This hearty potato ham soup will fill you up! This easy soup recipe is a great way to use up left-over ham or ham bone. Flavor-full and filling, this potato ham soup is sure to please!!
In the fall and winter I love to make soup on Sunday afternoons and this hearty potato ham soup is one of my favorites to make! This way, my family gets a warm, hearty meal and I get left-overs we can have again for supper during the week!! Win-win!!!
This is also an easy soup to throw together on a weeknight! It doesn’t take long to simmer, and while you wait for the veggies to cook you can prep the other ingredients!
Soup Ingredients
Lots of the ingredients for this soup you will probably have in your pantry, fridge, or freezer! You’ll need a few potatoes, cubed ham, carrots, celery, green onions, chicken broth, milk, and a few herbs and spices.
Prepping the Ingredients
While you’re waiting for the water to boil, peel and dice your potatoes. Any kind of potato works well in this soup! Have fun experimenting with different kinds!
As the potatoes are cooking, you can begin prepping the other veggies that will go into the soup!
While your veggies are cooking, you can cube your ham.
Add in the ham, and let the soup simmer together. This is where your kitchen starts having that lovely aroma of great-smelling food cooking!!
Don’t forget to add the finishing touches as you serve this delicious soup! Crispy bacon, shredded cheddar cheese, and sliced green onions all make a delightful soup topping for your bowl of soup!
Ready to Serve
Your family is going to be so happy to have this hearty home-cooked soup. And you’ll be happy to serve the left-overs the next day!! This soup is even more flavorful on day two or three!
Potato Ham Soup
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Equipment
Ingredients
- 12 cups water
- 6 cups potatoes, diced into 1/2" cubes any kind
- 3 cups cooked ham, chopped into small cubes
- 2-3 large carrots, sliced
- 2 stalks celery, chopped or sliced
- 3-4 whole green onions, sliced
- 1/2 teaspoon salt
- 2 cups chicken broth, low sodium is preferred 16 ounces
- 2 cups milk 2% or whole
- 1/4 teaspoon pepper
- 2 large bay leaves
- 1 Tablespoon dried parsley flakes
- Optional Toppings:
- 4 slices bacon, fried and broken into small pieces can use purchased bacon bits
- 1 cup shredded cheddar cheese
- 2 whole green onions, sliced
- 1/2 cup sour cream
Instructions
- In large soup pot, bring water to a boil while you peel and dice the potatoes. Add diced potatoes to pot, return to a mixture to a boil, then turn heat down, cover and simmer on medium-low heat for about 15 minutes or until potatoes are tender.
- While potatoes are simmering, peel and slice carrots, chop celery, and slice green onions.
- After potatoes have simmered 15 minutes, remove from stove and strain, reserving 2 cups "hot potato water" (this starchy water helps make your soup thick, and adds to the flavor!)
- Add reserved water back to pot. Add chicken broth, carrots, celery, green onions, bay leaves, parsley, salt and pepper (don't add the potatoes back in quite yet!). Bring to a boil. Reduce heat, cover, and simmer on medium-low heat for about 15 minutes or until carrots are tender.
- Add potatoes back into soup (at this point I like to take my potato masher and right in the soup pot mash the cooked vegetables just a bit to thicken the mixture). Add milk and ham. Simmer another 10 minutes or until mixture is hot and ham is heated. Be careful not to scorch.
- Ladle servings into soup bowls. Garnish with optional toppings. If desired, add more salt and pepper to taste. Enjoy!
