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There is something incredibly comforting about a warm bowl of soup on a chilly day, and this Ham and Potato Soup Recipe truly hits all the right notes. Creamy, hearty, and packed with savory ham and tender potatoes, it’s a meal that feels both rustic and indulgent. With every spoonful, you’ll experience the perfect balance of silky textures, rich flavors, and just the right amount of cheesy goodness that makes this soup an all-time favorite in my kitchen. Whether you’re looking for a simple weeknight dinner or something cozy to share with friends, this Ham and Potato Soup Recipe delivers big on taste and warmth.
Ingredients You’ll Need
This recipe calls for simple and wholesome ingredients that come together to create something magical. Each component plays a vital role—from the velvety potatoes to the smoky ham and fragrant herbs, making this soup a comforting masterpiece.
- Yukon Golden Potatoes (2 lbs): These tender potatoes break down beautifully to give the soup its creamy body without needing any heavy cream.
- Unsalted Butter (5 Tablespoons, separated): Adding richness and depth, butter helps sauté the aromatics and enrich the mashed potatoes.
- Yellow Onion (1 small, diced): Provides a mild sweetness and savory foundation to the soup’s flavor profile.
- Celery (1 stalk, diced): Adds a subtle crunch and fresh earthiness that perfectly balances the richness.
- Flour (¼ cup): Used as a thickening agent for the soup, creating that irresistible silky texture.
- Garlic (3 cloves): Infuses the soup with warmth and aromatic pungency that wakes up your taste buds.
- Low Sodium Chicken Broth (3 ½ cups): The flavorful base that melds all ingredients together without overpowering the other flavors.
- Half and Half (2 cups plus a splash): Adds creaminess without making the soup too heavy or rich.
- Onion Powder (½ teaspoon): Boosts the savory notes subtly and complements the fresh onions.
- Dried Thyme (¼ teaspoon): Provides a delicate herbal backdrop that enhances the rustic feel.
- Ground Sage (a pinch): Adds warmth and a slight earthiness that pairs wonderfully with ham.
- Bay Leaf (1): Infuses a gentle depth during simmering, then quietly steps aside before serving.
- Diced Ham (2 cups): The star protein in this soup, lending smoky, savory bites throughout.
- Shredded Cheddar Cheese (2 cups): Melts beautifully into the warm soup, adding sharpness and luscious texture.
- Chives (2 Tablespoons, garnish): Fresh and vibrant, chives bring a refreshing pop of color and mild onion flavor at the end.
How to Make Ham and Potato Soup Recipe
Step 1: Prepare Your Cheese and Half and Half
Start by shredding the cheddar cheese and measuring out the half and half. Letting them come to room temperature makes melting smoother and prevents the soup from cooling down during the mixing process.
Step 2: Cook and Mash the Potatoes
Peel the Yukon Golden Potatoes and cut them into 1-inch cubes. Place them in a stockpot and cover with about an inch of water and a pinch of salt. Boil gently for 10 minutes or until very fork-tender. Drain and then gently mash them, stirring in 2 tablespoons of butter and a splash of half and half to make them creamy. Set this aside—these mashed potatoes are the soul of your soup.
Step 3: Sauté the Aromatics
Using a large soup pot, melt the remaining 3 tablespoons of butter. Add diced onions and celery, cooking for about 5 minutes until they soften and release their sweetness. Then, add garlic, dried thyme, onion powder, and a pinch of ground sage. Cook for another minute to bloom the spices and deepen their flavors.
Step 4: Add the Flour and Cook Out the Raw Taste
Sprinkle the flour over the softened vegetables and stir continuously with a silicone spatula for a full minute. This step is crucial to remove that raw flour taste and to help will the soup thicken later.
Step 5: Build the Soup Base
Pour in the chicken broth and toss in the bay leaf. Slowly stir in the half and half, then bring everything to a boil. Once boiling, reduce the heat to a simmer so the flavors can mingle gently.
