Ham and Potato Soup

Ham and Potato Soup is a wonderful comfort food meal to make any day of the week. Loaded with delicious vegetables, leftover ham and a hearty broth.

One of our favorite quick and easy meals is potato soup and it’s even better with chunks of smoky ham.

Why You Will Love this Ham and Potato Soup

• Quick and Easy: This soup is ready in under an hour and can be made even quicker if you prep your vegetables in advance.
• Delicious Comfort Food: A bowl of hearty soup loaded with potatoes, onions, celery, peppers and ham is a filling meal that is perfect on a cold winter night.
• Budget Friendly: This soup will feed a crowd and using leftover ham and any vegetables that you have on hand is a great meal to stretch the weekly grocery budget.

Ingredients for Ham and Potato Soup

• Olive Oil or bacon drippings
• Diced Onions
• Diced Bell Peppers
• Diced Celery
• Chicken Broth
• Diced Potatoes
• Cubed Ham
• Granulated Garlic
• Kosher Salt
• Fresh Ground Pepper
• Dried Thyme
• Milk
• Shredded Cheddar Cheese – optional

Step-By-Step Directions for Potato Soup with Ham

1. Add olive oil to a dutch oven or large soup pan and place over medium-high heat. Add the chopped onions, bell peppers and celery. Cook 5- 8 minutes, stirring occasionally until vegetables are softened.
2. Next, pour in the chicken broth.
3. Add diced potatoes and ham and bring the soup to a boil, stirring occasionally.
4. Season with garlic, thyme, salt and pepper. Continue to cook at a medium boil until potatoes are tender.
5. Lower to simmer. Stir in milk and cheese, mixing until cheese is melted.

6. Remove from heat and serve immediately.

Recipe Notes and Variations for Potato Ham Soup

• Vegetables: Use any combination of vegetables that you have on hand. Carrots, green beans, English peas and leeks are great options. Baby spinach or kale are delicious greens that can be added at the end of the cooking time.
• Make it Thick: Thicken potato soup by removing about 1 cup of the cooked potatoes and mashing them. Whisk back into the soup. You can also thicken with a cornstarch slurry – mixing 1/4 cup water with 2 tablespoons cornstarch. Cook until soup is thickened.
• Leftovers: Store cooled potato soup in an airtight container in the refrigerator up to 4 days. Freeze in a freezer-safe container up to 3 months.
• Reheat: Place leftover soup in a pan with a bit of chicken broth, milk or water to thin is slightly. Cook over medium heat, stirring until heated through.

More Hearty Soup and Stew Recipes to Try

• Grilled Chicken Parmesan Soup is loaded with amazing Italian flavors. Grilled chicken and pasta in a tomato broth that is a family favorite for any night of the week.
• Beef and Mushroom Stew is beyond delicious with smoky chunks of beef, mushrooms, carrots, celery and onions in a delicious beef broth.
• Shrimp Stew is a Cajun-inspired meal that is filling and so delicious. Made with smoked sausage, shrimp, potatoes and vegetables in a hearty broth.
• Smoked Chicken and Dumplings is a southern favorite comfort food meal with homemade dumplings, smoked chicken and veggies in a creamy broth.

If you have leftover ham from the holidays or a weekend cookout, add this hearty Ham and Potato Soup to the menu.

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Ham and Potato Soup

Ham and Potato Soup is a wonderful comfort food meal to make any day of the week. Loaded with delicious vegetables, leftover ham and a hearty broth.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Soup

Cuisine: American

Keyword: easy soup recipe, ham soup, potato soup, potato soup with ham

Servings: 6 Servings

Calories: 566kcal

Author: Milisa

Ingredients

• 3 tablespoons olive oil
• 2 cups diced onion
• 2 cups diced bell peppers
• 4 stalks celery diced
• 8 cups chicken broth
• 1 pound diced ham
• 2 pounds russet potatoes peeled and diced
• 1 tablespoon granulated garlic
• 1 tablespoon dried thyme
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• 1 cup whole milk
• 1 1 /2 cups shredded cheddar cheese

Instructions

• Add olive oil to a dutch oven or large soup pan and place over medium-high heat. Add the chopped onions, bell peppers and celery. Cook 5- 8 minutes, stirring occasionally until vegetables are softened.
• Next, pour in the chicken broth.
• Add diced potatoes and ham and bring the soup to a boil, stirring occasionally.
• Season with garlic, thyme, salt and pepper. Continue to cook at a medium boil until potatoes are tender.
• Lower to simmer. Stir in milk and cheese, mixing until cheese is melted.
• Remove from heat and serve immediately.

Notes

Vegetables: Use any combination of vegetables that you have on hand. Carrots, green beans, English peas and leeks are great options. Baby spinach or kale are delicious greens that can be added at the end of the cooking time.

Make it Thick: Thicken potato soup by removing about 1 cup of the cooked potatoes and mashing them. Whisk back into the soup. You can also thicken with a cornstarch slurry – mixing 1/4 cup water with 2 tablespoons cornstarch. Cook until soup is thickened.

Leftovers: Store cooled potato soup in an airtight container in the refrigerator up to 4 days. Freeze in a freezer-safe container up to 3 months.

Reheat: Place leftover soup in a pan with a bit of chicken broth, milk or water to thin is slightly. Cook over medium heat, stirring until heated through.

Nutrition

Serving: 1g | Calories: 566kcal | Carbohydrates: 51g | Protein: 35g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Cholesterol: 96mg | Sodium: 2491mg | Fiber: 6g | Sugar: 11g

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