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A bowl of creamy Ham and Potato Soup with chicken, corn, carrots, shredded cheese, and fresh herbs sits ready with a spoon. Another bowl of soup and sprigs of fresh herbs are nearby for garnish.

Ham and Potato Soup

Author: Mandy Applegate
I make Ham and Potato Soup when I want to turn leftover holiday ham into thick, hearty comfort food that's way better than sandwiches. The browned ham adds deeper flavor to creamy broth that coats your spoon without feeling heavy, while potatoes turn tender and Cheddar melts throughout and clings to every spoonful. It's warming, comforting soup that's ready in under an hour. I make it after Easter, Thanksgiving and Christmas when there's leftover ham sitting in the fridge, and it's perfect for cold weeknights when you want something warming. The soup stays fresh in the fridge for 4 days and freezes well for 3 months.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: Ham and Potato Soup
Servings: 6
Calories: 621kcal

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
US Customary - Metric

Video

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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

Calories: 621kcal | Carbohydrates: 32g | Protein: 38g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 1902mg | Potassium: 988mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2432IU | Vitamin C: 22mg | Calcium: 232mg | Iron: 3mg
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