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 and Potato Soup Recipe
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.
Here’s a quick list of what you’ll need for this ham and potato soup recipe, super simple ingredients that create so much flavor in every spoonful.
(Scroll below to the printable recipe card for details and measurements.)
- 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
How to Make Ham and Potato Soup
Here’s a quick summary of how to make this soup.
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- 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.
Video: Ham Potato Soup
What to Serve with Ham and Potato Soup
- Storing leftovers. 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.
More Soup Recipes:
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.