Step 6: Incorporate the Mashed Potatoes
Add the mashed potatoes back into the pot and stir to combine seamlessly with the broth. Remove and discard the bay leaf, which has already given its subtle essence.
Step 7: Achieve Creaminess by Blending
This step is optional but highly recommended: use an immersion blender to puree the soup until it’s luxuriously creamy and smooth. If you don’t have one, a regular blender works — just blend in batches carefully. The blending transforms the broth, making every spoonful rich and velvety.
Step 8: Add Ham and Simmer
Stir in the diced ham and let the soup simmer gently for 10 minutes. This allows the smoky ham flavor to infuse throughout the soup, making it even more satisfying.
Step 9: Melt in the Cheese
Turn off the heat and gradually sprinkle in the shredded cheddar cheese, gently stirring it into the warm soup so it melts smoothly. Be sure the soup is not too hot, or the cheese might clump. Taste and adjust seasoning with salt and pepper if needed.
Step 10: Garnish and Serve
Finish off your Ham and Potato Soup Recipe by sprinkling fresh chives on top. This little touch of green brightens the presentation and adds a mild oniony crunch to each bite. Now, your warm, hearty bowl of comfort is ready to enjoy.
How to Serve Ham and Potato Soup Recipe
Garnishes
Chives are the classic choice here, offering freshness that cuts through the richness. If you’re feeling adventurous, a dollop of sour cream or a sprinkle of smoked paprika can add exciting flavor twists. Crispy bacon bits also make a fantastic crispy topping for extra indulgence.
Side Dishes
This soup pairs beautifully with crusty French bread or warm dinner rolls that are perfect for dipping. A simple green salad with a tangy vinaigrette offers a crisp, refreshing contrast that balances the creamy soup and keeps the meal satisfying without feeling too heavy.
Creative Ways to Present
For a charming twist, serve the soup in hollowed-out mini loaves of bread for an edible bowl that amplifies the cozy experience. Alternatively, offer the shredded cheddar and chives as a “build-your-own” garnish bar for friends and family to customize their bowls. Either way, this Ham and Potato Soup Recipe is as delightful to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
This soup stores wonderfully in an airtight container in the refrigerator for up to four days. The flavors meld more over time, often tasting even better the next day. Just give it a good stir before reheating to redistribute the ingredients evenly.
Freezing
You can freeze this soup, but keep in mind that the texture may change slightly, especially because of the dairy. Freeze in portion-sized containers to make thawing and reheating easier and quicker. Thaw overnight in the fridge before warming gently on the stove.
Reheating
Reheat your leftover or frozen Ham and Potato Soup Recipe slowly over low heat on the stove, stirring frequently to prevent curdling. If the soup thickens too much, add a splash of half and half or broth to loosen it up and restore that creamy consistency.
FAQs
Can I use a different type of potato for this Ham and Potato Soup Recipe?
Absolutely! Russet potatoes will give a fluffier texture, while red potatoes hold their shape more, which offers a chunkier soup. Yukon Golds are perfect, but feel free to experiment to suit your texture preference.
Is it okay to use leftover ham from a holiday dinner?
Yes! This soup is a fantastic way to use up leftover ham, adding great flavor and texture without extra effort. Just dice it into bite-sized pieces and add it during the simmering step.
Can I make this soup dairy-free or vegan?
You can make dairy-free adjustments by using plant-based milk alternatives and vegan butter, but the cheese will need to be substituted with a vegan cheese or nutritional yeast for flavor. For the ham, omit or replace with smoked tofu for a vegan twist.
How thick should the soup be?
The ideal consistency is rich and velvety, slightly thick but still spoonable. Blending the soup creates this perfect texture, though if you prefer a chunkier soup, you can skip the blending step entirely.
Can I make this soup in a slow cooker?
Yes, you can adapt the recipe for a slow cooker by initially sautéing the aromatics and then combining all ingredients except cheese and chives. Cook on low for 6-8 hours and add cheese and garnish at the end for best results.
