Potato Ham Soup

This Ham And Potato Soup is a dependable choice for leftover ham or ham steak. You’ll learn which potatoes work best, how to build a creamy broth, and the small finishing touch that keeps the soup rich but not flat.

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Potato Ham Soup That Turns Leftover Ham Into Dinner

This potato ham soup is made with butter, onion, garlic, flour, chicken stock, russet potatoes, chopped ham, cream and thyme for a creamy, savory bowl that tastes much bigger than its short ingredient list.

You build it on the stovetop by making a quick roux, simmering the potatoes until tender, then finishing with ham, cream and a splash of pickle juice for balance. The best part? This soup works just as well with leftover holiday ham as it does with a store-bought ham steak, so you can make it any time of year.

Ham Bone Potato Soup Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• cooked ham – this is the star of the show. Leftover holiday ham works perfectly, but we also make this easy ham and potato soup with a simple ham steak from the grocery store when we are craving it year-round.
• ham bone – completely optional, but if you have a leftover ham bone from a holiday meal, there’s no sense in wasting it. It adds an extra layer of savory richness while the soup simmers. If not, skip it and the soup will still be delicious.
• russet potatoes – we tested this potato ham soup with a few varieties, and russets consistently gave the best texture. They get tender quickly and release enough starch to help naturally thicken the soup, so you end up with that creamy, hearty consistency without needing a ton of extra dairy. Yukon Golds will work, but the soup will be slightly less thick and creamy.
• butter – we use unsalted butter so we can control the seasoning, especially since ham can vary quite a bit in saltiness. You can substitute olive oil here, but the flavor will be a little different.
• yellow onion – adds that subtle sweetness and depth of flavor. Some recipes include other vegetables like celery and carrots, and you are welcome to add them to this soup if you’d like, but we’ve purposely kept this recipe quite simple.
• garlic – just a couple cloves go a long way here to round out the savoriness.
• all-purpose flour – used to create a roux to thicken the soup and make it creamy.
• chicken stock – this is the main liquid for the soup, so use one you like the flavor of.
• Dijon mustard – just a small spoonful deepens the overall flavor (this does not make the soup taste like mustard).
• thyme – thyme and ham are a classic pairing, and it gives this simple ham and potato soup that familiar, cozy flavor. Fresh is great if you have it, but dried works just fine here too.
• kosher salt and black pepper – rounds out all of the flavors in the soup.
• heavy cream – this is what gives the soup its silky finish. You can swap in half and half or whole milk here, but the soup will be less creamy.
• pickle juice – this is our little secret ingredient. A small splash at the end brightens the soup and balances the richness so it does not feel heavy or flat. If you don’t have pickle juice on hand, apple cider vinegar works well.
• green onions and cheddar cheese – these are optional for serving, but highly recommended.

How To Make Ham Bone Potato Soup

1. SAUTE. Melt the butter in a Dutch oven or other large pot over medium heat. Add the onion and cook 4 to 5 minutes or until softened, stirring occasionally. Add the garlic and cook 30 seconds, stirring constantly.

2. ADD. Stir in the flour and cook 1 minute, stirring constantly, so the raw flour taste cooks off. Gradually stir in the stock until smooth.

3. SIMMER. Add the potatoes, mustard, salt, pepper, thyme and ham bone, if using. Bring to a low boil over medium-high heat, then reduce to medium-low, cover and simmer 10 to 12 minutes or until the potatoes are tender, stirring occasionally.

4. FINISH. Remove and discard the ham bone, if you’re using it. Stir in the chopped ham and cream and cook 5 minutes, just until everything is warmed through. Remove the pot from the heat and stir in the pickle juice.

5. SERVE. Ladle into bowls and top with green onions and cheddar, if desired.