One Pot Ham and Potato Soup is a comforting, hearty meal that feels like a warm hug on a chilly day. It’s loaded with tender potatoes, smoky ham pieces, and a creamy broth that all come together in just one pot—making it super easy to clean up afterward. The best part is that as the soup simmers, it fills your kitchen with the cozy aroma of home-cooked goodness.
I love making this soup when I want something simple but satisfying. The ham adds a nice salty kick, while the potatoes give it a creamy texture without needing a blender or fancy ingredients. I usually sneak in some onions and a little garlic for extra flavor, and a sprinkle of cheese on top always takes it to the next level. It’s one of those recipes where you can easily toss in whatever veggies you have on hand, which makes it perfect for a last-minute dinner.
My favorite way to serve this soup is with some crusty bread or warm crackers on the side. It’s great for a family meal or when friends come over because it’s filling and feels special without much effort. Whenever I make this soup, it reminds me of cozy nights around the table, sharing stories and laughter while everyone warms up with a bowl of something comforting and tasty.
Key Ingredients & Substitutions
Ham: Diced cooked ham adds a smoky, salty flavor that’s the star of the soup. You can use leftover ham or even smoked sausage if ham isn’t available.
Potatoes: Yukon gold or russet work great here. Yukon gold gives a creamier texture, while russet hold their shape well. Avoid waxy potatoes like red or fingerling to prevent mushiness.
Vegetables: Onion, celery, and carrot build a flavorful base. You can swap celery for bell peppers or add frozen peas for extra color and sweetness.
Broth: Low-sodium chicken broth keeps the soup from getting too salty. Vegetable broth is a good alternative to keep it lighter, but the flavor will be different.
Cream or Milk: Heavy cream makes it rich and smooth. For a lighter version, use whole milk or half-and-half. Plant-based milks like oat milk can work but avoid almond milk as it may curdle.
How Do You Get a Creamy Soup Without Clumps or Burning?
Adding cream or milk at the end is key to a smooth texture. Don’t let the soup boil once the dairy is in—that can cause curdling. Warm the cream gently over low heat while stirring.
- Stir the soup often after adding the cream to blend it evenly.
- If the soup feels too thick, thin with a splash of broth or milk.
- Keep the heat low and patient; high heat can scorch the bottom and ruin the flavor.
- For extra creaminess, mash a few potato chunks in the pot before adding the cream.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for cooking everything evenly in one pot without burning.
- Sharp chef’s knife – to dice ham, potatoes, and vegetables easily and safely.
- Cutting board – gives you a sturdy surface to prep all your ingredients.
- Wooden spoon or heatproof spatula – for stirring the soup gently without scratching your pot.
- Measuring cups and spoons – to get the broth, cream, and seasonings just right.
Flavor Variations & Add-Ins
- Swap ham for cooked bacon or smoked sausage to change up the smoky flavor profile.
- Add shredded cheddar cheese toward the end for a cheesy twist that pairs well with potatoes and ham.
- Include chopped green beans or peas for an extra veggie boost and a splash of color.
- Season with a pinch of smoked paprika or cayenne for a hint of warmth and depth.
One Pot Ham and Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, chopped
- 2 medium carrots, peeled and chopped
- 4 cups peeled and diced potatoes (Yukon gold or russet)
- 4 cups low-sodium chicken broth
- 2 cups diced cooked ham
- 1 teaspoon dried thyme
- ½ teaspoon dried parsley
- Salt and black pepper, to taste
- 1 cup whole milk or heavy cream
- Fresh thyme sprigs (optional, for garnish)
Time You’ll Need:
This recipe takes about 10 minutes to prep and 30 minutes to cook, making it ready in about 40 minutes total. It’s a great one-pot meal that’s both quick and easy, perfect for busy weeknights!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Add diced onion, minced garlic, chopped celery, and carrots. Cook and stir for about 5 to 7 minutes until the vegetables soften and become fragrant.
2. Add Potatoes and Seasonings:
Stir in the diced potatoes, dried thyme, dried parsley, salt, and pepper. Mix well to coat the vegetables with the herbs and seasoning.
3. Simmer the Soup:
Pour in the chicken broth and bring everything to a boil. Once boiling, reduce the heat to low and let it simmer gently for 15 to 20 minutes, or until the potatoes and carrots are tender.
4. Add Ham and Heat Through:
Add the diced cooked ham to the pot and stir. Let the soup simmer for another 5 minutes so the ham can warm up and the flavors combine.
5. Stir in Milk or Cream:
Lower the heat and slowly stir in the milk or heavy cream. Warm the soup gently for a few minutes without boiling to keep it smooth and creamy. Taste and adjust seasoning with more salt and pepper if needed.
6. Serve:
Ladle the soup into bowls, garnish with fresh thyme if you like, and enjoy warm. It pairs wonderfully with crusty bread or your favorite crackers!
Can I Use Frozen Ham for This Soup?
Yes, you can use frozen ham, but be sure to thaw it completely in the refrigerator overnight before adding it to the soup. This ensures even heating and better flavor.
What Can I Substitute for Heavy Cream?
If you want a lighter soup, whole milk or half-and-half works well. For a dairy-free option, try unsweetened oat milk—avoid almond milk as it may curdle when heated.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat while stirring to prevent curdling of the cream.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup completely, then cool and refrigerate it overnight. Reheat gently the next day, adding a splash of broth or milk if it seems too thick.
