Your New Favorite Bowl of Cozy Is Here!
Hey friend! Isla here from BiteTide, and I am just bubbling over with excitement to share this recipe with you. If you’ve ever stood in front of your fridge, stared at that leftover holiday or Sunday-dinner ham, and wondered, “What in the world do I do with you now?”—I’ve got your answer. This Hearty Ham and Potato Soup is the ultimate transformation act. It turns simple, humble ingredients into a bowl of pure, unadulterated comfort that tastes like it simmered for hours, but honestly, it comes together in under 45 minutes.
This isn’t just any soup. This is the soup you make on a blustery day when you need a warm hug from the inside out. It’s the soup you whip up on a busy weeknight because you deserve something delicious without a sink full of dishes. It’s creamy, it’s chunky, it’s savory, and it’s so incredibly satisfying. We’re talking tender cubes of potato, hearty bites of ham, all swimming in a velvety, herb-kissed broth that will have you going back for just one more spoonful… and then another. So, grab your favorite pot, and let’s make some magic together!
A Pot of Soup and a Whole Lot of Love
This soup instantly teleports me back to my grandma’s kitchen. It wasn’t a fancy place—checkered curtains, a radio always tuned to the oldies station, and the lingering, magical scent of whatever she was conjuring up. The day after a big family ham dinner was my favorite. My grandma, a woman who believed wasting food was a cardinal sin, would look at that ham bone with its precious leftover meat and her eyes would twinkle. “Isla, love,” she’d say, “the best meal is yet to come.”
I’d stand on a little stool next to her, “helping” by carefully dicing the potatoes (well, as carefully as a seven-year-old can) while she’d tell stories about my dad as a boy. The entire house would fill with the most incredible aroma, a promise of the goodness to come. That pot of soup wasn’t just food; it was alchemy. It was connection. It was her way of stretching a meal and gathering us all around the table one more time. To this day, every time I make this soup, I feel that same warmth, that same love, and I hope it brings a little bit of that magic to your table, too.
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Hearty Ham and Potato Soup
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
Description
This comforting ham and potato soup is rich, creamy, and packed with flavor. With chunks of tender potatoes and savory ham in a velvety broth, it’s the perfect way to warm up on a chilly day—simple, satisfying, and made to share.
Ingredients
2 tbsp butter
1 medium onion, diced
2 cloves garlic, minced
4 cups potatoes, peeled and diced (Yukon gold or russet)
2 cups cooked ham, diced
3 cups chicken broth
1 cup milk
1/2 cup heavy cream (optional for extra richness)
1/4 cup all-purpose flour
Salt and pepper to taste
1/2 tsp dried thyme or parsley
Optional toppings: shredded cheese, green onions, or extra ham
Instructions
In a large pot, melt butter over medium heat. Sauté onion and garlic until fragrant.
Stir in flour and cook for 1–2 minutes to form a light roux.
Gradually add broth while stirring to avoid lumps.
Add potatoes and ham. Simmer 15–20 minutes until potatoes are fork-tender.
Stir in milk and cream, then season with salt, pepper, and herbs.
Simmer gently for another 5–10 minutes, stirring occasionally.
For extra creaminess, mash a few potato chunks or use an immersion blender briefly.
Serve hot with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
Nutrition
- Calories: 290
- Fat: 14g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 14g
Gathering Your Flavor Crew
Here’s the beautiful part: this recipe is built on simple, accessible ingredients. This is real food for real life! Let’s break it down.
- 2 tbsp butter – Our flavor foundation. It’s going to add richness and help create our roux. Unsalted is my go-to so I can control the salt level myself.
- 1 medium onion, diced – The aromatic MVP. It builds a sweet, savory base. No onion? A large shallot or even a couple of tablespoons of onion powder in a pinch will work.
- 2 cloves garlic, minced – Because is it even a soup without garlic? Fresh is best, but ½ tsp of garlic powder can sub in.
- 4 cups potatoes, peeled and diced – Chef’s Insight: I love Yukon Golds here! They have a naturally buttery flavor and break down a little to thicken the soup. Russets work great too—they’re starchier and will make the soup even creamier.
- 2 cups cooked ham, diced – This is your chance to shine! Use leftover baked ham, a store-bought ham steak, or even thick-cut deli ham. It’s the star of the show, so make sure you love its flavor.
- 3 cups chicken broth – The liquid gold. Use low-sodium if you can, as the ham will add plenty of salt. Vegetable broth works for a pescatarian twist!
- 1 cup milk – For creaminess. Whole milk will give you the richest result, but 2% works perfectly. For a dairy-free version, unsweetened oat milk or almond milk are fantastic.
- 1/2 cup heavy cream (optional) – I call this the “luxury upgrade.” It sends the soup into ultra-creamy territory, but it’s still delicious without it if you prefer.
- 1/4 cup all-purpose flour – This is what we use to make the roux, which thickens our soup beautifully. For a gluten-free option, a 1:1 GF flour blend works wonders.
- Salt and pepper to taste – Wait until the very end to season! The ham is salty, so you might not need much extra salt at all.
- 1/2 tsp dried thyme or parsley – A little herbal lift. Thyme is earthy and classic, while parsley is bright and fresh. Use what you love!
- Optional toppings – This is where you make it your own! Shredded cheddar cheese, crispy bacon bits, sliced green onions, a dollop of sour cream, or extra black pepper.
Let’s Get Cooking: Building Your Masterpiece
Okay, team! Let’s fire up the stove. This process is simple, but each step builds layers of flavor. Read through once, then just go with the flow—you’ve got this!
