Ham and Potato Soup Creamy

This creamy ham and potato soup is the ultimate comfort food and a favorite way in my home to welcome chilly weather. Whether you are looking to use up leftover ham or craving a hearty meal, this soup is a classic choice that fills the kitchen with warmth and rich aroma. It can be whipped up on the stove top for a quick dinner or simmered low and slow in a crock pot for an easy hands-off meal.

My family always requests this recipe after big Sunday roasts when the fridge is filled with ham. After trying both the cubed and mashed potato versions, we now love making it both ways for variety.

Ingredients

• Yukon Gold potatoes: provide creamy texture and subtle earthiness Select potatoes that are firm and free of green spots
• Unsalted butter: adds richness and depth Use fresh high quality butter for the most flavorful soup
• Small yellow onion: for a sweet and savory foundation Look for onions with glossy skin and firm texture
• Celery: lends freshness and balancing flavor Choose crisp stalks with bright color
• Flour: helps create that velvety soup base Opt for fresh all-purpose flour to avoid any staleness
• Garlic: gives a warm punch of flavor always choose fresh cloves
• Low sodium chicken broth: allows you to control the saltiness Use a high-quality broth for best taste
• Half and half: makes the soup creamy and luxurious Whole milk can be swapped for a lighter version
• Onion powder: amps up savory notes Use fresh if possible for best flavor
• Dried thyme: brings a herbal background Choose thyme that is aromatic and not faded in color
• Ground sage: adds woodsy notes that pair perfectly with ham
• Bay leaf: infuses subtle depth Always remove it before serving
• Diced ham: for meaty bites Use leftover baked ham for best results
• Shredded cheddar cheese: creates that extra creamy melty finish Shred your own from a block for smooth melting
• Chives: for finishing touch and gentle onion flavor Use fresh chives for color and aroma

Step-by-Step Instructions

Prepare the Dairy and Cheese:

Bring shredded cheddar and measured half and half to room temperature so they melt smoothly into the soup

Boil and Mash the Potatoes:

Peel and cube potatoes into one inch pieces Place in stockpot and cover with water by about an inch Add a good pinch of salt then boil until fork tender about ten minutes Drain and gently mash with two tablespoons butter and a splash of half and half

Cook the Aromatics:

In a large soup pot melt three tablespoons butter over medium heat Add diced onion and celery Sauté five minutes until soft but not browned Add minced garlic dried thyme onion powder and sage Cook for a minute to release the flavors

Make the Roux:

Sprinkle flour over the veggies Stir with a spatula for a full minute to toast off any raw flour flavor

Build the Broth:

Pour in chicken broth and drop in the bay leaf Slowly stir in half and half Bring up to a gentle boil then lower heat to simmer

Incorporate Potatoes and Blend:

Stir in the mashed potatoes until they disappear into the soup Remove bay leaf Use an immersion blender to blend the soup until silky and thick or leave chunky for more texture

Add Ham and Simmer:

Stir in the diced ham Let everything simmer together for ten minutes so flavors can meld

Melt in the Cheese:

Off the heat sprinkle the cheddar gradually into the warm base Stir gently until cheese is fully melted and creamy

Garnish and Serve:

Taste and adjust salt and pepper if needed Top with fresh chives and serve piping hot

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My favorite ingredient is definitely Yukon Gold potatoes Their creamy texture blends perfectly with melted cheddar making each bite extra comforting This soup always reminds me of cozy winter nights with family sharing stories around the dinner table

Storage Tips

Soup can be stored in airtight containers in the fridge for three to four days Let it cool completely before refrigerating and reheat gently on the stove for best consistency If you plan to freeze leave out the cheese and add it fresh upon reheating as dairy can separate once frozen

Ingredient Substitutions

Red potatoes can be swapped in for Yukon Gold for a chunkier texture and they hold up well If you are out of half and half use whole milk for a lighter broth or blend a little cream with milk for a similar richness Smoked ham adds a lovely depth but any cooked ham works in a pinch

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Serving Suggestions

Ladle the soup into bowls and top with extra cheddar and chives I sometimes serve it with warm crusty bread or even a side salad for a fresh contrast The soup is perfect on its own as a meal but can also be a cozy starter for a bigger dinner

Cultural Note

Potato soup has deep roots in American kitchens Traditionally made after holiday feasts to use up leftovers variations of this cozy soup show up in many cultures as a clever way to stretch ingredients and avoid waste The creamy ham version is a staple in my family after big celebrations

Frequently Asked Questions

→ Can I use cubed potatoes instead of mashed?

Yes, red potatoes work well cubed as they hold their shape. Simmer them in the broth until fork tender for a chunkier texture.

→ What cheese is best for this dish?

Freshly shredded cheddar provides the best melt and flavor. Shred from a block for a creamy finish.

→ Can this be prepared in a slow cooker?

Absolutely. Sauté the vegetables, combine with broth, ham, and potatoes, then cook on low 7-8 hours or high 3-4 hours. Add cheese at the end.

→ How do I make the base extra creamy?

Blending the soup with an immersion blender or regular blender creates a smooth, thick texture, enhancing creaminess.

→ What garnishes work well?

Fresh chives, extra cheddar, or a sprinkle of black pepper add color and flavor as final garnishes.

→ How should leftovers be stored?

Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.