Hearty Ham and Potato Chowder

Embrace the cozy comfort of a homemade meal with this incredible Ham and Potato Soup! It’s the ultimate solution for using up leftover ham, transforming it into a hearty, satisfying, and easy weeknight dinner. Pair it with warm, crusty rolls for a truly perfect experience.

After a festive holiday meal featuring a magnificent ham, there’s always the delightful anticipation of leftovers. While a classic ham and cheese sandwich is certainly a treat, nothing quite compares to the comforting embrace of a rich and creamy Ham and Potato Soup. This recipe is not just a way to avoid food waste; it’s an opportunity to create a brand-new, equally delicious meal that feels both special and effortless.

This Ham and Potato Soup stands out as a culinary hero for several reasons. Firstly, it’s incredibly easy to make, making it a fantastic option for busy weeknights when you crave something wholesome without spending hours in the kitchen. Secondly, once you have your leftover ham, the remaining ingredients are typically pantry staples, meaning you likely won’t need an extra trip to the grocery store. It’s the perfect post-holiday recipe when relaxation is your top priority. For those looking for more creative ways to utilize leftover ham, be sure to explore our Ham and Bean Soup or this savory Cauliflower Soup with Ham and Cheese.

There’s something truly magical about turning humble ingredients into a bowl of pure comfort. This soup epitomizes that sentiment, transforming succulent diced ham and tender potatoes into a creamy, flavorful broth that warms you from the inside out. It’s a dish that transcends seasons, providing warmth on a chilly evening and a satisfying meal any time of year. Imagine serving this hearty soup alongside a batch of homemade Potato Rolls – it’s a match made in culinary heaven, promising smiles around the dinner table.

Why This Ham and Potato Soup Is a Must-Try

Beyond its delicious flavor, this Ham and Potato Soup offers numerous advantages for the home cook. It’s incredibly versatile and can be adapted to your family’s preferences. The recipe is also budget-friendly, stretching your holiday ham further and incorporating inexpensive, readily available vegetables and dairy. It’s a fantastic meal prep option, as it reheats beautifully, making lunches and future dinners a breeze. Whether you’re a seasoned chef or a beginner in the kitchen, the straightforward steps and familiar ingredients make this a foolproof recipe that’s sure to become a staple in your meal rotation.

Understanding the Key Ingredients

Each component of this Ham and Potato Soup plays a vital role in creating its rich flavor and comforting texture:

• Butter: This forms the foundational flavor, used to sauté the aromatic vegetables. While butter adds a lovely richness, you can certainly substitute it with olive oil or another cooking oil of your preference for a slightly lighter touch.
• Onion, Celery, and Carrot (Mirepoix): Often called the “holy trinity” of cooking, this classic vegetable base provides a deep, savory flavor to the soup. Feel free to adjust the quantities or omit one if you don’t have it on hand. Some enjoy adding parsnips or leeks for extra depth.
• Ham: The star of the show! This recipe is designed to perfectly utilize your leftover cooked ham from a holiday feast. If you don’t have leftovers, a smoked ham hock for flavor or a thick ham steak from the grocery store, diced into cubes, makes an excellent substitute. Make sure it’s fully cooked.
• Potatoes: For this soup, we recommend using russet potatoes. Their high starch content means they break down slightly as they cook, contributing to the soup’s natural thickness and creamy texture. If you prefer potatoes that hold their shape better, such as for a chunkier soup, Yukon Gold or red potatoes are fantastic alternatives. Peel and dice them into uniform pieces for even cooking.
• Garlic: A generous amount of minced garlic elevates the savory profile. I often double the suggested amount because I love the robust flavor it imparts. Adjust the quantity to suit your taste – use more for an intense garlic kick, or less for a subtle background note.
• Thyme: Dried thyme offers an earthy, aromatic touch that complements both the ham and potatoes beautifully. If you have fresh thyme, approximately one tablespoon of fresh leaves can be used in place of one teaspoon of dried.
• All-Purpose Flour: This acts as a thickening agent, creating a light roux with the butter and vegetable drippings, which gives the soup its desirable body and creamy consistency. For a gluten-free option, you can use a cornstarch slurry (mix cornstarch with a little cold water) added at the end, or a gluten-free flour blend.
• Chicken Broth: The primary liquid base, chicken broth adds significant savory flavor. Vegetable broth is an excellent substitute if you’re looking for a vegetarian base (just ensure your ham alternative is also vegetarian, or use a ham-flavored broth). Ensure you have enough to just cover your ingredients for optimal flavor absorption.
• Milk: Incorporating milk adds to the soup’s creamy texture and mellows the flavors. I typically use 2% milk, but 1% or whole milk will work just as well, with whole milk providing a slightly richer result.
• Heavy Whipping Cream: While optional, a touch of heavy cream at the end takes this soup to a whole new level of luxurious richness and velvety smoothness. It’s a wonderful addition for an extra decadent bowl.
• Salt and Pepper: Essential for seasoning to taste. Remember that ham can be salty, so always taste the soup before adding too much salt. Freshly ground black pepper adds a lovely bite.

