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You are going to absolutely love this Creamy Ham and Potato Soup recipe. It is an easy dinner idea that everyone will love. Perfect for a cold winter night but still delicious during the summer. This is going to become a well-loved soup recipe.
Ham Potato Soup Recipe
This Ham Potato Soup is super easy to put together. For an easy and quick way to have a warm meal for your family in just under a half-hour. The ingredients create such a flavorful soup that you will want to make again and again. Pair this soup with7 Up Biscuits Recipe (only 4-ingredients)andCinnamon Honey Butter (only 4-ingredients)
Ingredients You Will Need:
Butter- This will need to be unsalted to control the amount of salt in the recipe
Onion, Carrot and Celery – Diced to bite size.
Garlic– You can mince your own garlic or buy it from the store.
Flour– You will use all-purpose for the best result.
Stock- You will be using a chicken flavor for this recipe.
Ham- You can use any Ham that you want for this recipe.
Potatoes- These will need to be peeled and diced into small pieces.
Salt and Pepper – For taste.
Heavy cream- This will add a smooth consistency to your soup.
Sour cream- This will add richness to the recipe.
Cheddar cheese– You can buy your own pre-shredded or shred your own.
Scallion– These will be used for garnish and need to be thinly sliced
How to Make Ham Potato Soup
Add the butter to a large stockpot or dutch oven and place it on medium heat to melt. Put in the onions, carrots, celery, and garlic until the onions become tender and clear, stir every now and then for about 5 minutes.
Put the flour into the pot to coat the veggies. Stir occasionally for another 2 minutes. Gradually pour in the broth and stir while doing so to avoid clumps.
Put in the ham, potatoes, salt, and pepper into the pot and mix. Make sure the potatoes are submerged in the broth will mixing.
You will bring your ingredients to a boil, then reduce the heat, then cover. Let the soup simmer for about 20-25 minutes or until the potatoes are fully cooked.
Add in the heavy cream, sour cream, and cheese, and stir. Cook until the cheese is fully melted. Taste your soup and add seasonings to your preferred flavor. Remove from heat and add more cheese, and scallions on top. This is optional.
There is no specific ham you need to use for this recipe. It is a great way to use leftover ham or you can buy a ham specifically for this recipe. You can also use ham slices for this ham and potato soup.
Can I Make This Ahead of Time to Freeze?
For this Ham Potato soup, it is best to cook the same time that you prepare your ingredients. Most of these ingredients are quick to prepare. This mostly consists of veggies, ham, potatoes, and broth, so it’s best to prepare on the spot.
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5 from 3 votes
Creamy Ham and Potato Soup
You are going to absolutely love thisCreamy Ham and Potato Soup recipe. It is an easy dinner idea that everyone will love. It is perfect for this cold fall and winter night but still delicious during the summer. This is going to become a well-loved soup recipe.
1 1/2cupsshredded cheddar cheese plus more for serving
1scallion thinly sliced, garnish
Instructions
In a large stockpot or dutch oven over medium-low heat, melt the butter. Add the onions, carrot, celery, and garlic and cook until the onions are translucent, stirring occasionally for about 5 minutes.
Add the flour to the pot and stir it in to coat the veggies, let cook for two minutes stirring constantly. Slowly pour in the chicken stock while stirring constantly to avoid lumps. Add the diced ham, potatoes, salt, and pepper to the pot and stir them in, making sure the potatoes are fully submerged. Bring to a boil, reduce heat to low, cover and simmer for 20-25 minutes or until the potatoes are cooked through.
Stir in the heavy cream, sour cream, and cheddar cheese. Continue to cook until the cheese is fully melted. Taste and adjust seasoning if necessary. Take off the heat and serve with more cheese, and scallion for garnish, optional.
Last Step:
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Can You Freeze Ham and Potato Soup? We don't recommend freezing this ham and potato soup, as potatoes become grainy as they thaw and dairy-based soups tend to separate during the thawing and reheating processes.
This ham and soup will stay good for 3-4 days in an airtight container stored in your fridge. You can definitely store your soup in the freezer if you'd like. You can store it either in a large airtight container, or in smaller individual containers. Thaw either in the microwave or on the stovetop over medium heat.
You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.
To use your ham bone in this recipe, submerge it in the soup during the last 40 minutes of cooking. Depending how much meat comes off the bone, you may be able to reuse it if you refrigerate it between uses. Salt and pepper the recipe to taste.
According to the U.S. Department of Agriculture, ham is good for three to five days in the refrigerator after it is cooked. If you need more time to use up those leftovers, ham will last up to two months in the freezer. The USDA also recommends wrapping up leftovers well.
Whole cured hams last in the refrigerator for up to a week. However, fresh ham only lasts a few days in the refrigerator, about three or four once you've cooked it. It doesn't matter if the ham is whole or sliced; the lack of preservatives allows it to spoil more quickly.
Information. Spiral-cut hams and leftovers from consumer-cooked hams may be stored in the refrigerator three to five days or frozen one to two months. Keep your refrigerator at 40 °F or less and your freezer at or near 0 °F.
Soup lasts within the fridge for three to four days before you'll be able to throw it out. If you would like to store leftover soup longer than three to four days, you'll be able to keep it within the deep freezer for three to six months.
Is Ham Bad for Dogs? Ham is not toxic to dogs, but it's also not a healthy treat for them. So if your pup eats a little piece that fell to the floor, they should be totally fine. But feeding ham to your dog as a regular snack can cause some long-term health issues.
Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half.
Use heavy cream as a keto-friendly thickening option for your soups and broths. Heavy cream has more fat than regular whole milk, so you can add it to your soup recipes without worrying about it curdling.
Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.
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They're not a super-fancy item only found at gourmet grocery stores—I buy mine at the local Safeway. If you can't find them, just ask. Both fresh and smoked ham bones need to be cooked thoroughly before eating and do best when simmered slowly for hours in a pot of soup.
The goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F.
Soups with a creamy consistency, like potato or chowders, might not taste good after freezing because it affects the texture and makes potatoes mushy. Rice, beans, and noodle soups might also taste different or become mushy. Typically, broth-based soups will freeze well.
Maybe you have some leftover ham from Easter or maybe you just have some in the freezer that you need to do something with, in any case, Loaded Baked Potato Soup is a delicious meal that you can make now or assemble as a Freezer to Slow Cooker meal for later.
Ladle soup into an airtight bag like Glad® Flex'n Seal Freezer Quart Bags, leaving an inch or so of space. Squeeze out any air before tightly sealing and laying bags flat in the deepest part of your freezer. Once the bags' contents are frozen, you can stack them on top of each other to save space.
Transfer the frozen soup into a microwave-safe container, partially cover and microwave on low heat in 2 minute blasts until the soup has become slushy. Between each blast use a wooden spoon to try and break up the block of frozen soup slightly, so that it thaws evenly.
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