Creamy, hearty, and ready in about an hour, this ham and potato soup is the kind of comfort food you crave when the weather turns cold. It’s a simple, satisfying meal that makes the most of pantry staples and a little bit of ham.
If you have ham left over from a holiday holiday ham (like my pineapple glazed ham), this soup is a delicious way to use it up. You might also love these leftover ham scalloped potatoes or a quick batch of ham salad for sandwiches.
What to Know Before You Get Started
- Use room-temperature cream to prevent curdling. Don’t add cold dairy straight from the fridge. Stir it in at the end over low heat and avoid letting the soup boil once the cream is added.
- Dice potatoes into uniform pieces so they cook evenly. Aim for roughly ½-inch cubes.
- Start with low-sodium broth if you want to control the salt level. Between the ham and broth, it’s easy for this soup to get too salty.
Cream Note: Half and half gives this soup a rich, creamy texture without feeling too heavy. Whole milk works if you want something lighter, or use heavy cream for a more indulgent bowl. Just remember to bring it to room temperature before adding it to the pot.
Directions
Starting with cooked ham and store-bought broth makes Grandma’s creamy ham and potato soup quick and easy. It’s cold weather comfort food!
- Cook the veggies in butter and olive oil over medium heat.
- Add the flour, garlic, thyme, salt, and pepper. Cook for 1 minute to avoid that raw flour flavor. The flour combines with the butter and oil to create a roux that will thicken the creamy soup. The starches in the roux also help stabilize the creamy emulsion and prevent it from separating.
- Gradually add the broth to the pot, whisking constantly. Similar to making a gravy, this gives the flour time to absorb the liquid and helps to prevent lumps in your broth. You can also stir in the bay leaf and potatoes at this point. When prepping your ingredients, remember to dice the potatoes into uniform pieces so that they cook evenly.
- Boil, and then reduce the heat. Simmer until the potatoes are fork-tender, about 10-15 minutes, stirring regularly.
- Add the ham and half-and-half. Warm over low heat.
- Taste and season with salt and pepper, if necessary.
Serving Suggestions
A warm bowl of creamy ham and potato soup goes well with a simple salad dressed in Dijon vinaigrette, as well as a basket of cornbread muffins, a loaf of crusty no-knead Dutch oven bread, a batch of Aunt Bee’s 3-ingredient biscuits, or these cranberry muffins.
Preparation and Storage
- How to Store: Keep leftovers in an airtight container in the refrigerator for 3-4 days.
- I do not recommend freezing this soup. When thawed, the cream in the broth may “break,” giving the soup an odd texture. Dairy-based soups just aren’t very freezer friendly! Also, the potatoes have a mushy texture after freezing and thawing.
- How to Reheat: Place the soup in a saucepan over low heat. Warm just until heated through — be careful not to let the soup boil or the cream may curdle. You can also warm individual servings in the microwave for about 1 minute.
Recipe Variations
- Swap the protein. Use diced or shredded rotisserie chicken or leftover turkey in place of the ham.
- Make your own stock. If you have a leftover ham bone or ham hock, use it to make a homemade ham broth for even deeper flavor.
- Try different potatoes. Russet potatoes work well here, but Yukon gold or red potatoes are great options too. If using thin-skinned varieties, there’s no need to peel them.
- Add extra veggies. Sliced mushrooms, corn, peas, or broccoli all work nicely in this soup.
- Customize the seasonings. Add parsley, chives, rosemary, or sage along with the thyme. For a little heat, stir in some cayenne or crushed red pepper flakes.
- Make it cheesy. Stir in a handful of shredded cheddar or a few cubes of Velveeta at the end for a cheesy ham and potato soup.
More Cozy Soups to Try:
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Creamy Ham and Potato Soup
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 2 large cloves garlic, grated or minced (about 2 teaspoons)
- ¼ cup all-purpose flour
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 cups chicken broth
- 1 bay leaf
- 3 cups peeled potatoes, cut into ½-inch dice (I used 2 russet potatoes)
- 2 cups cooked, diced ham
- 2 cups half-and-half cream, at room temperature
- Optional garnish: additional chopped fresh thyme or chopped fresh parsley
Instructions
- In a Dutch oven, heat the olive oil and butter over medium heat until the butter melts. Add the onion, carrots, and celery; saute until tender, about 7 minutes.
- Stir in the garlic, flour, thyme, salt, and pepper until blended. Cook, stirring, for 1 minute.
- Gradually add the broth, bay leaf, and potatoes. Bring to a boil; then reduce the heat so that the broth is at a gentle boil. Cook until the potatoes are fork-tender, about 10-15 minutes, stirring regularly.
- Reduce the heat to low; add the ham and half-and-half. Stir just until warmed through (do not boil). Discard the bay leaf. Season with additional salt and pepper, if necessary.
- Ladle into bowls, garnish with fresh herbs, and serve!
Notes
- If you have leftover honey baked ham, pineapple ham, or glazed ham, the sweet and smoky flavor of the meat is delicious in the savory soup. If you don’t have leftovers, store-bought diced ham or ham steaks will work fine.
- Taste and season as you go. The total amount of salt necessary will vary depending on the saltiness of your broth and ham, and on personal preference. Add extra salt for more flavor, and feel free to increase the other herbs and seasonings as well.
Nutrition
More Leftover Ham Recipes to Try
Ham and Bean Soup with Canned Beans
1 hour hr 30 minutes mins
Ham and Egg Casserole
55 minutes mins
Split Pea Soup with Ham
1 hour hr 30 minutes mins
Just made it last night for dinner. Really good. Would make again. Thanks for the recipe.
Thank you for trying it out and taking the time to leave a review, Beverly! We’re so glad you enjoyed the recipe.