infuses a gentle smokiness that enhances the ham’s natural smokey taste.
- Kosher salt and black pepper: Essential for seasoning and balancing all the flavors harmoniously.
- Cooked ham: Diced, the star protein that adds savory satisfaction and texture—perfect for using any holiday leftovers.
- Sharp white cheddar (optional): Freshly shredded for an extra creamy, cheesy indulgence.
- Fresh parsley or chives: For a bright, herbaceous garnish that adds both freshness and color.
How to Make Ham and Potato Soup Recipe
Step 1: Sauté Your Vegetables
Start by heating olive oil in a large Dutch oven over medium heat. Toss in your finely diced onion, carrots, and celery, letting them cook gently for 6 to 7 minutes until the onions turn soft and golden. This slow sauté develops the natural sweetness and aroma that serve as the foundation for your soup. Adding the minced garlic at the end and cooking it just a minute more wakes up the kitchen with inviting fragrance.
Step 2: Build the Base with Flour
Sprinkle the all-purpose flour over the vegetables and stir well to coat everything evenly. Cooking this mixture for 1 to 2 minutes helps remove the raw flour taste while providing the thickening power you’ll need later. This step creates that wonderfully creamy texture that feels indulgent yet homemade.
Step 3: Add Stock and Potatoes
Slowly whisk in the chicken stock to blend smoothly without lumps. Then add diced Yukon gold potatoes along with dried thyme, oregano, smoked paprika, salt, and freshly cracked black pepper. Bring the whole pot to a simmer and let it cook for 12 to 15 minutes, until the potatoes become tender but still hold their shape. This simmer infuses the potatoes with herbaceous, smoky goodness and enriches the broth.
Step 4: Stir in Cream and Mustard
Pour in the heavy cream (or half-and-half if you prefer lighter) and the Dijon mustard. These ingredients lift the soup, giving it a velvety texture and subtle tang that perfectly complements the savory ham. Simmer everything gently for 5 more minutes to meld the flavors and warm the mixture through without boiling.
Step 5: Finish with Ham and Cheese
Remove the pot from heat and fold in the diced ham along with shredded sharp white cheddar cheese if using. The ham warms through, releasing its smoky saltiness, while the cheese melts into the soup, creating an irresistible creamy richness. Always taste and adjust seasoning with salt and pepper to ensure the soup hits just the right notes.
Step 6: Serve and Garnish
Ladle your luscious Ham and Potato Soup Recipe into bowls and sprinkle liberally with fresh parsley or chives. The fresh herbs add a burst of color and an herbal brightness that balances the soup’s hearty richness. Serve immediately with some crusty warm bread to soak up every bit of this soul-warming delight.
How to Serve Ham and Potato Soup Recipe
Garnishes
Fresh herbs like parsley and chives are your best friends here. They don’t just decorate the soup, but enhance each spoonful with their crisp, fresh flavor. A dollop of sour cream or a sprinkle of extra sharp cheddar can also elevate the presentation and taste for a truly comforting experience.
Side Dishes
Since this soup is substantial on its own, simple sides work best. Think warm, crusty artisan bread or buttery garlic toast to mop up every creamy drop. A crisp green salad with a tangy vinaigrette can add a refreshing contrast that keeps the meal balanced and vibrant.
Creative Ways to Present
For a special occasion, serve this Ham and Potato Soup Recipe in hollowed-out bread bowls or mini cocotte ramekins. Top each serving with a sprinkle of toasted breadcrumbs or crispy bacon bits for texture plays. You can also drizzle a swirl of chili oil or a splash of truffle oil to add a gourmet touch visitors won’t forget.
Make Ahead and Storage
Storing Leftovers
Store any leftover Ham and Potato Soup Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days, allowing you to enjoy this comforting meal at your convenience without sacrificing any freshness or flavor.
Freezing
This soup freezes beautifully, making it a fantastic option for meal prep. Use freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. To maintain the best texture, consider leaving out the cream before freezing and stir it in when reheating.
