This easy Ham and Potato Soup recipe can be made with ham hocks or a leftover ham bone. It’s so simple, but big on flavor! Rich, hearty, and so comforting on a chilly night.
Ham is my main protein of choice for Thanksgiving, and I have to say, leftover ham for five days afterward is so much better than turkey! I always make my breakfast enchiladas the next morning, ham salad for lunch, and this easy ham and potato soup over the weekend. It’s the best use of a ham bone ever and never disappoints.
If you don’t have a leftover ham bone, no worries! This recipe is written with meaty ham hocks, which also makes it a perfect year-round soup.
Ham and Potato Soup Ingredients
Here’s a quick list of what you’ll need for this ham and potato soup recipe:
- Unsalted butter for the pot
- Vegetables – sweet onion, carrots, and garlic
- Seasonings – dried Italian herbs, cracked red pepper flakes, salt and pepper
- Ham – either a meaty leftover ham bone and diced ham or a meaty ham hock and meat from that
- Potatoes – I use Russet potatoes
- Broth – low sodium chicken stock and half-n-half
Super simple ingredients that create so much flavor in every spoonful.
How to Make Ham and Potato Soup
Here’s a quick summary of how to make this soup. Scroll below for the detailed printable.
- Melt the butter in a large pot. Add in the onion and carrot; sauté until softened, then stir in the garlic until fragrant.
- Toss in all the seasonings.
- Add in the ham bone, along with the chicken stock and potatoes. Simmer until the potatoes are tender.
- Pour in the half-n-half and diced ham; cook until warmed through.
- Discard ham bone. (If using a ham hock, cut away the meat and chop into small cubes. Add the chopped ham back to the soup.)
- Ladle the soup into bowls and serve with a little garnish of freshly chopped parsley and some oyster crackers.
How to Store
Leftovers will keep in a tightly sealed container in the refrigerator up to 3 days. Reheat on the stove or in the microwave over low heat until warmed through. If it seems too thick, you can add a little chicken broth to thin it out.
Can you freeze ham and potato soup? I’m not a fan of freezing this soup since the half-n-half tends to separate once thawed and the potatoes break down creating a weird texture – the overall soup just doesn’t taste all that great. If you simply must freeze it, it’s safe to eat up to 3 months. Thaw in the fridge overnight and cook as directed.
What to Serve with Ham and Potato Soup
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Watch It Being Made
Ham and Potato Soup
- 1 tablespoon unsalted butter
- 1 medium sweet onion , diced
- 1 medium carrot , peeled and diced
- 3 cloves garlic , minced
- 1 teaspoon dried Italian herbs
- 1/4 teaspoon cracked red pepper flakes
- salt and pepper , to taste
- 1 meaty leftover ham bone (or a meaty ham hock)
- 6 cups low-sodium chicken broth
- 2 large russet potatoes , peeled and diced into 3/4-inch cubes
- 1 1/2 cups diced leftover ham (3/4-inch cubes) – or meat from the ham hock
- 1 cup half-n-half
- Fresh chopped parsley , for serving
- oyster crackers or crusty bread , for serving
- In a large pot, melt butter over medium-high heat.
- Add in onion and carrot; sauté, stirring frequently, until vegetables have softened, 5 minutes. Stir in the garlic and cook for 1 minute longer.
- Season with the Italian herbs, cracked red pepper, and salt and pepper, to taste.
- Add the leftover ham bone (or ham hock) to the pot, along with the chicken broth and potatoes; bring to a boil.
- Turn down heat to medium and simmer for 12-15 minutes until the potatoes are tender, but not mushy.
- Discard ham bone. (If using a ham hock, cut away the meat and chop into 3/4-inch cubes.)
- Add in the half-n-half and diced ham; cook for another 2 minutes to warm through.
- Ladle soup into bowls and serve with a little garnish of freshly chopped parsley and some oyster crackers.