There’s nothing quite like a warm, comforting bowl of soup on a chilly day, and this **Creamy Ham, Potato, and Vegetable Soup** is an absolute masterpiece of cozy flavors. This delightful recipe is not only incredibly easy to make but also serves as the perfect solution for utilizing leftover ham from holiday feasts like Thanksgiving or Easter. Imagine succulent pieces of ham, tender potatoes, and a medley of garden vegetables, all simmered together in a rich, creamy broth that promises to warm you from the inside out. This hearty and satisfying soup is destined to become a beloved family favorite, offering both convenience and incredible taste.
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Whether you’re looking for an ingenious way to transform your holiday leftovers into a new culinary experience or simply craving a warm, comforting soup recipe, this Easy Ham, Potato, and Vegetable Soup is precisely what you need. Its thick, creamy texture and generous portions of savory ham and wholesome vegetables make it an exceptionally fulfilling meal that caters to all tastes.
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The Ultimate Comfort Food: Creamy Ham, Potato, and Vegetable Soup
Embrace the cozy warmth of this rich and satisfying soup, a true celebration of hearty flavors. Our Creamy Ham, Potato, and Vegetable Soup is designed for maximum comfort with minimal fuss, making it an ideal meal for busy weeknights or a relaxing weekend. The fusion of savory ham, tender potatoes, and a colorful array of vegetables in a thick, velvety broth creates a harmonious blend that tantalizes the taste buds. This recipe isn’t just about using leftovers; it’s about crafting a dish that feels both familiar and extraordinary, a culinary hug in a bowl that your entire family will eagerly gather around.
Why This Creamy Ham Potato Soup is a Must-Try
There are countless reasons why this Creamy Ham, Potato, and Vegetable Soup stands out as a culinary gem. Firstly, its sheer versatility makes it a kitchen hero. Whether you’re repurposing holiday ham or simply buying pre-cooked ham, this recipe adapts effortlessly. Secondly, the simplicity of its preparation belies its rich, complex flavor profile. With straightforward steps and readily available ingredients, even novice cooks can achieve a restaurant-quality soup. Beyond its ease, this soup is incredibly nourishing, packed with wholesome vegetables and protein, making it a balanced meal in itself. It’s the perfect dish to combat the chill of autumn and winter, offering a deeply satisfying and gloriously creamy experience that’s both comforting and incredibly delicious. It truly embodies the essence of homemade goodness.
Choosing the Best Ham for Your Soup
The star of this soup is, undoubtedly, the ham. I absolutely adore making this recipe when I have leftover ham from my Southern Baked Ham with Pineapple, as it infuses the soup with an incredible depth of flavor. However, you’re not limited to holiday leftovers! For convenience, you can easily purchase pre-cooked, diced ham cubes available at most grocery stores. These are excellent time-savers and provide a consistent flavor. Alternatively, country ham can offer a saltier, more robust profile, so adjust seasonings accordingly if you choose this option. Smoked ham hocks, while requiring a bit more preparation (simmering to extract flavor and meat), can also impart a wonderfully smoky depth that elevates the soup to another level. Whichever type you select, ensure it’s cooked and diced into bite-sized pieces for easy eating and even distribution throughout the soup. The quality of your ham will significantly influence the overall taste, so choose wisely!
Selecting the Ideal Potatoes for Soup
Potatoes are a fundamental component of this comforting soup, contributing to its hearty texture and filling nature. While you can certainly use any potatoes you prefer or have on hand, certain varieties lend themselves better to soups. I personally always have russet potatoes at home, and they work beautifully in this recipe, breaking down slightly to add to the soup’s creaminess while retaining some texture. Their starchy nature helps in thickening the broth naturally. Other excellent choices include red potatoes or Yukon Gold potatoes. Red potatoes tend to hold their shape exceptionally well, offering distinct bites of potato throughout the soup, while Yukon Golds provide a buttery flavor and a smooth texture when cooked. The key is to dice your potatoes into roughly one-inch cubes to ensure even cooking. Regardless of the type, keep a close eye on them and cook until they are fork-tender, typically within the range noted in the recipe. This careful selection and preparation of potatoes are crucial for the soup’s overall consistency and deliciousness.
Adding Vibrancy and Flavor with Vegetables
No hearty soup is complete without a generous dose of vibrant vegetables, and this Creamy Ham, Potato, and Vegetable Soup is no exception. I always start with a classic mirepoix, which is the aromatic foundation for countless stews and soups. This traditional blend of finely diced celery, onions, and carrots, gently sautéed in olive oil (or sometimes butter), releases incredible flavors and creates a fragrant base. For those looking to save precious time, many grocery stores, including Trader Joe’s, offer pre-chopped mirepoix mixes, making meal prep a breeze. But why stop there? This soup is incredibly versatile, allowing you to incorporate a wide array of additional vegetables to boost nutrition and flavor. Here are some fantastic ideas to get you started:
- Broccoli florets: Add towards the end for a slight crunch and vibrant green.
