Ham and Potato Soup

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5 from 2 votes

Ham and Potato Soup

This Ham and Potato Soup transforms simple ingredients like tender potatoes, savory ham, and creamy broth into a cozy and satisfying meal. It’s perfect for using up holiday leftovers and gets an extra boost of flavor from sharp cheddar, smoked paprika, and a sprinkle of fresh herbs that will keep everyone coming back for seconds.

Prep Time5

Cook Time25

Total Time30

Course: Soup

Cuisine: American

Keyword: ham and potato soup

Servings: servings

Calories: 492kcal

Author: Jordan Zelesnick

Video

Ingredients

2 tablespoons olive oil
1 medium yellow onion finely diced
2 large carrots peeled and diced
4 celery stalks diced
3 garlic cloves minced
2 tablespoons all-purpose flour
4 cups chicken stock
3 cups Yukon gold potatoes peeled and diced (or see notes for using leftovers)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 cup heavy cream or half-and-half for lighter
1 teaspoon Dijon mustard
½ teaspoon smoked paprika
¼ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
2 cups cooked ham diced (holiday leftovers work perfectly)
1 cup sharp white cheddar freshly shredded (optional, for extra richness)
Fresh parsley or chives for garnish

Instructions

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.
2 tablespoons olive oil, 1 medium yellow onion, 2 large carrots, 4 celery stalks, 3 garlic cloves
Sprinkle in the flour, stir to coat the vegetables, and cook for 1–2 minutes.
2 tablespoons all-purpose flour
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.
4 cups chicken stock, 3 cups Yukon gold potatoes, 1 teaspoon dried thyme, 1 teaspoon dried oregano, ½ teaspoon smoked paprika, ¼ teaspoon kosher salt, ¼ teaspoon freshly cracked black pepper
Stir in the cream and Dijon mustard. Simmer gently for 5 minutes to warm through.
1 cup heavy cream, 1 teaspoon Dijon mustard
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.
2 cups cooked ham, 1 cup sharp white cheddar
Ladle the soup into bowls and garnish with fresh parsley or chives. Serve with warm bread.
Fresh parsley or chives

Notes

Using leftover potatoes: If you have roasted potatoes, stir them in during step 4 instead of raw potatoes. Mashed potatoes will thicken the soup if you want to mix them into the broth.
Flavor boost: If you saved a ham bone, simmer it in the stock while cooking the potatoes for extra richness (see “Using a Ham Bone for Richer Flavor” above), then remove before adding cream.
Balance: 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.

Nutrition