Homemade Ham and Potato Soup

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Could anything be more comforting than a bowl of homemade Ham and Potato Soup?

This easy potato soup recipe combines veggies and chunks of ham in a creamy base – it’s pure comfort food.

pot of Ham and Potato Soup with a spoon

An Easy Soup with Leftover Ham

Baked ham means leftover ham recipes if we’re lucky! I use the bone for a ham bone soup and make another pot of soup with this recipe.

  • This soup uses simple ingredients but is delicious, cozy, and creamy.
  • It’s versatile – swap out the potatoes for leftover mashed or scalloped potatoes (reduce simmering time if they’re already cooked) to use up your leftovers.
  • It keeps in the fridge for a few days and reheats well for lunches or quick meals.
Labeled ham and potato soup ingredients

Ingredients for Ham & Potato Soup

Potatoes – Russet potatoes have a starchy texture and are my first choice in this recipe. You can also use Yukon gold or even use up leftover roasted, mashed, or scalloped potatoes.

Vegetables – Onion, carrot, and celery (mirepoix) add great flavor to the base of this soup. You can also stir in leftover veggies like green beans and carrots are great additions too.

HamLeftover ham works well or you can purchase a single ham steak at the grocery store and cube it. Smoked sausage or even ground sausage are great replacements for ham.

Base – The base of this soup starts with chicken broth (because I prefer the flavor) but vegetable broth can be substituted. The addition of light cream adds creaminess while keeping the calories in check. You can swap it out for evaporated milk or even a bit of heavy cream if you’d like. Sour cream adds great flavor.

ingredients for ham and potato soup in a pot

How To Make Ham and Potato Soup

I often make a crock pot potato soup which simmers all day however this version is quick to prepare for a weeknight meal.

  1. Melt butter and cook the onions until tender.
  2. Add remaining ingredients, except dairy (per the recipe below). Simmer over medium-low heat until potatoes are tender.
  3. Mash some of the potatoes, add cream, and simmer for a few minutes more. Stir in sour cream and serve.

Garnish with fresh parsley if you’d like and serve with a slice of homemade bread or some rolls.

a masher in a pot of ham and potato soup

Recipe Tips

  • Mash just enough potatoes to thicken, the soup should have some potato and veggie chunks for texture.
  • Stir in the sour cream just before serving, simmering can cause it to become grainy.
  • Shredded cheddar cheese can be added (about 1 cup). Stir it in just before serving.

For a thicker soup, combine equal parts cornstarch and water. Pour a little at a time into the simmering soup to reach the desired thickness. This soup can also be thickened by adding some potato flakes.

For a thinner soup, add additional chicken broth.

two bowls of ham and potato soup

Storing Leftovers & Freezing

This Ham and Potato Soup can be refrigerated for up to 5 days.

It’s best to freeze this ham and potato soup without dairy. Remove a portion for freezing before adding the dairy. Thaw in the fridge overnight and then reheat leftovers on the stovetop. Stir in the dairy as directed in the recipe.

More Ham Soups

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pot of Ham and Potato Soup with a spoon

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Ham and Potato Soup

Delicious and easy soup with diced leftover ham, chunks of tender potatoes, and veggies!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

  • 1 medium onion diced
  • 3 tablespoons butter
  • 4 cups potatoes diced, about 3 large potatoes
  • 3 cups chicken broth
  • 2 cups ham diced
  • 1 large carrot chopped
  • 1 stalk celery sliced
  • 2 cloves garlic minced
  • 2 teaspoons parsley
  • ½ teaspoon thyme leaves
  • pepper to taste
  • 1 cup half and half
  • ½ cup sour cream
  • salt & pepper to taste
  • 1 tablespoon cornstarch
  • In a large pot, melt butter over medium heat. Add diced onion and cook until tender, about 5 minutes.

  • Add the diced potatoes, chicken broth, diced ham, chopped carrot, sliced celery, minced garlic, parsley, thyme, and pepper. Stir to combine.

  • Increase the heat to medium-high and bring the soup to a boil. Reduce to a simmer and cook for 20 minutes, or until the potatoes are tender.

  • Using a potato masher, mash some of the potatoes in the pot, add cream, and simmer for an additional 5 minutes.

  • Combine the cornstarch with 1 tablespoon of water, stir into the soup, and simmer for 2 minutes.

  • Remove from the heat and stir in the sour cream. Taste and add additional salt and pepper if desired.

Evaporated milk can be substituted for the cream.

Cheese can be added along with the sour cream. Remove from the heat and stir in until melted.

For a thicker soup, combine equal parts cornstarch and water. Pour a little at a time into simmering soup while whisking to reach desired thickness.

For a thinner soup, add additional chicken broth.

Calories: 285 | Carbohydrates: 17g | Protein: 12g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 63mg | Sodium: 815mg | Potassium: 706mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1949IU | Vitamin C: 21mg | Calcium: 80mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Ham, Lunch, Main Course, Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

pot of Ham and Potato Soup with a title
creamy Ham and Potato Soup with a title
bowls of Ham and Potato Soup with writing
pot of Ham and Potato Soup with plated dish with a title

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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