Crafting Your Hearty Ham and Potato Soup: A Step-by-Step Guide

Making this delightful Ham and Potato Soup is a straightforward process, resulting in a deeply flavorful and satisfying meal:

1. Sauté the Aromatics: Begin by melting the butter in a large soup pot or Dutch oven over medium heat. Once shimmering, add the diced onion, celery, and carrot. Sauté these vegetables gently until they soften and become fragrant, typically about 5 minutes. This step is crucial for building the foundational flavor of your soup.
2. Introduce Ham and Potatoes: Stir in the diced cooked ham and the prepared potatoes. Continue to cook for another minute or two, allowing the flavors to meld slightly.
3. Infuse with Garlic and Thyme: Add the minced garlic and dried thyme to the pot. Stir well and cook for just about 30 seconds, or until the garlic becomes fragrant. Be careful not to burn the garlic, as this can make it bitter.
4. Create the Roux: Sprinkle the all-purpose flour over the vegetables, ham, and potatoes. Stir continuously for 1-2 minutes until all the flour has been absorbed and there are no dry white spots visible. This creates a roux that will thicken your soup.
5. Simmer with Broth: Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook until the potatoes are tender when pierced with a fork, which usually takes about 10-15 minutes, depending on the size of your potato dice. Ensure the broth just covers all ingredients; add a little more if needed.
6. Add Dairy for Creaminess: Once the potatoes are tender, stir in the milk. Heat through for about 5 minutes, ensuring it warms evenly without coming to a rolling boil. If you desire an extra rich and creamy soup, gently stir in the heavy whipping cream at this stage. (See tips below for best results with cream.)
7. Season and Serve: Taste the soup and season generously with salt and freshly ground black pepper as needed. Remember that ham can contribute significant saltiness, so taste before adding extra. Serve immediately with your favorite bread or rolls.

Pro Tips for the Ultimate Ham and Potato Soup

Achieving a perfectly creamy and flavorful Ham and Potato Soup is simple with these expert tips:

• Broth Level is Key: When you add the chicken broth, ensure it just covers all the vegetables, ham, and potatoes in the pot. This allows the ingredients to simmer and release their flavors into the liquid without drowning the soup. If it looks too thick or not quite covered, add a splash more broth until it reaches the desired consistency and coverage.
• Warm Your Cream: If you choose to add heavy whipping cream for extra richness, it’s best to warm it slightly in a separate small saucepan or microwave before stirring it into the hot soup. Adding cold cream directly to hot soup can sometimes cause it to separate or “break,” leading to a slightly curdled appearance. If this does happen, don’t despair! Simply remove the soup from the heat and vigorously whisk it for a minute or two until the cream fully re-incorporates and the soup becomes smooth again.
• Adjusting Thickness: If your soup is too thick for your liking, gradually stir in more chicken broth or milk until it reaches your preferred consistency. Conversely, if it’s too thin, you can mash a portion of the cooked potatoes against the side of the pot with a spoon or potato masher. The starches from the mashed potatoes will naturally thicken the soup.
• Garnish for Freshness: A sprinkle of fresh chopped chives, parsley, or green onions just before serving adds a burst of fresh flavor and a beautiful pop of color. A dash of shredded sharp cheddar cheese or a dollop of sour cream can also elevate the experience.
• Make Ahead Option: This soup can be made a day in advance. The flavors often deepen overnight, making it even more delicious. Simply reheat gently on the stove over low heat, adding a little extra broth or milk if it has thickened too much in the refrigerator.
• Customizing Vegetables: Don’t be afraid to experiment with other vegetables! Adding a handful of frozen peas or corn during the last few minutes of cooking can add extra color and sweetness. A bit of spinach or kale can also be stirred in to wilt just before serving for added greens.

