Creamy Ham and Potato Soup Recipe

Introduction

This creamy ham and potato soup is a comforting and hearty meal perfect for chilly days. Made with tender potatoes, savory ham, and a rich cream base, it’s simple to prepare and satisfying to eat.

Ingredients

• 3 tablespoons unsalted butter
• 1/2 cup onion, diced
• 1/2 cup celery, chopped
• 1/2 cup carrots, chopped
• 4 cups chicken broth
• 2 cups leftover cooked ham or ham steak, cut into cubes
• 3 cups gold or russet potatoes, peeled and cubed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon thyme
• Salt and pepper to taste
• 1 cup heavy cream
• 3 tablespoons cornstarch
• Parsley for garnish, optional

Instructions

1. Step 1: Heat a large pot or Dutch oven over medium heat and melt the butter.
2. Step 2: Add the diced onion, chopped celery, and chopped carrots. Sauté for 4-5 minutes until softened.
3. Step 3: Pour in the chicken broth, then add the cubed potatoes, ham, garlic powder, thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes or until potatoes are fork tender.
4. Step 4: While the soup simmers, mix the cornstarch into the heavy cream thoroughly until no lumps remain. Make sure to dissolve the cornstarch in the cold cream.
5. Step 5: Once the potatoes reach the desired texture, slowly stir the cornstarch and cream mixture into the pot. Keep the soup at a low simmer and stir for 2-3 minutes until it thickens slightly. Avoid boiling at this stage.
6. Step 6: Garnish with parsley if desired and serve immediately. This soup pairs well with crackers or crusty bread.

Tips & Variations

• For a smoky flavor, use smoked ham or add a splash of smoked paprika.
• Swap heavy cream for half-and-half for a lighter option, but the soup will be less thick.
• Add shredded cheese on top before serving for extra richness.
• Use fresh herbs like thyme instead of dried for brighter flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw ham in this soup?

It’s best to use cooked ham or leftover ham for this recipe since it’s added directly to the soup. Raw ham would need to be cooked thoroughly before adding.

What type of potatoes work best in this soup?

Gold or russet potatoes are ideal because they become tender and help thicken the soup without falling apart too quickly.

Creamy Ham and Potato Soup Recipe

Print Recipe

★★★★★

4.4 from 55 reviews

This Creamy Ham and Potato Soup is a comforting and hearty dish perfect for using up leftover ham. Featuring tender potatoes, savory ham, and a rich, creamy broth thickened with cornstarch, this soup combines simple ingredients into a delightful meal that’s easy to prepare on the stovetop.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 3 tablespoons unsalted butter
• 1/2 cup onion, diced
• 1/2 cup celery, chopped
• 1/2 cup carrots, chopped
• 4 cups chicken broth

Main Ingredients

• 2 cups leftover cooked ham or ham steak, cut into cubes
• 3 cups gold or russet potatoes, peeled and cubed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon thyme
• Salt and pepper to taste

Thickening and Finishing

• 1 cup heavy cream
• 3 tablespoons cornstarch
• Parsley for garnish, optional

Instructions

1. Heat Butter and Sauté Vegetables: Heat a large pot or Dutch oven over medium heat and add the unsalted butter. Once melted, add the diced onion, chopped celery, and chopped carrots. Sauté the vegetables for 4-5 minutes until they soften and become fragrant.
2. Add Broth and Main Ingredients: Pour in the chicken broth, then add the cubed ham and peeled, cubed potatoes. Season with garlic powder, thyme, salt, and pepper. Increase heat to bring the mixture to a boil, then reduce to a simmer.
3. Simmer Soup: Allow the soup to simmer for about 10 minutes or until the potatoes are fork-tender, indicating they are cooked through and soft.
4. Prepare Cornstarch Slurry: While the soup is simmering, stir the cornstarch into the heavy cream thoroughly to dissolve any lumps, creating a smooth slurry. Remember cornstarch dissolves best in cold liquids.
5. Thicken Soup: Pour the cornstarch and cream mixture into the pot, stirring constantly. Maintain a low heat—do not boil the soup after adding the slurry—to allow it to thicken for 2-3 minutes.
6. Garnish and Serve: Remove the soup from heat, garnish with fresh parsley if desired, and serve immediately. This soup pairs wonderfully with crackers or crusty bread.

Notes

• Use leftover ham or ham steak for the best flavor and texture.
• Russet or gold potatoes work well for both texture and creaminess.
• Do not boil the soup after adding the cornstarch slurry to prevent it from breaking down.
• Adjust seasoning with salt and pepper according to taste before serving.
• For a thicker soup, increase the cornstarch slightly, or for a thinner soup, add more chicken broth.

Keywords: Creamy ham and potato soup, leftover ham recipe, hearty soup, comfort food, easy soup recipe, thickened soup with cornstarch