This ham and potato soup recipe is so amazing! It is probably my favorite soup to make and eat. One thing I love about the fall and winter is soup season.
Ham and potato soup is so incredibly easy to make and tastes so delicious. Top it with bacon, cheese, and green onion, and it is warm spoonful of heaven with every bite. If I can do it, you can do it. Let’s get started!
Step 1: Gather the ingredients
In order to make these delicious homemade ham and potato soup recipe you need the following easy to find ingredients:
- Potatoes – You can use pretty much any variety of potato, but I usually just use Russets.
- Onion – Use white or yellow onions. Although, I usually like to use yellow, which tend to be better in stews and soups.
- Ham – You can’t have ham and potato soup without the ham! I like to use the ham steaks, nice thick pieces of ham, oh yeah.
- Water – I always use filtered water, because my tap water tastes gross.
- Chicken Bouillon cubes – You can also use chicken broth instead of water and the bouillon cubes.
- Butter – Salted or unsalted
- Flour – All purpose/plain flour
- Toppings like: bacon, cheddar cheese, green onion, etc.
- Large pot with lid
Step 2: How to make ham and potato soup at home
Wash the potatoes and then cut them up into small cubes/chunks. Place them in a large pot on the stovetop. Dice up the celery, ham, and onion as well and add them all to the pot.
Add the water and set the heat to medium-high heat. The water should cover the top of the ingredients. If it doesn’t just add a bit more water until it does. Bring the water to a boil and turn the heat down to medium. Allow it to cook for 10 to 15 minutes.
TIP: This recipe doesn’t have to be exact, in fact, if you want more of one of the ingredients add in more. For example, if you want more celery or ham, add more. It is your soup, make it how you want, but this will get you started.
Add the butter to a large skillet and allow it to melt over medium-low heat. Then add in the flour a little bit at a time, using a fork or whisk to whisk it in, so no lumps form. Keep adding the flour until all incorporated.
Slowly add in the milk, while stirring, until it is all added. Once all of the milk has been added keep stirring until it thickens up. It will take 3 to 5 minutes or a bit longer.
Smash up the chicken bouillon cubes and add it to the ham and potato soup. Stir the soup until the bouillon dissolves.
Now add in the white butter based roux. Stir it until the soup is well combined. Add in some salt and pepper to taste. Then allow it too cook for about 5 more minutes so it can thicken up some more.
And just like that the ham and potato soup is done. Super easy right?
Serve up a bowl and eat it plain, or you can top it with things like shredded cheddar cheese, bacon, green onion, etc. Enjoy!
How long does ham and potato soup last?
Place the soup, covered, in the fridge where it will last 4 to 5 days. You can also put it in a freezer safe container and freeze it for a few months.
Here are some other recipes you might like:
Ham and Potato Soup
- 6-8 potatoes washed and diced
- 1/2 cup of celery washed and diced 50 grams
- 1/2 cup of an onion, diced 26 grams
- 1 cup of ham diced I like to use the ham steaks (135 grams)
- 3 1/2 cups of water used filtered if possible (828 ml)
- 2 chicken bouillon cubes
- 1 tsp. salt 4g
- 1 tsp. pepper 4g
- 1/3 cup of butter 76 grams
- 1/3 cup of flour 40 grams
- 2 cups of milk 474 ml
- Toppings: bacon, cheese, green onion, etc.
- Begin by washing the potatoes and then cutting them up into small cubes. Dice the celery, onion, and ham as well.
- Add the potatoes, celery, onion, and ham to a large pot. Set the heat to medium-high heat and then add in the water. Bring to a boil, then turn the heat down to medium. Let cook for 10 to 15 minutes.
- Add the butter to a large skillet and set the burner heat to medium-low. Once the butter melts, slowly add in the flour while whisking it into the butter. After that, slowly add in the milk, whisking it in, until all combined. Let cook for 3 to 5 minutes or more until it thickens, keep stirring.
- Crush up the chicken bouillon cubes and add to the large pot of ham and potato soup.
- Add in the milk roux and stir until well combined with the soup. Salt and pepper the soup to taste. Allow the soup to cook for about 5 more minutes. The soup is done.
- Serve up a bowl of ham and potato soup and if desired top with shredded cheddar cheese, bacon, green onion, etc. Enjoy!
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