Real Recipes From Real Home Cooks ®

potato soup with ham

(3 ratings)
Blue Ribbon Recipe by
Lynne Hawkins
Lusby, MD

Great way to use leftover ham!

Blue Ribbon Recipe

This is a great basic homemade potato soup that's made even better with the addition of ham. A fantastic use of the leftover holiday ham. Lynne uses the perfect combination of veggies that give this soup a nice flavor without anything overpowering. Potato is the real star of the soup. Blending some of the mixture gives the soup a thicker texture without losing the chunks. It was a wonderful consistency. This soup recipe is creamy and perfect for a cold evening.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For potato soup with ham

  • 2 Tbsp
  • 1/2 c
    each onion, celery, carrots, diced
  • 2 clove
    garlic, pressed
  • 1 qt
  • 1 Tbsp
    chicken boullion
  • 3 lb
    white potatoes, peeled and diced
  • 8 oz
    ham, diced
  • 1/8 tsp
    cayenne pepper
  • 1 tsp
    salt, to taste
  • 1 can
    evaporated milk (I used fat free), 5 oz.
  • 1 Tbsp
  • 1 pt
    half and half (I used fat free)
  • 1 c
    cheddar cheese, shredded, plus more for garnish
  • 1/2 c
    sour cream, plus more for garnish
  • 1/4 c
    green onion, chopped
  • 1/2 c
    croutons of choice

How To Make potato soup with ham

  • Onion, celery, carrots, and garlic sauteeing in a pan.
    In a large soup pot, saute onion, celery, carrots, and garlic in butter until golden.
  • Adding water, bullion, and potatoes to the pot.
    Stir in water, boullion, and potatoes.
  • Simmering until potatoes are cooked.
    Simmer until potatoes are tender.
  • Adding part of the mixture to a food processor.
    Process about 3 cups of soup in the food processor until smooth. Return it to the pot.
  • Blending with cornstarch and evaporated work.
    Mix cornstarch and 1/2 cup evaporated milk until smooth.
  • Stirring mixture into soup.
    Stir into soup slowly so as not to form lumps.
  • Adding half and half to the soup.
    Add ham, cayenne pepper, salt, the rest of the milk and half and half, stirring until heated through and thickened.
  • Mixing in sour cream and cheddar cheese.
    Add shredded cheese and sour cream, stirring until incorporated.
  • Taking a spoonful of potato soup with cheddar cheese sprinkled on top.
    Serve topped with croutons, more cheese, sour cream and/or chopped green onions.