What could be more comforting than a bowl of homemade Ham and Potato Soup? Tender potatoes and chunks of ham in a rich creamy broth.
I think the best recipes are usually the easy ones with simple ingredients and lots of flavor!
Every time I make a baked ham, I look forward to leftover ham recipes! I use every bit of it including the bone for a ham bone soup and everything from ham casserole to… you guessed it, this ham and potato soup!
Ingredients and Variations
This recipe is simple but sometimes it’s great to be able to use what you have on hand.
- You can use some (or all) sweet potatoes in this recipe.
- With a potato masher, mash the potatoes a bit to thicken the soup, don’t worry about the ham chunks.
- Don’t mash too much, you want to have some potato and veggie chunks for texture!
- Leftover ham works well or you can purchase a single ham steak at the grocery store and cube it.
- Smoked sausage or even ground sausage are great substitutes in this recipe.
- To use bacon, fry a few slices of bacon and remove from the pot. Leave the bacon fat in place of butter to cook the veggies. Add crispy bacon to the top of the soup when serving.
- I use chicken broth because I prefer the flavor. Veggie broth or ham broth can be substituted.
- I use light cream, you can swap it out for evaporated milk or even regular milk. If using regular milk, simmer it with the broth when cooking the potatoes and thicken it as directed below.
- Add the sour cream last, simmering can cause it to change texture so stir in at the end until heated through.
- Cheese can be added. Stir in a cup or so of your favorite just before serving. (Don’t boil the cheese, it can curdle or become grainy.
How To Make Ham and Potato Soup
I often make a crock pot potato soup which simmers all day however this version is quick to prepare for a weeknight meal.
- Saute onions until tender.
- Add remaining ingredients, except dairy (per recipe below). Simmer until potatoes are cooked
- Mash a few of the potatoes, add cream and simmer a few minutes more. Stir in sour cream and serve.
For a thicker soup, combine equal parts cornstarch and water. Pour a little at a time into simmering soup to reach desired thickness.
For a thinner soup, add additional chicken broth.
Can You Freeze Ham and Potato Soup?
Ham and Potato Soup should keep in the fridge for 3 to 5 days. The completed soup with the dairy shouldn’t be frozen as dairy doesn’t freeze well.
- Freezing can be done, simply remove a portion of the soup before adding the dairy. Stir in the cream and sour cream before serving. Note that the potatoes can change texture slightly when frozen/defrosted.
- Reheat it on the stovetop without letting it boil and top with your favorite garnishes for a delectable lunch!
My Favorite Potato Soup Toppings
There are so many options when it comes to dressing this soup up and making it really special.
- Try chopped chives or green onions and a dollop of sour cream….yum!
- Try adding some bacon crumbles and caramelized onions (or french fried onions)!
- Homemade croutons or crostini with shredded cheese on top…so delicious!
- Hot sauce or chili flakes always make things interesting!
Any way you choose to serve it, this soup-er recipe is sure to please! ;) Bon Appetit!
Potato Soup Variations
- Baked Potato Soup – rich & creamy soup!
- Creamy Potato Soup – with bacon & cheese!
- Sweet Potato Soup – hearty & heartwarming
- Quick Potato Corn Chowder – loaded with fresh veggies
- Potato Leek Soup – easy and elegant
- Crock Pot Ham and Potato Soup – so easy to prepare!
Ham and Potato Soup
- 3 tablespoons butter
- 1 medium onion diced
- 4 cups potatoes diced
- 1 large carrot chopped
- 1 stalk celery sliced
- 2 cloves garlic minced
- 2 cups ham diced
- 2 teaspoons parsley
- ½ teaspoon thyme leaves
- pepper to taste
- 3 cups chicken broth
- 1 ⅓ cups light cream or half and half
- ½ cup sour cream
- salt & pepper to taste
- Cook onion in olive oil in a soup pot until tender, about 5 minutes.
- Add remaining ingredients except sour cream and cream. Bring to a boil, reduce heat and simmer 20 minutes or until potatoes are tender.
- Using a potato masher, mash some of the potatoes in the pot add cream and simmer an additional 5 minutes. Stir in sour cream and serve warm.
Cheese can be added along with the sour cream. Remove from the heat and stir in until melted. For a thicker soup, combine equal parts cornstarch and water. Pour a little at a time into simmering soup while whisking to reach desired thickness. For a thinner soup, add additional chicken broth.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)