Irresistible One Pot Ham and Potato Soup Recipe for Cozy Nights

Introduction

The smell of creamy, savory ham and potato soup simmering away on the stove instantly transports me to the coziest nights spent with family. There’s something magical about a hearty bowl of soup that warms you from the inside out, isn’t there? This Irresistible One Pot Ham and Potato Soup recipe is one I’ve perfected over the years. It’s a dish born out of chilly evenings when all we wanted was comfort food that was filling, satisfying, and easy to make.

I first whipped up this recipe during a snowstorm, and let me tell you, it was love at first bite. Using leftover holiday ham and pantry staples, I created something that quickly became a family favorite. It’s creamy but not heavy, loaded with tender potatoes and smoky chunks of ham, and has just the right touch of seasoning to bring everything together.

If you’re looking for a simple, one-pot wonder to warm your soul and impress your loved ones, this ham and potato soup is the way to go. Whether it’s a quick weeknight dinner or a lazy weekend meal, you’ll find yourself coming back to this recipe time and time again. So, grab your apron and let’s get started!

Why You’ll Love This Recipe

There’s a lot to love about this Irresistible One Pot Ham and Potato Soup. Besides being ridiculously tasty, it’s packed with all the qualities you want in a comforting homemade meal:

• One-Pot Wonder: No need for multiple pans or a sink full of dishes. This recipe keeps it simple and stress-free.
• Quick and Easy: Ready in under an hour, it’s perfect for busy weeknights or when you want dinner without the hassle.
• Budget-Friendly: Made with everyday pantry items and leftover ham, this recipe won’t break the bank.
• Family-Friendly: Kids, picky eaters, and foodies alike will love the creamy texture and savory flavors.
• Unforgettable Comfort: This isn’t just soup—it’s a hug in a bowl. Perfect for those chilly evenings when you need some warmth.
• Customizable: Add your favorite veggies, swap in different types of potatoes, or even try a dairy-free version—it’s up to you!

If you’ve tried other ham and potato soups and found them lacking, give this one a go. With my tried-and-true tips, you’ll get perfect results every time, guaranteed.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a creamy and flavorful soup that’s sure to satisfy. Here’s what you’ll need:

• Ham: Diced cooked ham, preferably leftover from a holiday meal. If fresh, ask your butcher for a smoked variety for that extra flavor.
• Potatoes: Yukon gold or russet potatoes, peeled and diced into 1-inch cubes. (Yukon golds add creaminess while russets break down for a thicker texture.)
• Carrots: Peeled and thinly sliced for sweetness and a pop of color.
• Celery: Diced for crunch and earthy flavor.
• Onion: Yellow onion, finely chopped for that savory base.
• Garlic: Minced fresh garlic—it’s the secret to depth and aroma.
• Butter: Unsalted butter for sautéing the veggies and adding richness.
• Chicken Broth: Use low-sodium for better control over salt levels.
• Milk: Whole milk for creaminess. You can use half-and-half or even a plant-based milk as a substitute.
• Flour: All-purpose flour to thicken the soup. For gluten-free, try a cornstarch slurry instead.
• Cheddar Cheese: Sharp cheddar, shredded. (Optional, but highly recommended for an extra cheesy flavor.)
• Salt & Pepper: Adjust to taste—remember, the ham and broth already add saltiness.
• Parsley: Fresh parsley, chopped, for garnish and a pop of freshness.

Most of these items are pantry staples, but feel free to make substitutions based on what you have. For example, swap ham with cooked bacon or chicken, or use sweet potatoes for a different twist. This recipe is all about flexibility!

Equipment Needed

For this recipe, you don’t need fancy gadgets—just a few basic tools:

• Large Soup Pot: A heavy-bottomed pot works best for even cooking and preventing scorching.
• Chef’s Knife: A sharp knife makes chopping veggies and ham quick and easy.
• Cutting Board: A sturdy cutting board will save your countertops from damage.
• Ladle: Essential for serving up your soup in style.
• Whisk: Handy for blending the flour and milk into a smooth consistency.

If you don’t have a large soup pot, a Dutch oven or heavy-duty stockpot works just as well. And if you’re short on ladles, a heat-safe measuring cup can be a great substitute!

Preparation Method

1. Prep your ingredients: Start by peeling and dicing your potatoes into 1-inch cubes. Slice the carrots and celery, and finely chop the onion. Dice the ham into bite-sized chunks. Mince the garlic.
2. Sauté the veggies: Heat 2 tablespoons of unsalted butter in your large soup pot over medium heat. Add the chopped onion, carrots, celery, and garlic. Cook for about 5 minutes, stirring occasionally, until the veggies are softened and fragrant.
3. Add the ham and potatoes: Stir in the diced ham and potatoes. Let them cook with the vegetables for another 2-3 minutes to start combining flavors.
4. Add the chicken broth: Pour in 6 cups (1.5 liters) of low-sodium chicken broth. Turn the heat up to high and bring the mixture to a gentle boil, then reduce the heat to medium-low.
5. Simmer: Cover the pot and let the soup simmer for about 20 minutes, or until the potatoes are fork-tender. Stir occasionally to ensure nothing sticks to the bottom of the pot.
6. Create the creamy base: In a separate bowl, whisk 1 cup (240 ml) of whole milk with 2 tablespoons (16 g) of all-purpose flour. Slowly pour the mixture into the simmering soup while stirring continuously to prevent lumps. Let the soup cook for another 5-7 minutes until it thickens.
7. Add the cheese: If you’re using cheddar cheese, stir in 1 cup (120 g) of shredded sharp cheddar until melted and fully incorporated. This step is optional but highly recommended for an extra layer of flavor.
8. Season: Taste the soup and season with salt and pepper as needed, keeping in mind the ham and broth will already contribute some saltiness.
9. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley for a pop of color and freshness.

