Creamy Ham Potato Soup: 1 Comforting Hug

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Creamy ham potato soup has been a staple in my kitchen for years, especially when I have leftover ham. I remember one particularly cold evening when I threw this together on a whim, and the aroma of savory ham and simmering potatoes filled my entire house. My family practically ran to the table! This soup is so wonderfully comforting, with tender chunks of potato swimming in a rich, velvety broth. It’s the kind of meal that warms you from the inside out. If you’re looking for a simple yet incredibly satisfying dish, this soup is it. Let’s get cooking a recipe for a crisp cucumber salad too!

Why You’ll Love This Creamy Ham Potato Soup

This soup is more than just a meal; it’s a hug in a bowl! Here’s why it’ll become your new favorite:

Incredibly comforting and hearty, perfect for any chilly evening.
Uses simple, readily available ingredients for ease.
A fantastic way to use up leftover ham, reducing waste.
The creamy texture is pure indulgence.
It’s quick to make, with most of the time spent simmering.
Pairs wonderfully with a crisp cucumber salad recipe for a balanced meal.
You can easily adapt it to your taste, making it a versatile go-to.
It’s a satisfying dish that even picky eaters will enjoy, much like a refreshing spicy cucumber salad complements a hearty main.

Ingredients for Creamy Ham Potato Soup

Gather these simple ingredients for a truly comforting bowl. This soup is surprisingly easy to put together, and the flavors are fantastic. Think of this as your go-to for a hearty meal, perfect alongside a light and refreshing spicy cucumber salad.

4 medium-sized potatoes, peeled and diced – Yukon Gold or Russets work best for their creamy texture when cooked.
1 cup cooked ham, diced – Use leftover holiday ham or good quality deli ham for the best savory flavor.
1 medium onion, chopped – A yellow or white onion provides a sweet base.
2 cloves garlic, minced – Fresh garlic adds a pungent depth that complements the ham.
4 cups chicken broth – Low-sodium is preferred so you can control the saltiness.
1 cup heavy cream – This is what makes the soup so luxuriously creamy and rich.
2 tablespoons butter – For sautéing the aromatics and adding a bit of richness.
1 teaspoon dried thyme – This herb has an earthy flavor that pairs beautifully with potatoes and ham.
Salt and pepper to taste – Essential for bringing all of the flavors together.
Fresh chives or parsley for garnish (optional) – Adds a pop of color and freshness.

How to Make Creamy Ham Potato Soup

This recipe is incredibly straightforward and will have you enjoying a bowl of pure comfort in under an hour. It’s ideal for a weeknight dinner, and you might even find yourself craving it as much as a quick spicy cucumber salad on a hot day!

Step 1: In a large pot or Dutch oven, melt the 2 tablespoons butter over medium heat. Add the 1 medium onion, chopped, and 2 cloves garlic, minced. Sauté until the onion is softened and translucent, about 5-7 minutes. You’ll smell that wonderful aromatic base starting to form!
Step 2: Stir in the 4 medium-sized potatoes, peeled and diced, and the 1 cup cooked ham, diced. Mix everything together with the onions and garlic, letting it cook for another minute to meld the flavors.
Step 3: Pour in the 4 cups chicken broth. Make sure the potatoes and ham are mostly submerged. Increase the heat to bring the soup to a boil.
Step 4: Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 15-20 minutes. You’re looking for the potatoes to become fork-tender; they should pierce easily with a fork.
Step 5: Stir in the 1 cup heavy cream and the 1 teaspoon dried thyme. Let the soup heat through for a few more minutes, but avoid boiling it after adding the cream, as it can curdle. Season generously with salt and pepper to taste.
Step 6: For an even creamier texture, you can carefully use an immersion blender to blend some of the potatoes directly in the pot. Just pulse a few times for a velvety consistency, or skip this if you prefer distinct chunks. This step is optional, but it really elevates the soup, much like a well-made Asian spicy cucumber salad elevates a meal.
Step 7: Ladle the hot, creamy soup into bowls. Garnish with fresh chives or parsley if you’re using them. Serve immediately and enjoy the rich, hearty flavors!

Pro Tips for the Best Creamy Ham Potato Soup

Want to elevate your ham and potato soup game? I’ve picked up a few tricks over the years that make all the difference. These simple tips will ensure your soup is always a hit, just like a perfectly balanced sesame spicy cucumber salad.

For the richest flavor, use a good quality smoked ham. The smoky notes really shine through.
Don’t over-boil the soup after adding the cream, or it might separate. Just heat it through gently.
Mash a few of the cooked potatoes against the side of the pot with your spoon. This naturally thickens the soup without needing extra flour or cornstarch.
Taste and adjust seasoning at the very end. Potatoes can absorb a lot of salt, so you might need more than you think!

What’s the secret to perfect Creamy Ham Potato Soup?

The secret is in the potatoes and the ham! Using starchy potatoes like Russets or Yukon Golds helps thicken the soup naturally. And using a good quality, preferably smoked, ham gives it that deep, savory flavor that’s hard to beat, much like the complex flavors in an Asian spicy cucumber salad.

Can I make Creamy Ham Potato Soup ahead of time?

Absolutely! This soup actually tastes even better the next day as the flavors meld. Let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

How do I avoid common mistakes with Creamy Ham Potato Soup?

