Ham and Potato Soup
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There’s nothing like a steaming bowl of creamy Ham and Potato Soup on a chilly day. This lightened-up version is about to become a new family favorite. Tender potatoes, savory ham, and simple veggies simmer together in a creamy broth that still feels light. It’s easy to make and works any night of the week. Use leftover holiday ham or make it just because you’re craving a hearty fall or winter meal. Big flavor, simple ingredients, and minimal effort. That’s my kind of cozy dinner!
Why you’ll LOVE Ham and Potato Soup
- Cozy comfort in a bowl without heavy ingredients like butter or cream.
- Blending potatoes, broth, and cottage cheese creates a creamy, lighter base compared to a traditional roux making it actually healthy ham and potato soup!
- A delicious way to use leftover extra ham from the holidays.
- Made with simple, budget-friendly ingredients.
- Family approved and kid friendly.
- Tastes even better the next day, making it perfect for meal prep lunches.
Ingredients for easy ham and potato soup
- Diced ham– leftover holiday ham works super well here, or grab some pre diced ham from the store for an easy short cut.
- Russet potatoes– Yukon golds work beautifully too- They get soft and creamy, but red potatoes don’t do quite as well in this particular recipe.
- half and half– you can use whole milk or heavy cream, but I find that using half and half is a nice balance between keeping it light, but also rich in flavor.
- Chicken Broth– Regular or low sodium both work. Vegetable broth is fine too and chicken broth adds protein!
- Carrots, Celery, and Yellow Onion– This classic trio builds a sturdy and flavorful base for this ham and potato soup recipe.
- Garlic– I add lots of fresh garlic, but jarred garlic or garlic powder work great in a pinch!
- Cottage Cheese– A little unconventional, but it blends right in (you won’t even know it’s there!) and adds extra protein + creaminess. You can skip this, but it won’t be quite as delicious.
- Salt and Black Pepper– Season it up!
- Smoked Paprika– Brings a bit of a smokey depth to the soup. Thyme, sage, or parsley work well in this too for some extra flavors.
How to make Ham and Potato Soup
Boil the Potatoes
In a large pot or Dutch oven, add the chicken broth, cubed russets, and about 1 teaspoon of salt. Bring to a boil, then cook until the potatoes are fork-tender, about 7–10 minutes.
When the potatoes are tender remove about two cups of the potatoes and set aside.
Blend for Creaminess
Carefully transfer the remaining potatoes and broth to a blender, then add the cottage cheese. Blend until smooth and creamy, and set aside.
Be very careful blending hot liquid, work in batches if needed!
Note: How to blend hot soup if you don’t have a blender.
Sauté the Vegetables
In the same pot or Dutch oven, heat a drizzle of olive oil. Add the celery, carrots, and onion, and sauté over medium heat until softened.
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Add Garlic, Ham & Potatoes
Stir in the garlic and cook until fragrant. Throw in the diced ham, the reserved diced potatoes, and smoked paprika.
Bring it all together and finish up
Pour in the blended potato mixture and finish it off with half and half for extra creaminess. Let it simmer on the stove top for about 10 minutes until nice and warm. Season to taste, remember ham is usually on the salty side so check before adding lots of salt.
Serve as is or bring on some extra flavor with shredded cheddar cheese and/or chopped green onions!
Variations
- Ham and Potato Corn Chowder: Add corn and peas for an even heartier bowl. Stir in about 2 cups of frozen or fresh corn and 1 cup of frozen peas.
- Loaded Baked Potato Style: Cook crispy bacon and add it on top with sour cream, green onions or chives, and shredded cheese. It tastes just like a loaded baked potato and is always a crowd favorite!
- Dairy Free: Skip the cottage cheese and half and half. The soup will still be creamy and flavorful!
- Slow Cooker Ham and Potato Soup: Add in all the potatoes, vegetables, and broth. Cook on high for about 4 hours. Remove about half of the mixture and place into a blender with cottage cheese. Blend until smooth. Add back into the slow cooker along with half and half. Continue to heat for about 30 minutes until warm.
Helpful Tips, Storage & Shortcuts
- Blending Safety Tip: Be careful when blending hot soup. It can (and will!) try to explode … ask me how I know. Only fill the blender about halfway, especially if you’re using a smaller blender.
- Immersion Blender Option: You can absolutely use an immersion blender. Scoop the potatoes and broth into a separate pot or bowl. Blend until smooth and set aside while the veggies sauté in your big pot until ready to add in.
- Storage + Reheating: Let the ham and potato soup cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or warm in the microwave in 30-second intervals, stirring occasionally.
- Ham Options: Use leftover holiday ham, a store-bought ham steak, or pre-diced ham. They all work great!
- Time Saving Shortcut: Short on time? Use a veggie chopper to quickly and evenly dice potatoes, celery, onions, and carrots. It makes prep so much easier!
More Cozy Winter Soups You’ll Love:
- Crockpot White Chicken Chili
- Chicken Pot Pie Soup
- Crockpot Buffalo Chicken Chili
- Instant Pot Potato Soup
- Slow Cooker Ham and Bean Soup
Ham and Potato Soup
Equipment
- Blender Immersion Blender works also
Ingredients
- 2 lbs russet potatoes, peeled and cubed Yukon golds also work well; red potatoes don’t hold up as nicely (about 6 cups total)
- 4 cups low sodium chicken broth
- 1 cup low fat cottage cheese adds creaminess and protein- optional, but recommended
- 1 tsp kosher salt
- 1 tsp olive oil
- 2 large carrots, diced
- 3 ribs celery, diced
- 1 yellow onion, diced
- 4-5 cloves garlic, minced 1-2 tbsp jarred garlic or 2 tsp garlic powder work as substitutes
- 3 cups ham, diced leftover holiday ham, ham steak, or pre-diced ham
- 1/2 tsp smoked paprika
- 1/2 cup half and half
- salt and pepper to taste
Instructions
- Boil the potatoes: Add diced potatoes, chicken broth, and about 1 teaspoon of kosher salt to a large pot or Dutch oven. Bring to a boil and cook until potatoes are fork-tender, about 7–10 minutes. Scoop out about 2 cups of cooked potatoes and set aside.
- Blend the creamy base: Carefully transfer remaining cooked potatoes and broth to a blender. Add cottage cheese and blend until smooth and creamy. Note: Only fill your blender halfway. Work in batches using a smaller blender.
- Cook the vegetables: In the same pot, heat olive oil. Add carrots, celery, and onion. Sauté over medium heat until softened, about 5–7 minutes. Add garlic and cook just until fragrant, about 30 seconds.
- Combine the rest of the ingredients: Add diced ham, the reserved potatoes, and smoked paprika. Then pour in the blended potato and cottage cheese mixture. Finish off with half and half.
- Simmer and season: Continue to cook on low, stirring occasionally for about 10 minutes until everything is warmed up. Season with salt and pepper, remember ham is pretty salty so salt to taste!
- Serve: Ladle into bows and add shredded cheese, green onions, fresh chives or parsley if desired!
This soup was delicious—I’ll definitely make it again!
I’m so glad you enjoyed it!! Thank you for letting me know =)
Is there a way to make this soup creamy without cottage cheese? Maybe FF cream of chicken soup? Thoughts?
Absolutely! You can totally leave it out- add cream of chicken or even some 1/3 less fat cream cheese could work here too. It’s actually pretty creamy without the addition of cottage cheese, you could add a little milk or half and half at the end.
Came together easily and was comforting to heat up after long days.
I’m so happy you enjoyed!
Comfort in a bowl! My family loved this soup. So cozy & filling.