Ham and Potato Soup
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Ham and Potato Soup turns leftover holiday ham into the most comforting bowl. The broth is creamy, the potatoes get soft and tender, and the Cheddar melts throughout for richness. The browned ham brings deep, savory flavor to every bite. It’s the warm, filling meal that makes you forget about sandwiches.
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I make it after Easter, Christmas, and Thanksgiving when I want a budget-friendly way to use leftover ham. It’s perfect for cold days and weeknight dinners when you need thick, hearty comfort food the whole family loves. It uses simple ingredients, meal-preps beautifully, and stays fresh in the fridge for 4 days or frozen for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Ham and Potato Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how simple ingredients turn extra ham into a creamy Ham and Potato Soup recipe that’s ready in under an hour.
Brown the Ham
Heat half the olive oil in a large pot over high heat. The pot should be big enough to hold at least 6 quarts, so everything fits comfortably. I like using this Dutch oven for soups like this since it distributes heat evenly and prevents scorching.
Add the ham and cook for 1 to 2 minutes, stirring occasionally. You’ll see the edges turn golden brown, which gives a deeper, smokier flavor to the finished soup.
Remove the ham with a slotted spoon and set it aside on a plate.
Cook the Vegetables
Pour the remaining olive oil into the same pot and toss in the diced onion, carrot, and celery. If you want perfectly uniform pieces, a mandoline slicer makes quick work of dicing vegetables to the same size.
Sauté over high heat for 4 to 5 minutes, stirring occasionally, so the onion turns translucent and softens. Add the minced garlic and cook for 1 more minute, until fragrant.
Scrape up any browned bits from the bottom of the pot, as they add extra flavors to the soup base.
Make the Roux
Drop the butter into the pot and let it melt completely. Sprinkle the flour over the veggies and stir constantly for about 1 minute.
The flour will coat the vegetables and start to smell slightly nutty. Throw in the herbs, thyme, oregano, cayenne, salt, and pepper, and cook for 30 seconds while stirring. The roux should look thick and paste-like at this point.
Build the Soup Base
Stream in the chicken broth while whisking constantly to prevent lumps from forming. The mixture will start to thicken as the flour cooks into the broth.
I keep my flat whisk nearby for soups, since it reaches into the corners. Add the milk and mix again for 1 to 2 minutes until the soup base is smooth and creamy. Don’t let it boil too hard or the milk might separate.
Cook the Potatoes
Bring the soup to a boil, then reduce the heat to medium to maintain a steady simmer. Stir in the baby gold potatoes and cook for about 20 minutes, stirring often to prevent sticking.
The potatoes are done when you can easily pierce them with a fork. If the soup looks too thick during cooking, add chicken broth a quarter cup at a time until it reaches your preferred consistency.
Finish with Cheese and Ham
Fold in the corn, shredded Cheddar, fresh parsley, and the cooked ham you set aside earlier. Heat everything through for about 2 minutes, stirring gently so the cheese is completely melted into the soup.
Taste and sprinkle more salt and black pepper if needed. The cheese should create a smooth, creamy texture throughout the broth.
Serve
Ladle the soup into bowls while it’s still hot. The cheese tastes best when the soup is freshly made and steaming. Enjoy!
If you’re taking soup to a potluck or gathering, I use an insulated soup carrier; it makes it easy to bring soup to parties without spills. The soup travels well and stays creamy for several hours when kept warm.
