Ham and Potato Soup

This Cheesy Ham and Potato Soup is to die for. It’s a lot like Loaded Potato Soup with some ham thrown in there. Topped with cheese, green onions, and bacon! If you don’t eat pork…change the ham out for Canadian turkey bacon…tastes just like ham.

I made this two days ago, but had leftovers because there is only 4 of us living here and this was a 6 man batch.  When I started editing my photos for this post/recipe, I stopped and went and heated a bowl up.  This time though, I added those french fried onions (you know, the ones you use in the green bean casserole) in lieu of the green onions. Loved the crunch and taste.

How do you make potato soup?

First you boil some diced potatoes and drain them.   In the same pot, you’ll add cream of potato soup (for the creaminess), some milk and some seasonings. Let it cook on low until warm.  After it is warm, add the cooked diced potatoes.  This is when I added my ham in too.  See the recipe and instructions below.

How do you add flavor to potato soup?

Seasonings.  All I used was onion powder, salt and pepper.  If you want you can go further with some garlic powder, as well.

What potato is best for soup?

Gold potatoes are actually best for potato soup. However, with this Ham and Potato Soup, I used Russet. Use whatever potato you like the taste of the best. You can leave the skin on or off when making soup.

Fun Facts About Ham and Potato Soup

• Potatoes are natural soup thickeners. As they cook, they release starch that gives the broth extra body without a complicated thickener.
• Ham and potatoes are a practical pairing. Salty, savory ham adds plenty of flavor to mild potatoes, making this soup a great way to use leftover holiday ham.
• The texture is easy to customize. Leave every potato cube intact for a chunky soup, or mash a few against the side of the pot for a thicker, creamier bowl.
• Toppings can change the whole experience. Cheese melts into the broth, bacon adds smoky flavor, green onions add freshness, and french fried onions bring a satisfying crunch.

I mean just looking at it makes you want it, right?

Not sure if you can tell which type of pot I am cooking with, but this is a Copper Chef pot/casserole dish. You can do so many things with this one pot  like this. My husband bought this for me and turns out, I use it more than I thought I would.

Tips and Tricks for the Best Soup

• Cut the potatoes evenly. Similar-size pieces cook at the same rate, so you do not end up with some pieces falling apart while others are still firm.
• Salt with care. Ham, bacon, cheese, and canned soup can all be salty. Taste the soup after the ham has warmed through, then add extra salt only if needed.
• Keep the heat low. Once the milk and cream of potato soup go into the pot, use gentle heat and stir occasionally. A hard boil can make dairy-based soups separate or scorch on the bottom.
• Adjust the consistency at the end. If the soup is too thick, stir in a splash of milk. If it is thinner than you like, mash a few potato pieces into the broth and let it warm for a few more minutes.
• Add toppings just before serving. Bacon, green onions, and french fried onions stay crisp and colorful when they are added to individual bowls rather than stirred into the pot.

Serving Suggestions

Serve this soup hot with a little topping bar so everyone can finish a bowl their own way. Set out shredded cheddar, crumbled bacon, sliced green onions, french fried onions, sour cream, and extra black pepper. For a cozy meal, pair it with warm crusty bread, dinner rolls, or garlic toast for dipping. A simple green salad or roasted vegetables balances the richness and turns the soup into a complete lunch or dinner. Smaller portions also work well as a starter before sandwiches or a casual family meal.

Storage and Reheating Tips

Let leftovers cool slightly, then transfer them to a shallow, airtight container and refrigerate promptly. Enjoy refrigerated soup within 3 to 4 days. Reheat only the amount you plan to eat in a saucepan over low to medium-low heat, stirring often, or warm it in the microwave in short intervals and stir between each one. The soup will thicken as it sits, so add a small splash of milk or broth while reheating if needed. Heat until steaming hot throughout.

You can freeze the soup, but keep in mind that potatoes and dairy may become slightly grainy or separate after thawing. For the best texture, refrigerate leftovers instead. If you do freeze it, leave off the toppings, thaw it overnight in the refrigerator, and reheat gently while stirring well. A little fresh milk and cheese can help bring the creamy texture back together.

Instead of throwing some more soup dishes out there, I decided to give you more potato recipes to try…

Crockpot Potato Soup

Potato Salad – my hubs favorite

ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed some of them below.  NOTE:  These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.

• Square Pot
• Soup Ladle
• Knives

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Rock on!

~Bobbi

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5 from 1 vote

Ham and Potato Soup

This Cheesy Ham and Potato Soup is to die for. It's a lot like Loaded Potato Soup with some ham thrown in there. Topped with cheese, green onions, and bacon!

Course Main Course, Soup

Cuisine American

Keyword cheesy ham and potato soup, easy ham soup, ham and potato soup

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Cool Down 30 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 6 servings

Calories 213.06kcal

Equipment

• 6-8 quart pot

Ingredients

• 4 Med-Lrg Russet Potatoes, diced Or your preference
• 3 Cups Diced Ham
• 2 Cans Cream of Potato Soup 10 1/2 oz cans
• 2 1/2 Cups Milk
• 1/2 Tbsp Onion Powder Sub Garlic Powder, if desired
• 1 Tsp Salt
• 1/4 – 1/2 Tsp Pepper, Black
• Shredded Cheddar/Colby Jack Cheese OPTIONAL
• Bacon, crumbled OPTIONAL
• Green Onions, chopped OPTIONAL
• Sour Cream OPTIONAL

Get Recipe Ingredients

Instructions

• Boil the diced potatoes for 10-15 minutes, or until tender. Drain. Set aside.
  
• In the same pot, add the soup, milk and seasonings. Whisk until combined. Heat on medium heat.
  
• Once the soup mixture is warm, add the potatoes and ham. Stir.
  
• Continue to heat on medium/medium low (depending on your stove) for 30 minutes – 1 hour.
  

Notes

ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed all or some of them above within the post.  NOTE:  These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.

Nutrition

Serving: 1g | Calories: 213.06kcal | Carbohydrates: 21.82g | Protein: 15.69g | Fat: 7.26g | Saturated Fat: 2.89g | Cholesterol: 45.79mg | Sodium: 1793.84mg | Potassium: 245.02mg | Fiber: 1.16g | Sugar: 7.91g | Vitamin A: 233.83IU | Calcium: 133.39mg | Iron: 0.78mg