Picture this: a chilly evening, a cozy kitchen, and the irresistible aroma of ham and potato soup simmering on the stove. As comfort food classics go, few dishes warm the soul quite like this hearty duo. Whether you’re craving a quick weeknight dinner or a slow-cooked weekend favorite, we’ve gathered 20 delicious recipes to turn your kitchen into a haven of warmth and flavor. Let’s dive in!
Classic Creamy Ham and Potato Soup
Nothing warms the soul quite like a comforting bowl of soup, especially on a chilly day. This classic creamy ham and potato soup is a simple, satisfying meal that comes together with minimal fuss, perfect for a cozy family dinner. Let’s walk through each step together to ensure your soup turns out perfectly.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Butter – 4 tbsp
– Yellow onion – 1 cup, diced
– All-purpose flour – ¼ cup
– Chicken broth – 4 cups
– Russet potatoes – 3 cups, peeled and diced into ½-inch cubes
– Cooked ham – 2 cups, diced
– Whole milk – 2 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Melt the butter in a large pot or Dutch oven over medium heat.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Sprinkle the flour over the onions and butter, stirring constantly for 1 minute to cook out the raw flour taste and form a roux.
4. Gradually whisk in the chicken broth until the mixture is smooth and free of lumps.
5. Add the diced potatoes and bring the mixture to a boil over high heat.
6. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 15 minutes, or until the potatoes are fork-tender.
7. Stir in the diced ham and cook for 2 minutes to heat through.
8. Pour in the whole milk and add the salt and black pepper, stirring to combine.
9. Heat the soup over medium heat for 5 minutes, stirring occasionally, until it is warmed through and slightly thickened; do not let it boil to prevent the milk from curdling.
10. Remove the pot from the heat and let the soup sit for 5 minutes before serving to allow the flavors to meld.
You’ll find this soup delightfully creamy with tender chunks of potato and savory ham in every spoonful. For a creative twist, try topping it with shredded cheddar cheese, a dollop of sour cream, or crispy crumbled bacon just before serving to add extra texture and flavor.
Cheesy Ham and Potato Chowder
On chilly evenings when comfort food calls, this creamy chowder delivers warmth and satisfaction with minimal effort. Our streamlined version combines pantry staples into a rich, cheesy bowl that’s ready in under an hour, perfect for busy weeknights or cozy gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Butter – 2 tbsp
– Onion – 1 medium, diced
– Flour – ¼ cup
– Chicken broth – 4 cups
– Potatoes – 2 large, peeled and cubed
– Ham – 1 cup, diced
– Milk – 2 cups
– Cheddar cheese – 1 cup, shredded
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Melt the butter in a large pot over medium heat.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Sprinkle the flour over the onions and stir continuously for 1 minute to form a roux, which will thicken the chowder later.
4. Gradually pour in the chicken broth while whisking to prevent lumps.
5. Add the cubed potatoes and diced ham to the pot.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the potatoes are fork-tender.
7. Pour in the milk and heat for 5 minutes over medium-low heat, stirring occasionally, until warmed through but not boiling.
8. Remove the pot from the heat and stir in the shredded cheddar cheese until fully melted and smooth.
9. Season with salt and black pepper, stirring to combine evenly.
10. Ladle the chowder into bowls and serve immediately.
Buttery and velvety, this chowder boasts a creamy texture with tender potato chunks and smoky ham bits in every spoonful. For a fun twist, top it with crispy bacon crumbles or serve alongside crusty bread for dipping—it’s a versatile dish that welcomes customization while staying reliably delicious.
