Ham and Potato Soup: A Comforting Classic for Every Season

There’s something undeniably comforting about a warm bowl of soup, especially when it combines the hearty flavors of ham and potatoes. This classic dish has been a staple in many households, offering a perfect blend of savory ham, tender potatoes, and aromatic vegetables. Whether you’re looking to utilize leftover ham or seeking a satisfying meal to warm you up, this Ham and Potato Soup recipe is sure to become a favorite.​

Why You’ll Love This Recipe

• Hearty and Filling: Packed with protein-rich ham and starchy potatoes, this soup is a complete meal in itself.​

• Simple Ingredients: Utilizes everyday pantry staples, making it convenient and budget-friendly.

• Versatile: Easily adaptable to include your favorite vegetables or to accommodate dietary preferences.​

• Great for Leftovers: Tastes even better the next day, allowing flavors to meld beautifully.

Ingredients

To prepare this delightful soup, you’ll need the following:

• Olive Oil: 2 tablespoons​

• Vegetables:

  • Onion: 1 medium, finely chopped​

  • Carrots: 2 medium, peeled and diced​

  • Celery: 2 stalks, diced​

  • Garlic: 3 cloves, minced​

• Ham:

  • Cooked ham: 1 pound, diced into bite-sized pieces

  • ​Alternatively, a meaty ham bone or ham shank can be used for added flavor​

• Potatoes:

  • Russet potatoes: 2.5 pounds, peeled and cut into 1-inch cubes​

• Seasonings:

  • Italian seasoning: 1/2 teaspoon​

  • Bay leaves: 2​

  • Fresh thyme: 2 sprigs (or 1/2 teaspoon dried thyme)​

  • Salt and freshly ground black pepper: to taste​

• Liquids:

  • Low-sodium chicken broth: 6 cups​

  • Water: 2 cups

• Optional Additions:

  • Heavy cream: 1/4 cup, for a creamier texture​

  • Fresh parsley: chopped, for garnish​

Directions

1. Sauté the Aromatics:

   • In a large soup pot or Dutch oven, heat the olive oil over medium heat.​

   • Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften.​

   • Stir in the minced garlic and cook for an additional minute until fragrant.​

2. Add Ham and Liquids:

   • If using a ham bone or shank, place it into the pot. For diced ham, add it directly.​

   • Pour in the chicken broth and water, ensuring the ham is submerged.​

   • Add the bay leaves and thyme.​

3. Simmer the Soup:

   • Bring the mixture to a gentle boil over medium-high heat.​

   • Reduce the heat to low, cover the pot with the lid slightly ajar, and let it simmer for about 45 minutes. This allows the flavors to meld and the ham to impart its richness to the broth.

4. Incorporate the Potatoes:

   • Add the cubed potatoes to the pot.​

   • Continue to simmer, uncovered, for another 15-20 minutes until the potatoes are tender and easily pierced with a fork.​

5. Adjust the Consistency:

   • For a thicker soup, use a potato masher to mash some of the potatoes directly in the pot. This will create a creamier base while still retaining some chunks for texture.​

6. Season and Finish:

   • If you used a ham bone or shank, remove it from the pot. Shred any remaining meat and return it to the soup; discard the bone.​

   • Stir in the heavy cream if a richer, creamier soup is desired.​

   • Season the soup with salt and freshly ground black pepper to taste. Remember, the ham can be salty, so adjust accordingly.​

7. Serve:

   • Ladle the soup into bowls.​

   • Garnish with freshly chopped parsley for a burst of color and freshness.​

   • Serve hot with crusty bread or a side salad for a complete meal.​

Nutritional Information

Per Serving (based on 6 servings):

• Calories: Approximately 350 kcal​

• Protein: 18g​

• Carbohydrates: 45g

• Fat: 11g​

• Saturated Fat: 4g​

• Cholesterol: 40mg​

• Sodium: Approximately 934mg (varies based on the saltiness of the ham and broth)​

• Fiber: 5g​

• Sugars: 7g​

• Vitamin C: 21mg​

• Calcium: 87mg​

• Iron: 3mg​

• Potassium: 1426mg​

Note: Nutritional values are approximate and can vary based on specific ingredients used.

Serving Size

this Recipe

This recipe yields approximately 6 generous servings. Each serving provides a hearty, satisfying portion, making it perfect for family dinners, meal prep, or even freezing for later enjoyment. If you’re serving a crowd, you can easily double the recipe to accommodate more people.

Storage and Reheating

Leftover ham and potato soup stores well, making it an excellent meal prep option. Allow the soup to cool completely before transferring it to an airtight container. It can be refrigerated for up to 4 days. When reheating, warm it gently over medium heat on the stovetop, stirring occasionally. If the soup has thickened in the fridge, add a splash of broth or milk to reach your desired consistency.

For longer storage, you can freeze the soup for up to 3 months. Use a freezer-safe container, leaving a little room for expansion. To reheat, thaw overnight in the refrigerator before warming on the stovetop. Note that soups containing dairy (such as heavy cream) can sometimes separate when frozen, so you may need to whisk it well when reheating.

Tips for the Best Ham and Potato Soup

For the most flavorful soup, use a ham bone or shank instead of just diced ham. The bone adds richness and depth to the broth. If you don’t have a ham bone, you can still make a delicious soup by using smoked ham. Another way to enhance flavor is by sautéing the vegetables until they are slightly caramelized before adding the broth.

