OLD FASHIONED POTATO AND HAM SOUP
Old Fashioned Potato and Ham Soup is a simple, hearty soup made with tender potatoes, carrots, celery, onions, and diced ham in a creamy broth. It is the kind of comforting, satisfying soup that is perfect for a cold fall or winter day.
This is my husband’s favorite kind of potato soup. Unlike a loaded baked potato soup, this version is made with simple ingredients and lets the potatoes and ham take center stage. It is an old-fashioned recipe that is easy to prepare and makes a generous pot for the family.
There is nothing more comforting than a big pot of warm soup on a cool, fall or winter day. I have always made big pots of soup for our large family. The leftovers are perfect for lunches the next day or two.
Soups that our family enjoy are:
Loaded Baked Potato Soup
Creamy Chicken Pot Pie Soup
Spicy Beef and 3 Bean Chili
Hearty Beef and Vegetable Soup
I make my soups in my large Dutch oven. I like to have plenty of room for all of the ingredients to blend well, they don’t stick, and the foods cook more evenly in these pots.
HOW TO MAKE OLD FASHIONED POTATO HAM SOUP:
INGREDIENTS:
(Full list of exact ingredient amounts and instructions in printable recipe card.)
- potatoes
- carrots
- celery
- onion
- salt and pepper to taste
- water
- butter
- flour
- ham cubes
- half and half
INSTRUCTIONS:
- Peel, wash, and cut the potatoes into approximately 3/4-inch cubes. Try to cut the potatoes into similar-sized pieces so they cook evenly.
- Place the potatoes, carrots, celery, and onion in a large Dutch oven or soup pot. Season with salt and pepper.
- Add enough water to slightly cover the vegetables.
-
Bring the mixture to a boil, then reduce the heat to low.
Add 2 tablespoons of the butter. Cover and simmer for about 15–20 minutes, or until the potatoes are tender when pierced with a fork.
While the vegetables are cooking, melt the remaining butter in a small microwave-safe bowl. -
Stir the flour into the melted butter until smooth. Add 2–3 tablespoons of the hot vegetable broth and stir well to loosen the mixture. Slowly stir the flour mixture into the soup.
Continue simmering for about 5 minutes, stirring frequently, allowing the broth to begin thickening. - Stir in the diced ham and half-and-half.
Continue cooking over low heat until the soup is heated through and the broth has thickened to your desired consistency. Do not let the soup come to a rapid boil after adding the half-and-half.
Taste and add additional salt and pepper if needed.
If the soup becomes thicker than you prefer, stir in a little additional half-and-half to reach the consistency you like.
Why You Will Love Old Fashioned Potato Soup
- It is flavorful, hearty, and a pure comfort food.
- This soup is budget friendly and the ingredients are easy to find.
- It makes a large pot and serves a crowd.
- I especially love making this soup when I have leftover ham. It is a wonderful way to turn those leftovers into another comforting meal.
HELPFUL TIPS
- Cut the potatoes evenly. Similar-sized pieces will cook at the same rate.
- Don’t overcook the potatoes. Cook just until tender so they don’t completely break apart in the soup.
- Watch the salt. Ham can vary in saltiness, so it is best to taste the soup before adding additional salt.
- Use leftover ham when you have it. This is one of my favorite ways to turn leftover ham into another meal.
- Adjust the consistency. If the soup becomes too thick, add a little more half-and-half.
- A large Dutch oven works especially well. It gives the vegetables plenty of room to cook evenly without sticking and makes it easy to prepare a large batch.
- Cut the potatoes the same size so they will cook evenly.Peel the potatoes before cooking. This will make a smoother soup. The skins can be tough.
Frequently Asked Questions
Can this soup be made ahead of time?
YES. As a matter of fact, it will taste even better if you make it a day ahead. The flavors will blend together better. Store in the refrigerator for up to 3 days.
Reheat the soup over a low heat, stirring frequently.
What kind of potatoes are best to use?
Russet or a standard baking potato work the best. They hold up to the cooking process better than new or red skin potatoes.
Can I use 2% or whole milk instead of the half-and-half?
You can but it will be a thinner broth. I have used whole milk, but never 2%.
This post was shared on Sweet Little Bluebird Weekend Potluck.
OLD FASHIONED POTATO AND HAM SOUP
Ingredients
- 8 medium-large size potatoes
- 1/2 cup carrots sliced thin
- 1 cup celery chopped
- 1 cup onion chopped
- salt and pepper to taste
- 4-5 cups water
- 4 Tablespoons butter divided
- 2 Tablespoon flour
- 1-2 cups ham cubes diced
- 1-2 cups half and half
Instructions
- Peel, wash, and cut potatoes into 3/4 inch cubes.
- Place potatoes, carrots, celery, and onions in dutch oven or large size saucepan. Season with desired amount of salt and pepper. Add water to slightly cover vegetables.
- Bring water to a boil, then reduce heat to low. Add 2 Tablespoon of butter. Cover and simmer until potatoes are tender, about 15-20 minutes.
- Melt remaining butter in a small, microwave safe bowl. Stir in the flour. Spoon 2 or 3 Tablespoons of the broth from vegetables into flour mixture, and then stir mixture into pot of vegetables.
- Allow vegetables to simmer 5 minutes, stirring frequently. Stir in the ham and half-and-half. Allow to simmer on low heat until mixtures starts to thicken.
- Remove from heat. Add additional salt or pepper as needed.
- May add additional half-and-half to thin if mixture becomes too thick
Notes
YES. As a matter of fact, it will taste even better if you make it a day ahead. The flavors will blend together better. Store in the refrigerator for up to 3 days. What kind of potatoes are best to use?
Russet or a standard baking potato work the best. They hold up to the cooking process better than new or red skin potatoes. Can I use 2% or whole milk instead of the half-and-half?
You can but it will be a thinner broth. I have used whole milk, but never 2%. Peel the potatoes before cooking. This will make a smoother soup. The skins can be tough. Cut the potatoes the same size so they will cook evenly.
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