Ham and Potato Soup Recipe
Ham and potato soup is the thrifty classic that turns a leftover holiday ham — or a cheap ham steak any week of the year — into a creamy, comforting pot that eats like a hug. Potatoes and ham simmer in broth until tender, then a quick butter-flour-milk enrichment turns the broth velvety without heavy cream. It's the soup our grandmothers made the Tuesday after Easter, and the reason the ham bone never, ever went in the trash.
Jump to Recipe ↓Ingredients
- 3 tbsp butter
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups diced cooked ham
- 3 cloves garlic, minced
- 1/4 cup flour
- 4 cups chicken broth
- 2 lbs Yukon gold potatoes, diced
- 1 1/2 cups whole milk
- 1/2 tsp dried thyme, 1/2 tsp pepper
- Salt to taste (the ham votes first)
Instructions
- Melt the butter and soften the onion, carrots, and celery, 5–6 minutes. Add the ham and garlic for 2 more.
- Sprinkle in the flour; stir 1 minute.
- Whisk in the broth gradually, then add the potatoes, thyme, and pepper.
- Simmer 15–18 minutes until the potatoes are tender; mash a few against the pot to thicken.
- Stir in the milk and warm through without boiling. Taste, then salt — ham broth often needs none.
- Serve with crusty bread or cornbread.
Ingredient Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Diced ham | Ham bone + 2 cups water | Simmer the bone in step 4, pull the meat after |
| Whole milk | Half-and-half or evaporated milk | Richer body, same method |
| Yukon golds | Russets | Fluffier, dissolve more — mash less |
| Flour | Cornstarch slurry at the end | Gluten-free thickening route |
Storage & Reheating
Refrigerate up to 4 days; thin with milk or broth as it thickens overnight.
Like most potato-dairy soups it freezes reluctantly — texture returns slightly grainy. Fridge-week soup, best enjoyed fresh-ish.
Frequently Asked Questions
Can I use the bone from a spiral ham?
That bone is the entire reason this soup exists. Simmer it in the pot through step 4, then pull off every scrap of meat and return it.
Why shouldn't I salt until the end?
Ham varies wildly in saltiness and it seasons the broth as it simmers. Salt early and you risk a soup only the ocean could love.
How do I make it thicker and chowder-like?
Mash more potatoes against the pot, or blend two cups and stir back. For full chowder status, swap the milk for half-and-half.
What's the best bread for dunking?
Cornbread if you're Southern, crusty sourdough if you're not, saltines if you're honest.
Ham and Potato Soup — Quick Card
Prep 15 min · Cook 30 min · Serves 6
Nutrition Facts (estimated, per serving)
| Calories | Protein | Carbs | Fat | Sodium |
|---|---|---|---|---|
| 380 kcal | 21g | 42g | 15g | 1020mg |
