This ham and potato soup is a classic comfort food that is easy to make and is packed with flavor. The combination of tender potatoes and savory ham in a creamy base creates a hearty and satisfying soup that is sure to please everyone at the table.
Fall and winter are prime seasons for soup! When the weather turns cold, and it’s raining or snowing outside, I love to make a big pot of rich, creamy, piping-hot soup. Ham and potato soup is one of my favorite classic soups to make this time of year because it’s hearty, filling, and so easy to make. I can make it with leftover ham or with a small ham that I buy just for this recipe – either works!
This has been a staple soup in my kitchen since getting the recipe from my sister, Linda, and once you give it a try, I know it will be a staple for you, too! It’s especially great if you have a big family or kids with friends who like to come over and raid your kitchen! So get ready for a delicious, hearty, and most importantly, easy soup!
Ham and Potato Soup
This hearty, delicious soup starts with chicken broth, potatoes, ham, celery, onions, and corn that I simmer until the potatoes are tender Then, I season it and make a simple roux. I combine it with milk to create a thickened, almost gravy and combine it with the soup to create a rich, slightly thick, and so creamy ham and potato soup. It’s a quick and easy recipe that’s perfect for the fall and winter and easily satisfies even the biggest eaters!
Why You’ll Love This Ham and Potato Soup Recipe
- It’s a hearty and delicious soup packed with potatoes, ham, corn, onions, celery, and seasonings, and is perfect for a cold winter day or busy weeknight dinner.
- It is easy to make and is a great soup to use up leftover ham from the holidays. The instructions are straightforward and simple to follow.
- It’s versatile and can be customized with different veggies and different cheeses and can be topped with sour cream and sliced green onions.
Ham and Potato Soup Ingredients
This hearty ham and potato soup only takes a few simple ingredients to make, and you’ll find them all either in your kitchen or in one quick trip to the grocery store. It’s simple and simply delicious.
- Russet potatoes
- Chicken broth
- Whole kernel corn
- Slap Ya Mama seasoning (A Cajun seasoning)
- Garlic salt
- Black pepper
- All purpose flour
- Whole milk
How to Make Ham and Potato Soup
Making this soup is even easier than shopping for the ingredients. It’s mostly a matter of mixing and simmering. You’ll be in and out of the kitchen in just about 45 minutes!
Step 1: Simmer the Ham and Vegetables
Combine the potatoes, broth, ham, celery, onion, and corn in a stockpot. Then, bring it to a boil over medium heat and simmer for 10 to 12 minutes until the potatoes are tender. Add the seasonings and stir.
Step 2: Make the Roux
Melt butter over medium-low heat in a saucepan. Then, add the flour, stir until combined, and cook for a minute.
Step 3: Thicken the Soup
Pour the milk into the roux and whisk until well incorporated. Cook 4 to 5 minutes until thickened, then add the mixture to the soup and stir well. Cook until completely heated through and thickened.
- Stir continuously while cooking the roux to avoid burning.
- Stir continuously while combining the milk and roux to avoid a grainy texture.
- Add the milk mixture slowly to the soup, stirring continuously to thoroughly combine the ingredients.
- Be sure to simmer the soup, not boil it.
- Add your favorite vegetables like mushrooms, peas, carrots, and more, to the soup.
- Add a bit of sour cream at the end of cooking for extra richness.
- For a kick of heat, add some red pepper flakes.
- Sprinkle with cheddar cheese, if desired.
What to Serve with Ham and Potato Soup
This delicious soup is a hearty, filling dish that’s a full meal in and of itself. I recommend keeping things simple with this soup when it comes to sides. Serve this soup with:
- Garden salad
- Garlic bread
- Texas toast
- Crusty bread
Russet or Yukon Gold potatoes are the best for potato soup. These all-purpose baking potatoes have a high starch content and low moisture, allowing them to soak up the flavors and liquid of the soup. They get very tender and break down a bit, naturally thickening the soup.
White potatoes hold their shape very well in soup. They’re an excellent source if you want your potato soup to be chunkier.
Use a slurry of 1 tablespoon of flour and 2 to 3 tablespoons of soup. Mix the slurry, then add it to the soup and simmer until thickened. Repeat until you reach your desired soup thickness. Alternately, you can mash up some of the potatoes to thicken the soup.
Yes. Ham and potato soup can be frozen for up to 3 months with no change in texture. However, after 3 months, the texture of the potatoes will begin to change.
How to Store and Reheat Leftover Ham and Potato Soup
Refrigerate this soup for up to 4 days in an airtight container. For longer storage, freeze the soup for up to 3 months in an airtight, freezer-safe container.
To reheat the soup, place it in a pot and cook over medium-low heat until heated through.
Try This Delicious Ham and Potato Soup Today
This hand and potato soup is rich, hearty, delicious, and so easy to make! You can’t beat that combination. It’s the perfect soup to make during the cold weather, and it’s so quick and easy you can make it any time you like! Whether you want a weekend dinner or a quick weeknight meal to feed the whole family, this soup fits the bill. Give it a try, and I know you’ll fall in love with it.
More Delicious Soup Recipes You’ll Enjoy
This Hearty Chicken Noodle Soup is a family favorite, classic soup recipe that has been around for centuries and is considered a comfort food because it is comforting, soothing, and rumored to cure what ails you.
Ham and Potato Soup
- 4 cups russet potatoes, peeled and diced
- 32 ounces chicken broth
- 2 cup cooked ham, diced
- ½ cup celery, diced
- ½ cup onion, diced
- 15 ounce can whole kernel corn, drained
- 2 teaspoons Slap Ya Mama seasoning
- 2 teaspoons garlic salt
- 1 teaspoon black pepper
- 5 tablespoons butter
- 5 tablespoons all purpose flour
- 2 cups whole milk
- In a stockpot, combine potatoes, broth, ham, celery, onion, and corn. Over medium-high heat, bring to a boil. Once at a boil, reduce heat and simmer over medium heat until potatoes are tender, about 10 to 12 minutes. Stir in seasonings.
- In a saucepan, melt butter over medium-low heat. Add flour to melted butter and stir until well combined. Let cook for 1 minute.
- Pour milk into roux and stir until well incorporated. Continue stirring and cooking until mixture thickens up, about 4 to 5 minutes.
- Add milk mixture into the stock pot and stir well. Cook until cooked through and completely warm.
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