Ham and Potato Soup

What could be more comforting than a bowl of homemade Ham and Potato Soup?

In this easy recipe potatoes and chunks of leftover ham are simmered in a rich creamy broth with a handful of veggies. It’s pure comfort food.

This is an easy recipe with simple ingredients and lots of flavor!

An Easy Soup Recipe for Leftover Ham

Every time I make a baked ham, I look forward to leftover ham recipes! I use every bit of it including the bone for a ham bone soup and everything from ham casserole to… you guessed it, this creamy ham and potato soup!

This soup uses simple ingredients but is cozy and creamy.
The potatoes can be swapped for leftover mashed or scalloped potatoes (reduce simmering time if they’re already cooked).
It keeps in the fridge for a few days and reheats well for lunches or quick meals.

Ingredients and Variations

This recipe is simple but sometimes it’s great to be able to use what you have on hand.

POTATOES We love russet potatoes in this recipe for their starchy texture but Yukon gold is another great choice. You can also add some (or all) sweet potatoes. Once softened, the potatoes are slightly mashed to thicken the soup a bit, don’t worry about the ham chunks.

Use up leftover roasted, mashed or scalloped potatoes in this recipe! Leftover veggies like green beans and carrots are great additions too.

HAM Leftover ham works well or you can purchase a single ham steak at the grocery store and cube it. Smoked sausage or even ground sausage are great substitutes in this recipe.

To use bacon, fry a few slices of bacon and remove from the pot. Leave the bacon fat in place of butter to cook the veggies. Add crispy bacon to the top of the soup when serving.

BASE The base of this soup starts with chicken broth (because I prefer the flavor) but vegetable broth can be substituted. The addition of light cream adds creaminess while keeping the calories in check. You can swap it out for evaporated milk or even a bit of heavy cream if you’d like. Sour cream adds great flavor.

How To Make Ham and Potato Soup

I often make a crock pot potato soup which simmers all day however this version is quick to prepare for a weeknight meal.

Melt butter and cook the onions until tender.
Add remaining ingredients, except dairy (per the recipe below). Simmer over medium-low heat until potatoes are tender
Mash some of the potatoes, add cream and simmer a few minutes more. Stir in sour cream and serve.

Garnish with fresh parsley if you’d like and serve with a slice of homemade bread or some rolls.

Recipe Tips

Don’t mash too many of the potatoes, the soup should have some potato and veggie chunks for texture.
Use leftover mashed potatoes and cooked carrots from your ham dinner if you’d like.
Add the sour cream last, simmering can cause it to change texture so stir in at the end until heated through.
Cheddar cheese can be added. Stir in a cup or so of your favorite just before serving. (Don’t boil the cheese, it can curdle or become grainy.

How to Thicken Ham & Potato Soup

For a thicker soup, combine equal parts cornstarch and water. Pour a little at a time into the simmering soup to reach desired thickness. This soup can also be thickened by adding some potato flakes.

For a thinner soup, add additional chicken broth.

Leftovers & Freezing

Ham and Potato Soup should keep in the fridge for 3 to 5 days. The completed soup with the dairy shouldn’t be frozen as dairy doesn’t freeze well.

Ham and potato soup can be frozen before adding the dairy. Simply remove a portion of the soup before adding the dairy. Stir in the cream and sour cream before serving. Note that the potatoes can change texture slightly when frozen/defrosted.
Reheat leftovers on the stovetop over medium heat without letting the soup boil. Top with your favorite garnishes before serving!

Potato Soup Toppings

There are so many options when it comes to dressing this soup up and making it really special.

Try chopped chives or green onions and a dollop of sour cream….yum!
Try adding some bacon crumbles and caramelized onions (or french fried onions)!
Homemade croutons or crostini with shredded cheese on top…so delicious!
Hot sauce or chili flakes always make things interesting!

Any way you choose to serve it, this soup-er recipe is sure to please! 😉 Bon Appetit!

Potato Soup Variations

Delicious and easy soup with diced ham and chunks of tender potatoes and veggies!

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Cook onion in butter in a soup pot until tender, about 5 minutes.
Add remaining ingredients except cream, sour cream, & cornstarch. Bring to a boil, reduce heat and simmer 20 minutes or until potatoes are tender.
Using a potato masher, mash some of the potatoes in the pot add cream and simmer an additional 5 minutes.
Combine the cornstarch with 1 tablespoon of water and stir into the soup and simmer for 2 minutes.
Stir in sour cream and serve warm.

Evaporated milk can be substituted for the cream.
Cheese can be added along with the sour cream. Remove from the heat and stir in until melted.
For a thicker soup, combine equal parts cornstarch and water. Pour a little at a time into simmering soup while whisking to reach desired thickness.
For a thinner soup, add additional chicken broth.

Calories: 285, Carbohydrates: 17g, Protein: 12g, Fat: 19g, Saturated Fat: 10g, Cholesterol: 63mg, Sodium: 815mg, Potassium: 706mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1949IU, Vitamin C: 21mg, Calcium: 80mg, Iron: 4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Main Course, Soup

Cuisine American

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