If you’re craving a bowl of warmth that tastes like a big cozy hug, this Ham and Potato Soup Recipe is exactly what you need. It’s the perfect blend of creamy potatoes, tender ham, and just the right hint of herbs and cheese—a combination that feels both comforting and special. Whether you’re making it for a family dinner or a casual night in, this soup is a simple, satisfying way to bring everyone together around the table.
Ingredients You’ll Need
This recipe calls for straightforward, pantry-friendly ingredients, each chosen to build layers of flavor and a luxurious texture. From creamy potatoes to savory ham and sharp cheddar, every component plays an essential role in creating this soul-soothing soup.
- Yukon Golden Potatoes: Starchy and creamy, they form the velvety base of the soup.
- Unsalted butter: Used in two steps for richness and sautéing veggies.
- Yellow onion: Adds sweetness and depth once softened.
- Celery: Offers a subtle crunch and bright herbal notes.
- Flour: Thickens the soup to that perfect creamy consistency.
- Garlic: Brings aromatic warmth and a flavor kick.
- Low sodium chicken broth: The flavorful liquid base that ties everything together.
- Half and half: Creates that smooth, rich mouthfeel without heaviness.
- Onion powder, dried thyme, ground sage, bay leaf: A harmonious blend of herbs and spices to elevate the profile.
- Diced ham: The star protein that adds savory, smoky bites.
- Shredded cheddar cheese: Melts into the soup for sharp, creamy goodness.
- Chives: Fresh garnish that adds color and a subtle oniony zip.
How to Make Ham and Potato Soup Recipe
Step 1: Prep Your Cheese and Dairy
Start by shredding your cheddar from a block for the best melt and taste, and measure out the half and half. Letting these warm to room temperature helps the cheese melt smoothly later on, ensuring a perfectly creamy finish.
Step 2: Cook and Mash the Potatoes
Peel and cube the potatoes, then boil them gently until fork tender. This softness is key for mashing and blending, which will give your soup its luscious texture. After draining, stir in some butter and a splash of half and half to enrich the potatoes before setting them aside.
Step 3: Sauté the Vegetables and Aromatics
Melt butter in a large pot and softly cook the diced onion and celery until they’re translucent and fragrant. Adding garlic and herbs at this stage releases their flavors, creating an inviting aromatic base for the soup.
Step 4: Make the Roux
Sprinkle the flour over your softened veggies and stir continuously for a full minute. This step cooks off any raw flour taste and helps thicken the soup beautifully once liquids are added.
Step 5: Add Liquids and Simmer
Pour in the chicken broth and add the bay leaf. Slowly stir in the half and half, then bring the mixture to a gentle boil before reducing the heat to simmer. This careful approach prevents curdling and develops a smooth, rich broth.
Step 6: Incorporate the Potatoes and Remove Bay Leaf
Mix the mashed potatoes into the simmering soup, blending their creamy texture throughout. Don’t forget to fish out the bay leaf—its flavor has been released and is no longer needed.
Step 7: Blend for Extra Creaminess (Optional)
For a truly velvety soup, use an immersion blender to blend part or all of the broth. If you don’t have one, a regular blender works perfectly as well. This step is optional but highly recommended to amp up the luxurious creaminess in this Ham and Potato Soup Recipe.
Step 8: Add the Ham and Simmer
Stir the diced ham into the soup and let it gently simmer for about 10 minutes. This allows the flavors to marry, and the ham to warm through without drying out. The tender ham pieces add hearty, smoky bursts of flavor.
Step 9: Melt in the Cheese
Remove the soup from heat and gradually stir in the shredded cheddar. Make sure the soup isn’t too hot at this point to prevent cheese from clumping. The cheese melts into the warm base, enriching the soup with its creamy sharpness.
Step 10: Garnish and Serve
Top each bowl with a sprinkle of fresh chives for a splash of color and a mild onion flavor that perfectly complements the soup’s richness. Serve it piping hot and enjoy!
How to Serve Ham and Potato Soup Recipe
Garnishes
Adding garnishes like fresh chives or a little extra shredded cheddar makes each bowl look inviting and adds subtle flavor layers. A small dollop of sour cream or crispy bacon bits can also be delightful to elevate the experience.
Side Dishes
Serve this Ham and Potato Soup Recipe with crusty bread or warm dinner rolls for dipping. A light green salad dressed with a tangy vinaigrette balances the richness of the soup perfectly and adds a refreshing crunch.
Creative Ways to Present
Try serving the soup in hollowed-out bread bowls for a fun and rustic presentation. Alternatively, ladle it into small mugs or cups for a cozy appetizer at parties. Adding a sprinkle of smoked paprika on top brings a subtle smoky aroma that complements the ham beautifully.
Make Ahead and Storage
Storing Leftovers
This soup keeps very well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers just as good, if not better, than the first serving.
