What are the best potatoes for ham and potato soup?

Red potatoes work best for ham and potato soup because they hold their shape well during cooking, giving you distinct, tender chunks. Other solid choices include new potatoes, baby potatoes, and fingerlings, which resist breaking down. Yukon Gold potatoes are a good middle ground if you prefer them to soften slightly while still mostly staying intact. Always peel the potatoes for a smoother texture, though leaving thin skins on is fine for a rustic feel. Cut them into 1/2-inch to 1-inch pieces for even cooking. Avoid starchy russets, as they can become mushy and thicken the soup too much. This selection ensures a hearty, chunky soup every time. Prep tip: Rinse cut potatoes in cold water to remove excess starch before adding to the pot.

Can I make ham and potato soup vegetarian?

Yes, you can easily make ham and potato soup vegetarian by omitting the ham entirely. It transforms into a comforting veggie chowder packed with potatoes, onions, carrots, celery, and creamy broth. Use vegetable broth instead of chicken broth for full flavor—dissolve 2 tablespoons of vegetable bouillon in 6 cups of water if needed. Boost savoriness with smoked paprika, a bit of liquid smoke, or extra herbs like thyme and bay leaves. Add corn or peas for extra heartiness. The cooking process stays the same: simmer vegetables until tender, then stir in milk or cream off the heat to prevent curdling. This version serves 6-8 and stores well in the fridge for up to 4 days. It's a quick swap that keeps the soup cozy and satisfying for plant-based eaters.

Do I need to add salt to ham and potato soup?

Salt needs in ham and potato soup vary based on your ham's saltiness—many cured or smoked hams are plenty salty on their own. Start without added salt, then taste the broth after the vegetables soften but before adding dairy. Adjust gradually with kosher salt or sea salt, stirring and tasting every 1/4 teaspoon. Factors like broth type and potatoes (which absorb salt) also play a role. For low-sodium ham, aim for 1-2 teaspoons total. Fresh herbs like parsley or black pepper can enhance flavor without salt. Pro tip: If using bouillon, cut back since it's often salty. This approach prevents over-salting a creamy soup, ensuring balanced taste. Always season at the end for best results, and let it rest 5 minutes before serving to let flavors meld.

How do you store and reheat ham and potato soup?

Cool the ham and potato soup completely to room temperature (within 2 hours of cooking) to avoid condensation and bacteria growth. Transfer to airtight containers and refrigerate for up to 4 days. For freezing, portion into freezer bags, but note cream-based soups like this separate upon thawing—best avoided or blended after reheating. To reheat, use a saucepan over medium heat, stirring occasionally until simmering (about 5-10 minutes per quart). Add a splash of milk if it thickens too much. Microwave works for singles: cover loosely, stir every 2 minutes on high. For potlucks, reheat in a slow cooker on low for 1-2 hours, stirring hourly. Yields about 8 cups; label containers with dates. Proper storage keeps it fresh and safe, maintaining that creamy potato-ham goodness.

Can I use different broth in ham and potato soup?

Absolutely, swap the broth in ham and potato soup based on what you have or dietary needs. Chicken broth adds rich poultry flavor that pairs well with ham, while vegetable broth keeps it lighter and works for mixed diets. Beef broth brings deeper umami for a heartier version. No broth? Dissolve 2 tablespoons vegetable or chicken bouillon in 6 cups boiling water. Use low-sodium options to control salt. The recipe calls for 6 cups total liquid, so measure accordingly to maintain soup consistency. Simmer as directed until potatoes are fork-tender, about 20-25 minutes. Taste and adjust seasonings after. This flexibility makes the soup adaptable—try it with half milk, half broth for extra creaminess. Always bring substitutes to a boil first to blend flavors seamlessly.

Ham and Potato Soup Recipe Ready in 30 Minutes

Name: Ham And Potato Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: – 2 tablespoons olive oil – Provides the base for sautéing vegetables and adds a mild, fruity flavor; – 2 carrots, peeled and diced – Bring natural sweetness and vibrant color to the soup; – 3 ribs celery, diced – Adds aromatic depth and a pleasant crunch that softens during cooking; – 1 small white onion, diced – Creates a savory foundation that enhances all other flavors; – 2 medium potatoes, peeled and diced (about 3½ cups) – The heart of the soup, providing substance and creamy texture; – 6 cups vegetable broth (or chicken broth or bouillon dissolved in water) – Forms the flavorful liquid base; – 2 cups cooked diced ham – Delivers smoky, salty richness throughout the soup; – 2 tablespoons salted butter – Creates the roux that thickens the soup beautifully; – 1/4 cup all-purpose flour – Works with butter to form the thickening agent; – 2 cups milk – Adds creaminess and helps create the silky broth texture; – 2 tablespoons minced fresh parsley – Brings fresh, herbal brightness as a finishing touch; – 1 teaspoon freshly cracked black pepper – Provides gentle heat and complexity; – Salt, to taste – Enhances all flavors, adjusted based on ham saltiness

