Go Back
Ham and Potato Soup Recipe 4

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
Cook Time 20 minutes
Total Time 30 minutes
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.