Ham and Potato Soup Recipe

This ham and potato soup recipe was born out of that weird post-holiday fridge moment where you open the door and there’s a lonely container of leftover ham staring back at you like, “So… what are we now?” I didn’t want another sandwich. I didn’t want to freeze it and forget it exists. I wanted something warm, cozy, and low effort.

So I grabbed some potatoes, a few vegetables that were starting to look nervous, and a big pot. Thirty minutes later, I had a bowl of soup that tasted like comfort without the food coma. Not fancy. Not complicated. Just the kind of meal that makes you feel like you made a good life decision for once.

Why I Keep Making This Dish (The Real Reasons)

• Leftover Hero: This is how sad holiday ham gets a second chance at greatness.
• One-Pot Wonder: Fewer dishes means future-me is happier.
• Comfort Without the Nap: Filling, but not “I need a couch immediately” filling.
• Hard to Mess Up: Chop, simmer, taste, adjust. That’s the whole vibe.
• Flexible Friend: You can throw in random veggies and it won’t judge you.
• Smells Like Home: The kind of soup that makes the kitchen feel cozy fast.
• Great for Sharing: Big pot, lots of bowls, no stress.

Tips I Learned the Hard Way

• Small Potato Pieces: Big chunks take forever and will test your patience.
• Salt at the End: Ham and broth vary a lot. Taste before you go heavy.
• Lemon Is Magic: A tiny splash wakes the whole soup up.
• Don’t Rush the Veggies: Let them soften before adding liquid or the flavor stays shy.
• Garlic Burns Fast: One minute is plenty.
• Green Bean Timing: Add them based on how much crunch you like.
• Cream Last: Add dairy after simmering so it doesn’t get weird.

Variations You Can Mess Around With

• Creamy Comfort Mode: Add heavy cream and extra Parmesan.
• Spicy Mood: A pinch of red pepper flakes goes a long way.
• Herb Garden Cleanout: Throw in fresh thyme, parsley, or oregano.
• Extra Veggies: Corn, peas, spinach, or kale all work.
• No Ham Day: Use smoked sausage or even leftover chicken.
• Thicker Soup: Mash a few potatoes in the pot for natural creaminess.
• Cheesy Finish: A handful of shredded cheddar stirred in at the end.

How To Make the Best Ham and Potato Soup?

Ingredients

• 2 tablespoons olive oil
• 1 small yellow or white onion, diced
• 2 celery stalks, diced
• 2 large carrots, peeled and diced
• 1 teaspoon Italian seasoning or any mix of thyme, oregano, rosemary
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• 2 to 3 cloves garlic, minced
• 2 cups cooked ham, cubed
• 2 large russet potatoes, peeled and cut into ½-inch pieces
• 8 cups reduced-sodium chicken broth
• 1 cup fresh green beans, cut into bite-size pieces
• 2 teaspoons fresh lemon juice, optional but highly recommended
• Fresh herbs or grated Parmesan for topping, optional
• Optional for creamy version: about ½ cup heavy cream

Instructions

Step 1:
Heat the olive oil in a large pot over medium-high heat. Add the diced onion and cook for about 3 to 4 minutes, stirring often, until it starts to soften.

Step 2:
Add the carrots, celery, Italian seasoning, salt, and pepper. Cook another 4 to 5 minutes until the vegetables are starting to get tender and smell really good.

Step 3:
Stir in the garlic and cook for about 1 minute. Keep it moving so it doesn’t burn and ruin your day.

Step 4:
Add the ham, potatoes, and broth. Bring everything to a gentle boil. Let it simmer for about 10 to 12 minutes, stirring occasionally, until the potatoes are almost tender. Keep those potato pieces small so they don’t slow the whole operation down.

Step 5:
During the last 5 minutes of cooking, add the green beans. If you like them softer, add them earlier. If you like a little crunch, wait until closer to the end.

Step 6:
Turn off the heat and stir in the lemon juice if using. Taste the soup and adjust salt, pepper, or herbs as needed. This is the moment where you make it yours.

Step 7:
If you want a creamy version, stir in about ½ cup heavy cream at the end and warm it through gently.

Step 8:
Serve hot with fresh herbs or a little Parmesan on top if you’re feeling fancy.

