Potatoes: Russet potatoes break down more and help thicken the soup. Yukon Gold and red potatoes hold their shape for a chunkier texture.
Salt: Ham can be salty, so start light on salt and adjust at the end. Using low-sodium broth helps you control the final seasoning.
Cheesy variation: For the smoothest cheesy ham and potato soup, shred cheese from a block and stir it in at the end over low heat. Avoid boiling after adding cheese to prevent a grainy texture.
Ham bone option: For deeper flavor, simmer a ham bone with the broth and potatoes, then remove it before adding cream.
Storage: Cool completely, then refrigerate in an airtight container for up to 3 to 4 days.
Reheating: Warm gently over low heat, stirring often. If the soup is too thick, add a splash of broth or milk to loosen it.
Freezing is not recommended.
Ham and Potato Soup Recipe
This Ham and Potato Soup is thick, creamy, and hearty, made with diced ham, tender potatoes, and a quick buttery roux, then finished with cream. It is an easy, one-pot dinner and a delicious way to use leftover holiday ham.
Servings: 6 servings
Calories: 704kcal
Ingredients
- 4 tablespoon butter
- 1 pound ham - about 2 cups, diced into ½ to 1-inch pieces
- 1 large yellow onion - diced
- 2 stalks celery - chopped
- ¼ teaspoon salt
- 3 cloves garlic - minced
- 3-4 tablespoon all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 6 cups low-sodium chicken broth
- 2 pounds potatoes - Yukon Gold, Russet, Red potatoes, or a combination; cut into 1-inch pieces. See notes
- 2 cups heavy cream - or half-and-half
- fresh chives, shredded cheese, or bacon - to garnish (optional)
Instructions
- Melt the butter in a large soup pot or Dutch Oven set over medium heat. Add the ham, celery, diced onion, and a pinch of salt (about 1/4 teaspoon). Cook until the ham is golden and the veggies have softened, stirring often.
- Stir in the garlic and cook for 30 to 60 seconds, just until fragrant.
- Sprinkle the all-purpose flour, paprika, and black pepper over the softened veggies. Stir constantly for 1 minute to cook off the raw flour taste.
- While stirring, slowly pour in the chicken broth until the mixture is smooth. Add the diced potatoes and stir well.
- Bring to a gentle boil, then reduce to a steady simmer. Cook for 10 to 15 minutes, stirring occasionally, until the potatoes are fork-tender. Note: If the potatoes are overcooked, they will start to break down. Cook according to preference.
- Reduce heat to low. Stir in the heavy cream and warm for 3 to 5 minutes. Do not boil.
- Taste and season with additional salt and pepper as needed.
- Serve warm with chives, cheddar, and bacon bits, if desired. For a cheesy soup, stir in shredded cheddar over low heat until melted.
Notes
Nutrition
Calories: 704kcal | Carbohydrates: 38g | Protein: 27g | Fat: 51g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 157mg | Sodium: 1168mg | Potassium: 1224mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1628IU | Vitamin C: 33mg | Calcium: 103mg | Iron: 3mg
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