If you are craving a soul-warming, comforting bowl of goodness, this Creamy Ham and Potato Soup Recipe is here to make your taste buds dance with joy. It’s packed with tender potatoes, savory ham, and a luscious creamy base that feels like a warm hug on a chilly day. Every spoonful brings together rich, hearty flavors with just the right hint of herbs and sharp cheddar, making it a perfect meal to cozy up with any time you want something truly satisfying.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you; each one plays a critical role in building the perfect texture and flavor of the soup. From the sweetness of sautéed vegetables to the creamy dairy finish, everything combines for a taste that’s both rich and balanced.
- Butter: Adds a silky richness and helps to soften the veggies without burning.
- Olive oil: Works with butter to create the perfect sauté base, adding depth.
- Yellow onion: Brings a gentle sweetness that forms the soup’s aromatic foundation.
- Carrot: Offers natural sweetness and vibrant color.
- Celery: Contributes subtle earthiness and crunch when sautéed.
- Garlic: Infuses the soup with a savory, aromatic punch.
- All-purpose flour: The thickening agent that builds that creamy body we all crave.
- Low sodium chicken broth: Delivers a flavorful, savory liquid base without overpowering saltiness.
- Yukon Gold potatoes: These waxy potatoes hold shape well and bring a creamy texture when cooked down.
- Cooked ham: The star protein adding smoky, hearty bites throughout.
- Ham bone or ham hock (optional): For those wanting an extra depth of smoky richness.
- Dijon mustard (optional): Adds a subtle tangy complexity, making the flavors pop.
- Dried thyme: Herbal note that complements both ham and potatoes beautifully.
- Whole milk: Helps achieve a smooth, creamy texture without heaviness.
- Heavy cream or half-and-half: Adds luscious creaminess and richness to the soup.
- Cornstarch: Mixed with dairy to safely thicken without curdling.
- Salt & pepper: Essential seasonings to balance and highlight flavor.
- Shredded cheddar cheese: Melts in for that comforting cheesy finish.
- Chopped fresh parsley (optional): Brightens the final dish with a fresh pop of color and flavor.
How to Make Creamy Ham and Potato Soup Recipe
Step 1: Sauté the Vegetables
Start by heating butter and olive oil in your pot over medium heat. Toss in the diced onion, carrot, and celery, and cook them gently for 4 to 5 minutes until they soften and start to release their sweet aromas. Add the minced garlic last and stir for just 30 seconds; this quick addition ensures the garlic doesn’t burn but still imparts that fantastic depth.
Step 2: Make the Roux
Sprinkle the all-purpose flour evenly over your softened vegetables and stir continuously for 1 to 2 minutes. This step is crucial because it cooks out the raw flour taste and sets the foundation for thick, glossy soup that clings to every spoonful.
Step 3: Simmer the Soup
Next, pour in the low sodium chicken broth while stirring to create a smooth mixture. Add your peeled and diced Yukon Gold potatoes, the diced ham, and if you’re using it, the ham bone. Incorporate Dijon mustard and dried thyme for layers of subtle savoriness. Bring the whole pot to a boil, then reduce to a gentle simmer. Cover and let it cook for 15 to 20 minutes, or until the potatoes are perfectly fork-tender.
Step 4: Thicken with the Dairy Mixture
Lower the heat to its gentlest setting. Whisk together the milk, heavy cream, and cornstarch until silky smooth. Remove the ham bone from the pot and discard it. Slowly pour your creamy mixture into the soup while stirring constantly so it blends without lumps. Let it simmer a few minutes more until it thickens just right—silky but never gluey.
Step 5: Add Cheese and Season
Now, turn the heat off and stir in the shredded cheddar cheese until it melts entirely, lending a velvety richness. Taste and season with salt and freshly ground black pepper as needed to bring out all the layers of flavor.
Step 6: Serve
Ladle your luscious soup into cozy bowls, ready to be garnished and enjoyed.
How to Serve Creamy Ham and Potato Soup Recipe
Garnishes
A sprinkle of chopped fresh parsley is the simplest yet most effective garnish, adding a burst of green brightness that balances the richness. For extra indulgence, you can also top with crispy bacon bits or a dollop of sour cream to personalize each bowl.
Side Dishes
This hearty soup pairs beautifully with crusty artisan bread for dipping or a crisp green salad to lighten the meal. Garlic rolls or cheddar biscuits are also fantastic companions, soaking up every last creamy drop.
Creative Ways to Present
For a fun twist, serve the Creamy Ham and Potato Soup Recipe in hollowed-out bread bowls, which doubles as an edible container and elevates the rustic experience. Shaping the cheese into delicate curls or adding a swirl of chili oil can also make your presentation pop when entertaining guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your soup into airtight containers and refrigerate. It keeps beautifully for up to 3 to 4 days, and the flavors often deepen even further as they meld together in the fridge.
Freezing
This soup freezes well if you want to save some for later. Use freezer-safe containers or heavy-duty zip bags and aim to consume within 2 to 3 months for optimal taste and texture. Keep in mind that dairy sometimes separates slightly after freezing, but gentle reheating and stirring will bring it back to smooth perfection.
