This warm and creamy ham and potato soup is perfect for chilly days! It combines tender potatoes, yummy ham, and a bit of cheese for a tasty treat.
Every spoonful is like a cozy hug in a bowl. I love how easy it is to make—just toss everything in a pot and let it simmer. It’s comfort food at its best!
Key Ingredients & Substitutions
Potatoes: Using russet or Yukon Gold potatoes gives the best texture. They break down nicely to thicken the soup. If you want, you can swap them for sweet potatoes for a different flavor.
Ham: Cooked ham is perfect here, and leftover holiday ham works great! If you prefer a vegetarian option, a smoky tempeh or mushroom can replace the ham.
Heavy Cream: This adds richness, but if you want a lighter soup, use half-and-half or even milk. For dairy-free, try coconut milk or a plant-based cream.
Veggies: Carrots and celery add great flavor, but feel free to add other veggies, like peas or corn, based on what you have on hand.
What’s the Best Way to Sauté Vegetables for Flavor?
Sautéing the vegetables properly is key to building flavor in your soup. Here’s how to do it right:
- Start with a medium pan and melt the butter until it’s bubbly but not browned.
- Add your chopped onions first; they take longer to soften. Cook them for 2-3 minutes.
- Then add the carrots and celery. Cook for another 3-5 minutes, stirring often.
- Finally, add garlic for the last minute, as it burns quickly. This way, you get a great base to enhance your soup!
How to Make Ham & Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups diced potatoes (about 3 medium potatoes)
- 1 cup diced cooked ham
- 1 cup diced carrots
- 1/2 cup diced celery
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and black pepper to taste
- Fresh chives or parsley, chopped (for garnish)
- Optional: 1 cup shredded cheddar cheese
How Much Time Will You Need?
This hearty soup takes about 15 minutes to prepare and around 30 minutes to cook. So in about 45 minutes, you’ll have a delicious and comforting meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Once melted, add the chopped onion, diced carrots, diced celery, and minced garlic. Sauté these for about 5-7 minutes until they are softened and fragrant.
2. Thicken the Base:
Next, sprinkle the flour over the sautéed vegetables and stir well to combine. Continue cooking for another 1-2 minutes. This helps to remove the raw taste of the flour and will thicken your soup later.
3. Add the Broth:
Slowly pour in the chicken broth while stirring constantly to avoid any lumps. Once it’s all mixed, bring the mixture to a boil. Be sure to keep an eye on it!
4. Cook the Potatoes:
Now, add the diced potatoes to the boiling broth. Reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are nice and tender.
5. Combine Ham and Cream:
Stir in the diced ham and heavy cream (or half-and-half). Heat everything through, but be careful not to let it come to a full boil again.
6. Season and Melt Cheese:
Season your soup with salt and black pepper to taste. If you’re using it, stir in the shredded cheddar cheese until it’s melted and the soup is creamy.
7. Serve it Up:
Ladle the soup into bowls and garnish with fresh chopped chives or parsley on top. This adds a lovely touch of color and flavor!
8. Enjoy!
Serve this warm and comforting soup with crusty bread or crackers, and enjoy a cozy meal that hits the spot!
Can I Use Leftover Ham for This Soup?
Absolutely! Leftover cooked ham is perfect for this recipe. Just chop it into bite-sized pieces and add it to the soup as directed—it’s a great way to use up those leftovers!
Are There Any Low-Carb Alternatives for Potatoes?
Yes! If you’re looking for a low-carb option, you can substitute potatoes with cauliflower. Just steam the cauliflower until tender, and then puree or mash it before adding to the soup for a creamy texture.
How to Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop or in the microwave, stirring occasionally for even heating.
Can I Make This Soup in a Slow Cooker?
Definitely! You can sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the cream and cheese in the last 30 minutes of cooking for the best results!