Few dishes evoke a sense of nostalgia and comfort quite like a bowl of creamy ham and potato soup. This hearty recipe combines tender potatoes, savory ham, and a rich, creamy broth to create a satisfying meal perfect for any season. With stovetop and slow cooker options, it’s an adaptable recipe that fits well into any schedule.
1. Creamy Ham and Potato Soup Recipe
- 8 cups russet potatoes, diced
- 1 yellow onion, diced
- 2 large carrots, peeled and chopped
- 1/2 cup celery, chopped
- 16 ounces ham, cubed
- 1 teaspoon Kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/4 cup flour
- 4 cups chicken broth
- 1 1/2 cups heavy cream (whole milk can be used as a substitute)
- 1/2 cup sour cream
Instructions
Stovetop Method
Step 1: Prepare the Ingredients
Dice the potatoes, onion, carrots, and celery. Cube the ham and set everything aside.
Step 2: Cook the Vegetables and Ham
Heat a large pot over medium heat. Add a small amount of butter or oil and sauté the onion, carrots, and celery until softened, about 5 minutes. Stir in the ham and cook for another 2-3 minutes.
Step 3: Make the Base
Sprinkle the flour evenly over the ham and vegetables. Stir constantly to coat everything and cook for 1-2 minutes to eliminate the raw flour taste.
Step 4: Add Broth and Cook Potatoes
Slowly pour in the chicken broth while stirring to prevent lumps. Add the diced potatoes and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
Step 5: Finish with Cream and Sour Cream
Lightly mash some of the potatoes in the pot to thicken the soup. Stir in the heavy cream and sour cream, ensuring everything is well combined. Season with Kosher salt and black pepper to taste.
Step 6: Serve
Ladle the soup into bowls and garnish with fresh herbs or shredded cheese if desired.
Slow Cooker Method
Step 1: Combine Ingredients
Add the diced potatoes, onion, carrots, celery, ham, chicken broth, salt, and pepper to the slow cooker. Stir to combine.
Step 2: Cook
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
Step 3: Thicken the Soup
About 30 minutes before serving, whisk together the flour and heavy cream in a bowl. Stir the mixture into the slow cooker, allowing it to thicken. Then, add the sour cream and gently stir.
Step 4: Serve
Ladle the soup into bowls and garnish as desired.
This recipe makes about 6-8 servings and is perfect for a chilly evening when you need comfort food that doesn’t require too much effort.
2. Tips for Perfect Creamy Ham & Potato Soup
Choose the Right Potatoes: Russet potatoes work best because they break down slightly during cooking, helping to thicken the soup.
Don’t Rush the Simmering Process: Be patient while the potatoes are simmering. This allows them to break down just enough to thicken the soup and give it that satisfying creamy texture.
Finely Dice Vegetables: If you like a smooth soup, dice the vegetables smaller. The finer the dice, the less chunkiness you’ll have, and the soup will be creamier.
Adjust Thickness: If the soup turns out too thick for your liking, simply add more chicken broth or milk to thin it out. On the other hand, if you want an even creamier version, you can mix in a bit more heavy cream or sour cream.
Optional Add-ins: A sprinkle of shredded cheddar cheese or crumbled bacon on top can take this soup to the next level. For a herby twist, a handful of fresh parsley or chives will brighten up the flavors.
3. What to Eat With Creamy Ham & Potato Soup
Pair this comforting soup with simple sides to create a complete meal:
Bread: Crusty bread, dinner rolls, or garlic bread make excellent accompaniments.
Salads: A crisp green salad or a tangy coleslaw balances the richness of the soup.
Roasted Vegetables: Serve alongside roasted Brussels sprouts, carrots, or asparagus for added texture and flavor.
Sandwiches: A grilled cheese or ham and Swiss sandwich complements the soup beautifully.
4. How to Store & Reheat Leftovers
Refrigeration: Allow the soup to cool completely before storing it in an airtight container. Refrigerate for up to 3-4 days.
Freezing: To freeze, omit the sour cream and heavy cream when preparing the soup. Freeze the base for up to 3 months. When reheating, stir in the cream and sour cream for the best texture.
Reheating: Warm the soup on the stovetop over medium heat or in the microwave. Add a splash of chicken broth or milk if the soup has thickened too much.
This creamy ham and potato soup is a classic recipe that combines simplicity and flavor in every bite. It’s easy to make, adaptable for various cooking methods, and perfect for feeding a crowd or meal prepping for the week ahead. Give this recipe a try and enjoy a bowl of comfort that’s as satisfying as it is delicious.