Slow Cooker Ham and Potato Stew
Relying on your slow cooker for this hearty stew means you can prep it in the morning and come home to a comforting, ready-to-eat dinner. This methodical recipe builds layers of flavor with minimal hands-on effort, perfect for a beginner cook looking for a reliable weeknight meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
– Ham – 1.5 lbs
– Potatoes – 2 lbs
– Onion – 1 large
– Chicken broth – 4 cups
– Butter – 2 tbsp
– All-purpose flour – ¼ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Dice the ham into 1-inch cubes. 2. Peel and chop the potatoes into 1-inch chunks. 3. Dice the onion. 4. Place the ham, potatoes, and onion into the slow cooker insert. 5. Pour the chicken broth over the ingredients in the slow cooker. 6. Cover the slow cooker with its lid. 7. Cook on the LOW setting for 7 hours. 8. After 7 hours, melt the butter in a small saucepan over medium heat. 9. Whisk the flour into the melted butter and cook for 1 minute to form a roux. 10. Slowly whisk 1 cup of the hot broth from the slow cooker into the roux until smooth. 11. Pour the thickened roux mixture back into the slow cooker and stir to combine. 12. Add the salt and black pepper to the stew. 13. Cover the slow cooker again and cook on the LOW setting for 1 more hour. 14. Turn off the slow cooker and let the stew rest, uncovered, for 10 minutes before serving.
Gently ladle this stew into bowls, where the potatoes will be fork-tender and the ham savory. The roux creates a velvety, lightly thickened broth that coats each spoonful. For a creative twist, serve it over a slice of crusty bread or with a dollop of grainy mustard stirred in.
Smoky Bacon, Ham, and Potato Soup
Zestfully warming and deeply satisfying, this smoky bacon, ham, and potato soup is the ultimate comfort food for a chilly day. It’s a simple, one-pot meal that layers rich, savory flavors with minimal fuss, perfect for beginner cooks looking to master a hearty staple. Follow these clear, methodical steps to create a pot of cozy perfection.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Bacon – 6 slices
– Yellow onion – 1 medium, diced
– Garlic – 3 cloves, minced
– All-purpose flour – ¼ cup
– Chicken broth – 6 cups
– Russet potatoes – 2 large, peeled and cubed into ½-inch pieces
– Ham – 1 cup, diced
– Heavy cream – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Place a large pot or Dutch oven over medium heat and add the bacon slices. Cook for 8–10 minutes, flipping occasionally, until the bacon is crispy and the fat has rendered. Tip: For even cooking, avoid crowding the pot; work in batches if needed.
2. Remove the bacon from the pot with a slotted spoon, transfer it to a paper towel-lined plate to drain, and set aside. Leave about 2 tablespoons of bacon fat in the pot; discard any excess.
3. Add the diced onion to the pot with the bacon fat. Sauté for 5–7 minutes, stirring frequently, until the onion turns translucent and softens.
4. Stir in the minced garlic and cook for 1 minute, until fragrant, being careful not to let it burn.
5. Sprinkle the flour over the onion and garlic mixture. Cook for 2 minutes, stirring constantly, to form a roux that will thicken the soup. Tip: A golden-brown roux ensures no raw flour taste.
6. Gradually pour in the chicken broth while whisking continuously to prevent lumps from forming.
7. Add the cubed potatoes and diced ham to the pot. Bring the mixture to a boil over high heat, then reduce the heat to medium-low to maintain a gentle simmer.
8. Cover the pot and simmer for 20–25 minutes, until the potatoes are fork-tender. Tip: Test a potato cube with a fork; it should pierce easily without falling apart.
9. Stir in the heavy cream, salt, and black pepper. Crumble the reserved cooked bacon and add it to the soup. Simmer uncovered for 5 more minutes to heat through and meld the flavors.
10. Remove the pot from the heat. Rich and creamy, this soup boasts a velvety texture with tender potato chunks and smoky, salty bites from the bacon and ham. Serve it piping hot with crusty bread for dipping, or garnish with extra crumbled bacon and a sprinkle of fresh chives for a vibrant touch.
Ham and Potato Soup with Fresh Herbs
During these chilly winter months, nothing beats a comforting bowl of homemade soup to warm you from the inside out. This ham and potato soup comes together with minimal effort but delivers maximum flavor, making it perfect for busy weeknights or cozy weekends. Let’s walk through each step together to create this satisfying dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Butter – 2 tbsp
– Yellow onion – 1 medium, diced
– Garlic – 2 cloves, minced
– All-purpose flour – ¼ cup
– Chicken broth – 4 cups
– Russet potatoes – 2 large, peeled and diced into ½-inch cubes
– Cooked ham – 1½ cups, diced
– Whole milk – 1 cup
– Fresh thyme – 1 tbsp, chopped
– Fresh parsley – 2 tbsp, chopped
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Melt 2 tbsp of butter in a large pot over medium heat.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Sprinkle ¼ cup of all-purpose flour over the onion mixture and cook for 2 minutes, stirring constantly to form a roux.
