Ham and Potato Soup Recipe
Ham and Potato Soup Recipe - Ham and Potato Chowder is a easy American recipe that serves 4. 350 calories per serving. Recipe by Food Wishes on YouTube.
Prep: 15 min | Cook: 45 min | Total: 1 hr 10 min
Cost: $7.20 total, $1.80 per serving
Ingredients
- 2 tablespoons Butter (unsalted, cut into small pieces)
- 1 cup Onion (diced, about 1 medium onion)
- 1/2 cup Carrot (diced)
- 1/2 cup Celery (diced)
- 2 cloves Garlic (sliced, not minced)
- 2 cups Ham (leftover ham, diced about same size as vegetables)
- 2 tablespoons All-Purpose Flour (for the roux)
- 4 cups Chicken Broth (cold, low‑sodium if possible)
- 2 cups Water
- 2 medium Yukon Gold Potatoes (peeled, cut into 1/4‑inch cubes, kept in cold water until used)
- 1/2 cup Heavy Cream (adds richness at the end)
- to taste Salt
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/4 teaspoon Cayenne Pepper (optional, for a little heat)
- 2 tablespoons Fresh Chives (chopped, optional garnish)
Instructions
Dice vegetables and ham
Dice the onion, carrot, celery, and leftover ham into roughly uniform 1/4‑inch pieces. Slice the garlic cloves.
Time: PT5M
Sweat vegetables and ham in butter
Place the soup pot over medium heat, add the butter, and melt until it turns a light golden color. Add the diced vegetables, ham, and sliced garlic. Cook, stirring occasionally, until the vegetables soften and the onions become translucent, about 5‑6 minutes.
Time: PT6M
Make the roux
Sprinkle the flour over the softened vegetables and stir to coat. Cook the flour in the butter and veggies for about 3 minutes, stirring constantly, until the mixture is lightly golden and smells nutty.
Time: PT3M
Add broth and water
Slowly drizzle in the cold chicken broth while stirring to prevent lumps (hot roux, cold stock). Once the broth is incorporated, add the 2 cups of water and stir well.
Time: PT5M
Simmer the base
Increase the heat to medium‑high and bring the soup to a gentle simmer. Let it simmer for 15 minutes to develop flavor.
Time: PT15M
Prep potatoes
While the soup simmers, peel the Yukon Gold potatoes and cut them into 1/4‑inch cubes. Place the diced potatoes in a bowl of cold water to keep them from browning.
Time: PT5M
Add potatoes and finish cooking
Drain the potatoes and add them to the simmering soup. Continue to simmer for another 15 minutes, or until the potatoes are tender enough to be lightly mashed with a spoon.
Time: PT15M
Mash a few potatoes for thickness
Using a potato masher, press 8‑12 potato cubes directly in the pot to release starch, creating a thicker, richer texture while still leaving plenty of chunks.
Time: PT2M
Season and finish with cream
Stir in the cayenne pepper, black pepper, and a splash of heavy cream. Heat through for about 30 seconds; the cream should be warmed but not boiled.
Time: PT2M
Serve
Ladle the soup into bowls, garnish with chopped fresh chives if desired, and serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 30 g
- Fat
- 18 g
- Fiber
- 3 g
Dietary info: Contains pork, Contains gluten, Contains dairy
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Butter: olive oil, vegetable oil
- Instead of Onion: shallots, leeks
- Instead of Carrot: parsnip, sweet potato
- Instead of Celery: fennel, green onion
- Instead of Garlic: garlic powder (1/4 tsp)
- Instead of Ham: smoked turkey, bacon bits
- Instead of All-Purpose Flour: whole wheat flour, gluten‑free flour blend
- Instead of Chicken Broth: vegetable broth, water with bouillon
- Instead of Yukon Gold Potatoes: Russet potatoes, red potatoes
- Instead of Heavy Cream: half‑and‑half, whole milk
- Instead of Salt: soy sauce (use less)
- Instead of Black Pepper: white pepper
- Instead of Cayenne Pepper: hot sauce (a dash)
- Instead of Fresh Chives: green onions, parsley
Equipment Needed
- Large Soup Pot
- Chef's Knife
- Cutting Board
- Measuring Cups
- Wooden Spoon
- Ladle
- Potato Masher
- Colander (optional)
Critical Steps — Do Not Skip
- Sweating the vegetables and ham without browning the butter
- Cooking the flour to form a proper roux
- Adding cold broth to the hot roux slowly to avoid lumps
- Mashing a portion of the potatoes to achieve the right thickness while retaining chunks
Chef Tips from the Video
- Use Yukon Gold potatoes for a buttery texture that holds its shape.
- Keep diced potatoes in cold water until ready to add; this prevents oxidation and helps them stay firm.
- Taste the broth before adding the potatoes; adjust salt based on the ham's saltiness.
Troubleshooting
Lumpy roux
Whisk vigorously while adding the cold broth gradually; if lumps persist, use an immersion blender to smooth the base.
Soup too thin
Mash more potatoes or simmer a few minutes longer to reduce; alternatively, stir in a teaspoon of cornstarch slurry.
Potatoes fall apart completely
Add potatoes later in the cooking process or cut them slightly larger to retain shape.
Storage
Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.
Freezer: Freeze in freezer‑safe containers for up to 3 months. Thaw in the refrigerator and reheat gently, adding a splash of broth if needed.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- The soup can be made a day ahead; refrigerate and gently reheat, adding a splash of cream at the end.
- Freeze portions in airtight containers; reheat on low heat and stir in fresh cream before serving.
Frequently Asked Questions
What is the cultural significance and history of ham and potato soup in American cuisine?
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.
What regional variations of ham and potato soup exist within the United States?
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.
How is ham and potato soup traditionally served in American households?
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.
During what occasions is ham and potato soup traditionally enjoyed in American culture?
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.
How does ham and potato soup fit into the broader tradition of American comfort soups?
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.
What are the authentic traditional ingredients for ham and potato soup versus acceptable substitutes?
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.
What other American dishes pair well with ham and potato soup?
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.
What makes ham and potato soup special or unique in American cuisine?
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.
How has ham and potato soup evolved over time in American home cooking?
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.
What are common misconceptions about ham and potato soup?
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.
What are the most common mistakes to avoid when making ham and potato soup?
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.
Why does this ham and potato soup recipe use a roux instead of simply adding flour directly?
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.
Can I make ham and potato soup ahead of time and how should I store it?
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.
What does the YouTube channel Food Wishes specialize in?
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.
How does the YouTube channel Food Wishes' approach to American comfort cooking differ from other cooking channels?
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.
Last updated: August 28, 2026