The biggest mistake is overcooking the potatoes until they’re mushy or boiling the soup too vigorously after adding the cream, which can cause it to curdle. Also, be sure to taste and adjust your salt and pepper before serving.

Best Ways to Serve Creamy Ham Potato Soup

This hearty soup is a meal in itself, but it pairs wonderfully with a few simple sides to create a complete dining experience. For a truly satisfying meal, I love serving it with a side of crusty bread or soft dinner rolls. These are perfect for soaking up every last drop of that delicious, creamy broth. If you’re looking for something a bit lighter to balance the richness of the soup, you absolutely cannot go wrong with a vibrant and refreshing spicy cucumber salad. Its coolness and slight tang offer a delightful contrast to the warm, savory soup, making each bite exciting.

Nutrition Facts for Creamy Ham Potato Soup

This comforting soup is a satisfying meal, and knowing the nutritional breakdown can help you fit it into your diet. Here are the estimated values per serving:

Calories: 350 kcal
Fat: 15g
Saturated Fat: 8g
Protein: 12g
Carbohydrates: 40g
Fiber: 4g
Sugar: 5g
Sodium: 850mg

Nutritional values are estimates and may vary based on specific ingredients used, especially the type of ham and broth. This delicious soup is a great source of protein and carbohydrates for energy.

How to Store and Reheat Creamy Ham Potato Soup

This delicious soup is fantastic for meal prep, and I love having leftovers ready to go. Once it’s completely cooled, transfer the soup into airtight containers. You can store it in the refrigerator for about 3 to 4 days. It holds up really well, and the flavors often deepen overnight, much like how a well-made Korean spicy cucumber salad can become even better the next day. If you want to keep it even longer, freeze the cooled soup in freezer-safe containers for up to 3 months. Just remember to leave a little headspace in the container, as liquids expand when frozen.

When you’re ready to reheat your soup, the best method is on the stovetop. Pour the refrigerated or thawed soup into a pot over medium-low heat. Stir occasionally until it’s heated through. You might need to add a splash more chicken broth or a bit of cream if it seems too thick after chilling or thawing. For frozen soup, allow it to thaw in the refrigerator overnight before reheating on the stove. Avoid reheating in the microwave if possible, as it can sometimes make the texture a little watery, though it works in a pinch!

Frequently Asked Questions About Creamy Ham Potato Soup

Can I use different types of potatoes?

Yes, you can! While Yukon Golds or Russets are my favorites for their creamy texture, red potatoes will also work. Just be aware that red potatoes tend to hold their shape a bit more, so you might get more distinct potato chunks rather than a super creamy base unless you blend them. They still make a delicious soup, though!

What if I don’t have leftover ham?

No problem at all! You can easily substitute diced cooked ham with bacon, pancetta, or even smoked sausage. Just cook your chosen meat first, drain off most of the fat (leaving a little for flavor), and then proceed with sautéing the onions in the rendered fat. This adds a wonderful smoky depth to the soup, similar to how a Thai spicy cucumber salad can add a smoky, spicy kick to a meal.

How can I make this soup thicker?

If you prefer a thicker soup, you have a few options. You can mash some of the cooked potatoes against the side of the pot with your spoon. For an even thicker consistency, you can blend about half of the soup using an immersion blender before adding the cream. Alternatively, you could create a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water, then stir it into the simmering soup during the last few minutes of cooking until it thickens.

Can I add other vegetables to this soup?

Absolutely! This recipe is very forgiving and a great base for adding extra veggies. I often throw in some chopped carrots, celery, or frozen peas during the last 10-15 minutes of simmering. They add extra color, nutrients, and flavor, making the soup even more well-rounded, much like how a spicy cucumber salad with chili oil adds complexity to a dish.

Variations of Creamy Ham Potato Soup You Can Try

This creamy ham potato soup is wonderfully versatile, and I love experimenting with different flavors and methods. It’s a fantastic base for all sorts of delicious twists, much like how a Korean spicy cucumber salad can be adapted with different seasonings.

Cheesy Ham Potato Soup: For a decadent upgrade, stir in about 1 cup of shredded cheddar cheese or a blend of Monterey Jack and cheddar into the soup during the last few minutes of cooking, just before you’d add the cream. Let it melt gently until smooth. This adds a wonderful gooeyness and extra savory flavor that pairs perfectly with the ham.
Smoked Paprika & Sausage Variation: Swap the diced ham for 1 pound of smoked sausage, sliced. Brown the sausage first in the pot, then sauté the onions and garlic in the rendered fat. Stir in 1 teaspoon of smoked paprika with the potatoes for a deep, smoky flavor dimension that’s incredibly satisfying.
Lighter “Creamy” Potato Soup: If you want a lighter version, reduce the heavy cream to 1/2 cup and add 1/2 cup of milk or half-and-half. Alternatively, for a dairy-free option, try using full-fat coconut milk or a plant-based creamer. The texture will be slightly different but still delicious, and it offers a lovely contrast to something like a vinegar spicy cucumber salad.
Slow Cooker Ham Potato Soup: For a set-it-and-forget-it approach, combine all ingredients except the cream in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until potatoes are tender. Stir in the cream and seasonings during the last 30 minutes of cooking.