Are you looking for a delicious and hearty easy soup recipe? Check out this Ham and potato soup recipe that’s out of this world delicious and easy to make! 

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Ham and Potato Soup

There’s nothing quite like a warm, creamy bowl of soup to chase away the chill on a cold evening, and this Ham and Potato Soup is the perfect comfort in a bowl. Imagine sinking into your favorite chair, wrapped in a cozy blanket, while the rich, savory aroma of ham and onions fills your kitchen. With its creamy broth, chunks of tender potatoes, and bites of flavorful ham, this is the ultimate comfort food your whole family will love.

Whether you’re looking for a way to use that leftover ham bone from a holiday feast or simply craving something hearty and warm, this ham soup delivers in every spoonful. It’s one of those easy weeknight meals that feels gourmet but is simple enough to whip up on a busy night. The combination of frozen hashbrowns, cheddar cheese, and heavy cream creates a rich base, while touches like fresh garlic, black pepper, and parsley infuse each bite with incredible flavor.

Ingredients That Make It Magical

To get started on this creamy soup, you’ll need a few pantry staples and fridge favorites. Here’s the full recipe card of what you’ll need:

• 1/4 cup unsalted butter

• 1/2 cup onion, finely chopped

• 2 cups diced ham (leftover ham or ham steak both work!)

• 1 clove garlic, minced

• 1 32-ounce package of frozen diced hash brown potatoes (or 4 cups cubed Yukon Golds)

• 32 ounces chicken broth (or chicken stock, vegetable broth, or water + chicken bouillon cubes)

• 1 teaspoon dried parsley flakes

• 3 cups heavy cream (can sub whole milk, half cream, or milk mixture with sour cream for a lighter option)

• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (your thickener!)

• Salt and black pepper, to taste

• Optional: chopped green onions, shredded cheddar cheese, or red pepper flakes for garnish

This delicious recipe yields about 8 servings, making it a great way to feed the whole family or have leftovers for lunch the next day. Store extra soup in an airtight container in the fridge for up to 3 days—if it lasts that long!

How to Make Creamy Ham and Potato Soup

Step 1: In a large pot or Dutch oven, melt butter over medium-high heat. Add chopped onion and sauté for 3–4 minutes until softened and fragrant.

Step 2: Add diced ham and fresh garlic, and cook for another minute or two, letting the flavors meld. If you’re using a leftover ham bone or even a ham hock, now’s the time to drop it in for added depth of flavor.

Step 3: Pour in your chicken broth (or stock), and stir in the hashbrowns. If you’re using fresh Yukon gold potatoes, make sure they’re cubed evenly. Add a bay leaf or two and season with Italian seasoning, black pepper, and salt to taste.

Step 4: Bring everything to a boil, then reduce to a gentle simmer. Let cook for about 20 minutes or until the potatoes are fork-tender. At this stage, remove the ham bone or bay leaves if used.

Step 5: Stir in heavy cream and your cornstarch slurry. Let the soup simmer for another 10 minutes, stirring occasionally, until it thickens slightly.

Step 6: For a smoother texture, use an immersion blender to blend a portion of the soup right in the pot. If you prefer a chunkier soup, skip this step. You can also mash some of the potatoes with a potato masher for added creaminess.

Step 7: Taste and adjust seasonings as needed. Ladle into bowls and garnish with shredded cheddar cheese, green onions, fresh parsley, or a dollop of sour cream.

Variations and Tips

• Using leftover holiday ham? This is the perfect way to give it a second life.

• Add chopped medium carrots, stalks celery, or fresh veggies to increase the nutritional value and texture.

• Swap hashbrowns for diced red potatoes or sweet potatoes for a twist.

• Want it cheesier? Stir in a cup of cheese sauce or shredded Swiss cheese for a cheesy ham variation.

• Looking to make it in a slow cooker or crock pot? Combine all ingredients except cream and cornstarch and cook on low for 6–8 hours. Stir in cream and thickener in the last 30 minutes.

• Freeze leftovers in an airtight container and thaw for a great recipe ready in minutes.

What to Serve With It

This hearty soup is practically a full meal in itself, but here are a few great options to round out dinner:

• A green salad with olive oil and fresh herbs

• Toasted cheese pinwheels or copycat McDonald’s biscuits

• Buttered bread crumbs on top for crunch

• A glass of chilled white wine for the adults

 Why We Love This Creamy Ham and Potato Soup

This soup checks all the boxes: it’s warm, flavorful, hearty, and a delicious way to use up leftovers. It’s also the best part of any weeknight when you need something quick, filling, and soul-soothing. The cooking time is minimal, the ingredients are budget-friendly and often already in your pantry or fridge, and the result? Pure comfort food with rave reviews from the family.

This soup is one of those easy leftover ham recipes that deserves a permanent place in your dinner rotation. So next time you’ve got spiral ham or even a thick ham steak left from Easter dinner, bookmark this page or print the recipe card—you’ll be glad you did!

 Grab It and Go

Need the tools to make this delicious dish? Check out these affiliate links for some kitchen essentials:

• Immersion Blender

• Dutch Oven

• Airtight Storage Containers

So the next time you’re hunting for leftover ham recipes, this creamy ham potato soup is your ticket to easy, delicious, heartwarming meals the whole family will devour. It’s more than just soup—it’s a memory in the making.

Happy cooking, and don’t forget the extra cheddar!

      

 

Yield: 8 servings

Ham and Potato Soup recipe

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Are you looking for the Easiest Ever Ham and potato soup recipe? Then check this amazing recipe out that will be a hit!

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Ingredients

• 1/4 cup butter
• 1/2 cup onion, finely chopped
• 2 cups diced ham
• 1 clove garlic, minced
• 1 32-ounce package frozen diced hashbrown potatoes
• 32 ounces chicken broth
• 1 teaspoon dried parsley flakes
• 3 cups heavy cream
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water
• Salt and pepper

Instructions

1. Cook the butter over medium heat. When the butter is melted, add the onion and saute until tender, around five minutes.
   
2. Add the ham and garlic and cook an additional one to two minutes.
   
3. Stir in the potatoes and chicken broth.
   
4. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, until potatoes are tender. Add the parsley, heavy cream, and cornstarch slurry. Stir to combine.
   
5. Continue simmering until the soup has thickened, around 10 minutes.
   
   
   
   

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 752Total Fat: 59gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 140mgSodium: 1541mgCarbohydrates: 44gFiber: 4gSugar: 5gProtein: 15g

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