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.
Jessica Messica says
I am going to make this on Wednesday. I plan to add thyme, parsley and kale to the recipe. I will let you know how it turns out!
Gary king says
Made as written
Perfect as is
Do not need to add anything
Denise M Warner says
delicious, creamy and flavorful!
Sarah says
I have never made a soup this delicious before! Excellent recipe. I made no adjustments, but did add some corn.
Amazing soup!
Elizabeth says
I tweaked the recipe a bit–but it’s very good and was quite quick. I didn’t have quite enough carrots, but used the two I had. Used a whole onion. Put a bay leaf and some dill seasoning in (along with salt and pepper). Used 32 ounces of chicken broth and a cup or two of additional water. I mixed the flour with some half-and-half (instead of milk) and put that in, and then added about three ounces of cream cheese. Very nice. Slightly salty from the ham, so I probably didn’t need as much salt on the vegetables as I added. Still, will enjoy the pot of this during the coming week.
Sandy says
Added some freshly shredded extra sharp cheddar to my soup bowl. This recipe is a keeper.
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!