5. Gradually whisk in 4 cups of chicken broth until smooth, scraping any browned bits from the bottom of the pot.
6. Add 2 diced russet potatoes and bring the mixture to a boil over high heat.
7. Reduce heat to medium-low, cover the pot, and simmer for 15 minutes until potatoes are fork-tender.
8. Stir in 1½ cups of diced cooked ham and 1 cup of whole milk.
9. Cook for 5 minutes over medium heat until heated through, but do not boil.
10. Remove from heat and stir in 1 tbsp chopped fresh thyme, 2 tbsp chopped fresh parsley, ½ tsp salt, and ¼ tsp black pepper.
11. Taste and adjust seasoning if needed, remembering the ham adds saltiness.
12. Ladle the soup into bowls and serve immediately.
Outstandingly creamy with tender potato chunks and savory ham throughout, this soup has a velvety texture from the roux-based broth. The fresh herbs provide a bright, aromatic finish that balances the richness perfectly. For a creative twist, top each bowl with shredded cheddar cheese and extra chopped parsley, or serve alongside crusty bread for dipping.
Rustic Root Vegetable and Ham Soup
Even on the chilliest December days, a hearty soup can transform simple ingredients into a comforting meal. This rustic root vegetable and ham soup builds layers of flavor through patient simmering, perfect for beginners to master. Let’s walk through each step methodically to create a nourishing bowl.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1 large, diced
– Carrots – 2 cups, chopped
– Potatoes – 2 cups, cubed
– Ham – 2 cups, diced
– Chicken broth – 6 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 large diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 cups chopped carrots and 2 cups cubed potatoes, cooking for 3 minutes to lightly soften.
4. Add 2 cups diced ham and cook for 2 minutes to release its savory aroma.
5. Pour in 6 cups chicken broth, ensuring all ingredients are submerged.
6. Season with 1 tsp salt and ½ tsp black pepper, stirring to combine evenly.
7. Bring the soup to a boil over high heat, then reduce to a low simmer.
8. Cover the pot and simmer for 30 minutes, checking occasionally to maintain a gentle bubble.
9. After 30 minutes, test a potato cube with a fork; it should pierce easily without resistance.
10. Remove the pot from heat and let it rest, uncovered, for 5 minutes to allow flavors to meld.
Savor the tender chunks of vegetables and ham in a rich, savory broth that warms from the inside out. The potatoes break down slightly to thicken the soup naturally, while the carrots retain a pleasant bite. For a creative twist, top each bowl with a sprinkle of fresh herbs or serve alongside crusty bread for dipping.
Spicy Jalapeño Ham and Potato Chowder
Holiday gatherings call for comforting, crowd-pleasing meals that come together without fuss. Here’s a creamy, spicy chowder that balances rich ham and potatoes with a kick of jalapeño, perfect for warming up a chilly evening. Follow each step carefully for a smooth, flavorful result every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Butter – 2 tbsp
– Onion – 1 cup, diced
– Jalapeño – 2, seeded and minced
– All-purpose flour – ¼ cup
– Chicken broth – 4 cups
– Potatoes – 3 cups, peeled and diced into ½-inch cubes
– Cooked ham – 2 cups, diced
– Heavy cream – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Melt the butter in a large pot over medium heat.
2. Add the diced onion and minced jalapeño, and sauté for 5 minutes until softened.
3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
4. Gradually pour in the chicken broth while whisking to prevent lumps.
5. Add the diced potatoes and bring the mixture to a boil.
6. Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes until the potatoes are fork-tender.
7. Stir in the diced ham and heavy cream.
8. Season with salt and black pepper, and simmer uncovered for 5 more minutes to thicken slightly.
9. Remove the pot from the heat and let it sit for 2 minutes before serving.
With its velvety texture and bold flavors, this chowder offers a creamy base punctuated by tender potatoes and smoky ham, with the jalapeño providing a subtle heat that builds with each spoonful. Serve it in bread bowls for a hearty meal, or top with shredded cheese and fresh cilantro for extra zest.
