If you’re craving a comforting bowl of pure deliciousness, this Ham and Potato Soup Recipe is exactly what you need to cozy up any day. With tender Yukon Golden Potatoes, smoky ham, and a creamy, cheesy broth that feels like a warm hug, this soup is a celebration of simple ingredients coming together to create something truly special. Every spoonful delivers a perfect balance of hearty textures and rich flavors that will have you going back for seconds—and maybe even thirds!
Ingredients You’ll Need
This Ham and Potato Soup Recipe shines because of its straightforward and essential ingredients. Each item plays a key role in building the layered flavors and the perfect creamy texture that defines this soup.
- Yukon Golden Potatoes (2 lbs): These potatoes have a creamy texture and buttery flavor that makes the soup silky and satisfying.
- Unsalted Butter (5 tablespoons, separated): Used to sauté veggies and add richness to the mashed potatoes and soup base.
- Small Yellow Onion (1, diced): Brings a mild sweetness and depth to the soup’s flavor.
- Celery (1 stalk, diced): Adds a subtle crunch and freshness to balance the richness.
- Flour (¼ cup): Helps thicken the soup for that luscious, velvety consistency.
- Garlic (3 cloves): Infuses the soup with an irresistible aromatic quality.
- Low Sodium Chicken Broth (3 ½ cups): Provides a flavorful, savory liquid base without overpowering saltiness.
- Half and Half (2 cups plus a splash): Creates a creamy, smooth texture that’s both light and indulgent.
- Onion Powder (½ teaspoon): Enhances the onion’s natural sweetness and earthiness.
- Dried Thyme (¼ teaspoon): Adds a gentle herbal note that complements the ham beautifully.
- Ground Sage (a pinch): Introduces warmth and an earthy aroma to the flavor profile.
- Bay Leaf (1): Infuses subtle background complexity during simmering.
- Ham (2 cups, diced): Provides the smoky, savory star of the show that makes this soup unforgettable.
- Shredded Cheddar Cheese (2 cups): Melts into the soup, lending sharpness and creamy richness.
- Chives (2 tablespoons, for garnish): Fresh and mild, they add a pop of color and a light onion flavor at the end.
How to Make Ham and Potato Soup Recipe
Step 1: Prepare the Cheese and Dairy
Start by shredding your cheddar from a block—it melts better this way—and measure out the half and half. Let these sit out at room temperature to ensure smooth melting and seamless blending later on.
Step 2: Cook and Mash the Potatoes
Peel and cube your Yukon Golden Potatoes into 1-inch pieces. Place them in a stock pot, cover with water about an inch above the potatoes, and season lightly with salt. Gently boil for about 10 minutes or until the potatoes are fork-tender. Drain well, then gently mash the potatoes, stirring in 2 tablespoons of butter and a splash of half and half to keep them creamy and luscious. Set this aside—it’s the hearty base of your soup.
Step 3: Sauté the Aromatics
While your potatoes are boiling, melt the remaining 3 tablespoons of butter in a large soup pot. Add diced onions and celery, sautéing for 5 minutes until soft and fragrant. Next, toss in your minced garlic, dried thyme, onion powder, and a pinch of ground sage. Let everything cook together for about a minute to bloom those gorgeous herbs and spices.
Step 4: Build the Roux
Sprinkle in the flour and stir vigorously with a silicone spatula for a full minute. This step cooks out the raw flour taste and thickens the soup base beautifully, setting the stage for that perfect soup body.
Step 5: Add Liquids and Simmer
Pour in your chicken broth and toss in the bay leaf. Slowly stir in the half and half. Bring this mixture to a boil, then reduce the heat and let it gently simmer, allowing the flavors to meld and the soup to thicken slightly.
Step 6: Combine Potatoes and Remove Bay Leaf
Stir your mashed potatoes into the pot, blending them thoroughly with the broth. The bay leaf will have done its job infusing flavor, so be sure to remove and discard it now.
