Ham and Potato Soup

Not much beats a baked ham for the holidays. But if you’re not feeding a crowd, you could find yourself with a lot of leftovers on hand. I know that’s typically the case for my small three-person family, especially when one of those three people is a picky toddler! This ham and potato soup will put that leftover ham to good use.

This soup, one of our favorite leftover ham recipes, requires just a few staple ingredients and less than 30 minutes to get from stove to table. Classic soup recipes make ideal dinners for both busy weeknights or lazy weekends. All you need is a nice salad and crusty bread, and you’re set.

Ham and Potato Soup Ingredients

• Potatoes: You can use a couple of different types of potatoes for this soup recipe. Waxy potatoes, like red potatoes and Yukon golds, hold their shape and texture in soup. Fluffier potatoes, like Russet (aka Idaho), will break down a bit, making the soup a bit thicker.
• Ham: This soup recipe is the perfect vehicle to use up leftover holiday ham. If you don’t have leftover ham, any cooked cubed ham will do.
• Chicken broth: Chicken stock is a flavorful alternative to water and provides the base of the soup. To control the salt level in the soup, use a low-sodium variety. These are our Test Kitchen’s picks for best chicken broth brands, or you can always use homemade chicken broth.
• Vegetables: The combination of celery and onion helps flavor the broth.
• Butter and flour: To make the roux, which helps thicken the soup, you need butter and flour. Butter adds flavor and richness too. All-purpose flour is the go-to for roux.
• Milk: This recipe calls for 2% milk, which makes it lighter than other ham and potato soups. If you want a richer soup, use half-and-half or heavy cream for some or all of the milk. Avoid skim milk, which has a consistency that is too thin.

Directions

Step 1: Simmer the soup

In a large saucepan, combine the broth, potatoes, ham, onion, celery, salt and pepper over medium-high heat. Bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are tender, 10 to 15 minutes.

Step 2: Thicken the soup

Meanwhile, make the roux in a separate small saucepan. Melt the butter over medium heat. Stir in the flour until smooth, then gradually whisk in the milk. Bring the mixture to a boil, stirring constantly. Cook and stir until thickened, two to three minutes. Stir the roux into the potato mixture.

Editor’s Tip: Let the soup cook a few more minutes until it’s the consistency you desire.

ELLIE CROWLEY FOR TASTE OF HOME

Recipe Variations

• Try it with bacon: For a salty and savory crunch, top each bowl of soup with crumbled crispy bacon.
• Make it cheesy: Stir 1 to 2 cups freshly shredded cheddar cheese into the soup just before serving, similar to this cheesy ham chowder.
• Add herbs and spices: Add fresh or dried thyme, chives or parsley for a fresh flavor. Or, spice up the ham and potato soup recipe with smoked paprika, crushed red pepper flakes or cayenne pepper.
• Boost the veggies: Stir in diced carrots, 1 cup corn kernels, sweet peas, chopped mushrooms or chopped red bell pepper for an extra veggie boost.

How to Store Ham and Potato Soup

Leftover ham and potato soup can be stored in an airtight container in the refrigerator for up to four days. Reheat the soup on the stovetop, stirring in additional chicken broth as needed to thin out the soup if necessary.

Can you freeze ham and potato soup?

We do not recommend freezing this ham and potato soup recipe. Potatoes do not freeze well, and their texture will be mealy after thawing. Dairy also does not do well with freezing and can curdle when reheated.

Ham and Potato Soup Tips

ELLIE CROWLEY FOR TASTE OF HOME

How can I thicken ham and potato soup?

The added roux should thicken the soup to the right consistency. However, if you would like to thicken it further, take cues from our guide on how to thicken sauce. To quickly thicken the soup, stir in a cornstarch slurry. Start with 1 tablespoon cornstarch mixed into 1 tablespoon water; be sure to mix the two together thoroughly before adding the mixture to the soup. Then, let the soup simmer for a few minutes longer.

Your other option is to continue simmering the soup, uncovered, while stirring occasionally. Let the soup thicken to how you like it.

What can you serve with ham and potato soup?

This creamy ham and potato soup recipe demands that some bread be served on the side so not a drop goes to waste. Think dinner rolls, a loaf of sourdough or thick slices of crusty French bread. And you can’t go wrong with the classic pairing of soup and salad. These are some of our top-rated green salad recipes.