Instant Pot Ham and Potato Soup
A comforting bowl of Instant Pot Ham and Potato Soup is the perfect solution for a busy weeknight, combining hearty ingredients with the convenience of pressure cooking. As a cooking teacher, I’ll guide you through each step methodically, ensuring even beginners achieve a delicious, creamy result. This recipe transforms simple staples into a satisfying meal with minimal hands-on time.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Butter – 2 tbsp
– Onion – 1 cup, diced
– Garlic – 2 cloves, minced
– Potatoes – 4 cups, peeled and cubed
– Ham – 2 cups, diced
– Chicken broth – 4 cups
– Milk – 1 cup
– Flour – ¼ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Turn the Instant Pot to “Sauté” mode and melt the butter for 1 minute until it bubbles.
2. Add the diced onion and minced garlic, sautéing for 3–4 minutes until the onion is translucent and fragrant.
3. Tip: Stir frequently to prevent burning, which can add bitterness to the soup.
4. Add the cubed potatoes, diced ham, and chicken broth to the pot, stirring to combine all ingredients.
5. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 8 minutes.
6. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
7. In a small bowl, whisk together the milk and flour until smooth to create a slurry without lumps.
8. Tip: Whisk vigorously to avoid clumps, ensuring a creamy texture in the final soup.
9. Stir the milk-flour slurry into the hot soup in the Instant Pot until fully incorporated.
10. Turn the Instant Pot back to “Sauté” mode and cook for 3–5 minutes, stirring constantly, until the soup thickens slightly.
11. Season with salt and black pepper, stirring to distribute evenly.
12. Tip: Taste and adjust seasoning at this stage, as the ham adds saltiness, so start with less salt if needed.
13. Turn off the Instant Pot and let the soup sit for 2 minutes before serving to allow flavors to meld.
Now, savor this creamy, chunky soup where the potatoes soften into tender bites and the ham infuses a smoky richness. For a creative twist, top it with shredded cheddar or a sprinkle of fresh parsley to add color and extra flavor.
Ham and Potato Soup with Caramelized Onions
Begin by gathering your ingredients for this comforting soup that transforms humble ham and potatoes into a rich, savory meal perfect for chilly evenings. Building layers of flavor starts with caramelizing onions, which adds a sweet depth that balances the salty ham and creamy potatoes. Follow each step carefully to achieve the ideal texture and taste.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Yellow onions – 2 large
– Unsalted butter – 4 tbsp
– All-purpose flour – ¼ cup
– Chicken broth – 6 cups
– Russet potatoes – 2 lbs
– Cooked ham – 1 lb
– Heavy cream – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Dice the yellow onions into ¼-inch pieces.
2. Melt the unsalted butter in a large pot over medium-low heat.
3. Add the diced onions to the pot and cook for 25 minutes, stirring every 5 minutes, until they turn a deep golden brown. Tip: Keep the heat low to prevent burning and achieve even caramelization.
4. Sprinkle the all-purpose flour over the caramelized onions and stir constantly for 2 minutes to form a roux.
5. Gradually pour in the chicken broth while whisking to avoid lumps.
6. Increase the heat to medium-high and bring the mixture to a boil.
7. Peel and cube the russet potatoes into ½-inch pieces.
8. Add the potato cubes to the boiling broth and reduce the heat to medium.
9. Simmer the potatoes for 15 minutes, or until they are fork-tender.
10. Dice the cooked ham into ½-inch cubes.
11. Stir the ham cubes into the soup and cook for 5 minutes to heat through.
12. Pour in the heavy cream and stir to combine. Tip: Add the cream off the heat to prevent curdling, then return to low heat.
13. Season the soup with salt and black pepper, stirring for 1 minute. Tip: Taste and adjust seasoning only after adding the cream, as it can mute flavors.
14. Remove the pot from the heat and let the soup rest for 5 minutes before serving.
Oozing with creaminess, this soup boasts tender potatoes and savory ham in every spoonful, enhanced by the sweet undertones of caramelized onions. For a creative twist, top it with shredded cheddar or serve alongside crusty bread to soak up the rich broth.