Storing and Reheating Your Delicious Soup

Proper storage ensures you can enjoy the comforting flavors of your Ham and Potato Soup for days to come:

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. For reheating, you have a couple of excellent options. You can gently warm the soup on the stove over medium-low heat, stirring occasionally until heated through. Alternatively, individual portions can be heated in the microwave in a microwave-safe bowl, stirring halfway through for even heating. If the soup has thickened considerably in the refrigerator, simply stir in a splash of extra chicken broth or milk to achieve your desired consistency before reheating.

While many soups freeze well, I generally advise against freezing this particular Ham and Potato Soup. Potatoes tend to undergo a textural change when frozen and thawed, often becoming mealy, watery, or grainy, which can compromise the delightful creamy texture of the soup. It’s best enjoyed fresh or from refrigeration within a few days.

Creative Ways to Repurpose Leftover Ham

Leftover ham is a versatile ingredient that can be transformed into countless delicious dishes. If you’ve got extra ham after making this soup, consider these fantastic recipes:

• Ham and Cheese Crescent Bake: A quick and easy casserole combining flaky crescent rolls with savory ham and melted cheese.
• Mac and Cheese with Ham: Elevate your classic macaroni and cheese with chunks of ham and a hint of leeks for a gourmet twist.
• Ham and Asparagus Quiche: A delightful and elegant quiche perfect for brunch or a light dinner, featuring tender asparagus and savory ham.
• Ham and Cheese Pasta with Ranch: A creamy and flavorful pasta dish that comes together quickly, with the unexpected zing of ranch dressing.
• Breakfast Casserole with Ham and Cheese: The ultimate make-ahead breakfast or brunch, packed with eggs, cheese, and diced ham.

Ham and Potato Soup

An easy and delicious soup that is great for ham leftovers, this Ham and Potato Soup is hearty and comforting. Serve with some rolls for the perfect weeknight dinner.

Author: Deborah Harroun

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4 servings

Course: Soup

Cuisine: American

Ingredients

• 2 tablespoons butter
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 1 1/2 cups diced cooked ham
• 1 pound potatoes, peeled and cut into 3/4 inch dice
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 5 tablespoons all-purpose flour
• 3 cups chicken broth*
• 2 cups milk
• 1/4 cup heavy whipping cream** (optional)
• Salt and pepper, to taste

Instructions

1. In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrot and cook until tender, about 5 minutes.
2. Stir in the ham and the potatoes and cook for another minute or two. Add the garlic and thyme and mix to combine.
3. Add the flour and stir until no dry spots remain, creating a light roux.
4. Gradually stir in the chicken broth. Ensure the liquid just covers all ingredients; add a little more broth if necessary. Bring the mixture to a boil.
5. Reduce the heat to a simmer and cook until the potatoes are tender, about 10-15 minutes.
6. Once the potatoes are tender, stir in the milk and heat through for about 5 minutes. If desired, gently stir in the warmed heavy cream.
7. Season to taste with salt and pepper and serve immediately.

Recipe Notes:

• *This should be enough broth to cover all of the ingredients in your soup pot with liquid. If not, or if you want to stretch the soup, you can add more broth.
• **If adding cream, it is best to warm it slightly so that it doesn’t separate when you add it to the hot soup. If it does separate, take a whisk and whisk vigorously until the cream has incorporated.

Nutrition Information

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

• Serving: 1/4 of recipe
• Calories: 401 kcal (20%)
• Carbohydrates: 40g (13%)
• Protein: 26g (52%)
• Fat: 16g (25%)
• Saturated Fat: 8g (50%)
• Polyunsaturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 93mg (31%)
• Sodium: 954mg (41%)
• Fiber: 3g (13%)
• Sugar: 11g (12%)

Keywords: ham and potato soup, leftover ham, soup recipe, comfort food, easy weeknight meal, creamy potato soup