- The Aromatic Base: In a large Dutch oven or heavy-bottomed pot, melt your butter over medium heat. Once it’s foaming slightly, add the diced onion. Sauté for about 4-5 minutes, until it becomes soft and translucent. Chef’s Hack: Don’t rush this! Letting the onion sweat and soften without browning builds a sweet, deep flavor foundation. Now, add the minced garlic and stir for just 30 seconds until fragrant—you’ll smell it! Burnt garlic is bitter, so we’re just waking it up.
- Make the Roux: Sprinkle the flour over the onion and garlic mixture. Now, stir, stir, stir! Cook this for a full 1-2 minutes. You’re toasting the flour and cooking out its raw taste. It should look like a thick paste clinging to the onions. This little paste is the secret to a luxuriously thick soup, not a thin, brothy one.
- Whisk in the Broth: Here’s the only slightly tricky part, but I believe in you! Gradually pour in the chicken broth, about a half cup at a time, while whisking constantly. Why? This incorporates the liquid into the roux smoothly and prevents dreaded lumps. Once all the broth is in, you’ll have a smooth, slightly thickened base. Let it come to a gentle simmer.
- Potatoes & Ham Party: Now, stir in your diced potatoes and ham. Bring everything back to a simmer, then reduce the heat to medium-low. Cover the pot with a lid and let it simmer gently for 15-20 minutes. You’re waiting for the potatoes to become perfectly fork-tender. Tip: Give it an occasional stir to make sure nothing is sticking to the bottom.
- Creamy Finish: Once the potatoes are tender, pour in the milk and the heavy cream (if using). Add your dried thyme or parsley, and a good crack of black pepper. Important: Now is the time to taste before adding any salt! The ham is salty, so you likely just need a pinch, if any. Stir everything to combine.
- Final Simmer: Let the soup heat through for another 5-10 minutes on low heat. Don’t let it boil vigorously after adding the dairy—we want it creamy, not curdled.
- Texture Time (Optional): For an extra creamy and thick texture, take a potato masher and gently mash a few of the potato chunks right in the pot. Alternatively, you can blend about 1-2 cups of the soup in a blender and stir it back in. This is my pro tip for incredible body!
- Serve Immediately while it’s piping hot! Ladle into bowls and let everyone go wild with their favorite toppings.
How to Serve It Up in Style
This soup is a star all on its own, but presentation is part of the fun! I love serving it in deep, wide bowls so there’s plenty of room for toppings. A big, crusty loaf of sourdough bread or some fluffy cheddar bay biscuits are non-negotiable for dipping and soaking up every last drop. For a fresh contrast, a simple side salad with a sharp vinaigrette cuts through the richness perfectly. Light some candles, put on some cozy music, and turn a simple weeknight dinner into a moment of pure comfort.
Ride the Flavor Wave: Make It Your Own!
This recipe is a fantastic canvas for your creativity. Here are a few of my favorite twists:
- Loaded Baked Potato: Top with shredded sharp cheddar, a dollop of sour cream, crispy bacon bits, and fresh chives.
- Spring Veggie: Stir in a cup of frozen peas and corn or some chopped asparagus with the potatoes for a pop of color and sweetness.
- Spicy Kick: Add a pinch of red pepper flakes with the thyme or a few dashes of hot sauce at the end.
- Smoky Twist: Use smoked ham or add a ½ teaspoon of smoked paprika to the roux for a deep, smoky flavor.
- Lighter Version: Skip the cream and use an extra cup of milk. You can also use half-and-half for a middle ground.
Isla’s Kitchen Notes
This recipe has evolved so much since my grandma first showed me! My biggest modern hack? I almost always use an immersion blender to pulse the soup just 3-4 times right in the pot before adding the dairy. It thickens the broth instantly and makes it so velvety without needing to remove any portion. I’ve also learned that this soup is even better the next day (if you can believe it!), as the flavors have more time to mingle and get to know each other. Just store it in the fridge and reheat it gently on the stove, adding a splash of milk if it’s gotten too thick. One funny story: I once was so excited to make this for friends that I completely forgot to add the ham until the very end! I just stirred it in at the last second to warm through. Nobody knew, and it was still a hit. Proof that even kitchen “mistakes” can turn out delicious!
Your Soup Questions, Answered!
Q: My soup is too thin! How can I thicken it?
A: No worries! The easiest fix is to make a slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water or milk until smooth. Stir this into your simmering soup and let it cook for 2-3 minutes. It will thicken right up. You can also mash more potatoes.
Q: My soup is too thick, almost like a stew. How can I thin it out?
A: Easy fix! Just gradually whisk in a little more chicken broth or milk until it reaches your perfect soup consistency.
Q: Can I make this in a slow cooker?
A> Absolutely! Sauté the onions and garlic on the stove and make the roux as directed in steps 1 & 2. Transfer this mixture to your slow cooker. Add the broth, potatoes, and ham. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until potatoes are tender. Stir in the milk and cream in the last 30 minutes of cooking.
Q: How long does it last in the fridge?
A> Stored in an airtight container, it will keep beautifully for 3-4 days. Reheat gently on the stove.
Nutritional Information*
*This is an estimate for 1 serving (based on 8 servings) made with whole milk and without the optional heavy cream or toppings. Values will vary based on your specific ingredients.
Per Serving (approx.):
Calories: 290 | Fat: 16g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 980mg | Carbohydrates: 23g | Fiber: 2g | Sugar: 4g | Protein: 14g
Hearty Ham and Potato Soup is everything you want in a bowl of comfort—warm, creamy, and satisfying. It’s a clever way to use up leftover ham while creating a meal the whole family will love. Whether enjoyed on a chilly weeknight or served to guests, this soup delivers big flavor with simple ingredients, making it a recipe you’ll turn to again and again.
