There’s something about a pot of ham and potato soup simmering on the stove that makes a house feel like home. This recipe came about the way the best ones always do — by stretching a few humble ingredients into something the whole family asks for again and again.
It’s hearty, it’s cozy, and it comes together with almost no fuss, which is exactly what you want on a chilly evening when everyone’s hungry and the day has already worn you out.
Table of Contents
Why We Love This Delicious Ham and Potato Soup Recipe
- Endlessly forgiving — toss in whatever potatoes and veggies you have on hand, and it still turns out rich and satisfying
- A great way to use up leftovers — gives leftover ham a second life instead of letting it go to waste in the fridge
- Pantry-friendly — the creamy broth comes together with staples you probably already have, no special grocery trip required
- Irresistible aroma — the smell of ham, onion, and celery simmering away pulls everyone into the kitchen before it’s even done
Ham and Potato Soup Ingredients
These are the ingredients you’ll need to make this basic ham and potato soup recipe:
- Vegetables: You’ll need an onion, celery, and (of course!) potatoes.
- Water: Boil the ham and veggies in water.
- Ham: This recipe is the perfect way to use up cooked ham.
- Seasonings: Season the ham and potato soup with chicken bouillon granules, salt, and black pepper.
- Butter and flour: Make a roux with butter and all-purpose flour.
- Milk: Whisk two cups of milk into the roux for a creamy soup base.
Step-By-Step Directions
Step 1: Gather and prepare all the ingredients.
Step 2: Add the potatoes, water, ham, celery, and onion to a large stockpot. Bring the mixture to a boil, then reduce the heat and simmer for 10 to 15 minutes, or until the potatoes are fork-tender. Stir in the chicken bouillon, salt, and pepper.
Step 3: In a separate saucepan, melt the butter over medium-low heat. Stir in the flour and cook for about 1 minute, stirring constantly, until a smooth paste forms. Gradually whisk in the milk and continue cooking for 4 to 5 minutes, or until the mixture thickens.
Step 4: Pour the thickened milk mixture into the stockpot and stir well. Cook for a few minutes until the soup is heated through.
Step 5: Serve warm and enjoy!
Tips For The Best Results
For an extra-creamy texture, mash a few of the cooked potato chunks right in the pot before adding the milk mixture.
Don’t rush the roux — letting the butter and flour cook for that full minute helps avoid a raw, floury taste in the finished soup.
Taste before serving and adjust the salt and pepper; ham varies a lot in saltiness, so it’s worth checking before you season further.
Leftover holiday ham works beautifully here, especially if it still has a bit of that smoky, salty flavor.
Storge
Let the soup cool completely before transferring it to an airtight container, then refrigerate for up to 4 days. It also freezes well for up to 3 months, though the texture may turn slightly grainy once thawed since this is a dairy-based soup — a quick whisk while reheating on the stove usually smooths it right back out. Reheat gently over low heat, stirring often, and add a splash of milk if it’s thickened up more than you’d like.
Delicious Ham and Potato Soup
Ingredients
- 4 cups potatoes peeled and diced
- 4 cups water
- 2 cups cooked ham diced
- 1 stalk celery chopped
- 1 onion chopped
- 2 teaspoons chicken bouillon granules
- ¼ teaspoon black pepper
- ¼ teaspoon salt to taste
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups milk
Instructions
- Gather all ingredients.2. Combine potatoes, water, ham, celery, and onion in a stockpot. Bring to a boil; simmer over medium heat until potatoes are tender, 10 to 15 minutes. Stir in chicken bouillon, pepper, and salt.3. Melt butter in a separate saucepan over medium-low heat. Add flour; cook and stir until thick, about 1 minute. Whisk in milk; cook and stir until thick, 4 to 5 minutes.4. Pour the milk mixture into the stockpot; cook and stir until warmed through.5. Serve and enjoy!
Notes
- Mash a few cooked potato chunks in the pot before adding the milk mixture for extra creaminess.
- Don’t rush the roux — a full minute of cooking avoids a raw, floury taste.
- Taste before serving and adjust salt/pepper, since ham varies in saltiness.
- Storage: Cool completely, then refrigerate in an airtight container up to 4 days, or freeze up to 3 months. Texture may turn slightly grainy after freezing since this is a dairy-based soup — a quick whisk while reheating smooths it back out.
Nutrition Facts
- Calories: 168
- Total Carbohydrate: 11g
- Dietary Fiber: 1g
- Total Sugars: 1g
- Protein: 7g
- Total Fat: 11g
- Saturated Fat: 3g
- Cholesterol: 23mg
- Vitamin C: 3mg
- Sodium: 288mg
- Calcium: 20mg
- Iron: 1mg
- Potassium: 142mg
Leave a Reply