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This ham and potato soup is simple, hearty, and healthy. It uses everyday ingredients, and this version has no dairy.
This is such a tasty and easy soup, and I already have a Crockpot ham and potato soup and an Instant Pot ham and potato soup that I posted a couple of years ago, so now you’ve really got options haha. I figured I should probably do a stovetop version as well… so here it is! All three are equally tasty, but some people prefer one cooking method over another. Aaaand I wanted to make this soup again.
I know that some ham and potato soups are creamy, but this one is not. I went the lighter route with this one, and it’s perfectly tasty without heavy cream. That’s not to say that I won’t make a creamy one at some point since you all know that creamy recipes are totally my jam. 😉
This is a great leftover ham and potato soup recipe (like if you have some leftover from Christmas or Easter or just a Sunday roast), but you can also buy ham for this recipe (like I usually do). I just buy the little (about 2 pounds) hickory smoked hams from my local grocery store.
If you’re looking for more leftover ham recipes, try my Ham and White Bean Soup, this One Pot Ham and Pea Pasta, or my Dill Pickle Soup with Ham.
How to make ham and potato soup
- Sauté the onions, carrots, and celery in a soup pot;
- Stir in the garlic, then add the ham, potatoes, Italian seasoning, broth, and water;
- Bring the soup to a boil then cover (with lid slightly open) and reduce heat and simmer for 25-30 minutes (we want the potatoes to be fall-apart tender);
- Using a hand-held potato masher, mash some of the potatoes to give the soup a little more texture. Season with salt & pepper as needed and serve.
(Full ingredients and instructions are in the recipe card below)
Recipe notes & tips:
- You can use a different variety of potatoes if you wish.
- Use low-sodium chicken broth if salt is a concern for you (ham can be fairly salty).
- This soup can definitely be frozen.
More tasty soup recipes to try:
Will you give this easy ham and potato soup recipe a try?
Questions? Made this recipe? Let me know in the comments below! Tag me #saltandlavender on Instagram if you’ve made this or another one of my recipes.
Ham and Potato Soup Recipe
Ingredients
- 1 large carrot chopped
- 2 sticks celery chopped
- 1/2 medium onion chopped
- 1 tablespoon olive oil
- 1 pound (approx.) smoked ham cut into small pieces
- 2.5 pounds Russet potatoes peeled & cut into 1" pieces
- 3 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 4 cups chicken broth
- 2 cups water
- Salt & pepper to taste
Instructions
- Prep your celery, carrot, and onion and add them to a large soup pot with the olive oil. Sauté for 5-7 minutes, over medium-high heat, stirring occasionally.
- Meanwhile, prep your ham and potatoes (or you can prep them at the start - it's up to you!).
- Stir in the garlic, then add the ham, potatoes, Italian seasoning, chicken broth, and water to the pot. Increase the heat to high and bring it to a gentle boil. Cover the pot with the lid slightly ajar and reduce the heat so it's simmering. Cook for 25-30 minutes or until the potatoes are nice and tender (I like them to easily fall apart).
- Using a potato masher, lightly mash some of the potatoes right in the pot. I like a mix of potato pieces and a bit of mash. Season with salt & pepper and serve immediately. This soup tastes even better the next day!
Notes
- Try the slow cooker version or the Instant Pot version of this recipe.
- Use low-sodium chicken broth if salt is a concern for you.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Great recipe lots of flavour. I added my ham the last fifteeen minutes since it was already cooked and to prevent it from drying out.
I’m so glad you enjoyed it, Sharon!