Ham Potato Soup Creamy Hearty

Nothing comforts like a rich bowl of ham potato soup when the weather cools down or those weeknights feel too long. Every spoonful hits you with creamy broth filled with smoky ham and tender potatoes. This recipe came together out of necessity when I wanted to clear out leftovers yet still nourish everyone at my crowded table. It has since become a go-to on busy days or around holidays when ham finds its way to our fridge.

I made this for my crew the day after Easter in an attempt to avoid another ham sandwich. It was instantly devoured and even declared better than any deli soup by my pickiest eater.

Ingredients

• Unsalted butter: higher quality butter adds creaminess and rich flavor
• Onion: select one that is firm for best aroma and foundational savoriness
• Carrot: use large carrots with deep orange color for sweeter broth
• Celery: look for crisp stalks with vibrant greens as it brightens the flavor
• Potatoes: Yukon gold or russet both work but Yukon golds yield a silkier texture
• Garlic: always choose fresh cloves for that sharp lively aroma
• Cooked ham: use ham with a natural smoke if possible diced small for even bites
• All-purpose flour: creates the thickness and body in every spoonful
• Low sodium chicken stock or broth: use homemade if you can or seek brands with minimal additives
• Chicken bouillon: rounds out the savory notes avoid cubes that are overly salty
• Milk: whole milk delivers the most decadent texture but two percent is a fine substitute
• Salt: add at the very end and only if ham and broth are not salty enough
• Cracked pepper: grind it fresh for the brightest pop of spice

Instructions

Prep the Flavor Base:

Start by melting butter in a sturdy soup pot over medium heat patience is key in this first step. Add chopped onion carrots and celery then sauté for around four minutes until vegetables are softening and fragrant. Stir often to keep the flavors building without browning.

Layer in Ham and Potatoes:

Add diced ham and potatoes to the pot. Let them cook for about two minutes this lets the ham's smokiness bloom and potatoes pick up those savory aromas. Then toss in the minced garlic and stir continuously for thirty seconds so the garlic does not burn but fully infuses the mixture.

Build the Roux:

Sprinkle flour across the vegetables and ham. Stir constantly and cook the mixture for two minutes which removes any raw flour taste and ensures a silky outcome in the soup.

Simmer the Base:

Pour in your chicken stock and sprinkle over the chicken bouillon. Stir especially well to combine and dissolve everything. Increase the heat to bring the mixture to a boil. Once boiling lower the heat and simmer about ten to twelve minutes until potatoes are just fork tender.

Finish with Milk:

Reduce to medium low heat and pour in the milk. Gently stir as the soup thickens over about five minutes. The soup should coat the back of a spoon when ready.

Season and Serve:

Give the soup a taste and add salt and cracked pepper if needed. Spoon warm soup into bowls and enjoy immediately for best texture.

My favorite moments are when my family sneaks extra second helpings straight from the pot. Diced ham brings so much depth and reminds me of my grandmother’s Sunday roasts where nothing was wasted except the empty bones by the end of the meal.

Storage tips

Let the soup cool completely before storing for the best freshness. Store in airtight containers in the fridge where it will keep for up to four days and I swear the flavor gets even better the next day. Reheat gently on the stovetop with a splash of extra milk if it thickens too much.

Ingredient substitutions

If you are out of fresh ham good quality smoked turkey or rotisserie chicken steps in well. For extra richness try swapping half of the milk for light cream. Vegans can use olive oil instead of butter and plant milk with smoked tofu diced fine.

Serving suggestions

Thick slices of buttered sourdough are my favorite way to soak up the broth. Sometimes I sprinkle in chopped chives or a dash of sharp cheddar for an extra rich bowl. Fresh cracked pepper on top before serving really wakes up all the flavors.

Cultural and historical context

Ham and potato soup is rooted in simple country kitchens where stretching a ham bone meant feeding a crowd comfortingly and economically. Many regions riff on it from Pennsylvania Dutch ham pot pie to French garbure. My recipe borrows from all those frugal and warming traditions.

Seasonal Adaptations

Use leeks in place of onions in spring for a milder green flavor Swap regular potatoes for sweet potatoes or parsnips in winter months Corn or diced zucchini are great stir ins during late summer

Success Stories

A friend once doubled this recipe for her holiday open house and said guests stood around the pot with their spoons. Another mom told me it was the first thing her son learned to cook away at college because it was foolproof and made him feel at home.

Freezer Meal Conversion

Cool soup completely then transfer to freezer safe containers. Leave a little room at the top for expansion. Thaw overnight in the fridge and warm gently adding extra milk if the texture seems too thick after freezing.

I always keep diced ham in the freezer from holiday roasts just for recipes like this. There is nothing like pulling together a satisfying meal out of what is already on hand.

Recipe FAQs

→ What type of potatoes work best?

Waxy potatoes such as Yukon Gold or red potatoes hold their shape well and provide a creamy texture without becoming mushy.

→ Can I use leftover ham?

Absolutely! Leftover cooked ham works perfectly. Simply dice it and add as directed, enhancing flavor and minimizing waste.

→ How can I thicken the soup if needed?

If the soup turns out thinner than you like, mix a tablespoon of cornstarch with two tablespoons of extra milk and stir it in while simmering.

→ What can I substitute for milk?

You can use half-and-half, heavy cream, or dairy alternatives like unsweetened almond milk for a different texture and flavor.

→ Is it possible to freeze ham potato soup?

It's best enjoyed fresh since soups with milk may change texture when frozen. If desired, freeze without milk and add it after reheating.

→ How can I boost the flavor further?

Homemade ham broth using a ham bone provides deeper flavor and richness. Sautéing veggies well also intensifies taste.