Ham and potato soup is a classic American comfort food that grew out of the tradition of using leftover ham from holidays or weekend meals. It reflects the resourceful, home‑cooking ethos of American families, turning simple pantry staples into a warming, hearty dish for cold weather.

In the Midwest, the soup often includes corn and carrots, while in New England versions you might find a splash of cream and a garnish of fresh herbs. Some Southern takes add a pinch of smoked paprika for extra depth, and in the Pacific Northwest, smoked salmon can replace ham for a coastal twist.

It is typically served hot in a deep bowl, often topped with a sprinkle of fresh chives or parsley and a drizzle of cream. Many families pair it with crusty bread, biscuits, or a simple side salad for a complete meal.

The soup is popular during winter holidays, especially after a big ham dinner, as a way to use leftovers. It’s also a go‑to comfort dish for cold evenings, family gatherings, and casual weekend lunches.

It embodies the American comfort‑soup tradition of hearty, protein‑rich broths that are easy to make with pantry staples. Like chicken noodle or split‑pea soup, it balances starch, protein, and vegetables for a filling, warming meal.

Traditional ingredients include leftover smoked or baked ham, Yukon Gold potatoes, butter, all‑purpose flour, chicken broth, and heavy cream. Acceptable substitutes are smoked turkey for ham, vegetable broth for chicken broth, half‑and‑half for cream, and gluten‑free flour blends for the roux.

Pairs nicely with crusty sourdough bread, warm biscuits, a simple green salad with vinaigrette, or a side of roasted Brussels sprouts. For a heartier meal, serve alongside a grilled cheese sandwich.

Its uniqueness lies in the combination of smoky ham flavor with the creamy, starchy body created by mashed potato pieces. The roux‑based broth gives it a velvety texture that’s richer than a typical broth‑only soup.

Originally a frugal way to stretch leftover ham, modern versions have added cream for extra richness and spices like cayenne for a subtle kick. Today, many cooks also incorporate fresh herbs and experiment with different potato varieties.

A common myth is that the soup must be completely pureed; in reality, the classic version keeps generous chunks of ham and potato for texture. Another misconception is that it’s overly heavy—adjusting the amount of cream keeps it balanced.

Avoid over‑browning the butter, which can give a bitter taste; don’t add the broth too quickly, which creates lumps in the roux; and don’t over‑cook the potatoes, or they will dissolve completely, losing the desired chunky texture.

Cooking the flour in butter creates a roux that eliminates raw flour taste and provides a smooth, glossy thickening agent. Adding flour directly can result in clumps and a gritty texture.

Yes, the soup can be prepared a day in advance; cool it quickly, refrigerate in an airtight container, and reheat gently on the stove, adding a splash of broth if it thickens too much. It also freezes well for up to three months.

The YouTube channel Food Wishes, hosted by Chef John, specializes in approachable, step‑by‑step cooking tutorials that blend humor with clear instructions, covering a wide range of cuisines and comfort‑food classics.

Food Wishes focuses on practical, home‑cooking techniques with a relaxed, conversational style, often emphasizing ingredient flexibility and shortcuts, whereas many other channels prioritize high‑production visuals or gourmet plating.