Ham and Potato Soup is a comforting dish that brings warmth and satisfaction to any meal. With tender potatoes, savory ham, and a creamy base, this soup is perfect for chilly days or whenever you crave something hearty. It’s a simple recipe that delivers great flavor, making it a favorite for families and gatherings.
Why Make This Recipe
This Ham and Potato Soup recipe is a fantastic way to use leftover ham. Not only is it easy to prepare, but it also combines wholesome ingredients that are often found in most kitchens. The creamy texture and rich taste make it a delightful choice for lunch or dinner. Plus, it’s a dish that can be easily scaled up for a crowd or scaled down for a cozy night in.
How to Make Ham and Potato Soup
Making Ham and Potato Soup is straightforward and quick. Follow the steps outlined below for a delicious homemade soup.
Ingredients:
- 3 tablespoons salted butter (⅜ stick)
- 1 pound cubed ham (1 package)
- 1 cup sliced carrots
- 1 tablespoon minced garlic
- 3 Russet potatoes (peeled and cubed)
- 2 cups low-sodium vegetable broth
- 10 ounces cream of celery soup (1 can)
- 1 cup half-and-half (room temperature)
- Freshly ground black pepper (optional, for garnish)
- Chopped fresh parsley (optional, for garnish)
Directions:
- Melt the salted butter in a large Dutch oven set over medium heat.
- Add in the ham, carrots, and garlic. Cook for 3-5 minutes or until the ham and garlic are fragrant and the carrots soften on the edges.
- Carefully and gradually mix in the potatoes, vegetable broth, and cream of celery soup. Stir until smooth.
- Bring to a low boil and let the soup cook for 15-18 minutes, or until the potatoes and carrots are easy to pierce with a fork. Stir often to prevent sticking.
- Once the vegetables have softened, remove the pot from the heat and stir in the half-and-half.
- Serve hot, garnished with black pepper and chopped parsley, if desired.
How to Serve Ham and Potato Soup
Serve Ham and Potato Soup hot in bowls. You can add a side of crusty bread or a simple salad for a complete meal. This soup also makes a lovely appetizer before a main dish.
How to Store Ham and Potato Soup
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a pot over low heat or in the microwave until warmed through. If the soup thickens in the fridge, you can add a splash of broth or water while reheating to reach the desired consistency.
Tips to Make Ham and Potato Soup
- Feel free to adjust the amount of vegetables based on your preference. Celery or peas can be great additions.
- For extra flavor, you can add a bay leaf while cooking and remove it before serving.
- If you prefer a thicker soup, blend a portion of it and return it to the pot.
Variation
For a cheesy twist, stir in shredded cheddar cheese just before serving. You can also substitute the cream of celery soup with cream of mushroom soup for a different flavor profile.
FAQs
Can I use fresh ham instead of cubed ham?
Yes, you can use fresh ham. Just cook it thoroughly before adding it to the soup.Is it possible to make this soup ahead of time?
Absolutely! You can prepare the soup a day ahead, just be sure to store it in the fridge. Let it cool before sealing it in an airtight container.Can I freeze Ham and Potato Soup?
Yes, this soup freezes well. Just pack it in a freezer-safe container, leaving some space for expansion. To reheat, thaw in the fridge overnight and warm it on the stove.
Ham and Potato Soup
Ingredients
Main Ingredients
- 3 tablespoons salted butter ⅜ stick
- 1 pound cubed ham 1 package
- 1 cup sliced carrots
- 1 tablespoon minced garlic
- 3 Russet potatoes peeled and cubed
- 2 cups low-sodium vegetable broth
- 10 ounces cream of celery soup 1 can
- 1 cup half-and-half room temperature
- Freshly ground black pepper optional, for garnish
- Chopped fresh parsley optional, for garnish
Instructions
Preparation
- Melt the salted butter in a large Dutch oven set over medium heat.
- Add in the ham, carrots, and garlic. Cook for 3-5 minutes or until the ham and garlic are fragrant and the carrots soften on the edges.
- Carefully and gradually mix in the potatoes, vegetable broth, and cream of celery soup. Stir until smooth.
- Bring to a low boil and let the soup cook for 15-18 minutes, or until the potatoes and carrots are easy to pierce with a fork. Stir often to prevent sticking.
- Once the vegetables have softened, remove the pot from the heat and stir in the half-and-half.
- Serve hot, garnished with black pepper and chopped parsley, if desired.
