Deliciously creamy Ham and Potato Soup is SO easy to make! The perfect way to use up your ham leftovers. NO HEAVY CREAM!
Ham soup filled to the brim with soft, tender potatoes, carrots, celery, onion and garlic. You can even make your own ham broth using a leftover ham bone. Everyone is guaranteed to fall in love with this dish, even picky eaters!
HAM AND POTATO SOUP
There’s nothing more comforting than a hearty bowl of hot soup. If you’ve tried our Cauliflower Soup, Pumpkin Soup and Cream of Mushroom Soup,  you’d know that we like to think we know a good soup when we taste one. That’s why we know you’re going to LOVE this creamy ham and potato soup!
All up, it takes under 45 minutes (including prep time) to have a pot of full flavoured soup ready and on the table. Perfect for busy weeknights or for when you’re craving a wholesome meal!
We use leftover Brown Sugar Mustard Glazed Ham or Maple Glazed Ham for our ham soup recipe with a chicken stock base. Flour and milk gives us that mouth watering roux and deliciously thick and creamy consistency.
HOW TO MAKE HAM AND POTATO SOUP
If you’re not a pro in the kitchen, have no fear! Ham and potato soup pretty much takes care of itself, simmering away on the stove, thickening into a delicious creamy base. This is a no-fuss ham and potato soup recipe – just have all of your veggies cut up before you start, a small glass of wine on your kitchen countertop, and you’re ready to get into it!
Sauté onion, carrots and celery in butter. Also referred to as soffritto or mirepoix — the holy trinity of cooking. We start off with these three aromatics to build a wonderful flavour and depth to your soup.
Cook leftover ham along with potatoes in the soffritto to start drawing out the flavours in the ham.
Saut̩ the garlic for 30 seconds Р1 minute, which is enough time to release its flavour into the base of your soup.
HOW TO MAKE A ROUX
Instead of making a roux (or white sauce) separately, we are going to do it all in the same pot. It’s much easier to do it this way in soups leaving little chance of messing up. It also tastes significantly better than using heavy cream in this ham and potato soup.
All you need to do is:
Mix flour through the veggies and ham in the pot and let it cook for 2 minutes to get rid of the ‘flour’ taste and brown it ever so slightly.
Stir in a low sodium chicken stock (you could also use beef) and bouillon powder.
Let the ham and potato soup thicken, then reduce the heat to medium-low before adding in your milk. Once your milk goes in, let it cook while gently stirring until it thickens.
Much easier than a traditional roux.
SEASONINGS
Taste test your ham and potato soup first before seasoning with salt, as ham has plenty of sodium.
HOW TO MAKE HAM BROTH
You can make your own ham broth for ham and potato soup using leftover ham bone:
- Simmer the ham bone in a stock pot filled with enough water to cover the bone halfway (about 2 quarts/litres, depending on size of bone).
- Bring to a boil, reduce heat, cover with a lid and let simmer until very fragrant (about 1 hour).
- Discard hambone
- Replace the chicken stock with your ham broth.
Either way, you’re in for a delicious treat with this ham and potato soup!
WHAT TO SERVE WITH HAM AND POTATO SOUP
Nothing beats a warm piece of bread dipped in a hot bowl of soup! We recommend heating up a few pieces of Artisan Bread or some Soft Dinner Rolls. For extra flavour, lather some Garlic Butter onto your warm bread before dipping.
LOOKING FOR MORE HAM RECIPES? TRY THESE!
Brown Sugar Mustard Glazed Ham
Breakfast Casserole with Bacon, Sausage OR Ham
IF YOU LOVE CREAMY SOUP, TRY THESE:
Skinny Slow Cooker Potato Soup
Ham and Potato Soup
Ingredients
- â…“ cup unsalted butter
- 1 onion finely chopped
- 1 cup carrot large, peeled and diced
- ½ cup diced celery
- 3 cups potatoes peeled and diced
- 4 cloves garlic minced or finely chopped
- 1 ½ cups cooked ham diced, add more if desired
- â…“ cup all-purpose flour plain flour
- 2 cups low sodium chicken stock or broth
- 2 teaspoons chicken Bouillon
- 3 cups milk whole milk or 2%
- ¼ teaspoon salt if needed, adjust to you taste
- ¼ teaspoon cracked pepper to taste
Instructions
- Heat the butter in a pot over medium heat. Sauté the onion, carrots, celery until beginning to soften (about 4 minutes).
- Add the ham and potatoes, cook for 2 minutes, then add the garlic and sauté until fragrant (about 30 seconds).
- Mix the flour through and cook for 2 minutes.
- Stir in stock and bouillon, mixing all ingredients together. Increase heat and bring to a boil until potatoes are 'just' fork tender, about 10-12 minutes.
- Reduce heat to medium-low, add the milk and stir over the heat until thickened (about 5 minutes).
- Taste test and season with salt and pepper, if desired.
- Serve warm.
Notes
HAM BROTH
You can make your own ham broth for ham soup using leftover ham bone:- Simmer the ham bone in a stock pot filled with enough water to cover the bone halfway (about 2 quarts/litres, depending on size of bone).
- Bring to a boil, reduce heat, cover with a lid and let simmer until very fragrant (about 1 hour).
- Discard hambone
- Replace the chicken stock with your ham broth.
Patty says
I made this with the leftover hambone from a holiday dinner, so I held off on adding any salt. It was OK that night, though I added some salt and a dash of Cajun seasoning. But the next day, after everything had a chance to get acquainted, it was outstanding. I will make this again, but won’t eat it until it’s had a chance to sit overnight.
NANCY L VERHALEN says
I’ve made this soup three times and so far today’s was the best yet, it must get better with practice. I have my own version of potato soup(without ham or vegetables only bacon) which is good also. But, this soup took 2 hours from start to finish each time I’ve made it, hence why I’ve only made it three times. Today I used 1/2 1% milk and 1/2 heavy cream. The cream makes a big difference, it was sooo goood. I will keep making this soup. Thank you for a great soup recipe.
Vicky says
Used the ham left over from Christmas. Made ham stock with the bone so used that instead of chicken stock. The carrots were already cooked as I had roasted some to go with the New Year’s Day prime rib and instead of onions I added 3 chopped leeks. Wonderful flavour. Alongside a home made French baguette and this was a perfect hearty soup after all the rich Christmas food. Will definitely make again.
Neva says
I can’t seem to find a way to comment on this recipe, so am replying to yours.
I used leftover ham from Easter, more potato because two peeled/diced yielded a little over 4 cups, (and unsalted chicken stock rather than broth, plus a little more because of the extra potato amount), the last of the whole milk and some leftover half-n-half) and added a handful of Thyme that I dried last fall.
I stirred in a couple ounces of sharp cheddar, freshly-cracked black pepper and served with diced green onions, extra sharp cheddar, alongside warmed, leftover yeast rolls.
Good Lord, what a fantastic soup!
Hats off to CafeDelites!
Soybean says
My go to leftover soup recipe. After the holidays we always have too much mashed potatoes so I use that instead of fresh potatoes. Makes for a thick and creamy soup. Instead of the bullion cubes I also just use a chicken ramen packet since we usually don’t use them when making actual ramen. A staple holiday recipe in our home and easily adjustable to taste and whatever’s in the pantry