- Spinach or Kale: Wilt in fresh spinach or chopped kale during the final minutes for an iron-rich boost.
- Cauliflower florets: A great low-carb alternative or addition, similar to broccoli.
- Snap Peas or Green Beans: Offer a crisp texture and sweet flavor.
- Corn: Sweet kernels add a burst of color and natural sweetness.
- Diced Tomatoes: For a touch of acidity and tang, if you like.
- Mushrooms: Sliced mushrooms sautéed with the mirepoix add an earthy umami depth.
- Peas: Frozen peas can be added directly to the simmering soup for a quick, sweet addition.
Feel free to experiment with your favorite vegetables. The goal is to create a colorful, flavorful, and nutrient-packed soup that’s uniquely yours.
Step-by-Step Guide to Making Creamy Ham and Potato Soup with Vegetables
Crafting this comforting soup is surprisingly simple, and following these detailed steps will ensure a perfect, creamy result every time. The full measurements and precise instructions are available in the comprehensive recipe card further down this post, but here’s a helpful overview:
- Prepare Your Pot: Begin by placing a large soup pot or a sturdy Dutch oven over medium-high heat. A good quality pot will ensure even heating and prevent sticking.
- Sauté the Aromatics: Add a tablespoon of olive oil to the heated pot. Once shimmering, add the chopped onions, carrots, and celery (your mirepoix). Sauté these vegetables gently for about 3-4 minutes, stirring occasionally, until the onions become translucent and the vegetables start to release their fragrant aromas. This step is crucial for building the foundational flavors of your soup.
- Introduce the Garlic: Stir in the minced garlic and cook for another 1-2 minutes. Be careful not to burn the garlic, as this can turn bitter. It should become fragrant and lightly golden.
- Simmer the Base: Pour in the chicken broth (or your preferred broth), add the diced ham, the peeled and diced potatoes, and the dried oregano and thyme. At this stage, I typically wait to add salt and pepper. Ham can be quite salty, so it’s best to season to taste at the end. Often, the ham provides enough savory flavor without extra salt.
- Cook Until Tender: Bring the mixture to a gentle boil, then reduce the heat to medium-low and cover the pot with a lid. Allow the soup to simmer for 15-25 minutes. This is a wide range because cooking time depends heavily on the size of your potato dice. The smaller your potato pieces (around 1 inch is ideal), the faster they will soften. Mine usually take about 25 minutes to become perfectly tender. Periodically check the potatoes for doneness by piercing them with a fork.
- Add the Creaminess: Once the potatoes are tender, remove the lid. Stir in the milk and heavy whipping cream. Gently mix until well combined, ensuring the dairy is fully incorporated into the hot broth without boiling aggressively.
- Thicken to Perfection: In a small separate bowl, combine the cornstarch with two tablespoons of the hot soup from the pot. Whisk this mixture vigorously until a smooth slurry forms, free of lumps. Pour this cornstarch slurry back into the main soup pot and stir constantly. Continue to gently simmer the soup for another 10-15 minutes, stirring occasionally, until it reaches your desired creamy thickness. The soup will continue to thicken slightly as it cools.
- Serve and Enjoy: Remove from heat and allow the soup to cool slightly before serving. Garnish with fresh parsley or chives, if desired.
Achieving the Perfect Creamy Texture: How to Thicken Your Soup
The luscious, thick consistency is one of the hallmarks of a truly great creamy ham and potato soup. My preferred method for achieving this is by creating a simple cornstarch slurry. Here’s how to do it effectively: In a small bowl, whisk together 1 tablespoon of cornstarch with two tablespoons of the hot liquid from the soup. This creates a smooth, lump-free paste. Once combined, slowly pour this slurry back into the simmering soup, stirring continuously. The soup will begin to thicken as it continues to cook, typically taking about 10-15 minutes. Stirring helps distribute the cornstarch evenly and prevents any clumping. The longer it stands, the thicker it will become.
While cornstarch is my go-to for its smooth finish, you can also use all-purpose flour. If opting for flour, I recommend creating a roux at the beginning of the cooking process by melting butter, then whisking in flour to form a paste before adding the broth. Alternatively, you can make a flour slurry similar to the cornstarch method, but flour often requires more cooking time to eliminate any raw flour taste and tends to blend less seamlessly than cornstarch, which is why I prefer the latter for its superior blending capabilities and silkier texture.
