ham and potatoes soup recipe

Written ByJenny Smyth Posted on
ham and potatoes soup recipe
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The Best ham and potatoes soup recipe

I’ve been making this ham and potatoes soup recipe for years, and it’s always a hit with my family. It’s a hearty, comforting dish that’s perfect for a chilly evening or a special occasion.

I love that it’s easy to make and requires just a few ingredients, making it a great option for busy weeknights or when I’m short on time. The combination of tender potatoes, smoky ham, and rich broth is absolute perfection.

My kids adore this soup, and it’s often the first thing they ask for when they’re feeling under the weather. I’m happy to oblige, knowing that it’ll provide them with the nourishment they need to feel better fast.

This soup is also incredibly versatile – I can serve it as a main course or add some crusty bread for a satisfying snack. Plus, it freezes beautifully, so I can whip up a batch and stash it in the freezer for later.

Whether you’re serving it at home or taking it to a potluck, this ham and potatoes soup recipe is sure to be a crowd-pleaser.

Hearty Ham and Potatoes Soup

Hearty Ham and Potatoes Soup

4.6 from 1291 votes

This comforting soup combines tender potatoes, savory ham, and a rich broth for a satisfying meal. It’s perfect for a cozy dinner or a hearty lunch.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 tbsp butter
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups chicken broth
2 cups diced ham
2 large potatoes, peeled and diced
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
2 tbsp all-purpose flour
2 tbsp milk

Garnish

Chopped fresh parsley
Sour cream

👨‍🍳Directions

1In a large pot, melt the butter over medium heat.
2Add the diced onion, carrots, and celery.
3Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 5-7 minutes.
4Add the minced garlic to the pot and cook for an additional 1 minute, until fragrant.
5Be careful not to burn the garlic.
6Pour in the chicken broth and bring the mixture to a boil.
7Add the diced ham, potatoes, thyme, and rosemary.
8Reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork.
9In a small bowl, mix the flour with milk to create a smooth paste.
10Stir this mixture into the soup and cook for an additional 5 minutes, until the soup has thickened slightly.
11Season with salt and pepper to taste.
12Ladle the soup into bowls and garnish with chopped fresh parsley and a dollop of sour cream.
13Serve immediately while hot.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 55mg🧂Sodium: 1200mg🌾Total Carbs: 32g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 22g

📝Notes

Tips: For a creamier soup, you can add 1 cup of heavy cream instead of milk. If you prefer a smoky flavor, use smoked ham.

This ham and potatoes soup recipe has been a staple in our household for years – my family loves it when we have colds or when we need something comforting after a long day. It’s also an excellent choice for special occasions like holidays or family gatherings because it’s easy to scale up or down depending on how many people are coming over.

And let’s not forget about storage – if you don’t plan on devouring the entire pot in one sitting (no judgments here!) , you can easily refrigerate or freeze leftovers for later enjoyment.

❓ Frequently Asked Questions About Hearty Ham and Potatoes Soup

Q: What type of ham is best for this recipe?

A: You can use either boneless ham or prosciutto for this recipe. If you prefer a milder flavor, boneless ham is the way to go. If you want something more robust, go with prosciutto.

Q: Can I use leftover potatoes from last night’s dinner?

A: Absolutely! In fact, using leftover potatoes will save you time and ensure that your soup tastes even more like home cooking. Just make sure they’re still in good condition before adding them to the pot.

Q: Do I have to use Yukon Gold potatoes?

A: No way! While Yukon Golds are ideal for their buttery texture and rich flavor, you can use any high-starch potato variety you like. Russet or Idaho work well too.

Q: Can I make this soup in advance?

A: Yes, you can prep this soup up to 24 hours in advance – simply store the ingredients in separate containers until you’re ready to cook.

Q: How do I prevent the potatoes from becoming too mushy?

A: To avoid overcooking your spuds, check on them frequently while they’re simmering in the pot. If they start to break down too quickly, remove them from the heat and finish cooking them separately until they’re done to your liking.

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