Ham and Potato Soup

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This Ham and Potato Soup transforms simple ingredients like tender potatoes, savory ham, and creamy broth into a cozy and satisfying meal, all made in one pot. It’s perfect for using up holiday leftovers and makes an easy cozy fall or winter soup everyone will love.

Two bowls filled with ham and potato soup with a spoon in one.

Table of Contents

Quick Look: Ham And Potato Soup

What is it? A creamy, comforting soup loaded with diced ham (including holiday leftovers), tender Yukon gold potatoes, sautéed aromatics and fresh herbs, finished with heavy cream and sharp cheddar for extra richness.
Why you’ll love this recipe: It transforms leftover ham into a hearty, one-pot dinner with a velvety, restaurant-quality texture—ready in just 30 minutes.
Easily Customizable: Easily customize it with lighter cream or milk, leftover potatoes, dairy-free cheese, vegetarian swaps, or a spicy kick from smoked paprika and jalapeños.
Total Cook Time: 30 minutes (5 min prep + 25 min cook)
Cook Method: Stovetop — sauté veggies → add flour → whisk in stock → simmer potatoes → finish with cream, ham, cheddar.
Flavor Profile: Savory and smoky ham + golden potatoes + creamy broth + subtle herb depth (thyme & oregano) + optional sharp cheddar melt.
Difficulty: Easy — beginner-friendly, step-by-step, requires basic cooking skills and one pot.

If you’re looking for more creative ways to enjoy your holiday leftovers, try whipping up Easy Mashed Potato Cakes, Leftover Turkey Enchiladas, or Turkey Pot Pie with Biscuits. These dishes are full of flavor and make sure nothing goes to waste!

Ingredients You’ll Need

Small bowls with chopped ham, shredded cheese, chopped potatoes, diced carrots, onion, celery, seasonings and flour.

Onion, carrots, and celery: This classic soup trio builds the base flavor for your ham and potato soup and adds natural sweetness, color, and aroma.
Garlic: Enhances the overall flavor with a gentle kick.
All-purpose flour: Helps thicken the soup.
Chicken stock: The base of the soup. Use a good-quality stock or homemade for the best depth of flavor.
Yukon gold potatoes: Creamy, tender, and perfect for soup — they hold their shape without getting grainy. You can swap in russet or red potatoes (see the potato texture guide below).
Dried thyme and oregano: Classic herbs that add warmth and earthy notes.
Heavy cream: Adds richness and creaminess. Half-and-half works for a lighter version.
Dijon mustard: Adds a subtle tang that brightens the soup.
Smoked paprika: Gives a gentle smoky note. Adjust based on how smoky you like your soup.
Cooked ham: The star of the soup! Use diced leftover ham or ham from your holiday meals for extra flavor.
Sharp white cheddar cheese: Adds creaminess and cheesy richness. Stir in at the end to melt smoothly.

*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.

Substitutions And Variations

Potatoes: Use leftover roasted or mashed potatoes instead of raw diced potatoes. Mashed potatoes will thicken the soup nicely.
Ham: Any cooked ham works, including holiday leftovers or smoked ham. Turkey or chicken can also be swapped in for a different twist.
Cheese: Omit the cheddar for a lighter soup, or swap in Gruyère, Swiss, or Monterey Jack for a different flavor.
Herbs: Fresh herbs like thyme, oregano, or parsley can replace dried, or try rosemary for an earthy twist.
Vegetables: Add extra veggies such as peas, corn, or bell peppers for more texture and flavor.

Using a Ham Bone for Richer Flavor

If you’re lucky enough to have a leftover ham bone from a holiday roast — don’t toss it! It’s one of the best ways to give your soup restaurant-level flavor.

Here’s how to use it:

Add the ham bone to your pot along with the chicken stock and potatoes.
Simmer the soup for about 20 minutes, allowing the collagen and marrow to release rich, savory flavor.
Remove the bone before stirring in the cream, ham, and cheese.

Why it works: The bone infuses the broth with a subtle smokiness and body that you can’t replicate with store-bought stock alone. It’s a chef-level trick that makes the soup taste like it simmered all day.

How to Make Ham and Potato Soup

Sautéing vegetables with a spatula in a large pot.

Sauté the veggies: In a large Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery. Sauté for 6–7 minutes until the onions have softened and are lightly golden. Stir in the garlic and cook for about 1 more minute.

Using a spatula to stir flour into diced onions, carrots and celery.

Add flour: Sprinkle in the flour, stir to coat the vegetables, and cook for 1–2 minutes.

Stirring potatoes with veggies in a broth.

Add stock, potatoes and seasonings: Slowly whisk in the chicken stock. Add the diced potatoes, thyme, oregano, smoked paprika, salt, and pepper. Bring to a simmer and cook for 12–15 minutes, until the potatoes are tender when pierced with a fork but not falling apart.

Add cream and Dijon: Stir in the cream and Dijon mustard and let the soup simmer gently for 5 minutes to thicken and develop flavor.

Stirring ham and potato soup in a large pot.

Add ham and cheese: Remove the pot from the heat and stir in the diced ham and cheddar cheese (if using) until melted and smooth. Taste and adjust the seasoning with salt and pepper if needed.

Ham and potato soup served in a bowl near a plate of bread and butter.

Serve: Ladle the soup into bowls and garnish with fresh parsley or chives. Serve with warm bread.

Tips to Make it Even Better

Balance the flavor: A squeeze of fresh lemon juice or a splash of apple cider vinegar at the very end brightens the richness, a classic chef’s trick.

Potato Texture Guide

Potato Type	Texture in Soup	Best For
Yukon Gold	Creamy and tender	Everyday version (balanced texture)
Russet	Softer, breaks down more	Thicker, chowder-style soups
Red Potatoes	Hold their shape	Brothy soups or reheating leftovers

Storage And Reheating

Refrigerate leftovers: Store cooled soup in an airtight container in the fridge for up to 4–5 days.
Reheating: Warm gently over medium-low heat, stirring occasionally. Add a splash of milk, cream, or stock if it looks too thick. You can also reheat in the microwave in a microwave-safe bowl in 1–2 minute intervals, stirring in between to ensure even heating.

Recipe FAQs

Do I have to peel the potatoes?

Whether or not to peel your potatoes is mostly a matter of personal preference. For thin-skinned varieties like Yukon golds, baby reds, or fingerlings, the skin softens nicely as the soup cooks, so peeling isn’t necessary. Thicker-skinned potatoes, such as Russets or sweet potatoes, are best peeled first for the best texture.

How can I add extra flavor to ham and potato soup?

Simmer a ham bone in the stock if you have one (see the full method above), or add extra fresh herbs.

Can I freeze leftover potato soup?

I don’t recommend freezing this soup if you’ve added the cheddar cheese. Once thawed, the cheese can separate and create a grainy texture, which takes away from the creamy, comforting experience of the soup.

Toasted bread in a bowl of ham and potato soup.

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