Dairy Alternatives and Substitutions
The creaminess of this ham and potato soup is a major part of its appeal, and thankfully, it’s quite adaptable to various dietary needs or preferences when it comes to dairy. While heavy cream and milk provide a rich, traditional texture, you have several excellent options for substitution without sacrificing flavor. You can use half-and-half for a slightly lighter but still creamy result. For those looking for a non-dairy alternative, unsweetened almond milk or coconut milk (from a carton, not canned full-fat coconut milk unless you desire a distinct coconut flavor) can be fantastic choices. These alternatives will still provide a good base for the cornstarch to thicken. Keep in mind that while the texture will remain creamy, the flavor profile might shift slightly depending on the milk you choose. For instance, almond milk offers a neutral taste, while some oat milks can impart a subtle sweetness. Experiment with what you prefer to create a soup that perfectly suits your palate and dietary requirements.
Elevating Your Soup with Cheese
For an extra layer of indulgence and savory flavor, transforming this into a cheesy ham and potato soup is an absolute game-changer! The rich, creamy base perfectly complements the sharp or mild notes of various cheeses. You can add any type of shredded cheese you like to elevate this dish. My personal favorites include sharp cheddar, Gruyère, or Monterey Jack, but Colby, Swiss, or even a blend of cheeses would also be delicious. To ensure the cheese melts smoothly and integrates perfectly into the soup, add it during the final steps of cooking, specifically when you’re stirring in the cream and milk. The residual heat of the soup will gently melt the cheese into a luscious, gooey consistency. Stir continuously until the cheese is fully incorporated and smooth. This simple addition turns an already comforting soup into an even more decadent and irresistible meal, perfect for a special touch.
Storage and Leftovers: Tips for Your Ham Potato Soup
One of the best things about making a large batch of this Creamy Ham, Potato, and Vegetable Soup is having delicious leftovers to enjoy! To properly store your soup and ensure it remains fresh and safe to eat, first allow it to cool completely to room temperature. This is important to prevent bacterial growth and to avoid raising the temperature inside your refrigerator. Once cooled, transfer the soup to an airtight container. It will keep wonderfully in the fridge for 3-4 days. When reheating, gently warm the soup on the stovetop over low to medium heat, stirring occasionally. If the soup has thickened too much in the fridge, you can add a splash of milk or broth to achieve your desired consistency. Avoid boiling the soup vigorously during reheating, especially if it contains cheese, as this can cause the dairy to separate or the cheese to become oily.
Freezing Your Creamy Ham Potato Soup for Later
For longer storage, this ham and potato soup freezes quite well, allowing you to enjoy a homemade meal even on the busiest days. You can freeze the soup for up to 2-3 months. I highly recommend using Souper Cube soup molds for freezing leftovers; they create perfectly portioned blocks that are easy to store and thaw. When freezing, be aware that because the soup contains dairy, there will likely be some separation of the creaminess once it thaws. This is completely normal and doesn’t affect the safety or flavor of the soup. To mitigate this, gently reheat the thawed soup on the stovetop, stirring frequently, and if desired, whisk in a small amount of fresh milk or cream to help re-emulsify the base and restore its smooth texture. A quick stir with an immersion blender can also work wonders to bring back the original creamy consistency. Always label your frozen containers with the date to keep track of freshness.
Frequently Asked Questions About Ham Potato Soup
Here are some common questions and helpful answers to ensure your ham and potato soup turns out perfectly every time:
- Can I use raw ham instead of cooked ham? While you *can*, it’s generally recommended to use pre-cooked ham for this recipe. Raw ham would require longer cooking times and might alter the texture and flavor balance of the finished soup. If using raw ham, it’s best to cook it separately before adding it to the main soup pot.
- How can I make this soup spicier? To add a kick, consider including a pinch of red pepper flakes during the sautéing stage, or stir in a dash of cayenne pepper along with your other seasonings. A few drops of hot sauce when serving can also do the trick!
- My soup isn’t thickening. What should I do? Ensure your cornstarch slurry is lump-free and that you’ve added it to simmering soup. Give it ample time (10-15 minutes) to thicken. If it’s still too thin, mix another small slurry (1 teaspoon cornstarch with 2 tablespoons cold water) and slowly add it, stirring, until desired thickness is achieved.
- Can I make this soup ahead of time for a party? Absolutely! This soup is often even better the next day as the flavors have more time to meld. Prepare it a day in advance, store it in the fridge, and gently reheat on the stovetop, adding a bit more liquid if needed.
