German Ham and Potato Soup with a Cozy, Creamy Broth

German ham and potato soup is a hearty, German-style bowl of tender potatoes, smoked ham, and vegetables simmered with marjoram in a creamy broth. Versions vary by household, but this one balances savory, smoky flavor with a little mustard and a bright finish of vinegar, making it satisfying without being too rich.

Ingredients

2 tablespoons unsalted butter (28 g)
1 tablespoon neutral oil (15 ml)
1 medium yellow onion, diced (about 1 cup or 150 g)
1 medium leek, white and light-green parts only, cleaned and thinly sliced (about 1 cup or 150 g)
2 medium carrots, diced (about 1 cup or 150 g)
2 celery ribs, diced (about 1 cup or 100 g)
2 garlic cloves, minced (about 6 g)
2 pounds Yukon Gold potatoes, cut into ½-inch cubes (900 g)
6 cups low-sodium chicken broth (1.42 L); vegetable broth also works
2 bay leaves
1 teaspoon dried marjoram (about 1 g)
½ teaspoon caraway seeds, lightly crushed (about 1 g; optional)
½ teaspoon freshly ground black pepper (about 1 g), plus more to taste
1 pound fully cooked smoked ham, cut into ½-inch cubes (450 g)
1 cup whole milk (240 ml)
½ cup heavy cream (120 ml)
1 tablespoon mild German mustard or Dijon mustard (15 g)
Up to 1 teaspoon fine salt (about 6 g), to taste; smoked ham and broth may already be salty
1 tablespoon apple cider vinegar (15 ml), plus more to taste
2 tablespoons chopped fresh parsley (about 8 g)

Instructions

Prepare the vegetables and ham. Dice the onion, carrots, celery, and potatoes, mince the garlic, and slice the cleaned leek. Cut the fully cooked ham into small cubes. Rinse sliced leek under running water, separating the layers to remove any grit, then drain it well. Keeping the potato pieces close to ½ inch helps them cook at the same rate; larger chunks may need extra simmering time. This preparation takes about 25 minutes, including washing and cutting.
Soften the aromatics. Set a large, heavy pot or Dutch oven over medium heat. Add the butter and oil. When the butter has melted, add the onion, leek, carrots, and celery. Cook for 7 minutes, stirring every so often, until the vegetables begin to soften but have not browned deeply. Stir in the garlic, marjoram, caraway if using, and black pepper; cook for 2 minutes. The brief cooking time helps release the herbs’ aroma without scorching the garlic.
Simmer the potatoes. Add the cubed potatoes, broth, and bay leaves. Stir and bring the liquid to a gentle boil, then lower the heat so it simmers steadily. Partially cover the pot and cook for about 24 minutes, stirring once or twice, until the potatoes are tender when pierced with a fork. If the simmer is vigorous, reduce the heat; a hard boil can break up the potatoes before the vegetables are soft. Remove and discard the bay leaves.
Thicken and finish the soup. Use a potato masher to crush about one-quarter of the potatoes directly in the pot. This releases enough starch to thicken the broth while leaving plenty of intact pieces. Stir in the ham, milk, cream, and mustard. Heat gently for about 12 minutes, stirring often, until the ham is hot throughout and the soup is steaming; do not let it boil hard. USDA FSIS recommends reheating leftovers to 165°F (74°C), so check the soup with a food thermometer after stirring, especially if the ham was refrigerated. If it has not reached that temperature, continue heating gently and check again.
Season and serve. Turn off the heat and stir in the vinegar and parsley. Taste before adding salt, since ham and broth can contribute plenty. Add more pepper or a little extra vinegar if the flavor seems heavy, and loosen the soup with a splash of broth or milk if you prefer it thinner. Serve hot while the potatoes are tender and the broth is creamy.

Tips

Choose the right ham. Fully cooked smoked ham gives the soup its savory, familiar flavor. Leftover baked ham is a good option, while a ham steak is convenient; avoid very sweet glazed ham if you want the mustard and marjoram to stay in balance. If using a salty ham, start with low-sodium broth and add salt only after tasting.
Clean leeks carefully. Soil can hide between the layers. Slice the leek first, then rinse the pieces in a bowl of cold water, lift them out, and leave grit behind at the bottom. If you cannot find a leek, use another small onion; the soup will still work, though it will have a slightly less delicate allium flavor.
Control the texture with the masher. Crushing a portion of the potatoes thickens the soup without flour or a blender. Mash less for a brothier result or more for a thicker bowl. Avoid blending the entire pot: potatoes can become gluey when they are processed too much, and keeping some cubes intact gives the soup a better bite.
Keep the dairy gentle. Add milk and cream after the potatoes are cooked, and heat the finished soup slowly rather than boiling it. A hard boil can make the dairy look grainy and can break down the potatoes. If the soup thickens while standing, thin it with broth or milk when reheating.

