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This Ham and Potato Soup is the perfect way to put leftover ham to use! With tender potatoes, veggies, and a creamy, richly-seasoned base, this soup delivers all the comfort food goodness.
Ham is truly the gift that keeps on giving. Or the meal that keeps on mealing. Well, at any rate: make ham for the holidays and enjoy the leftovers in this ham and potato soup.
Reader Review
“I made this for my family last week and everyone loved it. I used lactose free milk instead of heavy cream for one of my kids that can’t handle dairy well and it still turned out great!”
Amanda
Rather than making it a broth-based soup, we going for more of a chowder meets Instant Pot Potato Soup direction, which means this potato and ham soup is definitely satisfying enough for a meal.
Step By Step Instructions
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.
In a heavy-bottomed stockpot set over medium heat, combine the butter and olive oil.
Once the butter has melted, stir in the carrots, celery, and onions. Cook for about 10 minutes, or until the veggies have softened.
Add the garlic and cook until softened. Sprinkle the flour over the veggies, and gently stir to combine. Cook for a few minutes or until the flour has turned a light caramel color.
Slowly stream in the chicken stock, whisking constantly, then stir in the potatoes.
Add the seasonings, then increase the heat to medium-high. Cook until the potatoes are softened, stirring occasionally.
Stir in the ham and heavy cream and continue to cook on a low boil until the ham is heated through and the soup has thickened. Season with salt and pepper to taste, then serve.
PRO TIPS/RECIPE NOTES
- Look for low-sodium chicken broth/stock. Since ham is brined, it’s plenty salty. Using low-sodium chicken stock gives you more control over the flavor of the finished soup. (In other words, you can always add more salt, but you can’t take it away once it’s added!)
- To make the soup thicker, you can mash some of the cooked potatoes with a potato masher or wooden spoon before adding the ham and cream. But just a note, this soup will also thicken as it cools.
- Be sure to cook the flour well after adding it to the veggies. It should be golden brown before you start adding the broth, which will take 2-3 minutes. Undercooked flour has a raw taste that is unpleasant!
- Pour the broth into the pan slowly; I like to stream in a bit, make sure it’s well-incorporated, then slowly pour in the rest. This keeps lumps of flour out of your soup!
Ham and Potato Soup
Ingredients
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 2.5 cups carrots {peeled and chopped}
- 1.5 cups celery {chopped}{~6 stalks}
- 1 cup white or yellow onion {diced}{~1 small onion}
- 4 cloves garlic {minced}
- 1/3 cup all-purpose flour
- 5 cups low sodium chicken stock
- 5 cups Russet potatoes, peeled and cubed
- 1 tsp dried parsley {1 tbsp chopped if using fresh}
- 1/2 tsp dried tarragon {2 tsp chopped if using fresh}
- 1/2 tsp smoked paprika
- 1/4 tsp dried sage
- 1/2 tsp dried poultry seasoning {optional}
- 2.5 cups ham, cooked {cubed}
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- In a heavy-bottomed 6 quart stockpot, combine butter and olive oil over medium heat.3 tbsp unsalted butter, 1 tbsp olive oil
- Once the butter has melted, add carrots, celery, and onions, stirring to combine. Cook until the veggies have softened, ~10 minutes.2.5 cups carrots, 1.5 cups celery, 1 cup white or yellow onion
- Add garlic and cook until softened.4 cloves garlic
- Sprinkle flour over the veggies, and gently stir to combine. Stirring often, cook down until it turns a light golden brown, ~2-4 minutes.1/3 cup all-purpose flour
- Slowly add the chicken stock and potatoes, stirring to combine.5 cups low sodium chicken stock, 5 cups Russet potatoes, peeled and cubed
- Add the parsley, tarragon, smoked paprika, dried sage, and (optional) poultry seasoning.1 tsp dried parsley, 1/2 tsp dried tarragon, 1/2 tsp smoked paprika, 1/4 tsp dried sage, 1/2 tsp dried poultry seasoning
- Increase the heat to medium-high, and cook until the potatoes are softened. Stir occasionally so that it doesn't burn or boil over.
- Add the ham and heavy cream and stir to combine. Cook on a low boil until the ham is heated through, ~1-2 minutes.2.5 cups ham, cooked, 1 cup heavy cream
- Salt and pepper to tasteSalt and pepper to taste
Notes
- Soup will thicken as it cools.
- Look for low-sodium chicken broth/stock. Since ham is brined, it’s plenty salty. Using low-sodium chicken stock gives you more control over the flavor of the finished soup.
- Be sure to cook the flour well after adding it to the mirepoix ingredients. It should be golden brown before you start adding the broth, which will take 2-3 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for my family last week and everyone loved it. I used lactose free milk instead of heavy cream for one of my kids that can’t handle dairy well and it still turned out great!
Amanda, I’m so glad to hear it was a hit for your family! I love sharing cozy soups and I’m always thrilled people enjoy them. Thanks for taking time to leave a review!
We made this last night because I had the ingredients on hand, plus fresh kale that needed to be used up, which I thought would taste great in this soup. I was right! Super excited for leftovers!
Love the addition of the kale, Tina!!
Making this for dinner tonight as it is cold and going to rainy tonight in Sacramento, CA – but even tho’ there is only me – I will be making the full recipe and freezing the left overs for dinners later in the week. Thanks for posting this recipe.
I love soup for cozy cold and rainy nights. Stay warm, Kathi!
Made this today, and it was delicious! Cut ingredients in half as it was just for me. YUM! Thank you for sharing this.