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.
author’s note
One Pot, 30 Minutes, and the Creamiest Soup Ever!
This week, we’ve had chilly weather roll in, and with plenty of leftover ham from Easter, nothing sounded better than a big pot of Ham and Potato Soup Recipe simmering away on the stove. There’s just something about this soup. It feels like the definition of comfort food.
I grew up with my parents always finding ways to use up holiday ham, and I remember my dad tossing chunks into soups. But this version has become my go-to. It’s rich, creamy, loaded with tender potatoes, and packed with bites of ham in every spoonful. I love how it stretches those leftovers into another meal that my kids actually get excited about eating.
Ham And Potato Soup Recipe Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Ham | Use leftover holiday ham, a ham steak, or even diced deli ham in a pinch |
| Potatoes | Yukon golds are best for creamy texture; russet will work but break down more |
| Onion, Carrot, Celery | Chop evenly for even cooking |
| Garlic | Fresh is best, but garlic powder works in a pinch |
| Butter & Flour | Cornstarch slurry can be used for a gluten-free option |
| Milk & Chicken Stock | Use half-and-half for an extra-rich broth, or homemade ham broth |
| Cheese | Sharp cheddar works beautifully, or try a Colby blend |
Featured Comment
“This is probably one of my favorite soups of all time to make! We have it regularly here! I’m currently making a pot now! It’s the perfect cold day comfort soup. I serve it with fresh sourdough and it’s soooooo good!”
– Jenn
How To Make Ham And Potato Soup Recipe
- Cook Ham: Brown ham in olive oil, then set aside.
- Sauté Veggies: Cook onion, carrot, and celery in the same pot, then stir in garlic.
- Make Roux: Add butter, flour, and seasonings. Slowly whisk in milk and stock.
- Add Potatoes: Simmer until tender and slightly breaking down.
- Finish Soup: Stir in ham and corn, then reduce heat and mix in cheese until melted.
- Serve: Taste, adjust seasonings, and garnish with thyme or parsley.
Quick Tip
To make ham broth, simmer a ham bone with water, carrots, celery, garlic, and thyme for 1 hour (or slow cook 6–8 hours). Strain and use or freeze.
Tips For Success
- Cut Potatoes Small: Dice into ½-inch cubes so they cook in about 10 minutes.
- Don’t Rush the Roux: Let the butter and flour cook for at least a minute to avoid a floury flavor.
- Use Yukon Golds: They’re naturally creamy and don’t need peeling.
- Cheese Last: Add the cheese after the heat is reduced so it melts smoothly.
Storage
Freezing the Soup: It’s best not to freeze Ham and Potato Soup recipe due to its high dairy content. Freezing and thawing can cause the milk solids to separate, leading to a grainy texture.
Reheating the Soup: To reheat, gently warm the soup in a pot, stirring often. Avoid boiling or high heat to prevent separation of the ingredients.
More Soup Recipes:
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Sausage Potato Soup
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Chicken Gnocchi Soup Recipe
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Pasta Soup
Ham and Potato Soup Recipe
Equipment
Ingredients
- 1 tablespoon olive oil divided
- 1-1/2 cups cubed leftover ham fully cooked
- 1 small yellow onion diced, 1 cup
- 1 large carrot diced, heaping 1/2 cup
- 1 stalk celery diced, heaping 1/2 cup
- 1-1/2 teaspoons minced garlic 2 cloves
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 1/8 teaspoon ground cayenne pepper optional
- Salt and pepper
- 3 cups milk 1%, 2% or whole; whole will be creamiest and is what I typically use
- 1-1/2 cups chicken stock or broth
- 2 cups baby gold potatoes diced, peeled if desired, see note 1
- 1-1/2 cups frozen corn
- 1 cup freshly shredded sharp Cheddar cheese
- fresh thyme optional
- Fresh parsley optional
Instructions
- Add 1/2 tablespoon olive oil to a large, cast-iron pot over high heat. Once oil is shimmering, add chopped ham and sauté for 1–2 minutes until lightly browned. Remove to a paper-towel-lined plate. Quickly dry the pot and return to the stove top.
- Over high heat, add the remaining 1/2 tablespoon olive oil and once shimmering, add the diced onion, heaping carrot, and heaping celery. Sauté for 4–5 minutes until onion is translucent. Add in garlic and stir for another minute.
- Add the butter to the pot and stir until melted. Once melted, sprinkle in the flour. Stir for 1 minute to cook off the raw flavor of the flour. Add the seasonings: dried thyme, dried oregano, and cayenne pepper (if desired). Season to taste with salt and pepper. Stir seasonings for 30 seconds. Pour in 1 cup of milk and whisk until it starts to thicken (about 1 minute); then pour in the remaining 2 cups of milk. Whisk until it thickens (about 2–3 minutes), then add the chicken stock. Whisk until slightly thickened (another 1–2 minutes; see note 2).
- Bring the soup to a boil, slightly lower heat to medium, and add the potatoes to the soup. Cook for 8–12 minutes, stirring often. The soup will thicken as it cooks, and the potatoes should be fork tender after 8–10 minutes. (If the soup has thickened too much, add a splash of additional chicken stock; I usually add up to 1/2 cup extra.)
- Once potatoes are fork tender, stir in the corn and the ham you set aside earlier. Heat through. Decrease heat to low and add in the freshly shredded cheese. Stir until just melted, then taste for seasonings. Remove from heat.
- Serve bowls of soup garnished with fresh thyme or parsley, if desired.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made this and OMG saving this!! Perfect flavors!! I switched up cheeses and used what I had on hand. Perfect for cold Ohio winters!
Yay! I’m so happy to hear this ham and potato soup recipe was such a hit! Thanks Jackie!
Great recipe! Not too creamy or salty, just perfect.
Thrilled to hear this! Thanks Jodi!