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.
Sauté the garlic for 30 seconds – 1 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
- ⅓ 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
- ⅓ 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.
SJ says
First time trying this type of soup, we really enjoyed it, was delicious. I ended up using only two cups of milk. Came out great!
Jacqueline says
Turned out great! This is the best ham soup I’ve made and possibly ever had. I added dried Italian herbs and didn’t add the chicken bouillon since my ham was already salty. Also didn’t have 2% so added half and half. Will definitely turn to this recipe whenever we have leftover ham! Appreciate you sharing
Kevin says
Dumb question but I wonder if anyone has tried this without dairy? I can’t do diary. I also can’t do almonds so it would have to be something like oat milk.
Rebecca says
This soup was amazing. I had some leftover ham and wanted warm soup on the cold afternoon. It did not disappoint. My husband loved it too! Can’t wait to have it for lunch tomorrow.
Cyn says
First time making ham/potato soup!
Your recipe was easy peasy and absolutely delicious!!! I shared with some older gentleman friends…excitedly awaiting their positive feedback ☺️
Charlene says
Souper good! So good! One thing I have to say though – it did take longer than 15 minutes of prep work – but all worth it in the end – and now I don’t have to cook for a few nights either!
MB Peterson says
We were looking for a way to use up some of our leftover Easter ham and we both love potato soup. This recipe hit the mark. It was a little bland, but we added a little salt and some fresh pepper then served the bowl with fresh chives to garnish. Delicious! So many things you can do using this recipe as a base. I can see this will be a go to recipe. Thank you!
Ciara says
Oh my goodness! Make this! So delicious! My man is so picky and he was raving about it. Will definitely make more, we were licking our bowls.
Beth says
LOVED IT! Only thing I did in addition was to garnish with a little sharp cheddar and a small amount of bacon bits. Will make this again and again.
Rose says
I made this with half of a smoked pork butt I had left over and chicken stock. This was so good. I didn’t need to thicken with cornstarch. The consistency was lovely. Will be making this again!