Freezing
You can freeze the Ham and Potato Soup Recipe, but be mindful that dairy can sometimes separate when frozen. To prevent this, freeze without cheese and half and half, then add them freshly when reheating. Store in a freezer-safe container for up to 2 months.
Reheating
Gently reheat the soup on the stove over low to medium heat, stirring frequently to keep it smooth. Add a splash of half and half or milk if needed to revive the creamy texture before serving. Avoid boiling to prevent curdling.
FAQs
Can I use a different type of potato for this soup?
Absolutely! While Yukon Gold potatoes offer a creamy texture, Russets or red potatoes work well too—just adjust cooking times since starch content varies.
Is it necessary to use half and half, or can I substitute something else?
You can substitute heavy cream for an even richer soup or use whole milk for a lighter option, but half and half strikes a nice balance between creaminess and lightness.
Can this soup be made vegetarian?
You can omit the ham and use vegetable broth instead of chicken broth for a vegetarian version. Consider adding smoked paprika or liquid smoke to mimic that savory smoky flavor.
What’s the best way to dice ham for this recipe?
Use leftover cooked ham or a quality deli ham, cut into small, bite-sized cubes so it disperses evenly through the soup and warms thoroughly.
Can I skip blending the soup?
Yes, blending is optional. If you prefer a chunkier soup with hearty potato pieces, simply skip the blending step for a rustic texture. The soup will still be delicious!
Final Thoughts
This Ham and Potato Soup Recipe is a total winner when you want something comforting, easy, and absolutely soul-satisfying. The creamy potatoes, melty cheese, and smoky ham come together like they were made for each other. I can’t wait for you to try it—once you do, this soup will surely become a go-to in your kitchen for chilly days and craving something cozy.
Print
Ham and Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 10 servings (about 10 cups)
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Ham and Potato Soup features tender Yukon Golden potatoes, savory diced ham, and a creamy broth enriched with cheese and aromatic herbs. Perfect for chilly days, it blends simple ingredients into a thick, flavorful soup that warms the soul.
Ingredients
Potatoes and Soup Base
- 2 lbs. Yukon Golden Potatoes (about 4 medium potatoes)
- 5 Tablespoons unsalted butter (separated)
- 1 small yellow onion (diced)
- 1 stalk celery (diced)
- ¼ cup flour
- 3 cloves garlic (minced)
- 3 ½ cups low sodium chicken broth
- 2 cups half and half (plus an extra splash)
- ½ teaspoon onion powder
- ¼ teaspoon dried thyme
- 1 pinch ground sage
- 1 bay leaf
Protein and Garnish
- 2 cups ham (diced)
- 2 cups shredded cheddar cheese
- 2 Tablespoons chives (for garnish)
Instructions
- Prepare Cheese and Half and Half: Shred the cheddar cheese from a block and measure out the half and half. Let both sit at room temperature to ensure smooth melting and mixing later.
- Cook and Mash Potatoes: Peel and cut potatoes into 1-inch cubes. Place in a stock pot and cover with 1 inch of water. Add a pinch of salt and boil gently for 10 minutes until very fork tender. Drain well, then gently mash with 2 tablespoons of butter and a splash of half and half. Set aside.
- Sauté Aromatics: While potatoes cook, melt 3 tablespoons butter in a large soup pot over medium heat. Add diced onions and celery, sauté for 5 minutes until softened. Stir in garlic, dried thyme, onion powder, and ground sage; cook for 1 minute to release flavors.
- Add Flour to Thicken: Sprinkle in the flour, stirring constantly with a silicone spatula for 1 full minute to cook off the raw taste and form a roux base.
- Add Liquids and Simmer: Gradually add the chicken broth and bay leaf, then slowly stir in the half and half. Bring the mixture to a boil, then reduce heat to a simmer.
- Incorporate Mashed Potatoes: Stir the mashed potatoes into the soup pot until fully combined. Remove and discard the bay leaf.
- Blend the Soup (Optional): Remove from heat and use an immersion blender to puree the soup until creamy and smooth. Alternatively, blend in batches using a countertop blender. This step is optional but produces a thick, velvety texture.
- Add Ham and Simmer: Stir in diced ham and return soup to a gentle simmer for 10 minutes to meld flavors and heat the ham through.
- Melt Cheese: Turn off heat. Gradually sprinkle shredded cheese over the warm (not boiling) soup base, stirring continuously until melted and fully incorporated. Taste and adjust seasoning with salt and pepper if desired.
- Garnish and Serve: Ladle soup into bowls and garnish with chopped chives. Serve warm and enjoy.
Notes
- Use low sodium chicken broth to control salt levels in the soup.
- Leaving the half and half and cheese at room temperature helps them blend smoothly without clumping.
- Blending the soup is optional but creates a luxuriously creamy texture.
- For a thicker soup, increase the amount of potatoes or reduce the broth slightly.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely.