Creamy Dill Ham and Potato Soup
Eager for a comforting soup that feels like a warm hug? This creamy dill ham and potato soup is a cozy, one-pot wonder perfect for chilly evenings. It’s simple to make with minimal ingredients, yielding a rich, velvety bowl every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– Butter – 2 tbsp
– Onion – 1, diced
– Garlic – 2 cloves, minced
– All-purpose flour – ¼ cup
– Chicken broth – 4 cups
– Potatoes – 3 medium, peeled and cubed
– Ham – 1 cup, diced
– Heavy cream – 1 cup
– Fresh dill – 2 tbsp, chopped
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Melt the butter in a large pot over medium heat.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Sprinkle the flour over the onion mixture and cook for 2 minutes, stirring constantly to form a roux.
5. Gradually whisk in the chicken broth until smooth, then bring to a simmer.
6. Add the cubed potatoes and diced ham to the pot.
7. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are fork-tender.
8. Stir in the heavy cream and chopped dill.
9. Season with salt and black pepper, then simmer for 5 more minutes to heat through.
10. Remove from heat and let sit for 5 minutes before serving.
Rich and velvety, this soup boasts a creamy texture with tender potatoes and savory ham. The fresh dill adds a bright, herbal note that balances the richness perfectly. For a fun twist, serve it in bread bowls or top with extra crispy ham bits.
Ham and Potato Soup with Cheddar Cheese
Comforting and creamy, this ham and potato soup with cheddar cheese is a hearty one-pot meal that’s perfect for chilly evenings. It’s surprisingly simple to make, requiring just a handful of ingredients and straightforward steps that even a beginner cook can follow. You’ll love how the flavors meld together into a rich, satisfying dish that feels like a warm hug in a bowl.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Butter – 2 tbsp
– Onion – 1 medium, diced
– All-purpose flour – ¼ cup
– Chicken broth – 4 cups
– Potatoes – 3 medium, peeled and diced into ½-inch cubes
– Cooked ham – 2 cups, diced
– Whole milk – 1 cup
– Shredded cheddar cheese – 1 cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Melt 2 tbsp of butter in a large pot over medium heat.
2. Add 1 diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Sprinkle ¼ cup of all-purpose flour over the onions and stir constantly for 1 minute to cook the raw flour taste out, which helps thicken the soup without lumps.
4. Gradually whisk in 4 cups of chicken broth until smooth, scraping the bottom of the pot to incorporate any browned bits.
5. Add 3 diced potatoes and 2 cups of diced ham to the pot.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are fork-tender.
7. Stir in 1 cup of whole milk and heat through for 2 minutes without boiling to prevent curdling.
8. Remove the pot from the heat and stir in 1 cup of shredded cheddar cheese until melted and smooth.
9. Season with ½ tsp of salt and ¼ tsp of black pepper, adjusting if needed after tasting.
10. Ladle the soup into bowls and serve immediately.
Silky and thick, this soup boasts a velvety texture from the roux and melted cheese, with chunks of tender potato and savory ham in every bite. For a creative twist, top it with extra shredded cheddar, crispy bacon bits, or a sprinkle of fresh chives before serving to add color and crunch.
Savory Garlic and Herb Ham and Potato Soup
Let’s create a comforting soup that transforms humble ingredients into a rich, flavorful meal. This savory garlic and herb ham and potato soup is perfect for chilly days and comes together with minimal fuss, making it ideal for home cooks of all levels.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1 medium, diced
– Garlic – 4 cloves, minced
– All-purpose flour – ¼ cup
– Chicken broth – 4 cups
– Russet potatoes – 2 large, peeled and diced into ½-inch cubes
– Cooked ham – 1 cup, diced
– Dried thyme – 1 tsp
– Dried rosemary – ½ tsp
– Heavy cream – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add 4 minced garlic cloves and cook for 1 minute, stirring constantly, until fragrant.
4. Sprinkle ¼ cup all-purpose flour over the onion mixture and cook for 2 minutes, stirring continuously, to form a roux.
5. Gradually whisk in 4 cups chicken broth until smooth, scraping the bottom of the pot to incorporate any browned bits.
6. Add 2 diced russet potatoes, 1 cup diced ham, 1 tsp dried thyme, and ½ tsp dried rosemary to the pot.
7. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the potatoes are fork-tender.
