Can I use leftover ham in creamy ham potato soup?

Yes, leftover ham works perfectly in creamy ham potato soup and is one of the best ways to use it up. Chop, shred, or cube about 2-3 cups of diced ham—glazed, smoked, or plain all add great flavor. Add it toward the end of cooking to keep it tender and prevent drying out. If it's from a holiday spiral ham, the built-in sweetness pairs beautifully with the potatoes and cream. No need to cook it first since it's already prepared. This recipe turns everyday leftovers into a comforting meal that serves 6-8 people in under an hour. Pro tip: Save the ham bone for broth if you have it, but diced ham alone delivers plenty of taste. (78 words)

Do I need a ham bone for creamy ham potato soup?

No, a ham bone isn't required—the soup turns out delicious without it. It simply adds extra depth and smoky flavor during simmering, like infusing broth with gelatin for richer texture. If you have one, add it to the pot with the potatoes and veggies for 20-30 minutes, then remove before blending or thickening. Skip it if you're short on time or ingredients; just use 4-6 cups chicken or vegetable broth as the base. The roux and dairy create creaminess regardless. Test a small batch first if concerned about flavor intensity. This flexibility makes the recipe ideal for weeknights. (92 words)

What potatoes work best in creamy ham potato soup?

Yukon Gold potatoes are ideal for creamy ham potato soup because they hold shape well, stay creamy without falling apart, and bring a buttery taste. Use 2-3 pounds, peeled and diced into 1-inch pieces. Russets work in a pinch but peel them thoroughly and cook just until fork-tender to avoid mushiness—they absorb more liquid and can make the soup gluey. Red potatoes are another option for firmer bites. Cut uniformly for even cooking, about 20-25 minutes in broth. This choice keeps the soup hearty yet smooth after partial blending or mashing. (89 words)

Can I lighten up the dairy in creamy ham potato soup?

Yes, you can adjust dairy for a lighter creamy ham potato soup while keeping good texture. The recipe calls for whole milk and heavy cream for richness, but swap to 2% or skim milk with a splash of half-and-half. Evaporated milk offers creaminess without fat. Avoid water or broth alone—it dilutes flavor. Use a roux (butter + flour) first for base thickness, then stir in dairy off-heat to prevent curdling. Cornstarch slurry at the end (1 tbsp in 2 tbsp water) thickens without extra calories. Results in 250-300 calories per serving versus 400+. Taste and season accordingly. (96 words)

Can I make creamy ham potato soup ahead or freeze it?

Make creamy ham potato soup ahead and refrigerate up to 2-3 days in an airtight container—reheat gently on stovetop over low heat, stirring in dairy last to avoid separation. Freezing isn't ideal due to dairy; it can curdle or separate upon thawing. If freezing, omit cream/milk, freeze soup base up to 2 months, then thaw and stir in fresh dairy when reheating. Portion into family-sized containers for easy meals. Best enjoyed fresh for peak creaminess and potato texture. Reheats in 10-15 minutes; thin with a little broth if needed. Serves as quick comfort food. (98 words)

Creamy Ham Potato Soup Recipe Perfect Family Comfort Food

Name: Creamy Ham Potato Soup Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: – 1 tablespoon butter – Adds flavor and helps build the roux for thickness.; – 1 tablespoon olive oil – Helps sauté the vegetables without burning.; – 1 small yellow onion, diced (about ¾ cup) – Sweet base flavor as it softens.; – 1 medium carrot, peeled and diced (about ½ cup) – Adds natural sweetness and color.; – 1 rib celery, diced (about ½ cup) – Adds classic savory crunch and aroma.; – 2 cloves garlic, minced – Deep, aromatic seasoning.; – 1 tablespoon all-purpose flour – Makes the roux to thicken and smooth the soup.; – 4 cups low sodium chicken broth – Forms the flavorful cooking liquid.; – 3 cups peeled and diced Yukon Gold potatoes (about 4 medium potatoes / 1¼ lbs before peeling) – Provides creamy texture and hearty body.; – 2 cups cooked ham, diced or shredded – Main protein and signature savory flavor.; – 1 ham bone or ham hock (optional, for extra flavor) – Adds extra richness during simmering.; – 1 teaspoon Dijon mustard (optional) – Adds subtle tang and boosts savory notes.; – ½ teaspoon dried thyme – Warm, earthy herb flavor.; – 1 cup whole milk – Creates creamy flavor and body.; – ½ cup heavy cream or half-and-half – Makes it extra rich and silky.; – 1-2 tablespoons cornstarch (whisked into milk and cream) – Helps thicken without graininess.; – Salt and pepper to taste – Final seasoning balance.; – ¾ cup shredded cheddar cheese – Melts into the soup for a cheesy, comforting finish.; – Chopped fresh parsley for garnish (optional) – Brightens the bowl and adds color.

