Easy Ham & Potato Soup Recipe

I made a Crock Pot Ham Soup that turned leftover ham into a ridiculous, restaurant-level weeknight winner everyone fights over.

I’m obsessed with this ham and potato soup because it tastes like leftover pork that actually mattered. I love the salty chunks of ham and the creamy broth that coats every spoon.

I throw in a yellow onion for that honest bite and russet potatoes that fall apart just right. Crock Pot Ham Soup fans will get it, the kind that beats takeout without trying too hard.

It’s simple, a little messy, totally satisfying. And when you scoop a bowl, you want to keep eating.

No fuss, just serious soup that makes dinner easy. Top pick: Ham Potato Soup Recipes.

Ingredients

• Basically, butter makes the soup silky and cozy.
• Onion adds sweet background and savory depth.
• Garlic brings warm bite and homey aroma.
• Carrots give a subtle sweetness and color pop.
• Celery adds crunchy freshness and savory balance.
• Flour helps thicken it into a comforting hug.
• Chicken broth gives savory body without being salty.
• Ham brings salty protein and hearty, smoky bites.
• Potatoes bulk it up and make it filling.
• Thyme adds earthy, slightly floral herb notes.
• Bay leaf lends a low, woody background taste.
• Basically, smoked paprika gives warm, smoky color and depth.
• Milk lightens the creaminess without feeling heavy.
• Cream makes it luxuriously smooth and rich.
• Salt and pepper sharpen flavors and add balance.
• Plus, parsley brightens it with fresh green zip.
• Sour cream finishes it with tangy, silky contrast.

Ingredient Quantities

• 3 tablespoons butter
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 3 tablespoons all purpose flour
• 4 cups low sodium chicken broth
• 3 to 4 cups cooked ham, diced (about 1 pound)
• 3 to 4 medium russet potatoes, peeled and diced (about 4 cups)
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon smoked paprika (optional but nice)
• 1 cup whole milk
• 1 cup heavy cream
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish (optional)
• 2 tablespoons sour cream or crème fraîche, for finishing (optional)

How to Make this

1. Melt 3 tablespoons butter in a large pot over medium heat, add the chopped onion and cook until soft and translucent, about 5 minutes, then toss in the minced garlic, diced carrots and celery and cook another 3 minutes so they start to soften.

2. Sprinkle 3 tablespoons flour over the veggies, stir constantly for 1 to 2 minutes to cook the raw flour taste out and make a light roux, it will look a little paste-y but thats ok.

3. Gradually whisk in 4 cups low sodium chicken broth so no lumps form, then add the diced ham, peeled and diced potatoes, 1 teaspoon dried thyme, 1 bay leaf and 1/2 teaspoon smoked paprika if using.

4. Bring to a simmer, reduce heat to medium-low and cook uncovered until the potatoes are tender when poked with a fork, about 15 to 20 minutes; stir occasionally so nothing sticks.

5. For a thicker texture, mash about a cup of the cooked potatoes right in the pot against the side with a spoon or potato masher, leave the rest chunky.

6. Stir in 1 cup whole milk and 1 cup heavy cream, warm gently over low heat until hot but do not let it boil or the dairy can break or scorch.

7. Taste and season with salt and plenty of black pepper, remember ham can be salty so add salt slowly.

8. Remove and discard the bay leaf, if soup seems too thick loosen with a splash more milk or broth, too thin let simmer a few minutes to reduce.

9. Ladle into bowls and finish each serving with a dollop of sour cream or creme fraiche if you like, it makes it extra creamy and tangy.

10. Sprinkle 2 tablespoons chopped fresh parsley on top for color, serve with crusty bread and enjoy, leftovers keep well covered in the fridge for 3 days.

Equipment Needed

1. Large heavy-bottomed pot (4 to 6 quart)
2. Chef’s knife
3. Cutting board
4. Measuring cups and measuring spoons
5. Wooden spoon or heatproof silicone spatula
6. Whisk
7. Potato masher or sturdy spoon for mashing a cup of potatoes
8. Ladle and serving bowls

FAQ

Easy Ham & Potato Soup Recipe Substitutions and Variations

• Butter: swap with 3 tablespoons olive oil or 3 tablespoons vegetable oil for a dairy free option, or use 3 tablespoons plant based butter if you want the buttery flavor but vegan friendly.
• Whole milk and heavy cream: replace with 2 cups half and half for a slightly lighter soup, or use 2 cups unsweetened oat milk plus 2 tablespoons cornstarch whisked in for thickness if you need dairy free.
• Russet potatoes: try Yukon Golds for a creamier texture and they hold shape nicer, or use 3 cups diced sweet potatoes for a sweeter twist (cooking time might be a few minutes longer).
• Cooked ham: sub 3 to 4 cups cooked smoked sausage or kielbasa for a different smoky flavor, or use 3 to 4 cups cooked shredded rotisserie chicken if you want something milder.

Pro Tips

– Brown the diced ham a little in the pot before adding the veggies. Let it get a touch of color so you get deeper flavor, then scoop it out and add back later so it doesn’t overcook and go rubbery.

– When you make the roux, cook the flour until it smells a little toasty, not raw. If it clumps, add a splash of cold broth first to loosen it, whisk like crazy, then add the rest slowly so you dont get lumps.

– For the best texture, mash about a cup of the potatoes right in the pot like you already know, but leave some chunks. If the soup feels bland after the cream, a teaspoon of apple cider vinegar or a squeeze of lemon brightens it up without making it sour.

– Reheat gently and not at a rolling boil. Heat on low, stir often, and add small splashes of milk or broth if it thickens too much. Leftovers actually taste better the next day, just cool fast and store in the fridge.