Now, all that’s left is to grab a spoon and enjoy! This soup is best served warm, right out of the pot.

Cooking Tips & Techniques

To make sure your one pot ham and potato soup turns out perfectly, here are some tips I’ve learned over the years:

• Perfect Potatoes: If you’re using Yukon gold potatoes, you’ll get a creamier texture, while russets will break down more and make the soup thicker. Choose based on your preference.
• Cut Evenly: Chop your veggies into uniform sizes. This ensures everything cooks evenly and you don’t end up with mushy carrots or undercooked potatoes.
• Stir Frequently: To avoid sticking or burning, give the soup a stir every few minutes while it simmers.
• Season Gradually: Ham and chicken broth are naturally salty, so taste the soup before adding more salt.
• Cheese Tips: If you’re adding cheese, shred it yourself instead of using pre-shredded cheese. It melts better and prevents a grainy texture.

Cooking is all about experimenting, so don’t be afraid to tweak the recipe to taste or try something new!

Variations & Adaptations

This recipe is super versatile. Here are some ways to make it your own:

• Vegetarian Option: Skip the ham and use vegetable broth instead of chicken broth. Add some diced mushrooms for a meaty texture.
• Low-Carb Swap: Replace the potatoes with cauliflower florets for a low-carb version. It’s just as creamy and satisfying!
• Seasonal Twist: In the fall, throw in some diced butternut squash or sweet potatoes for a slightly sweeter flavor.
• Spice it Up: Add a pinch of cayenne pepper or red pepper flakes for a little heat.
• Cheese Lovers: Mix in a combination of cheeses like Gruyère and Parmesan for a gourmet touch.

I once swapped the ham for crispy bacon and added a dollop of sour cream on top—it was heavenly! Don’t be afraid to get creative and make this soup your own.

Serving & Storage Suggestions

When it comes to serving and storing this one-pot ham and potato soup, here are some tips to keep in mind:

• Serving: Serve the soup piping hot, garnished with fresh parsley, shredded cheese, or even a dollop of sour cream. Pair it with crusty bread, a side salad, or biscuits for a complete meal.
• Leftovers: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freezing: This soup freezes beautifully. Let it cool completely, transfer to freezer-safe containers, and store for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of milk or broth if the soup has thickened too much in the fridge or freezer.
• Flavor Development: The flavors deepen and meld together even more after a day or two in the fridge—so don’t be afraid to make it ahead!

Nutritional Information & Benefits

This Irresistible One Pot Ham and Potato Soup is not just delicious—it’s packed with nutrients. Here’s what you’ll get:

• Protein: Ham provides a good source of protein, helping to keep you full and energized.
• Potassium: Potatoes are rich in potassium, which supports heart health and muscle function.
• Vitamins: Carrots and celery add vitamins A and C, while the parsley gives a dose of vitamin K.
• Lower Carb Options: Swap potatoes for cauliflower to make this soup keto-friendly.
• Allergens: For a dairy-free version, use unsweetened almond milk and a cornstarch slurry instead of flour.

While this soup is indulgent, it’s also packed with wholesome ingredients that nourish your body and soul.

Conclusion

This Irresistible One Pot Ham and Potato Soup is the ultimate comfort food for cozy nights. It’s ridiculously easy to make, packed with flavor, and endlessly customizable to suit your taste and dietary needs. I love this recipe because it’s one of those meals that feels like a warm hug after a long day.

What’s even better? You can make it your own with fun variations, and it’s just as good as leftovers—if not better! So, grab your spoon, enjoy every creamy, savory bite, and don’t forget to share your thoughts or any tweaks you make to the recipe. I’m always excited to hear how you put your unique spin on it!

Let’s make your next cozy night unforgettable with this hearty ham and potato soup. Give it a try and let me know how it turns out. Cheers to comfort and delicious food!

FAQs

Can I use a different type of potato?

Absolutely! While Yukon gold and russet potatoes are ideal, red potatoes or fingerlings can work well too. Just keep in mind that different types of potatoes may affect the soup’s texture.

Can I make this soup ahead of time?

Yes! This soup tastes even better the next day as the flavors meld together. Store it in the fridge and reheat on the stovetop or microwave before serving.

Is it possible to make this soup dairy-free?

It is! Substitute the milk with unsweetened almond milk or coconut milk, and use a cornstarch slurry instead of flour for thickening.

What can I use instead of ham?

If you’re not a fan of ham, try using cooked bacon, shredded chicken, or even smoked turkey. For vegetarians, sautéed mushrooms or tofu can be great options.

How can I make the soup thicker?

If you prefer a thicker soup, mash a portion of the cooked potatoes with a fork and stir them back into the pot. You can also add an extra tablespoon of flour or cornstarch slurry to thicken further.