Name: Ham and Potato Soup
Yield: 6

Ham and Potato Soup Recipe is made in one pot on the stovetop. It’s thick, hearty, comforting, and the reliable way to use any leftover holiday ham.

Two bowls of steaming ham and potato soup, rich and hearty, ready for consumption.

author’s note

One Pot, 30 Minutes, and the Creamiest Soup Ever!

This week, we’ve had chilly weather roll in, and with plenty of leftover ham from Easter, nothing sounded better than a big pot of Ham and Potato Soup Recipe simmering away on the stove. There’s just something about this soup. It feels like the definition of comfort food.

I grew up with my parents always finding ways to use up holiday ham, and I remember my dad tossing chunks into soups. But this version has become my go-to.

It’s rich, creamy, loaded with tender potatoes, and packed with bites of ham in every spoonful. It is satisfying to how it stretches those leftovers into another meal that my kids actually get excited about eating.

Ham and vegetables being sautéed in a pan; a separate sauce base forming with melted butter and flour.

Ham And Potato Soup Recipe Ingredients

Ingredient	Tips & Swaps
Fully cooked ham	Use leftover holiday ham or a fully cooked ham steak cut into small cubes.
Baby gold potatoes	No peeling needed! Cut into ½-inch pieces so they cook quickly and evenly.
Butter & flour	Thicken the broth. Cook together for one minute before adding liquid.
Milk & chicken stock	Whole milk gives the creamiest results. Use lower-sodium stock if your ham is salty.
Frozen corn	Add straight from the freezer near the end for a little sweetness and texture.
Sharp Cheddar	Grate fresh and mix in over a low burner for a smooth, creamy finish.

Featured Comment

“This is probably one of a reliable soups of all time to make! We have it regularly here! I’m currently making a pot now! It’s the reliable cold day comfort soup. I serve it with fresh sourdough and it’s soooooo good!”
– Jenn

Completion of sauce base, incorporation of potatoes and broth, followed by the addition of corn, ham, and cheese.

How To Make Ham And Potato Soup Recipe

Cook Ham: Brown ham in olive oil, then keep nearby.
Sauté Veggies: Cook onion, carrot, and celery in the same pot, then mix in garlic.
Make Roux: Add butter, flour, and seasonings. Slowly whisk in milk and stock.
Add Potatoes: Simmer until tender and slightly breaking down.
Finish Soup: mix in ham and corn, then reduce heat and mix in cheese until melted.
Serve: Taste, adjust seasonings, and finish with thyme or parsley.

Quick Tip

To make ham broth, simmer a ham bone with water, carrots, celery, garlic, and thyme for 1 hour (or slow cook 6–8 hours). Strain and use or freeze.

chelsea’s recipe tips

Tips For Success

Cut Potatoes Small: Dice into ½-inch cubes so they cook in about 10 minutes.
Don’t Rush the Roux: Let the butter and flour cook for at least a minute to avoid a floury flavor.
Use Yukon Golds: They’re naturally creamy and don’t need peeling.
Cheese Last: Add the cheese after the heat is reduced so it melts smoothly.

Storage

Freezing the Soup: It’s best not to freeze Ham and Potato Soup recipe due to its high dairy content. Freezing and thawing can cause the milk solids to separate, leading to a grainy texture.

Reheating the Soup: To reheat, gently warm the soup in a pot, stirring often. Avoid boiling or a hot burner to prevent separation of the ingredients.