- What can I serve with ham and potato soup? This hearty soup is a meal in itself, but it pairs wonderfully with crusty bread for dipping, a light green salad, or some warm cornbread.
More Hearty Soup Recipes to Explore
If you love the comforting appeal of this ham and potato soup, you’ll surely enjoy these other delicious and hearty soup recipes:
- Creamy Pumpkin Soup with Canned Pumpkin
- Chicken Lasagna Soup
- Slow Cooker Crockpot Cheeseburger Soup
- Sweet Potato Soup
- Leftover Turkey Wild Rice Soup
- Instant Pot Tomato Soup
- Instant Pot Chicken Ramen Soup
- Buffalo Chicken Soup
- Instant Pot Baked Potato Soup
- Panera Autumn Squash Soup
- Keto Cauliflower Soup
Creative Leftover Ham and Thanksgiving Recipes
Don’t let those holiday leftovers go to waste! Beyond this incredible ham and potato soup, here are more inventive ways to give your Thanksgiving and holiday ham a delicious second life:
- Leftover Ham and Cheese Paninis
- Leftover Turkey Chili
- Leftover Turkey Nachos
- Leftover Turkey Wild Rice Soup
Creamy Ham and Potato Soup with Vegetables
Brandi Crawford
This Easy Ham, Potato, and Vegetable Soup is so comforting! This dish works wonderfully if you have leftover ham from Thanksgiving or Easter. Loaded with hearty vegetables and served thick and creamy, this is one the whole family will love!
Pin Recipe
15
30
45
dinner, lunch
American
8 cups
288 kcal
Equipment
- Cast Iron Dutch Oven
- Freezer Soup Molds
- Soup Bowls
Ingredients
- 1 tablespoon olive oil
- ⅓ cup chopped onions I used white onions.
- ⅓ cup chopped carrots
- ⅓ cup chopped celery
- 3-4 garlic cloves Minced
- 4 cups broth I used chicken
- 1 ½ – 2 pounds potatoes Peeled and diced. I used russet. This was 3 medium potatoes for me.
- 2 cups cooked and diced ham
- ½ teaspoon ground thyme
- ½ teaspoon ground oregano
- ½ cup milk I used almond milk.
- ½ cup heavy whipping cream
- 1 tablespoon cornstarch
Instructions
Place a soup pot or Dutch oven on medium-high heat.
Add the olive oil, onions, carrots, and celery. Sauté for 3-4 minutes until the onions are translucent and fragrant.
Add in the garlic. Stir and cook for 2 minutes.
Add in the broth, diced ham, potatoes, oregano, and thyme. I wait to add salt and pepper at the end. I found with this soup I don’t need it. The ham provides plenty of flavor.
Place the lid on the pot and reduce the heat to medium-low. Simmer for 15-25 minutes. This is a large range because you want to monitor the soup and cook it until the potatoes soften. The smaller you dice your potatoes, the faster they will soften. I like potatoes about 1 inch in size. This takes 25 minutes to cook for me.
Remove the lid and add the milk and cream. Stir.
Place the cornstarch in a small bowl. Add 2 tablespoons of cooked soup from the pot to the bowl and stir until the slurry thickens. Add the slurry back to the pot and stir. It will take about 10 minutes for the soup to thicken.
Cool before serving.
Recipe Notes
- You can use any cooked meat you wish. Shredded chicken or turkey would also be delicious!
- You can use any broth you like. Chicken, vegetable, or even a ham broth (if you made one from a ham bone) will work beautifully.
- You can use any potatoes you like. I always have russet potatoes on hand at home. That’s what I used. You can also use red potatoes, Yukon gold, etc. The cook time will stay within the range noted in the recipe. Keep a close eye and cook the potatoes until soft.
- This soup is wonderful when served with cheese. You can add any type of shredded cheese you like, such as cheddar, Gruyère, or Monterey Jack. Add it during the final steps when the cream and milk are added for a gooey, melted finish.
- You can substitute the milk/heavy cream with equal parts of half-and-half, milk only, unsweetened almond milk, or unsweetened coconut milk (from a carton, not canned). Choose whatever you prefer based on taste and dietary needs.
- You can use all-purpose flour to substitute cornstarch if you wish. I prefer cornstarch because it blended better and results in a silkier texture. If using flour, consider making a roux with butter and flour before adding liquids.
- To use your Instant Pot: Sauté vegetables in the Instant Pot, then add broth, ham, potatoes, and seasonings. Pressure cook for 5 minutes with a quick release of steam. After pressure cooking, stir in the cream, milk, and cornstarch slurry to thicken.
Nutrition
Serving: 1cup
Calories: 288kcal
Carbohydrates: 24g
Protein: 15g
Fat: 10g
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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