Step 7: Blend for Creaminess (Optional but Recommended)
For that ultra-smooth, creamy texture that defines this soup, use an immersion blender directly in the pot to blend until silky. If you don’t have an immersion blender, funnel the soup in batches into a traditional blender. This step isn’t absolutely necessary, but trust me, it makes a world of difference in mouthfeel and richness.
Step 8: Add Ham and Simmer
Stir in the diced ham and let the soup simmer gently for another 10 minutes. This warms the ham through and allows its smoky essence to infuse evenly throughout the soup.
Step 9: Melt in the Cheese
Remove the pot from heat. Gradually sprinkle the shredded cheddar over the warm soup, not hot, and stir continuously until the cheese melts completely and melds into the creamy base. Taste and adjust seasoning with salt and pepper if needed.
Step 10: Garnish and Serve
Top your luscious Ham and Potato Soup Recipe with fresh chives for a burst of green and a subtle fresh onion flavor. Ladle into bowls and prepare for pure comfort.
How to Serve Ham and Potato Soup Recipe
Garnishes
While chives are the classic finish for this soup, feel free to sprinkle some extra shredded cheddar, a dollop of sour cream, or even crunchy bacon bits for added texture and flavor. These garnishes brighten and elevate each spoonful, making the soup feel both fresh and indulgent.
Side Dishes
This soup is a meal in itself, but pairing it with crusty bread, a simple mixed green salad, or even roasted vegetables creates a complete, satisfying dinner. Garlic bread or buttery rolls are especially good because they soak up every creamy drop from your bowl.
Creative Ways to Present
For a special touch, serve your Ham and Potato Soup Recipe in hollowed-out bread bowls or mini cast iron skillets for that rustic charm. Offering a toppings bar with cheese, chives, and bacon on the side invites everyone to customize their own comforting bowl—always a hit with guests!
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely, then transfer it into airtight containers. It keeps well in the refrigerator for up to 3 days, making it a wonderful option for quick lunches or easy meals later in the week.
Freezing
This soup freezes nicely, just be sure to cool it fully before freezing. Use freezer-safe containers or heavy-duty freezer bags. When frozen, it maintains its flavor and texture for up to 2 months. Thaw overnight in the refrigerator for best results.
Reheating
Gently reheat your soup on the stove over low to medium heat, stirring occasionally to keep the cream smooth and avoid scorching. Add a splash of half and half or broth if the soup has thickened too much during storage. Using a microwave is fine too—just stir frequently for even heat distribution.
FAQs
Can I use leftover ham for this Ham and Potato Soup Recipe?
Absolutely! Leftover cooked ham works beautifully in this soup and adds even more flavor if it’s nicely seasoned. Just dice it up and add it during the simmering step for the best infusion.
What’s the best potato to use for this soup?
Yukon Golden potatoes are ideal because their creamy texture holds up well through boiling and mashing. They also add an appealing buttery flavor, enhancing the soup’s richness without needing extra seasoning.
Can I make the soup dairy-free or lower fat?
You can swap half and half for coconut milk or a dairy-free creamer to keep it creamy but dairy-free. Using fewer butter tablespoons or a light cheese option can help reduce fat while still delivering great flavor.
Is blending the soup necessary?
Blending is optional but highly recommended for that signature creamy texture that makes this Ham and Potato Soup Recipe so irresistible. If you prefer a chunkier style, you can skip it or blend only half the soup.
How do I thicken the soup if it’s too thin?
If your soup needs more body, you can mix a tablespoon of flour or cornstarch with cold water to make a slurry and gently stir it in while simmering. Cooking for a few more minutes will thicken it perfectly.
Final Thoughts
There’s truly nothing like a warm bowl of homemade soup to brighten a chilly day, and this Ham and Potato Soup Recipe fits the bill perfectly. It’s cozy, creamy, and packed with flavor—easy enough for a weeknight but special enough for guests. Give it a try, and I promise it will become a family favorite you’ll turn to again and again!
