There’s nothing cozier than a warm bowl of this creamy ham and potato soup on a chilly day! Use leftover ham from a holiday meal, or pick up a package of diced ham or ham steaks at the grocery store.
Table of Contents
If you love creamy soup recipes, be sure to try this chicken corn soup, a pot of creamy vegetable soup, and this creamy mushroom soup, too!
What to Know Before You Get Started
- If you have leftover ham from Christmas, Thanksgiving, or Easter, 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, pick up a package of diced ham or ham steak at the grocery store.
- Start with low-sodium chicken broth or homemade broth if you’re looking to cut down on the salt in the meal.
- Half and half cream gives the soup a rich, creamy texture and flavor. You can sub with whole milk for a lighter option, or try heavy cream for a more decadent mouthfeel.
- To avoid curdling, start with room temperature half-and-half or cream. Don’t add cold dairy straight from the fridge into the hot pot. Also, don’t let the pot get too hot too quickly. Add the cream at the end, gradually warming the mixture over low heat. Do not let it boil once you’ve stirred in the cream.
- Possible additions: Get creative and make this soup your own! You can add just about any herbs and spices that you enjoy. Good options include parsley, chives, and rosemary in addition to the thyme. You might want to make it spicy with some cayenne or crushed red pepper flakes, or add some cheddar cheese or Velveeta cheese for a cheesy ham and potato soup.
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.
Creamy Ham and Potato Soup
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
There’s nothing cozier than a warm bowl of this creamy ham and potato soup on a chilly day!
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
Serving: 1/6 of the recipeCalories: 325kcalCarbohydrates: 26gProtein: 13gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 62mgSodium: 1369mgPotassium: 551mgFiber: 2gSugar: 7gVitamin A: 3813IUVitamin C: 8mgCalcium: 118mgIron: 2mg
Recipe Variations
- Swap out the ham for diced or shredded chicken (such as the meat from a store-bought rotisserie chicken) or leftover turkey.
- Make your own ham stock using a leftover ham bone or ham hock.
- I use russet potatoes, but you can substitute with Yukon gold potatoes or red potatoes. If using the thin-skinned red or gold potatoes, you do not need to peel them before adding them to the pot.
- Add sliced mushrooms, corn, peas, broccoli, or other veggies to your soup.
- Mix up the herbs and use your favorites. In addition to the thyme, good options include rosemary, parsley, sage, and chives.
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
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