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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
Ham and Potato Soup turns a cup and a half of leftover holiday ham into six hearty bowls. I brown the diced ham first for a deep, savory base, simmer waxy baby gold potatoes so they stay tender instead of turning to paste, and melt the cheddar in off the heat at the end so it stays smooth. It leans on everyday vegetables, chicken broth, and milk, comes together in about 45 minutes, keeps 3 to 4 days in the fridge, and freezes for 3 months.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course, Soups/Stews
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
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A smiling woman points downward beside a video player graphic with a play button and text that reads, ‘Watch the recipe video now.’ The heading says, ‘Prefer to watch? I’ve got you covered below.

Video

[adthrive-in-post-video-player video-id="o0b7JG7w" upload-date="2025-12-04T04:10:34+00:00" name="Warm and Comforting Ham and Potato Soup" description="Creamy, cozy flavors that make the whole bowl feel comforting." player-type="default" override-embed="default"]

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 and the reserved ham, and cook until heated through. Reduce heat to low, add the shredded cheese, and stir until just melted. Taste and adjust seasoning.
    1 1/2 cups corn, 1 cup Cheddar cheese, Fresh parsley
  • Ladle the soup into bowls and garnish with fresh parsley.

Notes

  • Brown the diced ham until the edges color before building the soup; raw ham stirred in at the end tastes flat by comparison.
  • Use waxy potatoes such as baby golds or Yukon Golds; russets release more starch and pull this chunky soup toward paste.
  • Keep the soup at a gentle simmer once the milk and cheese are in; a hard boil breaks the dairy and turns it grainy.
  • Refrigerate leftovers within two hours and reheat to 165°F.
  • To freeze, leave the cheddar out and stir it in fresh after reheating so it stays smooth.

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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