Ham and Potato Soup Delights

This thick, cozy pot of ham-and-potato soup is the kind of winter bowl that makes you want to cancel plans and call it a night in. Creamy potatoes, salty leftover ham, a little punch from mustard or hot sauce if you want, and a bunch of comforting carbs that stick to your ribs — simple, honest, and wildly forgiving.

My little family loses it over this soup. My husband will literally clear his plate and then hover with a spoon asking for “just one more bite” until I hide the ladle. We first started making it when I was determined to use every last scrap of Easter ham — and now it’s our go-to “I forgot to plan dinner” recipe. It’s also the soup I make when one kid has a cold and the other refuses all other food; they both eat it, which in our house feels like winning the lottery.

Kitchen Talk

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This soup is where my sloppy cooking wins. I’ve mashed whole potatoes into the broth when I meant to keep them chunky and it still felt deliberate and rustic. Once I forgot to skim the foam off the simmer and panicked — turned out adding a splash more cream fixed it. I also once swapped white potato for a mix of sweet potato and russet because I was out of one, and it gave a sweeter, rounded profile that my husband weirdly loved. No one’s measuring cups ever got lonely making this.

Shopping Tips

– Protein: Choose leftover ham with a bit of fat and smoke for the best flavor; pre-sliced deli ham will work in a pinch but won’t be as rich.
– Vegetables: Go for waxy potatoes (Yukon Gold or red) if you want chunks that hold shape; russets will break down more for a creamier broth.
– Dairy: Use half-and-half or whole milk for creaminess — cream makes it rich and indulgent, milk keeps it lighter.
– Canned Goods: If your recipe calls for broth, pick low-sodium chicken or vegetable stock so you can control the salt.
– Spices: A small stash of dried thyme and smoked paprika will save the day; if you like heat, keep hot sauce or crushed red pepper handy.

Prep Ahead Ideas

– Chop the onions, celery, and carrots a day ahead and store them in a sealed container — they’re fine in the fridge for 24 hours.
– Dice potatoes and toss in cold water to keep them from browning; drain and store in the fridge until you’re ready to cook.
– Make the soup base (broth + cooked ham) the night before, cool, and refrigerate. Reheat gently and add cream and potatoes when you’re ready to serve.
– Use labeled airtight containers — stacking in the fridge is your friend on busy nights.

✔Time-Saving Tricks

– Use pre-cooked ham or leftover ham bone to speed up flavor-building — simmer the bone in stock for an extra boost.
– Dice potatoes small so they cook through faster, or start them in the microwave for a few minutes before adding to the pot.
– Frozen mixed vegetables are a great shortcut — toss them in near the end to keep texture.
– Don’t rush the final simmer; a short rest off the heat lets flavors marry and thickens the broth slightly.

✔Common Mistakes

– Adding too much liquid early on: I did this once and ended up with a weak broth — fix by simmering longer or whisking in a little cornstarch slurry.
– Overcooking potatoes until they’re mush: been there — cut larger chunks next time or add them later in the cook.
– Undersalting: ham adds salt but taste as you go; add in small increments and remember other salty add-ins like cheese.
– Burning the base veggies: if your garlic or onions brown too quickly, lower the heat and stir — burnt onion will bitter the whole pot.

What to Serve It With

– Crusty bread or garlic toast for dunking and soaking up every last bit.
– A crisp green salad (simple vinaigrette) to cut the richness.
– Steamed green beans or roasted Brussels sprouts for texture and brightness.
– Quick pickled cucumbers for a salty, vinegary contrast.

✔Tips & Mistakes

– Start low with salt: ham brings sodium, so season gradually.
– Use a heavy-bottomed pot to avoid hotspots that scorch the milk or cream.
– If your soup is thin, simmer uncovered to reduce or whisk in a tablespoon of cornstarch mixed with cold water.
– If it tastes flat, a squeeze of lemon or a splash of vinegar wakes it up.

✔Storage Tips

Leftovers keep well in an airtight container in the fridge for 3–4 days. Reheat gently on the stove — high heat can break the dairy and make it grainy. Freezes fine without the cream; freeze portions and add fresh cream when reheating. Eating it cold? Totally fine if you like cold soup — my husband eats leftover soup straight from the fridge on terribly honest mornings. Breakfast soup is a real thing here; pair with toast and call it a meal.

✔Variations and Substitutions

– No ham? Use thick-cut bacon or smoked turkey for similar savory depth.
– Want vegetarian? Skip the ham, use vegetable stock, and add smoked paprika and a splash of soy sauce for umami.
– Dairy-free: swap coconut milk (full-fat) or an unsweetened plant creamer, but skip anything sweet or vanilla-flavored.
– Make it chunky or silky: mash some potatoes into the pot for body, or blitz a portion with an immersion blender for creaminess without extra cream.

Frequently Asked Questions

Ham and Potato Soup Delights

Cozy, creamy ham and potato soup packed with tender veggies and smoky bites of ham. It’s simple comfort in a bowl.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 2 tbsp unsalted butter
• ▢ 1 tbsp olive oil
• ▢ 1 cup yellow onion, diced
• ▢ 0.75 cup celery, diced
• ▢ 0.75 cup carrot, diced
• ▢ 2 tsp garlic, minced
• ▢ 0.33 cup all-purpose flour
• ▢ 6 cup low-sodium chicken broth
• ▢ 4 cup russet potatoes, peeled and diced
• ▢ 1 tsp dried thyme
• ▢ 1 tsp kosher salt plus more to taste
• ▢ 0.75 tsp black pepper, ground
• ▢ 12 oz cooked ham, diced
• ▢ 1.5 cup whole milk room temperature if possible
• ▢ 0.5 cup heavy cream
• ▢ 0.25 cup fresh parsley, chopped for garnish
• ▢ 0.5 cup shredded cheddar cheese for serving, optional

Instructions

Preparation Steps

• Prep the vegetables: peel and dice potatoes; chop onion, celery, and carrot; mince garlic; dice the ham.
• Warm butter and olive oil in a large heavy pot over medium heat until the butter melts.
• Sauté onion, celery, and carrot with a pinch of salt until softened, about 6–8 minutes.
• Stir in garlic and cook until fragrant, about 30 seconds.
• Sprinkle in flour and cook, stirring, 1–2 minutes to form a blond roux.
• Whisk in chicken broth gradually. Add potatoes, thyme, pepper, and the remaining salt. Bring to a boil, then lower to a simmer.
• Simmer until potatoes are tender, 12–15 minutes. Lightly mash some potatoes in the pot to thicken.
• Stir in ham, milk, and cream. Warm gently 5–7 minutes without boiling. Taste and adjust seasoning.
• Rest 5 minutes. Ladle into bowls and top with parsley and cheddar, if desired.

Notes

Variation: Swap half the potatoes for cauliflower florets for a lighter bowl, or add a pinch of smoked paprika for extra depth. Storage: Refrigerate up to 4 days; reheat gently and thin with a splash of broth or milk if needed.

This recipe is an original creation inspired by classic Ham and Potato Soup Delights flavors. All ingredient ratios and instructions are independently developed.