- Recipes
Christine Gallary
Christine GallaryFood Editor-at-Large
Christine graduated from Le Cordon Bleu in Paris, France, and she has worked at Cook's Illustrated and CHOW.com. She lives in San Francisco and loves teaching cooking classes. Follow her latest culinary escapades on Instagram.
published Apr 4, 2022
christmas
Be the first to leave a review!
Turn leftover ham into a cozy bowl of creamy, comforting goodness.
Serves4 to 6Makesabout 2 quartsPrep15 minutes to 20 minutesCook40 minutesJump to Recipe
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
If you find yourself with a lot of leftover ham, simmering it in a soup is one of the easiest ways to transform the smoky meat into something completely different. Adding a few humble ingredients like potatoes, onions, milk, and broth turns the ham into a comforting bowl of hearty soup that can work for lunch or dinner. If you’re a fan of creamy soups, like New England clam chowder, this ham-y version will be right up your alley.
What Are the Best Potatoes for Potato Soup?
The type of potato you need for potato soup really depends on what texture you’re going for. If you have a broth-based recipe like this kale and potato soup and you want the potatoes to stay intact, Yukon Golds or waxy potatoes hold their shape well. For creamy, baked potato-inspired soups, humble russets are your friend because they fall apart slightly and contribute to the creaminess. Plus, you can turn the peels into a delicious roasted potato skin snack!
How Do You Thicken Potato Soup?
This potato soup relies on two ingredients for thickening: flour, which thickens up the liquid as it simmers, and russet potato, which has a lot of starch that also releases into the liquid to help thicken it up.
How to Make Ham and Potato Soup
- Sauté the aromatics. Cook diced onion, carrots, celery, garlic, and thyme in butter until the onion softens.
- Add the potatoes, ham, and flour. Add diced russet potatoes and ham, sprinkle with flour, and cook for a minute to cook the floury taste out.
- Simmer with broth and milk. Add chicken broth and milk and simmer until the potatoes are tender and the soup thickens slightly. Don’t let it come to a boil or the milk could separate.
How Long Does Potato and Ham Soup Last in the Refrigerator?
I don’t recommend freezing the soup, as the potatoes and dairy tend to change in texture. The soup can be refrigerated for up to four days, though, and reheated on the stovetop or in the microwave until warmed through. Thin it out with a little more milk or broth if it’s thickened up a lot.
Ham and Potato Soup Recipe
Turn leftover ham into a cozy bowl of creamy, comforting goodness.
Prep time 15 minutes to 20 minutes
Cook time 40 minutes
Makes about 2 quarts
Serves 4 to 6
Nutritional Info
Ingredients
- 2
medium carrots (about 6 ounces total)
- 1
medium yellow onion
- 3 cloves
garlic
- 1 stalk
celery
- 1 1/2 pounds
russet potatoes (about 3 medium or 2 large)
- 7 to 8 ounces
diced, cooked ham (about 1 1/2 cups)
- 5 tablespoons
unsalted butter
- 1/2 teaspoon
dried thyme, or 2 sprigs fresh thyme
- 1 1/2 teaspoons
kosher salt, divided, plus more as needed
- 1/4 teaspoon
freshly ground black pepper, plus more as needed
- 1/3 cup
all-purpose flour
- 3 cups
low-sodium chicken broth
- 2 cups
whole or 2% milk
Instructions
Prepare the following, adding each to the same medium bowl as you complete it: Peel and dice 2 medium carrots (about 1 cup). Dice 1 medium yellow onion (about 1 1/2 cups) and 1 medium celery stalk (about 1/2 cup). Finely chop 3 garlic cloves.
Prepare the following, adding each to the same second medium bowl as you complete it: Peel and dice 1 1/2 pounds russet potatoes (about 3 1/2 cups). Dice 7 to 8 ounces cooked ham if needed (about 1 1/2 cups).
Melt 5 tablespoons unsalted butter in a Dutch oven or medium pot over medium heat. Add the carrot mixture, 1/2 teaspoon dried thyme or 2 fresh thyme sprigs, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
Add the ham, potatoes, and remaining 1 teaspoon kosher salt, and stir to combine. Sprinkle with 1/3 cup all-purpose flour and cook, stirring constantly, for 1 minute to cook the floury taste out. While stirring constantly, pour in 3 cups low-sodium chicken broth and 2 cups whole or 2% milk. Increase the heat to medium-high and bring to a lively simmer, stirring occasionally (do not let boil).
Reduce the heat as needed to maintain a gentle simmer. Cook, stirring and scraping the bottom of the pot occasionally, until the potatoes are very tender and the soup thickens slightly, about 20 minutes. Taste and season with more kosher salt and black pepper as needed. Remove the thyme sprigs if needed before serving.
Recipe Notes
Storage: This soup does not freeze well, but leftovers can be refrigerated in an airtight container for up to 4 days. Reheat over medium heat, thinning out with more broth or milk if needed.
Filed in:
Ingredient
dairy
Vegetables
pork
milk
Meat
