★ Why You'll Love this Recipe ★
This creamy ham and potato soup is one of those meals you don't need to think about ahead of time and it only takes 35 minutes to cook.
Great for Using Up Leftover Ham
Have ham leftover from your holiday meal? Perfect! Dice it up and toss it in. Have the bone? Go ahead and add it into the pot as it simmers. This may turn the soup into a more yellow color but will add some nice bone broth health benefits.
Feeds a Hungry Family
This recipe makes 12 cups of soup! So, at about 2 cups per serving, it will feed around 6 people.
Add bread and a salad
Turn this into a full meal pairing with a homemade salad or salad kit and some fresh bread! I love pretzel rolls with this soup, they pair nicely with the ham, but truly any fresh bread, biscuit, or roll goes well with this soup.
★ Ingredients You'll Need ★
This soup is simple yet has a lovely flavor and silky-smooth texture. Here's a look at everything you'll need.
- Olive oil. Or use grapeseed or avocado oil if you prefer.
- White onion. You can use a yellow onion too but I like how mild a white onion is with this soup.
- Celery and carrots. These combine with the onion to create a classic mirepoix, which is the base of most soups.
- Salt and pepper. You can use white or black pepper and these seasonings can be used in whatever quantity you prefer. Keep in mind the ham is salty so you may want to wait to add salt until the very end.
- Italian seasoning. This is a great go-to blend but you can also use different seasoning blends or a single herb if you prefer like thyme. Ranch seasoning blend or a Cajun blend also works nicely with these flavors. Experiment and see which seasoning you like best with this soup.
- Garlic. You can use fresh or minced or I prefer paste for ease of use and texture.
- Ham. Leftover ham works great here or you can buy cooked diced ham at almost all grocery stores. The better quality ham, the better flavor you'll get from your soup.
- Potatoes. I like to use Idaho potatoes. To save time, you can use canned diced potatoes or frozen diced potatoes.
- Chicken broth. Vegetable broth can be used if you prefer.
- Heavy cream or half and half. Milk can also be used for a lighter version of this soup.
- Cornstarch. This is used to thicken the soup.
Optional Toppings
Top with fresh parsley as a garnish, shredded cheddar cheese, or chives.
★ How to Make this Recipe ★
This soup comes together quickly using just one pot! You'll need a large soup pot or I like to use my dutch oven, it works well to sauté and simmer.
Here's a look at the steps to prep this soup:
- Prep the vegetables and ham.
- Sauté onion with garlic.
- Add celery and carrots.
- Add potatoes, ham, and broth.
- Simmer.
- Make a slurry with cream + cornstarch.
- Add slurry to soup and stir.
- Serve!
Super simple and quick to make, yet so good.
★ Tips & FAQs ★
Storing Leftovers
This soup stores well in the fridge for up to 3-5 days. Reheat gently on the stove, or in the microwave, adding a little broth or milk if it thickens too much.
★ More Recipes You'll Love ★
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Creamy Ham and Potato Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ cup white onion diced
- 1 cup celery diced (2 stalks)
- 1 cup carrots diced (about 2 large carrots)
- salt and pepper to taste
- ½ teaspoon Italian seasoning
- 1 teaspoon garlic paste
- 2 cups diced ham
- 2.5 cups potatoes diced (about 2-3 large Idaho potatoes)
- 4 cups chicken broth
- 2 cups heavy cream or half and half
- 2 tablespoon cornstarch
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Instructions
- Prepare vegetables and ham. Peel the onion, carrots, and potatoes. Chop vegetables and ham into small-bite-sized cubes. Try to keep the cubes roughly uniform in size so that they cook evenly.
- Sauté vegetables. Warm the olive oil in a Dutch oven, over medium-high heat. Add chopped onion, and sauté for 3-4 minutes until softened and translucent.Add the celery, carrots, salt, pepper, Italian seasoning, and garlic to the pot. Cook for 3-4 more minutes.
- Add ham, potatoes, and chicken broth to the pot. Bring to a simmer. Allow soup to simmer until the potatoes are fork-tender, about 10-12 minutes.
- Make and add slurry. In a spouted measuring cup, whisk together the half and half and cornstarch to form a slurry. Slowly pour slurry into the soup and stir well to incorporate.
- Simmer for about 5 more minutes until thickened, stirring frequently.
- Season with additional salt and pepper to taste.
Notes
- Ham is very salty, so I recommend using low-sodium chicken broth in this recipe. You can taste the soup at the end and add more salt to taste if needed.
- If you prefer not to use half and half, you can substitute 2% or whole milk. I would not recommend skim milk in this recipe, as it won’t create the silky/creamy texture we are shooting for in the broth.
Darla Curry says
Your soup looks amazing. I haven't made the soup yet but I plan to immediately. I wanted to let you know that rue means regret and a roux is a flour and butter mixture to thicken soups and sauces.