Ham and Potato Soup Recipe
The rich aroma of ham and potatoes simmering on the stovetop instantly transports me to a cozy winter evening at my grandparents’ house.
I vividly remember helping my grandmother chop the fresh parsley from their garden to add to the pot, the fragrance of which still brings a smile to my face.
It wasn’t until I recreated this soup for my own family that I realized just how much it warmed our hearts, and This Ham and Potato Soup quickly became a cherished family favorite.
Why You’ll Love This Ham and Potato Soup
- The velvety texture of the potatoes and the tender chunks of ham create a delightful contrast.
- The soup boasts a rich, savory flavor profile with a hint of freshness from the parsley.
- It’s ready in just 30 minutes, making it perfect for a weeknight dinner.
- This recipe is foolproof, with clear instructions and no room for error.
- It’s an ideal comfort food for a chilly evening with loved ones.
Ingredients You’ll Need
- 2 tablespoons butter
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 medium potatoes diced
- 1 cup ham diced
- 4 cups chicken broth
- 1/2 cup milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
The star ingredients, ham and potatoes, come together in perfect harmony, with the ham adding a salty, meaty flavor and the potatoes providing a comforting, filling base.
Expert Tips for the Best Ham and Potato Soup
- Critical technique: Don’t overcook the potatoes, or they’ll become mushy.
- Common mistake: Not deglazing the pot after browning the ham; it adds a rich flavor to the soup.
- Pro upgrade: Add some grated cheddar cheese for an extra burst of flavor.
- Doneness cue: The soup is done when the potatoes are tender and the flavors have melded together.
- Make-ahead tip: Prepare the soup up to a day in advance and refrigerate or freeze for later.
Variations and Substitutions
For a gluten-free version, use gluten-free broth and be mindful of the ham’s ingredients. Swap the ham for bacon or pancetta for a smoky twist. Add some diced jalapeños for an extra kick of heat.
How to Store and Reheat
The soup will keep in the fridge for up to 3 days in an airtight container. Reheat it gently over low heat, adding a splash of milk or broth if needed. You can also freeze it for up to 2 months; thaw and reheat as needed.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes, brown the ham and cook the vegetables in a pan, then transfer everything to the slow cooker with the remaining ingredients and cook on low for 3-4 hours.
Can I use leftover mashed potatoes?
While you can use leftover mashed potatoes, it’s best to use diced potatoes for the best texture.
How do I serve this soup?
Serve hot, garnished with chopped fresh parsley and a swirl of cream or crusty bread on the side.
I hope you love this comforting Ham and Potato Soup as much as we do – give it a try and let me know what you think!
Ham and Potato Soup
🧂 Ingredients
👩🍳 Instructions
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1In a large pot, melt the butter over medium heat.
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2Add the chopped onion and cook until softened, about 5 minutes.
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3Add the minced garlic and cook for 1 minute.
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4Add the diced potatoes, diced ham, chicken broth, milk, and dried thyme to the pot.
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5Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
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6Season with salt and pepper to taste.
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7Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.
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8Return the soup to the pot and reheat it over low heat.
