This dutch oven ham and potato soup is the kind of dinner you can have on the table in about 45 minutes using cubed ham, russet potatoes, and a can of cream of celery soup. The potatoes thicken the broth as they cook, so the bowl turns rich and spoonable without any flour.
Carrots add color and sweetness, garlic adds depth, and half and half goes in at the end so the soup stays smooth. It makes four generous bowls and works well for leftover Christmas ham.
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Why This Dutch Oven Ham and Potato Soup Recipe Works
Cubed ham seasons the whole pot as it browns in butter, so you never need to add extra salt. The salty edges release flavor into the broth within a few minutes.
Russet potatoes shed starch while they simmer, which gives the soup natural body. A can of cream of celery soup adds savory depth and keeps the base silky.
Everything cooks in one pot, which means fewer dishes and a short timeline. Stirring in the half and half off the heat prevents curdling and keeps the color pale and creamy.
Ingredients for Dutch Oven Ham and Potato Soup
- 3 tablespoons unsalted butter
- 1 pound cubed cooked ham
- 1 cup sliced carrots
- 1 tablespoon minced garlic
- 3 large russet potatoes, peeled and cubed
- 2 cups low sodium vegetable broth
- 1 can (about 10 ounces) condensed cream of celery soup
- 1 cup half and half, at room temperature
- 1/4 teaspoon freshly ground black pepper, for garnish
- 2 tablespoons chopped fresh parsley, for garnish
Cooked ham. Choose a ham steak or leftover baked ham and cut it into small cubes so every spoonful has some.
Russet potatoes. Their high starch content thickens the soup as the cubes soften and begin to break down.
Cream of celery soup. This pantry shortcut adds body and a mild vegetable flavor, and cream of mushroom soup works in its place.
Vegetable broth. Low sodium broth keeps the final soup from tasting too salty next to the ham and canned soup.
Half and half. Bring it to room temperature first so it blends in smoothly without shocking the hot soup.
How to Make Dutch Oven Ham and Potato Soup
1. Melt the butter Heat the butter in a large Dutch oven over medium heat until it foams and the bubbles settle.
2. Brown the ham and vegetables Add the ham, carrots, and garlic. Cook for 3 to 5 minutes, stirring often, until the ham edges brown and the garlic smells fragrant.
3. Add potatoes and liquid Stir in the potatoes, vegetable broth, and cream of celery soup, whisking until the canned soup dissolves with no lumps.
4. Simmer until tender Bring the pot to a low boil, then simmer for 15 to 18 minutes, stirring often, until a fork slides through the potatoes and carrots.
5. Finish with half and half Remove the pot from the heat and stir in the half and half. For a thicker soup, blend a cup of the mixture and pour it back in.
6. Garnish and serve Ladle into bowls and top with black pepper and parsley while the soup is steaming hot.
How to Serve Dutch Oven Ham and Potato Soup
Serve the soup in wide bowls with black pepper and parsley on top. A basket of fluffy homemade dinner rolls is the obvious partner, and mozzarella cheesy garlic bread works well when you want something richer. Add a crisp Italian house salad for freshness, or roast a tray of air fryer broccoli with Parmesan for a green side. For a larger meal, double the batch and keep the pot warm on the stove.
How to Store and Reheat Dutch Oven Ham and Potato Soup
Cool the soup within 2 hours and refrigerate it in airtight containers for up to 3 days. Because the soup contains milk and potatoes, freezing is not recommended since the texture turns grainy. Reheat on the stove over medium low heat, stirring often, until it reaches 165 degrees F. Thin it with a splash of broth or milk if it thickens overnight, and add fresh parsley after reheating so the color stays bright.
Tips and Variations for Dutch Oven Ham and Potato Soup
Cube the ham small. Pieces about half an inch wide cook evenly and fit on a spoon along with the potatoes.
Stir often. Starchy potatoes stick quickly, so scrape the bottom of the pot every minute or two during the simmer.
Thicken on demand. Blend one cup of soup and stir it back in, or mash a few potato cubes against the side of the pot.
Add vegetables. Celery, peas, or corn can join the potatoes if you want extra color and a lighter feel.
Try a cheesy finish. Stir in a handful of shredded cheddar right before serving for a thicker, richer bowl.
Add a bay leaf. Drop one in with the broth and remove it before serving for a subtle herbal note.
Swap the soup. Cream of mushroom soup replaces cream of celery with a deeper, earthier flavor.
Cool and store safely. Leftovers keep well when you follow the University of Wisconsin Extension leftovers guidance on cooling and reheating.
Frequently Asked Questions About Dutch Oven Ham and Potato Soup
How long does dutch oven ham and potato soup take to cook?
The whole pot takes about 45 minutes, including 15 minutes of prep and about 30 minutes of cooking. The potatoes need 15 to 18 minutes of simmering to become tender enough to pierce easily with a fork.
Can I freeze dutch oven ham and potato soup?
Freezing is not recommended. The half and half and potatoes separate and turn grainy after thawing. Refrigerate leftovers for up to 3 days and reheat gently on the stove instead.
Which ham should I use in dutch oven ham and potato soup?
Use leftover baked ham, a ham steak, or a package of pre cooked cubed ham. Avoid very smoky or sweet glazed hams, since the glaze can make the broth taste sugary.
Can I use fresh cream instead of half and half?
Yes. Heavy cream makes a richer soup, while whole milk makes it lighter. Add either off the heat so it does not curdle, and reheat gently.
How do I keep the soup from sticking?
Use a heavy pot, keep the heat at medium, and stir often while the potatoes simmer. Scraping the bottom prevents scorching and keeps the broth smooth.
Dutch Oven Ham and Potato Soup with Cream of Celery
Equipment
- Large Dutch oven
- Wooden spoon
- Sharp knife
- vegetable peeler
Ingredients
Main Ingredients
- 3 tbsp unsalted butter
- 1 lb cooked ham cut into small cubes
- 1 cup sliced carrots
- 1 tbsp minced garlic
- 3 large russet potatoes peeled and cubed, about 1 1/2 lb
- 2 cup low sodium vegetable broth
- 1 can condensed cream of celery soup about 10 oz
- 1 cup half and half at room temperature
- ¼ tsp freshly ground black pepper for garnish
- 2 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Melt the butter. Warm the butter in the Dutch oven over medium heat for 1 minute until foamy.
- Cook the ham mixture. Add the ham, carrots, and garlic and stir for 3 to 5 minutes until the carrots soften at the edges.
- Add the soup base. Stir in the potatoes, broth, and cream of celery soup until smooth, then bring to a low boil.
- Simmer. Cook uncovered for 15 to 18 minutes, stirring often, until the potatoes are fork tender.
- Finish. Remove from the heat, stir in the half and half, and serve topped with pepper and parsley.
