Ham and Potato Soup is one of those timeless comfort foods that brings warmth and satisfaction to every spoonful. With tender potatoes, savory ham, and a creamy, flavorful broth, this soup is rich without being heavy and simple without being boring. It’s the perfect recipe for chilly days, using up leftover ham, or creating a cozy, filling meal that the whole family will love.
In this comprehensive guide, I’ll walk you through all the details to make the perfect ham and potato soup from scratch. We’ll cover ingredient selection, how to achieve the ideal creamy consistency, how to build rich flavor without oversalting, and offer practical strategies for preparation, storage, and creative variations.
Why Ham and Potato Soup Works: A Perfectly Balanced Comfort Dish
The appeal of ham and potato soup comes from its balance of hearty and creamy elements.
- Savory ham infuses the broth with meaty depth.
- Soft, tender potatoes provide satisfying texture.
- Creamy broth ties everything together with a velvety finish.
The flavors are simple, but when done well, every bite feels like a warm, comforting hug. This soup also scales beautifully for meal prep and is versatile enough to handle a variety of add-ins like cheese, corn, or vegetables.
Selecting the Best Potatoes for Soup
Waxy vs. Starchy Potatoes:
- Waxy potatoes (Yukon Gold, red potatoes): Hold their shape better and create a silky texture.
- Starchy potatoes (Russet): Break down more, thickening the soup naturally but may create a less structured texture.
Best Choice:
- Yukon Gold offers the best balance between creaminess and holding shape.
Preparation Tip:
- Cut potatoes into evenly sized cubes to ensure even cooking.
Choosing the Right Ham: Smoked, Leftover, or Diced
Best Ham Options:
- Leftover bone-in ham: Adds the most flavor, especially if you can simmer the bone to create a rich broth.
- Thick-cut deli ham or ham steak: Convenient and still flavorful.
- Smoked ham hock: Provides incredible depth and a subtle smokiness.
Key Tip:
- Cube ham into bite-sized pieces to ensure even distribution and easy eating.
Building Creamy, Flavorful Broth
The key to a great ham and potato soup is a broth that’s rich, well-seasoned, and slightly thickened.
Base Ingredients:
- Butter and flour: Create a light roux to thicken the soup.
- Chicken broth: A flavorful, savory base.
- Milk or cream: Provides the signature creamy texture.
Optional Flavor Builders:
- Garlic, thyme, or bay leaves add subtle depth.
- A splash of heavy cream at the end creates extra richness.
Recommended Equipment
Most home kitchens will have everything needed:
- Large Dutch oven or soup pot
- Wooden spoon or silicone spatula for stirring
- Ladle for serving
- Sharp knife and cutting board for prepping vegetables and ham
Optional: An immersion blender if you prefer a partially puréed texture.
Common Mistakes and How to Avoid Them
1. Overly Salty Soup
- Ham is already salty; adding too much salt or broth with high sodium can overpower the dish.
- Solution: Use low-sodium chicken broth and season gradually after tasting.
2. Undercooked Potatoes
- Uneven chopping or not simmering long enough can leave potatoes too firm.
- Solution: Cut potatoes into uniform pieces and test for doneness before finishing.
3. Broken or Separated Cream
- Adding cold cream to boiling soup can cause curdling.
- Solution: Temper cream by adding a little warm broth to it first, then stir into the soup off the heat.
4. Grainy or Lumpy Texture
- Improperly whisking the roux can leave lumps.
- Solution: Whisk flour into melted butter until smooth, then gradually add broth while whisking.
Preparation and Meal Planning Tips
Make-Ahead Strategy:
- Soup can be made 1–2 days ahead. The flavors actually deepen overnight.
- If planning to freeze, omit the cream and add it fresh after reheating.
Quick Workflow:
- Chop vegetables and ham while the butter melts.
- Sauté aromatics while prepping the roux and broth.
Flavor Variations and Creative Add-Ins
Cheesy Ham and Potato Soup:
- Stir in shredded cheddar for a thicker, cheesy version.