Reheating
Reheat your soup gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. If refrigerated, add a splash of broth or water to loosen the texture, and if previously frozen, thaw overnight in the fridge before warming. Add cream or cheese last to keep the soup smooth and creamy.
FAQs
Can I use leftover ham for this soup?
Absolutely! Leftover ham from holidays or other meals works perfectly in this Ham and Potato Soup Recipe. Just dice it and fold it in at the end of cooking to warm through without drying out.
What if I don’t have Yukon gold potatoes?
Russet or red potatoes can be substituted. Yukon golds are preferred because they hold their shape well and become creamy rather than mealy, but any starchy variety will still make a tasty soup.
Can I make this soup dairy-free?
Yes! Simply replace the heavy cream with a plant-based milk like coconut or cashew milk and omit the cheese or use a dairy-free alternative. It will alter the texture slightly but remain delicious.
How thick should the soup be?
The soup should be creamy and slightly thickened but still spoonable and velvety. If it’s too thick, thin it out with more chicken stock or water. If too thin, let it simmer gently a bit longer or add a little more flour slurry at the beginning.
Can this soup be made in a slow cooker?
Yes, you can start by sautéing the vegetables and then transfer to a slow cooker with all other ingredients except cream and cheese. Cook on low for 4-6 hours and add cream, ham, and cheese just before serving to keep their textures fresh.
Final Thoughts
This Ham and Potato Soup Recipe is one of those rare meals that feels like a warm hug from the inside out. Whether you’re chasing away chilly weather or just craving a comforting bowl of goodness, it delivers in every way—flavor, texture, and heart. Give it a try; I promise it will quickly become a favorite go-to recipe in your kitchen that you’ll want to make again and again.
Print
Ham and Potato Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Ham and Potato Soup is a hearty and warming dish perfect for using holiday leftovers or anytime you crave a creamy, savory soup. Featuring tender Yukon gold potatoes, diced ham, and aromatic herbs in a rich, creamy broth, it’s easy to make in one pot and delivers delicious, satisfying flavor with minimal effort.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 large carrots, peeled and diced
- 4 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 3 cups Yukon gold potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Dairy and Add-ins
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 teaspoon Dijon mustard
- 2 cups cooked ham, diced (holiday leftovers work perfectly)
- 1 cup sharp white cheddar, freshly shredded (optional, for extra richness)
Garnish
- Fresh parsley or chives, for garnish
Instructions
- Sauté the Vegetables: In a large Dutch oven, heat olive oil over medium heat. Add the diced onion, carrot, and celery and sauté for 6–7 minutes until the onions soften and turn lightly golden. Add the minced garlic and cook for an additional minute to release its aroma.
- Add Flour: Sprinkle the all-purpose flour over the sautéed vegetables. Stir well to coat the vegetables evenly and cook for 1–2 minutes to remove the raw flour taste.
- Incorporate Stock and Seasonings: Slowly whisk in the chicken stock to avoid lumps. Add the diced Yukon gold potatoes, dried thyme, dried oregano, smoked paprika, kosher salt, and freshly cracked black pepper. Bring the mixture to a gentle simmer and cook uncovered for 12–15 minutes, or until the potatoes are tender when pierced with a fork.
- Add Cream and Mustard: Stir in the heavy cream and Dijon mustard into the simmering soup. Continue to simmer gently for 5 minutes, allowing the flavors to meld and the soup to heat through thoroughly.
- Finish with Ham and Cheese: Remove the pot from heat. Add the diced cooked ham and shredded sharp white cheddar cheese (if using) to the soup. Stir until the cheese melts smoothly into the soup. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with freshly chopped parsley or chives. Serve immediately with warm crusty bread if desired.
Notes
- You can substitute leftover cooked potatoes in place of fresh Yukon golds if desired.
- For a lighter soup, replace heavy cream with half-and-half or whole milk, keeping in mind the texture will be thinner.
- Cheddar cheese is optional but adds richness and depth to the soup.
- Feel free to swap chicken stock for vegetable stock for a milder flavor or to accommodate dietary preferences.