When selecting potatoes, Russet potatoes provide a creamy texture when mashed, while Yukon Gold potatoes hold their shape better. If you prefer a chunkier soup, opt for Yukon Gold. To make the soup thicker, mash a portion of the potatoes with a fork or immersion blender before serving. If you prefer a creamier version, add a splash of heavy cream or half-and-half.

For an extra touch of indulgence, top the soup with shredded cheese, crispy bacon bits, or a dollop of sour cream. Fresh herbs like parsley or chives add a burst of color and freshness. Serve with crusty bread, cornbread, or a side salad for a well-rounded meal.

Variations and Substitutions

This ham and potato soup recipe is incredibly versatile. If you want to make it gluten-free, ensure that your broth is gluten-free and skip any thickening agents like flour. To make it dairy-free, replace the cream with full-fat coconut milk or leave it out entirely. If you’d like to add more vegetables, consider stirring in peas, corn, green beans, or spinach towards the end of cooking.

For a lower-carb version, swap out the potatoes for cauliflower florets. If you’re looking to boost protein, add white beans or shredded chicken alongside the ham. You can also experiment with different seasonings, such as smoked paprika or cayenne pepper, for a subtle smoky or spicy kick.

Frequently Asked Questions

Can I make this soup in a slow cooker?
Yes! To make ham and potato soup in a slow cooker, add all the ingredients (except cream) to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream at the end, and mash some potatoes for thickness if desired.

Can I use canned potatoes instead of fresh?
While fresh potatoes are best for texture, you can use drained and rinsed canned potatoes in a pinch. Add them during the last 15 minutes of cooking to prevent overcooking.

How do I reduce sodium in this soup?
Ham can be quite salty, so use low-sodium chicken broth and avoid adding extra salt until the end. Rinse the ham before using if it’s particularly salty, and balance flavors with a squeeze of fresh lemon juice.

Final Thoughts

This Ham and Potato Soup is the ultimate comfort food, offering a rich, satisfying taste with minimal effort. Whether you’re using up leftover holiday ham or making it from scratch, this recipe is sure to warm hearts and stomachs alike. It’s simple to prepare, easy to customize, and always a crowd-pleaser.

Try this recipe today and enjoy a warm, homemade meal that brings family and friends together! If you loved this soup, don’t forget to share it and leave a review. Happy cooking!

Ham and Potato Soup: A Comforting Classic for Every Season

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Ingredients

To prepare this delightful soup, you’ll need the following:

• Olive Oil: 2 tablespoons​

• Vegetables:

  • Onion: 1 medium, finely chopped​

  • Carrots: 2 medium, peeled and diced​

  • Celery: 2 stalks, diced​

  • Garlic: 3 cloves, minced​

• Ham:

  • Cooked ham: 1 pound, diced into bite-sized pieces

  • ​Alternatively, a meaty ham bone or ham shank can be used for added flavor​

• Potatoes:

  • Russet potatoes: 2.5 pounds, peeled and cut into 1-inch cubes​

• Seasonings:

  • Italian seasoning: 1/2 teaspoon​

  • Bay leaves: 2​

  • Fresh thyme: 2 sprigs (or 1/2 teaspoon dried thyme)​

  • Salt and freshly ground black pepper: to taste​

• Liquids:

  • Low-sodium chicken broth: 6 cups​

  • Water: 2 cups

• Optional Additions:

  • Heavy cream: 1/4 cup, for a creamier texture​

  • Fresh parsley: chopped, for garnish​

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Instructions

1. Sauté the Aromatics:

   • In a large soup pot or Dutch oven, heat the olive oil over medium heat.​

   • Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften.​

   • Stir in the minced garlic and cook for an additional minute until fragrant.​

2. Add Ham and Liquids:

   • If using a ham bone or shank, place it into the pot. For diced ham, add it directly.​

   • Pour in the chicken broth and water, ensuring the ham is submerged.​

   • Add the bay leaves and thyme.​

3. Simmer the Soup:

   • Bring the mixture to a gentle boil over medium-high heat.​

   • Reduce the heat to low, cover the pot with the lid slightly ajar, and let it simmer for about 45 minutes. This allows the flavors to meld and the ham to impart its richness to the broth.

4. Incorporate the Potatoes:

   • Add the cubed potatoes to the pot.​

   • Continue to simmer, uncovered, for another 15-20 minutes until the potatoes are tender and easily pierced with a fork.​

5. Adjust the Consistency:

   • For a thicker soup, use a potato masher to mash some of the potatoes directly in the pot. This will create a creamier base while still retaining some chunks for texture.​

6. Season and Finish:

   • If you used a ham bone or shank, remove it from the pot. Shred any remaining meat and return it to the soup; discard the bone.​

   • Stir in the heavy cream if a richer, creamier soup is desired.​

   • Season the soup with salt and freshly ground black pepper to taste. Remember, the ham can be salty, so adjust accordingly.​

7. Serve:

   • Ladle the soup into bowls.​

   • Garnish with freshly chopped parsley for a burst of color and freshness.​

   • Serve hot with crusty bread or a side salad for a complete meal.