8. Stir in 1 cup heavy cream, 1 tsp salt, and ½ tsp black pepper.
9. Heat the soup for 5 minutes over low heat, stirring occasionally, until warmed through but not boiling.
10. Ladle the soup into bowls and serve immediately.
Chunky potatoes and ham create a hearty texture, while the garlic and herb infusion delivers a robust, savory depth. Consider topping it with shredded cheddar or crumbled bacon for extra richness, or pair it with crusty bread to soak up every last drop.
Loaded Ham and Potato Soup with Bacon
Ready to warm up your kitchen with a comforting classic? This loaded ham and potato soup with bacon is the ultimate cozy meal, perfect for chilly evenings when you crave something hearty and satisfying. We’ll build layers of flavor step-by-step, ensuring even beginners can create this delicious dish with confidence.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Bacon – 6 slices
– Onion – 1 cup chopped
– Garlic – 2 cloves minced
– All-purpose flour – ¼ cup
– Chicken broth – 4 cups
– Potatoes – 3 cups diced
– Ham – 2 cups diced
– Heavy cream – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Cheddar cheese – 1 cup shredded
– Green onions – ¼ cup chopped
Instructions
1. Place 6 slices of bacon in a large pot over medium heat and cook for 8-10 minutes until crispy, turning occasionally with tongs.
2. Transfer the cooked bacon to a paper towel-lined plate using tongs, leaving 2 tablespoons of bacon fat in the pot—this fat will add rich flavor to the soup base.
3. Add 1 cup of chopped onion to the pot and cook in the bacon fat for 5 minutes, stirring frequently with a wooden spoon until the onions become translucent.
4. Stir in 2 cloves of minced garlic and cook for exactly 1 minute until fragrant, being careful not to burn it as burnt garlic can turn bitter.
5. Sprinkle ¼ cup of all-purpose flour over the onion mixture and cook while stirring constantly for 2 minutes to create a roux—this will thicken your soup beautifully.
6. Gradually whisk in 4 cups of chicken broth until the mixture is smooth with no flour lumps, then bring it to a gentle boil.
7. Add 3 cups of diced potatoes and 2 cups of diced ham to the pot, reduce the heat to medium-low, and simmer uncovered for 15 minutes until the potatoes are fork-tender.
8. Stir in 1 cup of heavy cream, 1 teaspoon of salt, and ½ teaspoon of black pepper, then heat the soup for 5 more minutes without boiling to prevent the cream from curdling.
9. Remove the pot from the heat and stir in 1 cup of shredded cheddar cheese until fully melted and incorporated.
10. Crumble the reserved bacon and stir half of it into the soup, reserving the rest for garnish.
11. Ladle the soup into bowls and top each serving with the remaining crumbled bacon and ¼ cup of chopped green onions.
Keep in mind that this soup thickens as it cools, so add an extra splash of broth if reheating leftovers. The creamy texture pairs perfectly with the salty ham and smoky bacon, while the melted cheddar adds a gooey richness that makes every spoonful irresistible. For a fun twist, serve it in bread bowls or with crusty garlic bread for dipping.
Ham and Potato Leek Bisque
Venturing into cozy winter cooking, this ham and potato leek bisque transforms humble ingredients into a velvety, comforting soup perfect for chilly evenings. Let’s walk through each step together to build layers of flavor with confidence.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Unsalted butter – 2 tbsp
– Leeks – 2 cups, white and light green parts only, thinly sliced
– All-purpose flour – 2 tbsp
– Chicken broth – 4 cups
– Potatoes – 2 cups, peeled and diced into ½-inch cubes
– Cooked ham – 1 cup, diced
– Heavy cream – ½ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Melt the unsalted butter in a large pot over medium heat until it foams slightly, about 1 minute.
2. Add the leeks and cook, stirring frequently, until they soften and become translucent, 5–7 minutes; avoid browning them to keep the flavor mild.
3. Sprinkle the all-purpose flour over the leeks and stir constantly for 2 minutes to cook out the raw flour taste and create a roux.
