Potato Soup with Ham
This Creamy Ham and Potato Soup recipe is hearty, rich, creamy and comforting, so easy to make, and reheats like a dream. It’s chock full of tender, buttery potatoes, savory ham, vegetables, herbs and sharp cheddar cheese. It’s the best way to use up leftover ham OR make it with cubed deli ham any time of the year! This recipe is extremely versatile and pantry friendly – swap in your favorite veggies, make it with evaporated milk instead of half and half, gluten free flour, etc. Serve this Potato and Ham Soup with garlic bread and apple salad to complete the winning feast.
Servings 6 -8 servings
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 3 medium carrots, peeled and chopped (about 1 cup)
- 3 stalks celery, chopped (about 1 cup)
- 6 cloves garlic, minced
- pinch-1/4 teaspoon red pepper flakes (optional)
- 1/4 cup all-purpose flour
- 2 pounds Yukon gold potatoes, peeled and chopped into 1/2” cubes
- 4 1/2 cups low sodium chicken broth
- 2 teaspoons chicken bouillon (see notes)
- 2 teaspoons dried parsley
- 1/2 tsp EACH dried oregano, salt, pepper
- 1/4 teaspoon dried thyme
- 2 bay leaves
ADD LATER
- 1 cup freshly shredded cheddar cheese
- 2 cups half and half or evaporated milk
- 1 1/2 cups chopped ham (1/4-inch chop)
GARNISH
- chopped green onions
- freshly grated cheddar cheese
Instructions
- Melt butter in olive oil in a large soup pot/Dutch oven over medium heat-high. Add onions, carrots and celery and cook until the onions are tender, about 7 minutes.
- Add garlic, red pepper (if using) and sauté 30 seconds. Sprinkle in flour and cook an additional 1 minute while stirring (it will be thick).
- Add the potatoes and all remaining soup ingredients (up to “Add Later).
- Cover and bring to a boil, then uncover and reduce to a simmer. Simmer, uncovered, for 15-20 minutes or until potatoes are very tender, stirring often so the bottom doesn’t burn.
- Using a potato masher, mash about 1/4- 1/3 of the potatoes (don't worry the other veggies won't really mash that much).
- Stir in half and half and ham and heat through.
- Remove the soup from the heat, then add the cheese a handful at a time until melted. Discard bay leaves. Taste and season salt/pepper to taste as desired.
Video
Notes
- Ham: Any type of cubed ham will work in this recipe. If you have leftover ham from Thanksgiving or Christmas, throw it in, otherwise, head to the deli counter and have them slice any ham ¼-inch thick and finish chopping it into cubes at home.
- Chicken broth: Take care your chicken broth is low sodium otherwise your soup will be too salty. Using low sodium broth also allows us to use chicken bouillon which amps up the flavor.
Make Ahead and Storage Instructions
- Make ahead: The flavors of this Cheesy Potato and Ham soup recipe only get better the next day, so it’s great to make 100% ahead of time. You can also chop the onions, carrots, celery, ham and potatoes ahead of time and store in the refrigerator. The chopped potatoes will need to be stored submerged in a bowl of cold water in the refrigerator to prevent oxidization (from turning brown). You can also shred the cheese and prep any toppings ahead of time.
- To store: Let the Ham and Potato Soup cool to room temperature, then cover and store in your Dutch oven or transfer to an airtight container. Refrigerate for up to 5 days.
- To freeze: As a general rule of thumb, creamy, cheesy soups do not freeze well because the texture can become unpleasantly grainy as the dairy and fat separate. You can still freeze the soup with these expectations, or swap the half and half for evaporated milk and omit the cheese until reheating. Freeze for up to 3 months.