Ham Soup Recipe tastes smoky, cozy, and rich, with tender bites of ham, soft veggies, and a broth that feels like a warm hug in a bowl. It works for busy weeknights or lazy Sundays, and you can get it on the table in about 55 to 65 minutes, including chopping time. I grew up eating versions of this at church potlucks, and I still feel like a kid again every time I stir a big steaming pot.
Why Ham Soup Recipe Is Worth It
This Ham Soup Recipe uses simple ingredients and turns them into something that tastes like it simmered all afternoon. The salty ham, sweet carrots, and creamy potatoes balance each other so well that you barely need anything on the side.
You can stretch leftover ham into several hearty meals, which makes this recipe budget friendly and practical. It also freezes nicely, so you can stash a few portions away and feel very smug about your future self.
“This Ham Soup Recipe tastes like a cozy holiday dinner in a bowl, but with weeknight effort and weekend flavor. ★★★★★”
Ingredients You Need
Main ingredients
- Cooked ham, diced
- Use leftover holiday ham or a thick ham steak.
- Avoid super sweet glazed edges if you want a more savory broth.
- Olive oil or neutral cooking oil
- Yellow onion, diced
- Celery stalks, diced
- Carrots, sliced
- Garlic cloves, minced
- Russet or Yukon Gold potatoes, peeled and cubed
- Low sodium chicken broth or vegetable broth
- Low sodium broth helps you control salt since ham already tastes salty.
- Water, as needed to adjust thickness
- Bay leaf
- Dried thyme
- Dried parsley or Italian seasoning
- Black pepper, freshly ground
- Salt, to taste
- Heavy cream or half and half
- You can swap in whole milk for a lighter version.
- Cornstarch or flour, optional, to thicken
- Fresh parsley or green onions, chopped, for garnish
Pantry shortcuts and flavor boosters
- Garlic powder and onion powder
- Use these if you feel short on fresh aromatics.
- Better Than Bouillon or bouillon cubes
- Add a small amount if the broth tastes flat.
- Frozen mixed vegetables
- Toss in a cup near the end for extra color and texture.
Substitution notes
- Use smoked turkey instead of ham if you avoid pork.
- Use sweet potatoes instead of white potatoes for a slightly sweeter, deeper flavor.
- Use canned potatoes in a pinch, added near the end so they do not fall apart.
- Use canned carrots if needed, but add them late since they already feel soft.
Equipment list
- Large heavy pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon or heat safe spatula
- Ladle
- Measuring cups and spoons
- Small bowl for mixing a cornstarch slurry, if you thicken the soup
Quick Tips & substitutions
- Dice the ham into small, even cubes so each spoonful feels balanced.
- Use low sodium broth, then season at the end so the soup does not turn too salty.
- Sauté the onion, celery, and carrot until they look soft and smell sweet for deeper flavor.
- Cut potatoes into small, even cubes so they cook through in about 15 minutes.
- Add dairy only after you lower the heat so the cream does not curdle.
- Stir a cornstarch slurry into hot soup near the end if you want a thicker, chowder style texture.
- Swap heavy cream with canned coconut milk for a dairy free version.
- Use smoked turkey or chicken instead of ham if you avoid pork.
- Toss in a handful of frozen peas or corn near the end for extra sweetness and color.
- Taste the soup after it simmers, then adjust salt, pepper, and herbs right before serving.
How to Make Ham Soup Recipe
Step 1: Prep the ingredients
Chop the ham into small bite sized cubes and set it aside. Dice the onion and celery, slice the carrots, and cube the potatoes. Mince the garlic and measure out the herbs so everything sits ready to go.
Step 2: Sauté the aromatics
Heat a splash of oil in a large pot over medium heat. Add onion, celery, and carrots, then cook and stir until they soften and the onion turns translucent, about 5 to 7 minutes. Add the garlic and cook for 30 seconds until it smells fragrant, not burned.
Step 3: Build the base
Add the diced ham to the pot and stir so it warms and lightly browns on the edges. Sprinkle in dried thyme, dried parsley, a pinch of garlic powder, and onion powder if you use them. Stir so the spices coat the veggies and ham, and let them toast for about 1 minute.
Step 4: Add liquid and potatoes
Pour in the broth and enough water to cover the vegetables and ham by about an inch. Add the bay leaf and the cubed potatoes, then stir. Bring the pot to a gentle boil over medium high heat.
Step 5: Simmer until tender
Lower the heat to maintain a steady simmer. Cook the soup for about 15 to 20 minutes, until the potatoes feel tender when you poke them with a fork. Stir occasionally so nothing sticks to the bottom.
Step 6: Adjust thickness
If you want a thicker Ham Soup Recipe, mix 1 to 2 tablespoons of cornstarch with an equal amount of cold water in a small bowl. Stir the slurry into the simmering soup and cook for 3 to 5 more minutes until it thickens. If the soup feels too thick, add a bit more broth or water until it reaches your favorite consistency.
Step 7: Add cream and finish seasoning
Lower the heat to low. Stir in the heavy cream or half and half and let the soup heat gently for 3 to 5 minutes, without boiling. Taste, then add black pepper and salt as needed, plus a small spoon of bouillon if the flavor needs more depth.
Step 8: Garnish and serve
Fish out the bay leaf and toss it. Ladle the Ham Soup Recipe into bowls and top with chopped fresh parsley or green onions. Serve hot while the potatoes still feel tender and the broth tastes rich and creamy.
Recipe Variations
- Gluten free: Use cornstarch instead of flour to thicken and confirm your broth label lists gluten free.
- Dairy free: Skip cream and stir in canned coconut milk or a barista style oat milk at the end.
- Lower carb: Swap half or all of the potatoes with cauliflower florets or rutabaga cubes.
- Extra protein: Add cooked white beans or chickpeas near the end of cooking.
- Extra veggies: Stir in spinach, kale, or frozen peas during the last 5 minutes.
- Smokier flavor: Use smoked paprika and smoked turkey along with the ham or in place of it.
Ways to Serve
- Ladle the soup over warm cooked rice or quinoa for a filling bowl.
- Serve with crusty bread, cornbread, or simple garlic toast.
- Pair with a crisp green salad or chopped salad for some crunch.
- Spoon it into a mug and top with extra green onions for a cozy snack style meal.
- Serve with roasted vegetables on the side for more color and nutrition.
Storage Success
Let the Ham Soup Recipe cool until it feels just slightly warm, then move it into airtight containers. Store it in the fridge for up to 4 days, and reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much. Freeze portions in freezer safe containers for up to 3 months, leaving a little space at the top for expansion. Label the containers with the date so you actually find and enjoy your soup later instead of discovering a mystery block of ice.
Ham Soup Recipe
Ingredients
Method
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, about 5–7 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the diced ham and ham bone or ham hock (if using). Cook for 2–3 minutes, stirring occasionally.
- Pour in the chicken broth and water. Add the diced potatoes, thyme, parsley, and black pepper. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 35–40 minutes, or until the potatoes and vegetables are tender.
- Remove the ham bone or ham hock, if used. Trim off any extra meat, chop it, and return the meat to the pot.
- Stir in the frozen peas and simmer for an additional 5 minutes.
- Taste and adjust seasoning with salt and more pepper if needed.
- Serve hot with crusty bread or crackers, if desired.
Notes
Approximate per 1 of 6 servings: 290 calories; fat 12 g; saturated fat 3 g; carbohydrates 28 g; fiber 4 g; sugars 5 g; protein 18 g; sodium 980 mg. Values will vary based on brands, specific ham used, and portion size.