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, garlic and the option of making your own ham broth from a leftover ham bone! Even picky eaters fall in love with this ham and potato soup recipe!
CREAMY POTATO SOUP WITH HAM
There’s nothing more comforting than a bowl of hearty, 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 hearty meal!
We use leftover glazed ham for our ham soup recipe with a chicken stock base. Flour and milk give us that mouth watering roux and deliciously thick and creamy consistency.
HOW DO YOU MAKE HAM AND POTATO SOUP?
Ham and Potato Soup simmers away on the stove, pretty much taking care of itself, thickening into a delicious creamy base. There’s no stress involved — just have all of your veggies cut up before you start, a small glass of wine on your kitchen countertop, and get started!
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.
EASY 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 with no chance of messing up, and tastes 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 gently while stirring until it thickens.
Easier than a traditional roux.
SEASONINGS
Taste test your ham and potato soup first before seasoning with salt as ham has plenty of sodium.
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.
Either way, you’re in for a delicious treat with this ham and potato soup!
LOOKING FOR MORE HAM RECIPES? TRY THESE!
Honey Baked Ham
Brown Sugar Mustard Glazed Ham
Breakfast Casserole with Bacon, Sausage OR Ham
Ham and Potato Soup
Ingredients
- 1/3 cup unsalted butter (2 oz | 60 g)
- 1 onion finely chopped
- 1 cup large carrot peeled and diced
- 1/2 cup diced celery
- 3 cups peeled and diced potatoes
- 4 cloves garlic minced or finely chopped
- 1 1/2 cups cooked ham, diced (add more if desired)
- 1/3 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%)
- 1 pinch of salt, if needed (adjust to you taste)
- fresh cracked black pepper
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.
Candace Longan says
Super good on basic recipe taste test….last minute bright idea I added a healthy dose of Old Bay seasoning. Takes it to another level.
Gary King says
Great as writen
Do not add anything
Will make again,and again
Pryj says
This is the most bizarre comment section I’ve seen on a recipe. That aside, this is a fantastic soup and it’s going in my recipe box.
Niko N says
I am food junkie.
I have eaten delicious food all over the World. I am usually skeptical of American cooking because of the way American food is prepared usually: fast and with only few seasonings. Also, the way usually the cook will layer the ingrediencies one way and call it “x” and then layers the same exact ingrediencies and call it “Y”.
Not the case here. I love to cook and usually do most of the cooking in my house. I always look for new and fun food to eat. The problem is that I travel a lot for work; therefore, I have to ask my wife to cook sometimes, (she hates the kitchen and cooking). Yesterday I found this recipe and asked her to make it for me…and quickly hang up the phone…just kidding. I only told her to put smoked bacon in it which she did. When I got home, I waited for the smell of the soup the get the best of me before I ate and sat there for about an hour and had me a nightcap. Then I got to my first bowl and wholly Jesus, Mother of God and all Saints….it was amazing, I had to have another! The only thing I like to add to my soup usually is a bit of lemon juice, lots of habanero hot sauce and pepper flakes before I dive into it! It was very good! I strongly recommend it!
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
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.