Ingredients

– 1 tablespoon butter – Adds flavor and helps build the roux for thickness.

– 1 tablespoon olive oil – Helps sauté the vegetables without burning.

– 1 small yellow onion, diced (about ¾ cup) – Sweet base flavor as it softens.

– 1 medium carrot, peeled and diced (about ½ cup) – Adds natural sweetness and color.

– 1 rib celery, diced (about ½ cup) – Adds classic savory crunch and aroma.

– 2 cloves garlic, minced – Deep, aromatic seasoning.

– 1 tablespoon all-purpose flour – Makes the roux to thicken and smooth the soup.

– 4 cups low sodium chicken broth – Forms the flavorful cooking liquid.

– 3 cups peeled and diced Yukon Gold potatoes (about 4 medium potatoes / 1¼ lbs before peeling) – Provides creamy texture and hearty body.

– 2 cups cooked ham, diced or shredded – Main protein and signature savory flavor.

– 1 ham bone or ham hock (optional, for extra flavor) – Adds extra richness during simmering.

– 1 teaspoon Dijon mustard (optional) – Adds subtle tang and boosts savory notes.

– ½ teaspoon dried thyme – Warm, earthy herb flavor.

– 1 cup whole milk – Creates creamy flavor and body.

– ½ cup heavy cream or half-and-half – Makes it extra rich and silky.

– 1-2 tablespoons cornstarch (whisked into milk and cream) – Helps thicken without graininess.

– Salt and pepper to taste – Final seasoning balance.

– ¾ cup shredded cheddar cheese – Melts into the soup for a cheesy, comforting finish.

– Chopped fresh parsley for garnish (optional) – Brightens the bowl and adds color.

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Instructions

1-First Step: In a large pot or Dutch oven, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Sauté the 1 small diced yellow onion, 1 diced carrot, and 1 diced celery rib for 4 to 5 minutes, until softened.

2-Second Step: Add 2 cloves minced garlic and cook for 30 seconds. This quick step keeps garlic from getting bitter.

3-Third Step: Sprinkle in 1 tablespoon all-purpose flour and stir constantly for 1 to 2 minutes to form a roux. If you are making a gluten-free version, use gluten-free flour here.

4-Fourth Step: Pour in 4 cups low sodium chicken broth and stir until smooth. Add 3 cups peeled and diced Yukon Gold potatoes, 2 cups cooked ham, optional ham bone or ham hock, 1 teaspoon Dijon mustard (optional), and ½ teaspoon dried thyme. Bring to a boil, then simmer covered for 15 to 20 minutes until potatoes are tender.

5-Fifth Step (thickening and dairy): Lower the heat to low. Whisk together 1 cup whole milk, ½ cup heavy cream or half-and-half, and 1 to 2 tablespoons cornstarch until smooth. Remove the ham bone if you used it, then gradually stir the dairy mixture into the soup.

6-Sixth Step: Simmer on low for 5 to 7 minutes, stirring occasionally, until the soup thickens. If you want a lighter soup, swap to 2% or skim milk and use less cream, keeping the low heat so the dairy stays smooth.

7-Seventh Step (cheese melt): Off heat, stir in ¾ cup shredded cheddar cheese until fully melted. This off-heat melt helps prevent graininess.

8-Final Step: Adjust seasoning with salt and pepper to taste. Serve hot with chopped fresh parsley if you like, and pair it with crusty bread.

Last Step:

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Notes

🥔 Choose Yukon Gold potatoes for their creamy texture and ability to hold shape without turning mushy.
🧀 Add the dairy mixture on low heat and stir in cheese off heat to prevent curdling and ensure smoothness.
🍖 Use leftover holiday ham or any cooked ham; a ham bone adds extra richness if available.

Author: Brandi Oshea
Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 1/2 cups
Calories: 348 kcal
Sugar: 4g
Sodium: 850mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 16g
Cholesterol: 65mg