Reheating
Reheat your soup gently on the stovetop over low heat, stirring frequently to prevent sticking or scorching. If the soup has thickened too much, add a splash of milk or broth to loosen the texture until it reaches that irresistible creamy consistency again.
FAQs
Can I use different types of potatoes?
Absolutely! While Yukon Gold potatoes are perfect for their balance of creamy texture and shape retention, you can substitute with Russet potatoes for a fluffier soup, or red potatoes if you prefer a bit more bite.
Is it necessary to use a ham bone or ham hock?
Using a ham bone or hock is optional but highly recommended if you want to boost the depth of smoky flavor naturally. If you don’t have one handy, simply proceed without it; the diced ham still offers plenty of taste.
Can I make this recipe vegetarian?
While traditionally a ham and potato soup, you can adapt it to vegetarian by omitting ham and ham bone and using vegetable broth instead. Adding smoked paprika or liquid smoke can help mimic the smoky taste.
How can I make the soup thicker or thinner?
To thicken, add a bit more cornstarch slurry or reduce the soup uncovered a little longer. For a thinner consistency, simply stir in extra broth or milk gradually until you reach your preferred texture.
What is the best way to reheat leftover soup?
Reheat gently on the stove over low heat, stirring often to heat evenly and prevent burning. Avoid microwaving to maintain the creamy texture, although that works in a pinch if you stir frequently.
Final Thoughts
There is something so wonderfully satisfying about a bowl of Creamy Ham and Potato Soup Recipe that feels homemade yet special every time. It’s versatile, cozy, and bursting with flavor that comforts and nourishes in equal measure. I genuinely encourage you to give this recipe a try and experience the warmth and joy it brings—whether it’s a busy weeknight or a slow weekend treat.
Print
Creamy Ham and Potato Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 to 6½ servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy ham and potato soup is a comforting and hearty dish perfect for chilly days. Made with sautéed vegetables, tender Yukon Gold potatoes, savory ham, and a rich dairy mixture, it delivers a smooth, velvety texture and deep flavors. Finished with melted cheddar cheese and optional parsley garnish, it’s an easy one-pot soup that satisfies and warms the soul.
Ingredients
Vegetables
- 1 small yellow onion, diced (about ¾ cup)
- 1 medium carrot, peeled and diced (about ½ cup)
- 1 rib celery, diced (about ½ cup)
- 2 cloves garlic, minced
Soup Base
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 4 cups low sodium chicken broth
- 3 cups peeled and diced Yukon Gold potatoes (about 4 medium potatoes / 1¼ lbs before peeling)
- 2 cups cooked ham, diced or shredded
- 1 ham bone or ham hock (optional, for extra flavor)
- 1 teaspoon Dijon mustard (optional, adds savory depth)
- ½ teaspoon dried thyme
Dairy Mixture
- 1 cup whole milk
- ½ cup heavy cream or half-and-half
- 1–2 tablespoons cornstarch (whisked into the milk and cream)
Finishing Touches
- Salt and pepper, to taste
- ¾ cup shredded cheddar cheese
- Chopped fresh parsley, for garnish (optional)
Instructions
- Sauté vegetables: In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add diced onion, carrot, and celery. Sauté for 4–5 minutes until the vegetables are softened. Add minced garlic and cook for an additional 30 seconds, stirring constantly to release the aroma.
- Make the roux: Sprinkle the all-purpose flour evenly over the sautéed vegetables. Stir well to combine and cook for 1–2 minutes, stirring constantly to eliminate the raw flour taste and build the base for the soup’s thickness.
- Simmer the soup: Gradually stir in the chicken broth until the mixture is smooth with no lumps. Add the peeled and diced Yukon Gold potatoes, cooked ham, optional ham bone or ham hock, Dijon mustard if using, and dried thyme. Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15–20 minutes until the potatoes are fork-tender.
- Thicken with dairy mixture: Reduce the heat to low. In a separate bowl or measuring cup, whisk together the whole milk, heavy cream (or half-and-half), and cornstarch until smooth. Remove and discard the ham bone or hock from the soup. Slowly pour the dairy mixture into the soup while stirring constantly to ensure even thickening. Let the soup simmer on low for 5–7 minutes until it slightly thickens.
- Add cheese and season: Remove the pot from heat. Stir in the shredded cheddar cheese until fully melted and the soup is smooth and creamy. Taste and adjust seasoning with salt and pepper as desired.
- Serve: Ladle the hot soup into bowls and garnish with chopped fresh parsley if desired. Enjoy immediately as a comforting main dish or starter.
Notes
- Using a ham bone or hock adds rich, smoky flavor but is optional.
- Yukon Gold potatoes hold their shape well while becoming tender and creamy.
- The cornstarch in the dairy mixture helps thicken the soup without making it too heavy.
- For a lighter version, substitute half-and-half for heavy cream or reduce cheese amount.
- Can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Garnish with fresh parsley for color and a fresh herbal note.
