This Ham and Potato Soup is a hearty soup that warms you up on a cold day. It’s creamy and loaded with tender ham, potatoes, and vegetables. This recipe can put a leftover ham bone-in to great use!

If you’re looking for a cozy meal to warm you up on a chilly day, this Ham and Potato soup is just what you need! Not only is it hearty and satisfying, but it also makes great use of that leftover ham bone you might have lying around. Imagine a creamy delight packed with tender ham, flavorful potatoes, and a mix of delicious vegetables—it’s perfect for comforting nights in or lunch.

Main Ingredients

Ham – Use a leftover meaty ham bone in or shank (to make a ham broth). You may use cooked ham or leftover ham with the chicken broth and skip the ham broth process.

Potato – Russet potatoes are the best potato for this soup because they become soft and starchy, which helps thicken the soup. Also great for frying to add texture to the soup.

How to make Ham and Potato Soup with Leftover Ham Bone-in

Make the ham broth. Add all the ham broth ingredients to a stock pot (ham bone or shank, potatoes, celery, carrot, onion, garlic, thyme, parsley, water and chicken bouillon cube. You may add bay leaves if desired. Cover and simmer on low heat for 45 minutes or slow cook for 6 hours.

Remove the meaty ham bone and a sprig of thyme. Using an immersion blender, puree in the pot or carefully transfer in a blender to puree the vegetables.

If you don’t have ham bone and if using boneless cooked ham skip this process and use chicken broth, store-bought is fine.

While making the ham broth, fry some diced potatoes to add texture to the soup if desired. Prepare and chop the vegetables.

Make the soup. On medium-high heat, heat canola oil and melt butter in a large, thick-bottomed pot or Dutch. Sauté onion and garlic until fragrant. Add celery and carrots, and cook for a minute or two. Add All-purpose flour, and stir until incorporated. Then add chopped ham and broth.

Add some of the fried potatoes for texture. Bring to a boil then lower the heat to simmer. Simmer until vegetables are tender. Add the heavy cream or milk and simmer for a few more minutes. Season with salt and ground black pepper to taste.

What to serve with ham and potato soup?

Serve with grated cheese, fried diced potatoes, and chopped parsley. Great to pair with salad, crackers, crusty bread or soft bread rolls with butter.

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Ham and Potato Soup

This creamy ham and potato soup recipe is loaded with tender ham, potatoes, and vegetables. This recipe can put a leftover ham bone to great use.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Soup

Cuisine: American

Calories: 435

Ingredients Equipment Method Video Notes

Ingredients

  

For the ham broth

• Leftover meaty Ham bone or meaty ham shank
• 250 g russet potatoes peeled and quartered
• 1 stalk celery cut into 2-inches
• 1 carrot cut into 2-inches
• 1 onion peeled and quartered
• 2 cloves garlic peeled
• 1 sprig thyme tied with cotton twine
• 6 stems parsley
• 1 chicken bouillon cube
• 2 liters water

For the Soup

• 2 tbsp canola oil or olive oil
• 1 russet potato peeled and diced 200 g
• 2 tbsp butter
• 1 onion
• 3 cloves garlic
• 1 stalk Celery diced
• 1 Carrot diced
• 2 tbsp AP flour
• 500 g cooked ham chopped
• Ham broth 2 liters of chicken broth
• 1 cup heavy cream or evaporated milk
• Salt and ground black pepper to taste

Equipment

• Dutch Oven or Stock Pot

Method

 

1. Make the ham broth. Add all the ham broth ingredients to a stock pot (ham bone or shank, potatoes, celery, carrot, onion, garlic, thyme, parsley, water and chicken bouillon cube. You may add bay leaves if desired. Cover and simmer on low heat for 45 minutes or slow cook for 6 hours. Remove the meaty ham bone and a sprig of thyme. Using an immersion blender, puree in the pot or carefully transfer in a blender to puree.
2. If you don't have ham bone and if using a boneless cooked ham skip this process and use chicken broth, store-bought is fine.
3. While making the ham broth, fry some diced potatoes to add texture to the soup if desired. Prepare and chop the vegetables.
4. Make the soup. On medium-high heat, heat canola oil and melt butter in a large, thick-bottomed pot or Dutch. Sauté onion and garlic until fragrant. Add celery and carrots, and cook for a minute or two. Add All-purpose flour, and stir until incorporated. Then add chopped ham and broth. Add some of the fried potatoes for texture. Bring to a boil then lower the heat to simmer. Simmer until vegetables are tender. Add the heavy cream or milk and simmer for a few more minutes. Season with salt and ground black pepper to taste.
5. Serve hot with grated cheese, crispy fried diced potatoes, and chopped parsley.

Video

Notes

If you don't have bone-in ham. You can use boneless cooked ham and substitute the water with low-sodium or no salt chicken broth. Add more flour or potatoes to thicken the soup if desired.