Print
Ham and Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 10 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy Ham and Potato Soup is a comforting, hearty dish perfect for chilly days. Featuring tender Yukon Gold potatoes, diced ham, and a rich blend of cheddar cheese and spices, it delivers a perfect balance of flavors and textures. The soup is simmered and then blended for a smooth, velvety consistency, making it a satisfying meal for family and friends.
Ingredients
Vegetables and Aromatics
- 2 lbs. Yukon Golden Potatoes (about 4 medium potatoes)
- 1 small yellow Onion (diced)
- 1 stalk Celery (diced)
- 3 cloves Garlic (minced or finely chopped)
- 2 Tablespoons chives (to garnish)
Dairy and Fat
- 5 Tablespoons unsalted butter (separated)
- 2 cups Half and Half (plus an extra splash for potatoes)
- 2 cups shredded cheddar cheese
Liquids and Broth
- 3 ½ cups low sodium Chicken Broth
Seasonings and Spices
- ¼ cup Flour
- ½ teaspoon onion powder
- ¼ teaspoon Dried Thyme
- 1 pinch ground sage
- 1 bay leaf
- Salt (to taste, added to boiling potatoes and for final seasoning)
- Freshly ground black pepper (to taste, optional)
Protein
- 2 cups ham (diced)
Instructions
- Prepare Cheese and Half and Half: Shred the cheddar cheese from a block and measure out the half and half. Leave both to sit out at room temperature to allow smooth blending and melting later in the recipe.
- Cook and Mash Potatoes: Peel the Yukon Gold potatoes and cut them into 1-inch cubes. Place them in a stockpot and add enough water to cover by about 1 inch along with a pinch of salt. Boil gently for 10 minutes or until the potatoes are very fork tender. Drain thoroughly, then gently mash the potatoes. Stir in 2 tablespoons of unsalted butter and a splash of half and half for creaminess. Set this mashed potato mixture aside.
- Sauté Aromatics: While the potatoes cook, melt 3 tablespoons of butter in a large soup pot over medium heat. Add the diced onions and celery, and sauté for about 5 minutes until softened and fragrant. Add the minced garlic, dried thyme, onion powder, and ground sage, cooking for an additional 1 minute to develop the flavors.
- Add Flour: Sprinkle in the flour and continuously stir with a silicone spatula for a full minute. This cooks off the raw flour taste and helps thicken the soup base.
- Add Broth and Half and Half: Pour in the chicken broth and add the bay leaf. Slowly stir in the half and half. Bring the mixture to a boil, then immediately reduce to a simmer to let the flavors meld and the soup thicken slightly.
- Incorporate Mashed Potatoes: Stir in the mashed potatoes thoroughly to combine them fully into the soup. Remove and discard the bay leaf once it has infused its flavor.
- Blend Soup for Creaminess: Remove the soup pot from heat and use an immersion blender to blend the soup until it reaches a very creamy and smooth consistency. Alternatively, transfer batches to a traditional blender and blend. This step is optional but highly recommended to achieve a thick, velvety texture.
- Add Ham and Simmer: Stir in the diced ham and return the pot to low heat. Let it simmer gently for 10 minutes so the ham heats through and flavors meld.
- Incorporate Cheese: Turn off the heat. Gradually sprinkle the shredded cheddar cheese over the warm (not boiling) soup and stir continuously until the cheese melts completely and combines evenly. Taste the soup and adjust salt and pepper if desired.
- Garnish and Serve: Finish the soup by garnishing with fresh chopped chives. Serve warm and enjoy this comforting, creamy delight.
Notes
- Yukon Gold potatoes are preferred for their creamy texture when cooked and mashed.
- The immersion blender step is optional but creates a smoother, creamier soup. Skip if you prefer a chunkier texture.
- Low sodium chicken broth allows better control of the salt level in the soup.
- Make sure the cheese and half and half are at room temperature to melt smoothly into the soup.
- For a thicker soup, you can add an extra tablespoon of flour during the sauté step.
- The soup stores well and tastes even better the next day after the flavors meld further.