Vegetable Add-Ins:
- Corn, peas, carrots, or spinach for extra color and texture.
Herb Boost:
- Fresh thyme, parsley, or dill for brightness.
Spice It Up:
- Add a pinch of cayenne pepper, smoked paprika, or red pepper flakes for subtle heat.
Dairy-Free Option:
- Use unsweetened almond milk or coconut milk for creaminess, but the flavor will shift slightly.
Ingredient List
For the Soup:
- 3 tablespoons unsalted butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups (960 ml) low-sodium chicken broth
- 2 cups (480 ml) whole milk
- 4 cups (600 g) Yukon Gold potatoes, peeled and diced
- 2 cups (300 g) cooked ham, diced
- ½ teaspoon dried thyme (optional)
- Salt and black pepper to taste
Optional:
- ½ cup (120 ml) heavy cream for added richness
- ½ cup (50 g) shredded cheddar cheese
- Chopped green onions, parsley, or crumbled bacon for garnish
Step-By-Step Instructions
1. Sauté Aromatics
In a large Dutch oven or soup pot, melt butter over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Stir in minced garlic and cook for another 30 seconds until fragrant.
2. Make the Roux
Sprinkle in flour and stir continuously for 1-2 minutes to form a light roux.
Gradually pour in chicken broth while whisking to avoid lumps.
Bring to a gentle simmer.
3. Add Potatoes and Simmer
Add diced potatoes, thyme (if using), and a pinch of black pepper.
Simmer uncovered for 15-20 minutes, or until potatoes are tender when pierced with a fork.
4. Stir in Ham and Milk
Add diced ham and pour in milk.
Simmer for another 5-7 minutes until heated through.
Taste and adjust seasoning with salt and additional pepper if needed.
5. Finish with Cream (Optional)
For extra richness, stir in heavy cream and simmer briefly.
Optional: Add shredded cheddar for a cheesy finish.
6. Serve
Ladle soup into bowls and garnish with green onions, parsley, or crumbled bacon if desired.
Serve hot with crusty bread or warm rolls.
Troubleshooting and FAQs
Can I freeze ham and potato soup?
Yes, but it’s best to freeze it before adding milk or cream. Dairy can separate when thawed. Add fresh cream after reheating.
How do I thicken the soup if it’s too thin?
Simmer uncovered to reduce, or mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in, simmering briefly to thicken.
Can I make this in a slow cooker?
Yes. Cook on low for 6-8 hours or high for 3-4 hours. Stir in milk and cream in the last 30 minutes to prevent curdling.
What’s the best way to store leftovers?
Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.
Variations: Classic, Cheesy, and Vegetable-Enhanced Versions
| Version | Base | Key Add-Ins | Notes |
|---|---|---|---|
| Classic | Butter, flour, broth, milk | Ham, potatoes | Traditional and creamy |
| Cheesy | Creamy base + cheddar | Ham, potatoes, cheddar cheese | Rich, hearty, indulgent |
| Vegetable | Creamy base | Corn, peas, spinach | Light, colorful, extra nutrients |
Each version offers its own comfort level—from simple and cozy to cheesy and robust.
Storage and Reheating Tips
- Storage: Refrigerate for up to 4 days in an airtight container.
- Reheating: Warm over low heat, stirring frequently. Add a splash of milk if needed.
- Freezing: Best without dairy; freeze the soup base and add milk or cream after reheating.
Final Thoughts
Ham and Potato Soup is one of those deeply satisfying, comforting meals that feels like it’s been in the family for generations. It’s creamy, hearty, and packed with the savory goodness of ham and tender potatoes, making it a cold-weather essential or a perfect way to use up leftovers year-round.
Whether you enjoy it in its classic form, add a cheesy twist, or mix in extra veggies, this soup is versatile and crowd-pleasing. I hope this step-by-step guide helps you create your ideal version—feel free to experiment with textures, proteins, and herbs to make it your own!