This creamy ham and potato soup combines diced cooked ham, tender potatoes, carrots, celery, and a gently thickened milk-and-broth base. It is a practical way to use leftover ham, and it makes a filling one-pot lunch or dinner that is easy to adapt to what is in the fridge.
Ingredients
- 2 tablespoons unsalted butter (28 g)
- 1 tablespoon olive oil (15 ml)
- 1 medium yellow onion, diced, about 1 cup (150 g)
- 2 celery ribs, diced, about 1 cup (120 g)
- 2 medium carrots, peeled and diced, about 1 cup (130 g)
- 3 garlic cloves, minced (9 g)
- 1/3 cup all-purpose flour (40 g)
- 4 cups low-sodium chicken broth (950 ml)
- 1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes (680 g)
- 1 teaspoon dried thyme (1 g)
- 1 bay leaf (about 0.2 g)
- 1/2 teaspoon freshly ground black pepper (1 g)
- 2 cups fully cooked ham, cut into small cubes (280 g)
- 1 cup whole milk (240 ml)
- 1/2 cup heavy cream (120 ml)
- 1 cup frozen peas (150 g)
- 1 teaspoon Dijon mustard (5 g)
- 1/2 teaspoon fine salt, plus more to taste (3 g)
- 2 tablespoons chopped fresh parsley, for serving (8 g)
- 1/4 cup sour cream, for serving, optional (60 g)
Instructions
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Prepare the ingredients. Dice the onion, celery, carrots, potatoes, and fully cooked ham before you start cooking. Keep the potatoes in evenly sized 1/2-inch cubes so they soften at roughly the same rate. If the ham is very salty, you can rinse it briefly and pat it dry; taste the soup before adding the measured salt. This preparation takes about 20 minutes.
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Soften the vegetables. Set a large, heavy pot or Dutch oven over medium heat. Add the butter and olive oil. Once the butter has melted, stir in the onion, celery, and carrots. Cook for 7 to 8 minutes, stirring now and then, until the onion looks translucent and the vegetables begin to soften. Add the garlic and cook for about 30 seconds, just until fragrant; avoid browning it, which can make the soup taste bitter.
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Make the soup base. Sprinkle the flour over the vegetables and stir continuously for 1 minute so it coats them and loses its raw, dusty smell. Pour in the chicken broth a little at a time, stirring or whisking as you go to loosen any flour from the bottom of the pot and prevent lumps. Add the potatoes, thyme, bay leaf, and black pepper. Bring the liquid to a gentle boil, then lower the heat to maintain a steady simmer.
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Simmer until the potatoes are tender. Cook uncovered for 15 to 18 minutes, stirring every few minutes so the potatoes do not stick. The cubes should be easy to pierce with a fork but should still hold their shape. If the broth is bubbling hard, reduce the heat; a vigorous boil can break up the potatoes and make the soup unevenly thick. Check a few pieces from different parts of the pot before moving on.
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Add the ham and finish gently. Stir in the cubed ham, milk, cream, peas, and Dijon mustard. Heat over medium-low, stirring frequently, until the soup is hot throughout. Because cooked ham is being reheated, the USDA FSIS safe minimum for leftovers is 165°F (74°C); check the center of the soup with a food thermometer and stir before taking the reading. Keep the soup at a gentle heat rather than boiling it, which can cause the dairy to separate. This usually takes about 5 to 7 minutes.
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Season and serve. Remove and discard the bay leaf. Taste a spoonful, then add the salt gradually; ham and broth can both contribute plenty of salt. If you prefer a thicker texture, mash a few potato cubes against the side of the pot and stir them back in. Ladle into bowls and finish with chopped parsley and a spoonful of sour cream, if using.
Tips
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Choose the right ham. Leftover baked ham, ham steak, or thick-cut deli ham all work as long as they are fully cooked. Trim away tough rind and large pieces of fat before dicing. Smoked ham gives the broth a deeper flavor, while a milder ham lets the vegetables and thyme stand out. Since salt levels vary, start with less salt than you think you need and adjust at the end.
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Cut the potatoes evenly. Small, even cubes cook promptly and make the soup easier to eat. Yukon Gold potatoes become creamy but generally hold their shape. Russet potatoes are a reasonable substitute and will make the broth thicker, though they are more likely to crumble. If using russets, stir gently once they are tender.
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Keep the dairy from splitting. Use moderate heat after adding milk and cream, and stir often. Avoid letting the finished soup boil. Whole milk and heavy cream give the smoothest result; lower-fat milk can be used, but the soup will be less rich and may be more sensitive to high heat.
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Thicken by texture, not extra flour. The flour and potatoes provide a balanced thickness. If the soup seems thin, simmer it uncovered for a few extra minutes before adding the dairy, or mash a few cooked potatoes into the broth. If it becomes too thick, loosen it with a splash of broth or milk.