Description

🥣 Hearty ham and potato soup – creamy, smoky comfort in one pot with tender veggies and diced ham for cozy family meals!
🍲 Ready in 1 hour, budget-friendly, make-ahead fridge favorite – pure winter warmth everyone craves.

Ingredients

– 2 tablespoons olive oil – Provides the base for sautéing vegetables and adds a mild, fruity flavor

– 2 carrots, peeled and diced – Bring natural sweetness and vibrant color to the soup

– 3 ribs celery, diced – Adds aromatic depth and a pleasant crunch that softens during cooking

– 1 small white onion, diced – Creates a savory foundation that enhances all other flavors

– 2 medium potatoes, peeled and diced (about 3½ cups) – The heart of the soup, providing substance and creamy texture

– 6 cups vegetable broth (or chicken broth or bouillon dissolved in water) – Forms the flavorful liquid base

– 2 cups cooked diced ham – Delivers smoky, salty richness throughout the soup

– 2 tablespoons salted butter – Creates the roux that thickens the soup beautifully

– 1/4 cup all-purpose flour – Works with butter to form the thickening agent

– 2 cups milk – Adds creaminess and helps create the silky broth texture

– 2 tablespoons minced fresh parsley – Brings fresh, herbal brightness as a finishing touch

– 1 teaspoon freshly cracked black pepper – Provides gentle heat and complexity

– Salt, to taste – Enhances all flavors, adjusted based on ham saltiness

Instructions

1-Step 1: Sauté the Aromatics Start by heating 2 tablespoons of olive oil in a large stockpot over medium heat. Once the oil shimmers, add your diced carrots, celery, and onion. Cook these vegetables for about 5 minutes, stirring occasionally, until they soften and the onions become glossy and translucent. This step releases the natural sugars in the vegetables and creates a flavorful foundation for your soup. The aroma filling your kitchen at this stage is absolutely wonderful.

2-Step 2: Add Potatoes, Broth, and Ham Next, add the diced potatoes, vegetable broth, and cooked ham to the pot. Bring everything to a boil, then immediately reduce the heat to maintain a gentle simmer. Let the soup cook for about 15 minutes, or until the potatoes are tender when pierced with a fork. Stir in the freshly cracked black pepper at this stage, allowing it to infuse the broth with its warm, spicy notes.

3-Step 3: Create the Creamy Roux While the vegetables simmer, melt 2 tablespoons of salted butter in a separate saucepan over medium-low heat. Whisk in 1/4 cup of all-purpose flour, stirring constantly until smooth. Cook this mixture for about 1 minute to create a blonde roux, which removes the raw flour taste. Gradually whisk in 2 cups of milk, pouring slowly while whisking continuously to prevent lumps. Continue cooking for about 4 minutes until the mixture thickens and becomes warm throughout. The consistency should coat the back of a spoon.

4-Step 4: Combine and Thicken Pour the milk and roux mixture into your stockpot with the vegetables and ham. Whisk to combine everything thoroughly, ensuring no lumps remain. Continue cooking the soup for approximately another 10 minutes, stirring occasionally. This allows the vegetables to reach your desired tenderness and the soup to thicken into a luscious, creamy consistency.

5-Step 5: Finish and Serve Stir in 2 tablespoons of minced fresh parsley to add brightness and color. Taste the soup and adjust the seasoning with additional salt and pepper if needed. Remember that ham can be quite salty, so taste before adding extra salt. Serve hot in generous bowls, perhaps with crusty bread on the side for dipping.

Notes

🥔 Choose red or Yukon Gold potatoes to hold their shape during simmering.
⚖️ Taste before salting – ham adds plenty of saltiness!
❄️ Store in fridge up to 4 days; reheat on stove (freezing not recommended).

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soups and Stews
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 212 kcal
Sugar: 4 g
Sodium: 1109 mg
Fat: 11 g
Saturated Fat: 4 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 9 g
Cholesterol: 40 mg

Keywords: ham and potato soup, creamy potato soup, ham soup recipe, easy ham potato soup