Hearty Ham and Potato Soup

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Nothing says comfort food like a warm bowl of ham and potato soup. With its creamy texture, perfectly cooked potatoes, and savory chunks of ham, this dish is a classic that you’ll want to make over and over again. For more recipe ideas featuring hearty soups, check out our collection of comfort soup recipes. In this recipe, you’ll learn just how easy it is to make a hearty ham and potato soup from scratch using simple ingredients, perfect for family dinners or meal-prep favorites.

Why You’ll Love This Recipe

• Bursting with Flavor: The savory combination of ham, potatoes, and creamy base makes this soup irresistible.
• Simple and Reliable: Whether you’re a seasoned cook or just starting out, this recipe works beautifully every single time.
• Comfort on a Budget: A filling and wholesome meal made from affordable pantry staples.
• Perfect for Meal Prep: It reheats wonderfully and can be frozen for busy weeknights.

Ingredients Needed

Main Ingredients

• 3 1/2 cups (about 2 large) russet potatoes, (peeled and diced medium). Curious about alternative recipes using russet potatoes? Visit our guide on recipes with russet potatoes.
• 1 1/2 cups (9oz) cooked honey ham, (diced medium*).
• 1/2 cup celery (diced small)
• 1/2 cup onion (diced small)
• 4 cups (2 15oz cans) chicken broth
• 5 tablespoons butter
• 1/4 cup and 1 tablespoon (44g) all-purpose flour
• 2 cups milk, (any percentage)
• 1/4 teaspoon black pepper
• Salt

Ingredient Notes & Substitutions

• Potatoes: Russet potatoes are starchy and naturally thicken the soup, but Yukon Gold potatoes can be used for a creamier texture.
• Ham: Honey ham adds a touch of sweetness, but any cooked ham works well. Avoid overly salty varieties.
• Milk: Any percentage of milk is fine; for a dairy-free option, almond milk can be substituted (though it may impact creaminess). For more dairy-free recipe ideas, explore dairy-free soups.

How to Make Ham and Potato Soup

Step-by-Step Instructions

1. Boil: Start by peeling and dicing the potatoes. Boil them in chicken broth until tender, approximately 10–15 minutes.
2. Make the Roux: In a separate pan, melt butter, then whisk in flour until a smooth paste forms. Slowly add milk, stirring constantly to avoid clumping, until the mixture thickens.
3. Combine: Gradually stir the roux into the pot of boiled potatoes and broth. Mix in diced celery, onions, and ham. Simmer for 10–15 minutes to let flavors meld. Serve hot.

Perfecting Your Roux: A Gap-Filling Guide

Achieving the Ideal Roux Consistency

• Use room-temperature milk to prevent clumping.
• Whisk continuously to avoid sticking or burning.
• Look for a smooth, glossy paste before adding any liquid.

Pro Tips & Troubleshooting

Pro Tips

• Dice all vegetables and ham uniformly for even cooking.
• Simmer the soup slowly after combining ingredients to enhance flavor.
• Taste-test before adding salt, especially if using salted broth or ham.
• For extra richness, stir in shredded cheddar cheese before serving.

Common Mistakes to Avoid

• Skipping the roux step: Leads to a thin, watery soup.
• Overcooking vegetables: Results in a mushy texture.
• Using overly salty ham or broth: Leads to an overpowering taste.
• Not whisking consistently during roux preparation: Causes clumps and uneven consistency.

Serving & Storage

Serving Ideas

• Serve with warm crusty bread, biscuits, or cornbread recipes for an extra comforting touch.
• Pair with a fresh green salad and a light vinaigrette for a balanced meal.

Storage and Make-Ahead

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze portions in sealed containers for up to 2 months.
• Reheating: Warm soup in a saucepan over low heat, adding a splash of milk or broth if it’s too thick.

FAQ

How do I make the soup thicker?

You can make the soup thicker by adding more roux or blending part of the soup and stirring it back in.

Can I use leftover ham?

Yes, leftover ham works great for this recipe, as long as it’s not overly salty.

What potatoes work best for this recipe?

Russet potatoes are ideal because they are starchy and help thicken the soup naturally.

Can I freeze ham and potato soup?

Yes, you can freeze the soup. Let it cool completely before transferring to airtight containers. Store in the freezer for up to 2 months.

Can I substitute almond milk for regular milk in this recipe?

Yes, almond milk can be used as a substitute, but it may slightly alter the creaminess of the soup.

What type of ham works best for ham and potato soup?

Honey-cooked ham adds sweetness, but smoked or spiral-cut ham also works well. Avoid overly salty options.

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