Serving Suggestions
Serve the soup hot in wide bowls with crusty bread, dinner rolls, or buttered toast for dipping. A simple green salad with a sharp vinaigrette makes a fresh contrast to the creamy broth, while sliced apples or a crunchy cabbage slaw add a crisp, lightly tart side. For a more substantial meal, pair a bowl with a grilled cheese sandwich or a small baked potato.
Use parsley for a clean, fresh finish, or add sliced scallions if that is what you have. A little black pepper at the table is welcome, but taste first because the ham may already season the soup well. If serving sour cream, offer it on the side so people can add as much as they like. Put out bread separately rather than leaving it in the pot, where it will soak up broth and turn soft.
Variations
Use corn instead of peas: Replace the peas with 1 cup (160 g) frozen or drained canned corn. Corn gives the soup a sweeter flavor and a slightly firmer bite. Add frozen corn with the ham and dairy; drain canned corn before adding it.
Make it gluten-free: Replace the all-purpose flour with 2 tablespoons (16 g) cornstarch mixed with 2 tablespoons (30 ml) cold water. Leave the flour out of the vegetable step, simmer the potatoes in the broth until tender, then stir in the slurry and simmer briefly until the broth thickens. Check the broth and ham labels for gluten-containing ingredients as well.
Add more vegetables: Stir in 1 cup (100 g) sliced mushrooms with the onion and carrots, or add 2 cups (60 g) baby spinach at the end and let it wilt. For mushrooms, cook until their released liquid has mostly evaporated before adding the flour; that helps keep the base from becoming watery.
Make it less rich: Replace the heavy cream with another 1/2 cup (120 ml) whole milk. The soup will be lighter and a little less silky, but the potatoes and flour will still give it body. Avoid replacing the dairy with an acidic liquid, which may curdle when heated.
Storage and Reheating
Transfer leftovers to shallow, covered containers and refrigerate them within 2 hours of cooking. The soup keeps for 3 to 4 days in the refrigerator. Letting it cool briefly before covering can reduce trapped steam, but do not leave the pot at room temperature for an extended period. If you are making the soup ahead, you can prepare the vegetable-and-broth base and refrigerate it, then add the ham, milk, cream, and peas when reheating for the best texture.
Reheat only the amount you plan to eat in a saucepan over medium-low heat, stirring frequently until it reaches 165°F (74°C) throughout; check with a food thermometer. Do not let it boil, especially after the dairy has been added. If the soup has thickened in the refrigerator, stir in a little broth or milk as it warms. You can also microwave individual portions in a covered, microwave-safe bowl, stirring at least once during heating and checking that the center reaches 165°F (74°C).
Freezing is possible for up to about 2 months, but potatoes and dairy can become grainy or separate after thawing. For better results, freeze the broth, vegetable, and potato base before adding the milk and cream, then add those ingredients while reheating. Thaw frozen soup overnight in the refrigerator, heat it thoroughly, and stir well. Do not refreeze a portion that has already been reheated.
Frequently Asked Questions
Can I use leftover holiday ham?
Yes. Remove any bone, rind, and excess fat, then dice the cooked ham into small pieces. A smoky or glazed ham can work, but a sweet glaze may subtly change the soup’s flavor. If the outside is very sugary or strongly seasoned, trim that portion away and use low-sodium broth so the final soup does not taste overly sweet or salty.
Can I make this soup without cream?
Yes. Use 1 1/2 cups (360 ml) whole milk in place of the milk and cream combined. The result will be less rich but should still have a pleasant body from the flour and potatoes. For a dairy-free version, use unsweetened, unflavored oat milk and olive oil instead of butter; the flavor and creaminess will be different, so add the milk gradually and avoid boiling.
Why is my ham and potato soup too thin?
The potatoes may not have released much starch, or the soup may need a little more simmering. Before adding dairy, simmer the broth uncovered for a few minutes to reduce it. After the dairy is in, mash several potato cubes into the soup or stir in a small cornstarch slurry. Give the thickener a few minutes to work before adding more, since the soup also thickens as it cools.
Can I make it in advance?
Yes. For the best texture, cook the vegetables, flour, broth, and potatoes, then cool and refrigerate that base promptly. When ready to serve, reheat it, add the cooked ham, peas, milk, and cream, and heat the whole soup to 165°F (74°C). You can also make the complete soup ahead; expect the potatoes to soften and the broth to thicken in the refrigerator.
What can I use instead of chicken broth?
Vegetable broth is an easy substitute and keeps the recipe suitable for people avoiding chicken, though the finished flavor will be a little less savory. Water can work in a pinch, but it produces a blander soup; compensate with careful seasoning and, if available, a small amount of extra thyme or mustard. Choose low-sodium liquid so you can control the salt.
Can I use raw ham in this recipe?
This method is written for fully cooked ham, which is added near the end and reheated. Do not substitute raw pork ham without changing the cooking method: it needs to be cooked safely before serving, and timing will depend on the cut and size. Using cooked ham keeps the stated simmering time and texture predictable.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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