Hello, friends! If you’re on the hunt for a cozy and delicious treat, my Ham and Potato Soup is a must-try. I’ve tested this recipe multiple times, ensuring each bowl is packed with flavor and warmth. Each iteration brought its own delightful aroma, and I made sure the texture was just right—creamy yet hearty. While this dish is perfect for chilly days, you might love it year-round. Don’t forget to check out my Creamy Broccoli Cheddar Soup for another cozy recipe.
About Ham and Potato Soup
This Ham and Potato Soup is not just a recipe; it’s a warm hug on a chilly day. It’s grounded in comfort and was born from my quest to use leftover holiday ham creatively. The first batch was too salty, leading me to adjust the salt levels, and oh, the difference was phenomenal! It’s economical and healthy, making it a favorite in our household, both in winter and any other season.
- Perfect for weeknights, coming together in under an hour.
- Budget-friendly, especially great for using up leftovers.
- A family favorite, with flavors that appeal to all ages.
- Did you know potatoes are a fantastic source of vitamin C? Never underestimate this humble ingredient!
Key Ingredients & Their Roles
- Ham: Adds a savory depth; use leftover ham for best results.
- Potatoes: Create a creamy texture; Russet or Yukon Gold work perfectly.
- Carrots: For sweetness and color; they balance the savory notes nicely.
- Onion: Develops flavor; sauté until fragrant for best results.
How to Make Ham and Potato Soup
- In a large pot, sauté one chopped onion over medium heat until translucent, about 5 minutes.
- Add 3 diced carrots and 2 stalks of diced celery; cook until they soften, about 5-7 minutes.
- Stir in 4 cups of chopped potatoes and 1 ½ cups of diced ham. Pour in 6 cups of chicken broth and bring to a gentle boil.
- Let it simmer for about 20 minutes or until the potatoes are tender; then, add ½ cup of heavy cream and season with salt and pepper to taste before serving.
Pro Tips & Troubleshooting
- I found that letting the soup simmer a bit longer really deepens the flavor profile; do not rush this step!
- One mistake is adding too much salt early on; remember, the ham often brings enough seasoning.
- Feel free to swap out the cream for milk for a lighter version; just keep in mind the consistency will be different.
Storage & Make-Ahead Guide
This soup can be stored in the fridge for up to 5 days; just make sure it’s in an airtight container. You can also freeze it for up to 3 months, but the potatoes may change texture slightly upon thawing. For reheating, a microwave works well, but I prefer warming it on the stove to maintain its creamy consistency.
Serving Suggestions
Serve this Ham and Potato Soup with a side of crusty bread—perfect for dipping! For a fresh touch, a simple salad like my Watermelon Salad pairs beautifully.
Frequently Asked Questions
- What type of ham should I use? Any leftover ham works, but smoked adds a nice depth of flavor.
- Can I use frozen potatoes? Yes, but the texture will differ; fresh potatoes are best.
- How do I thicken the soup? You can mash some of the potatoes or add a cornstarch slurry.
- Can I make this recipe dairy-free? Absolutely! Swap heavy cream with coconut milk.
- Is this soup suitable for meal prep? Yes, it stores well and flavors deepen after a day in the fridge.
Final Thoughts
This Ham and Potato Soup has become a cherished staple in my kitchen. It’s the kind of dish that invites warmth and comfort, perfect for family gatherings or a quiet night in. I can’t wait for you to try it! Remember to share your thoughts on this recipe.
More Recipes You’ll Love
- Ham and Bean Soup – a hearty dish that pairs well with the flavors of ham and potatoes.
- Potato Soup – a creamy base that complements the savory notes of ham.
- Cheesy Broccoli Potato Soup – adds a delicious twist with added vegetables and cheese.
Ham and Potato Soup
Ingredients
Base Ingredients
- 1 cup onion diced
- 3 cups potatoes chopped
- 1.5 cups ham diced
- 2 cups carrots sliced
- 2 cups celery diced
Liquid Ingredients
- 6 cups chicken broth low sodium recommended
- 0.5 cup heavy cream for creaminess
Instructions
Preparation Steps
- In a large pot, sauté the diced onion over medium heat until translucent, about 5 minutes.
- Stir in the sliced carrots and diced celery; cook until softened, about 5-7 minutes.
- Add the chopped potatoes and diced ham, then pour in the chicken broth and bring to a boil.
- Let it simmer for 20 minutes or until the potatoes are tender. Stir in the heavy cream just before serving.
Notes
This soup can be kept in the refrigerator for up to 5 days.
For freezing, be aware that the texture of potatoes may change slightly upon thawing.