4. Gradually pour in the chicken broth while whisking continuously to prevent lumps from forming.
5. Add the potatoes and bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 15 minutes.
6. Stir in the ham and continue simmering until the potatoes are fork-tender, about 10 more minutes; test by piercing a potato cube with a fork—it should slide off easily.
7. Remove the pot from the heat and use an immersion blender to puree the soup until smooth, or transfer in batches to a countertop blender, holding the lid with a towel to avoid steam burns.
8. Return the pureed soup to the pot over low heat and stir in the heavy cream, salt, and black pepper; heat for 3–5 minutes until warmed through, but do not boil to prevent the cream from curdling.
Delightfully creamy with a subtle sweetness from the leeks, this bisque boasts a rich texture that clings to a spoon. For a creative twist, top it with crispy crumbled bacon or a sprinkle of fresh chives to add a contrasting crunch and bright color.
Quick and Easy Ham and Potato Soup
Keeping a warm, comforting meal ready for chilly evenings doesn’t have to be complicated. This straightforward ham and potato soup comes together quickly with minimal ingredients, perfect for a beginner cook to master.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Butter – 2 tbsp
– All-purpose flour – ¼ cup
– Chicken broth – 4 cups
– Russet potatoes – 2 large, peeled and diced into ½-inch cubes
– Cooked ham – 1 cup, diced
– Whole milk – 1 cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Melt 2 tbsp of butter in a large pot over medium heat.
2. Add ¼ cup of all-purpose flour to the melted butter and whisk continuously for 1 minute to form a roux, which will thicken the soup.
3. Slowly pour in 4 cups of chicken broth while whisking constantly to prevent lumps.
4. Add 2 large peeled and diced russet potatoes to the pot.
5. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15 minutes, or until the potatoes are fork-tender.
6. Stir in 1 cup of diced cooked ham and 1 cup of whole milk.
7. Season the soup with ½ tsp of salt and ¼ tsp of black pepper, stirring to combine.
8. Simmer the soup for an additional 5 minutes over low heat, stirring occasionally, to allow the flavors to meld without boiling the milk.
9. Ladle the hot soup into bowls and serve immediately.
Just ladled into bowls, this soup boasts a creamy, velvety texture from the roux and milk, with hearty chunks of tender potato and savory ham. The flavors are simple yet deeply satisfying, making it a cozy staple. For a creative twist, top it with shredded cheddar cheese or a sprinkle of fresh chives before serving.
Ham and Sweet Potato Soup with Thyme
Kick off your cozy holiday cooking with this comforting soup that transforms leftover ham and sweet potatoes into a fragrant, satisfying meal. This methodical recipe builds layers of flavor with thyme and onion, then simmers everything together for a rich, velvety texture that’s perfect for chilly evenings. Follow each step carefully for a foolproof result that tastes like it simmered all day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1 cup, diced
– Sweet potatoes – 3 cups, peeled and cubed
– Ham – 2 cups, diced
– Chicken broth – 4 cups
– Fresh thyme – 2 tbsp, chopped
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Heat olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add diced onion and cook, stirring frequently, until translucent and soft, about 5 minutes.
3. Stir in cubed sweet potatoes and diced ham, cooking for 3 minutes to lightly brown the edges.
4. Pour in chicken broth, ensuring it covers the ingredients by at least 1 inch.
5. Bring the mixture to a boil over high heat, then reduce to a simmer at medium-low.
6. Add chopped thyme, salt, and black pepper, stirring to combine evenly.
7. Cover the pot and simmer for 20 minutes, or until sweet potatoes are fork-tender.
8. Remove the pot from heat and let it cool slightly for 5 minutes before serving.
Ladle this soup into bowls to enjoy its creamy sweetness from the potatoes, balanced by the savory ham and aromatic thyme. For a creative twist, top it with a dollop of sour cream or serve alongside crusty bread to soak up every last drop of the hearty broth.
Conclusion
Gathering these 20 cozy ham and potato soup recipes is all about making your chilly nights deliciously simple. Whether you’re craving something creamy, chunky, or packed with extra veggies, there’s a bowl here with your name on it. We’d love to hear which one becomes your new favorite—drop a comment below and don’t forget to share this roundup on Pinterest to spread the warmth!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