Serving Suggestions

Serve this soup as a main course with rye bread, a crusty country loaf, or soft pretzels for dipping. A crisp green salad with a tangy vinaigrette makes a useful contrast to the creamy broth, and sliced pickles or pickled red cabbage can add a sharp, German-inspired accent. Set out extra chopped parsley, black pepper, and mustard at the table so everyone can adjust a bowl to taste. For a heartier meal, offer a simple cucumber salad or roasted cabbage on the side; rich additional dishes are not necessary because the potatoes and ham make the soup filling.

Variations

Make it without cream: Replace the milk and cream with 1½ cups (360 ml) of additional broth, then mash a little more potato to build body. The soup will be lighter and more broth-forward. For a dairy-free version, use olive oil instead of butter and an unsweetened, unflavored plant-based milk, or use broth alone; avoid sweetened varieties because they can change the savory flavor.

Use a different smoked meat: Smoked turkey can stand in for ham, although it is usually leaner and less salty. Add it in the same finishing step and check that it is thoroughly hot. For a meatless pot, omit the ham, use vegetable broth, and add drained white beans for substance. A little extra mustard and smoked paprika can replace some of the missing smoky depth, but the result will not taste exactly like ham soup.

Add greens or root vegetables: Stir in a couple of handfuls of chopped kale during the final 8 to 10 minutes, or add diced parsnip with the potatoes for a sweeter, earthy note. Keep the total amount of vegetables close to the recipe so the broth remains balanced. For a more pronounced Central European seasoning, use the optional caraway; its flavor is distinctive, so begin with the listed amount rather than adding a large handful.

Adjust the finish: A spoonful of sour cream on each bowl makes the soup tangier, while extra mustard gives it a sharper edge. If using sour cream, take the pot off the heat and stir a little hot broth into the sour cream first, then add that mixture to the soup to reduce the chance of curdling. Add vinegar a teaspoon at a time if you want more brightness.

Storage and Reheating

Refrigerate the soup within 2 hours of cooking. Divide it among shallow, covered containers so it cools promptly, and keep it refrigerated for 3 to 4 days. The potatoes will continue to absorb broth as the soup sits, so it may be noticeably thicker the next day; that is normal. Stir in a little broth or milk when reheating to bring it back to the consistency you like.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring often, until it reaches 165°F (74°C). Check with a food thermometer after stirring so the temperature is even throughout. Avoid a rolling boil, particularly after dairy has been added. For microwave reheating, use a microwave-safe bowl, cover loosely, heat in short intervals, and stir between intervals; confirm it reaches 165°F (74°C) before serving.

You can freeze the soup for about 2 to 3 months in a freezer-safe container, leaving a little room for expansion. Cream-based soups can separate or turn slightly grainy after freezing, and potatoes may soften, so the texture will be best if you freeze the soup before adding the milk and cream. Thaw it overnight in the refrigerator, bring it to a simmer, add the dairy, and heat to 165°F (74°C). If freezing the finished soup, thaw and reheat gently, then whisk or stir well before serving.

Frequently Asked Questions

What kind of ham works best in German ham and potato soup?
Fully cooked smoked ham is ideal because it is easy to cube and lends a savory flavor to the broth. Leftover baked ham or a cooked ham steak both work. If your ham is especially salty, use low-sodium broth and wait until the end to season. Do not use raw ham in this recipe as written; the finishing step is designed for cooked ham.

Do I need to peel the potatoes?
No. Yukon Gold skins are thin, so you can scrub the potatoes and leave the skins on for a more rustic soup. Peeling them gives a smoother, more uniform appearance and makes the mashed portion blend into the broth more easily. Either way, cut the potatoes into similar-sized cubes so they soften together.

How can I make the soup thicker or thinner?
For thicker soup, mash more of the cooked potatoes against the side of the pot and stir them in. You can also simmer it uncovered briefly before adding the dairy, but keep an eye on the bottom so it does not scorch. For thinner soup, add warm broth a little at a time. Avoid adding flour directly to the finished pot, which can leave lumps.

Can I make this soup ahead?
Yes. Make the soup through the potato-simmering step, cool it promptly, and refrigerate it for up to 3 to 4 days. When ready to serve, bring it back to a simmer, stir in the ham, milk, cream, and mustard, and heat thoroughly to 165°F (74°C). You can also make the complete recipe ahead, though the potatoes will absorb some broth and the texture may be thicker.

Can I use chicken or vegetable broth instead of ham stock?
Yes. Low-sodium chicken broth is a convenient, mild base, and vegetable broth makes the recipe suitable for a meatless variation when you also leave out the ham. A ham stock can give a more pronounced smoky flavor, but it may be saltier, so taste before adding salt. If the soup tastes flat, a little vinegar or mustard can brighten it.

Can I freeze the soup after adding the cream?
You can, but dairy and potatoes may change texture after thawing. The soup may separate slightly or become grainy, and potato pieces can soften. For the best consistency, freeze the soup before adding the milk and cream, then add them after thawing and reheat the soup safely. If freezing leftovers that already contain dairy, stir thoroughly while reheating and use broth to loosen the texture if needed.

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