Ham and Potato Soup is a hearty and creamy dish that combines the rich flavors of ham and tender Yukon gold potatoes with onions and carrots. It’s a satisfying and comforting choice that is perfect for a chilly day! For another creamy homemade soup, try my Potato Soup, too!
Ingredients & Substitutions
Vegetables: Onions and carrots are sauteed in butter. The onions are a fundamental ingredient in many soups, providing a sweet and savory base flavor. Carrots add a natural sweetness and a little texture to the soup.
Potatoes: I added Yukon Gold potatoes for their creamy texture. However, you could use a different variety of potatoes like russet, yellow, red, or fingerling potatoes. Keep in mind that cooking times may need to be adjusted and the texture may differ, depending on the kind of potatoes you use.
Chicken Broth: Chicken broth is the liquid base of the soup. If you don’t have broth, chicken stock would also work.
Sour Cream: Sour cream adds a creaminess and tanginess to the soup. If you don’t have sour cream, you could try the soup with Greek yogurt.
Can I Make Ham and Potato Soup Without An Immersion Blender?
Sure! If you don’t have an immersion blender, you can still make this soup with a blender or food processor. Use a ladle to scoop about 1/3 of the soup into a blender or food processor to blend. If you don’t have a blender or food processor, you could mash some of the potatoes with a potato masher.
Variations To Ham and Potato Soup
Although so delicious as written, you could certainly customize the soup to make it your own. Skip the ham and use vegetable broth for a meatless variation. Or, top the soup with cheddar cheese, crispy bacon bits, and chives for a loaded baked potato soup. Adding corn kernels would also be a delicious option. And finally, for a spicy kick, add some jalapeno peppers or red pepper flakes!
Storing & Reheating Ham and Potato Soup
To store ham and potato soup, first, let it cool to room temperature. Once cooled, store it in an airtight container in the refrigerator. It will last up to 3-4 days. When ready to enjoy, reheat the soup on the stovetop or in the microwave. I do not recommend freezing this soup.
Ham and Potato Soup
- 6 tablespoons unsalted butter, divided
- 1 medium yellow onion, diced (about 1 cup)
- 1 large carrot, peeled, diced (about 1 cup)
- 2 teaspoons garlic, minced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 8 medium Yukon Gold potatoes, peeled, cubed (about 7 cups)
- 6 cups (1,440 g) chicken broth
- ¼ cup (31 g) all-purpose flour
- 1 cup (230 g) sour cream, room temperature
- 4 cups (540 g) cooked ham, diced
- fresh parsley, chopped for garnish
- To a large pot over medium heat, add 2 tablespoons of butter. Once the butter has melted, add onions and carrots. Cook until softened (3-5 minutes).
- Add garlic, salt, and pepper. Cook for an additional minute.
- Add potatoes. Pour in chicken broth. Cover and simmer for 12-15 minutes, or until potatoes are fork-tender.
- In a separate skillet over medium-low heat, melt the remaining butter. Once melted, sprinkle in the flour and whisk to combine. Cook until lightly browned (about 1-2 minutes).
- Add the sour cream, and stir until fully combined.
- Add the sour cream mixture to the potato mixture. Stir to combine.
- Carefully, transfer ⅓ of the soup to a bowl. Using an immersion blender, blend until smooth.
- Return the blended soup back to the pot.
- Add ham. Cook until heated through (about 5 minutes).
- Serve hot, garnished with parsley.
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What the Test Kitchen had to say about this recipe:
This is a warm and comforting soup and a great way to use up all of that leftover ham!
I love homemade soups, and this one is easy to make and delicious! You really can't go wrong with ham and potatoes!
Another perfect use for leftover ham during the holidays, this is a flavorful creamy soup!
Perfect for using up left over ham, and for warming up on a chilly day!
I love a creamy potato soup and this one is perfect for using some leftover ham!