Ham and Potato Soup Recipe

This Ham and Potato Soup is a quick, cozy, 30-minute meal made in one pot using simple ingredients and leftover ham.

It’s hearty without being heavy, packed with tender potatoes, carrots, celery, green beans, and savory ham in a light, flavorful broth.

The soup is flexible and forgiving. You can add extra vegetables, fresh herbs, or a splash of cream to make it richer.

It stores well, reheats beautifully, and is perfect for weeknights, post-holiday leftovers, or anytime you want something warm, comforting, and easy without a lot of effort.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8

Calories: 166

Ingredients Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1 small yellow or white onion diced
• 2 celery stalks diced
• 2 large carrots peeled and diced
• 1 teaspoon Italian seasoning or any mix of thyme oregano, rosemary
• 1 teaspoon kosher salt plus more to taste
• ½ teaspoon black pepper plus more to taste
• 2 to 3 cloves garlic minced
• 2 cups cooked ham cubed
• 2 large russet potatoes peeled and cut into ½-inch pieces
• 8 cups reduced sodium chicken broth
• 1 cup fresh green beans cut into bite-size pieces
• 2 teaspoons fresh lemon juice optional but highly recommended
• Fresh herbs or grated Parmesan for topping optional
• ½ cup Heavy cream optional for creamy version

Method

 

1. Heat the olive oil in a large pot over medium-high heat. Add the diced onion and cook for about 3 to 4 minutes, stirring often, until it starts to soften.
2. Add the carrots, celery, Italian seasoning, salt, and pepper. Cook another 4 to 5 minutes until the vegetables are starting to get tender and smell really good.
3. Stir in the garlic and cook for about 1 minute. Keep it moving so it doesn’t burn and ruin your day.
4. Add the ham, potatoes, and broth. Bring everything to a gentle boil. Let it simmer for about 10 to 12 minutes, stirring occasionally, until the potatoes are almost tender. Keep those potato pieces small so they don’t slow the whole operation down.
5. During the last 5 minutes of cooking, add the green beans. If you like them softer, add them earlier. If you like a little crunch, wait until closer to the end.
6. Turn off the heat and stir in the lemon juice if using. Taste the soup and adjust salt, pepper, or herbs as needed. This is the moment where you make it yours.
7. If you want a creamy version, stir in about ½ cup heavy cream at the end and warm it through gently.
8. Serve hot with fresh herbs or a little Parmesan on top if you’re feeling fancy.

Notes

This soup isn’t about perfection. It’s about using what you have, making something warm, and feeling a little proud when it turns out better than expected.

If your potatoes are uneven and your carrots are a little crooked, congratulations. You’re doing it right.

Good soup doesn’t need to be fancy. It just needs to be comforting. And maybe a little garlicky.

Nutritional Information

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

How I Like to Serve This

• Weeknight Dinner: Big bowl, crusty bread, quiet satisfaction.
• Cold Weather Lunch: Reheated and somehow even better.
• Friends Are Over: I pretend this was planned.
• Leftover Ham Season: This is always the first thing I make.
• Lazy Meal Prep: Makes enough to last a few days.
• With Bread: Because soup without bread feels incomplete.

Storage, Leftovers, and Next-Day Thoughts

• Fridge Friendly: Keeps well for up to 5 days.
• Freezer Ready: Freezes for about 3 months, veggies get softer but flavor stays.
• Reheat Gently: Medium heat, stir occasionally.
• Thickens Overnight: Add a splash of broth if needed.
• Creamy Version: Still reheats fine, just don’t boil it.
• Flavor Gets Better: The ham and herbs settle in and get cozy.

FAQs (Real Questions People Actually Ask)

Can I use different potatoes?
Yes. Yukon gold or red potatoes work great and don’t need peeling.

What if I don’t have leftover ham?
Grab a thick slice from the deli and cube it. Works perfectly.

Can I make this vegetarian?
Skip the ham and use veggie broth. Add extra herbs and maybe beans.

Is the lemon really necessary?
Not required, but it makes everything pop.

Can I add milk instead of cream?
Yes, just add it gently and don’t let it boil.

How do I make it thicker?
Mash some potatoes in the pot or reduce the broth slightly.

Is this supposed to be brothy or thick?
It’s flexible. You decide.

Can I double it?
Absolutely. Just use a bigger pot and stir with confidence.