Final Thoughts
This Ham and Potato Soup Recipe is truly a bowl of comfort that feels like a warm hug on a cold day. It’s approachable, full of flavor, and incredibly satisfying with its creamy base and smoky ham bites. I hope you give it a try soon and enjoy every hearty spoonful as much as I do.
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Ham and Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 10 servings (approximately 10 cups)
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy Ham and Potato Soup is a comforting and hearty dish perfect for chilly days. Made with tender Yukon Golden potatoes, savory ham, aromatic herbs, and rich cheddar cheese, this soup blends smooth mashed potatoes and flavorful broth for a thick, satisfying experience. The soup is finished with fresh chives for a hint of brightness, ideal for a warming lunch or dinner.
Ingredients
Potatoes and Butter
- 2 lbs. Yukon Golden Potatoes (about 4 medium potatoes)
- 5 Tablespoons unsalted butter (separated)
Vegetables and Aromatics
- 1 small yellow Onion (diced)
- 1 stalk Celery (diced)
- 3 cloves Garlic
Thickening and Seasonings
- ¼ cup Flour
- ½ teaspoon onion powder
- ¼ teaspoon Dried Thyme
- 1 pinch ground sage
- 1 bay leaf
Liquids
- 3 ½ cups low sodium Chicken Broth
- 2 cups Half and Half (plus an extra splash)
Protein and Cheese
- 2 cups ham (diced)
- 2 cups shredded cheddar cheese
Garnish
- 2 Tablespoons chives (to garnish)
Instructions
- Prepare Cheese and Half and Half: Shred the cheddar cheese from a block and measure out the half and half. Allow both to sit out at room temperature to blend better into the soup later.
- Cook and Mash Potatoes: Peel the Yukon Gold potatoes and cut them into 1-inch cubes. Place them in a stock pot and cover with 1 inch of water. Add salt and boil gently for about 10 minutes or until the potatoes are very fork tender. Drain the water, then gently mash the potatoes. Stir in 2 tablespoons of butter and a splash of half and half. Set aside the mashed potatoes.
- Sauté Vegetables and Aromatics: While the potatoes boil, melt 3 tablespoons of butter in a large soup pot. Add diced onions and celery, sautéing them for 5 minutes until softened. Add minced garlic, dried thyme, onion powder, and ground sage, cooking for an additional minute to release their flavors.
- Add Flour to Thicken: Sprinkle the flour evenly into the pot and stir continuously with a silicone spatula for a full minute to remove the raw flour taste and create a roux base for the soup.
- Add Liquids and Simmer: Pour in the low sodium chicken broth and add the bay leaf. Slowly stir in the half and half mixture. Bring the liquid to a boil, then reduce the heat to a simmer.
- Combine Potatoes into Soup: Stir the mashed potatoes into the simmering broth until fully incorporated. Remove and discard the bay leaf after blending.
- Blend Soup to Creaminess: Remove the pot from heat and use an immersion blender to blend the soup until very creamy and smooth. Alternatively, blend in batches with a standard blender. This blending step is optional but yields a thick and creamy texture.
- Add Ham and Simmer: Stir in the diced ham and allow the soup to simmer for 10 minutes to blend the flavors and warm the ham thoroughly.
- Melt Cheese and Season: Turn off the heat and gradually add the shredded cheddar cheese. Stir continuously until the cheese melts completely and is incorporated. Taste the soup and adjust seasoning with salt and pepper as needed.
- Garnish and Serve: Sprinkle chopped chives over the soup before serving to add freshness and a pop of color.
Notes
- For a thicker soup, blend more of the potatoes thoroughly before adding the ham.
- Using low sodium chicken broth allows better control of salt level in the final dish.
- Letting dairy ingredients come to room temperature helps prevent curdling and ensures smooth incorporation.
- Vegetarian adaptation: omit ham and use vegetable broth instead.
- Use freshly shredded cheese for better melting compared to pre-shredded varieties.