Equipment
Ingredients
- 1 tablespoon olive oil divided
- 11/2 cups cubed leftover ham fully cooked
- 1 cup yellow onion diced
- 1/2 cup carrot diced
- 1/2 cup celery stalk diced
- 11/2 teaspoons garlic minced
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 1/2 teaspoon ground cayenne pepper
- Salt and pepper to taste
- 1 cup milk
- 1 1/2 cups chicken broth
- 2 cups baby gold potatoes diced (peeled if you like)
- 1 1/2 cups corn
- 1 cup Cheddar cheese shredded
- Fresh parsley for garnish
Video
Instructions
- Heat half of the olive oil in a large pot over high heat. Add the ham and cook for 1 to 2 minutes until lightly browned. Remove and set aside.1 tablespoon olive oil, 11/2 cups cubed leftover ham
- Add the rest of the olive oil. Add the onion, carrot, and celery. Cook for 4 to 5 minutes until the onion softens. Add the garlic and cook for 1 more minute.1 cup yellow onion, 1/2 cup carrot, 1/2 cup celery stalk, 11/2 teaspoons garlic
- Add the butter and let it melt. Sprinkle in the flour and stir for 1 minute. Add the thyme, oregano, cayenne, salt, and pepper. Cook for 30 seconds.3 tablespoons unsalted butter, 3 tablespoons flour, 3/4 teaspoon dried thyme, 3/4 teaspoon dried oregano, 1/2 teaspoon ground cayenne pepper, Salt and pepper
- Pour in the chicken broth and whisk until it starts to thicken. Add the milk and whisk again for 1 to 2 minutes.1 1/2 cups chicken broth, 1 cup milk
- Bring the soup to a boil, then lower the heat to medium. Add the potatoes and cook for about 20 minutes, stirring often, until tender. If the soup is too thick, add a little extra broth.2 cups baby gold potatoes
- Add the corn, Cheddar cheese, parsley, and cooked ham back into the pot. Heat through until the cheese melted. Taste and adjust seasoning.1 1/2 cups corn, 1 cup Cheddar cheese, Fresh parsley
- Serve warm and enjoy!
Notes
- Brown the ham well: Don’t skip searing it at the beginning, since those caramelized edges add smoky depth you can’t get from just stirring raw ham into the soup.
- Let the roux cook: Stir the flour mixture for the full minute before adding liquid so it loses its raw flour taste and thickens the soup properly.
- Use waxy potatoes: Baby golds or Yukon Golds hold their shape better than russet potatoes, which break down and make the soup gummy.
- Boost flavor with extras: Add a leftover ham bone while the potatoes simmer for deeper broth, toss in 2 bay leaves (remove before serving), swap whole milk for heavy cream for extra richness, use red pepper flakes instead of cayenne, stir in frozen peas with the corn, or top with crispy bacon and sliced green onions.
- Flash freeze for cleaner storage: Freeze individual portions in muffin tins or small containers for 2 hours, then pop them out and store in a freezer bag so you can grab single servings without thawing the entire batch.
- Add cheese after reheating: If you plan to freeze the soup, leave out the Cheddar and stir it in fresh after reheating so it stays smooth and creamy instead of grainy.
Nutrition
How to Store Leftovers
Let the soup cool to room temperature before storing, which usually takes about 30 minutes on the counter. Transfer it to airtight containers and refrigerate for up to 4 days.
Glass airtight containers like these make it easy to reheat individual portions without transferring to another dish. Reheat in the microwave for 2 to 3 minutes, stirring halfway through, or warm the entire batch on the stove over medium-low heat until it’s heated through.
For longer storage, freeze the soup in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Leave about an inch of headspace since liquids expand when frozen. Thaw overnight in the fridge, then reheat on the stove.
The cheese might separate slightly after freezing, but whisking while reheating usually brings it back together. If the texture seems grainy, stir in a splash of milk and a handful of fresh shredded cheese to smooth it out.
What to Serve With Ham and Potato Soup
I usually serve it with crusty bread or soft dinner rolls for dipping, since the creamy broth clings to bread so well. A simple green salad with vinaigrette balances the richness, or you could do roasted vegetables on the side if you want something warm alongside the soup.
Cornbread is another favorite pairing, especially if you make it slightly sweet since the sugar contrasts with the savory, salty ham. Crackers work too if you’re keeping things simple, and a dollop of sour cream on top adds extra tang that cuts through the Cheddar.
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