5-Star Easy One Pot Ham and Potato Soup Recipe – Comforting Bliss

There’s something magical about a pot of ham and potato soup bubbling away on the stove – the way the savory aroma fills the kitchen and promises a cozy meal ahead. This easy one-pot version has saved me on countless busy weeknights when I needed comfort food fast. I’ll never forget the first time I threw it together using leftover holiday ham – my skeptical kids went back for thirds! What I love most (besides the delicious taste) is how everything cooks in one pot – fewer dishes means more time to enjoy that warm, hearty bowl of goodness. It’s the kind of simple, satisfying recipe that makes you feel like a kitchen hero with minimal effort.

Why You’ll Love This Easy One Pot Ham and Potato Soup

This soup checks all the boxes for what makes a recipe truly great – it’s the kind of dish you’ll find yourself making again and again. Here’s why:

• One pot wonder – From start to finish, everything cooks in a single pot. No juggling multiple pans or creating a mountain of dishes to wash afterward.
• Comfort in a bowl – The combination of tender potatoes, smoky ham, and savory broth creates that perfect hearty flavor that just makes you feel good.
• Budget-friendly magic – It’s amazing how simple, inexpensive ingredients transform into something so satisfying. Leftover ham works brilliantly here!
• Family-approved – Kids and adults alike go crazy for this soup. It’s my secret weapon for those “I don’t know what to make for dinner” nights.

Ingredients for Easy One Pot Ham and Potato Soup

Grab your favorite soup pot and these simple ingredients – I promise you probably have most of them already! Every item plays an important role in creating that perfect bowl of comfort:

• 2 tbsp butter – The base that builds all that rich flavor. I use unsalted so I can control the seasoning.
• 1 onion, diced (about 1 cup) – Yellow onions work best here for their sweet, mellow flavor when cooked.
• 2 carrots, chopped (about 1 cup) – Peel them first for the best texture. Chop into bite-sized pieces so they cook evenly.
• 2 celery stalks, chopped – Don’t skip these! They add that subtle earthy note that makes the broth so good.
• 3 garlic cloves, minced – Fresh is always best here. I press mine right in for maximum flavor.
• 4 cups diced potatoes (Yukon Gold recommended) – About 3 medium potatoes. Keep the skins on for extra texture and nutrients.
• 2 cups diced ham – Leftover holiday ham is perfect, but deli ham works in a pinch.
• 4 cups chicken broth – Low-sodium lets you control the salt level better.
• 1 cup milk – Whole milk gives the richest result, but 2% works too.
• 1 tsp black pepper – Freshly ground makes all the difference.
• 1 tsp salt – Add at the end to taste, especially if your ham is salty.

Ingredient Substitutions & Notes

No stress if you’re missing something – this recipe is super flexible! Here are my favorite swaps:

• Ham alternatives: Turkey ham works great, or even cooked bacon if that’s what you have. Vegetarian? Try smoked tofu!
• Broth options: Vegetable broth keeps it meat-free, or use water plus a bouillon cube in a pinch.
• Dairy-free? Swap the milk for unsweetened almond or oat milk. The texture will be slightly thinner but still delicious.
• Potato varieties: Russets hold up well, but red potatoes add nice color. Just avoid waxy potatoes that stay too firm.
• Freshness tip: Chop your veggies right before cooking – they’ll taste brighter and maintain better texture.

How to Make Easy One Pot Ham and Potato Soup

Now for the fun part – let’s turn those simple ingredients into something magical! Grab your favorite soup pot (I use my trusty Dutch oven) and follow these easy steps:

1. Melt the butter over medium heat. You’ll know it’s ready when it starts to foam slightly – that’s when all the flavor-building begins!
2. Add the onion, carrots, and celery. Cook them for about 5 minutes, stirring occasionally, until they start to soften and smell amazing. I call this the “sweet spot” when the onions turn translucent but haven’t started browning yet.
3. Stir in the garlic. Just 60 seconds is all it needs – you’ll smell when it’s ready. Careful not to let it burn, or it’ll turn bitter.
4. Toss in potatoes and ham. Give everything a good stir to coat in that buttery goodness, then pour in the chicken broth. Bring it to a lively boil – you’ll see bubbles forming all over the surface.
5. Reduce heat to a simmer. Let it bubble gently for about 15 minutes. Test the potatoes with a fork – they should be tender but not mushy. This is when your kitchen starts smelling like heaven!
6. Pour in the milk and season with salt and pepper. Let it cook for 5 more minutes to warm through. The soup will thicken slightly as it sits – that’s when you know it’s perfect.
7. Serve immediately while it’s piping hot! I like to let it sit for 5 minutes off heat first so all those flavors can get to know each other better.

Pro Tips for the Best Soup

After making this soup more times than I can count, here are my secret weapons for unforgettable results:

• Brown the ham first for extra flavor. Before adding it with the potatoes, toss the diced ham in the pot for 2-3 minutes until it gets slightly crispy edges. Those caramelized bits are liquid gold!
• Adjust the thickness to your liking. Too thick? Add a splash of broth. Too thin? Let it simmer uncovered for a few extra minutes to reduce.
• For extra creaminess, stir in 1/4 cup of heavy cream at the end with the milk. Or blend 1 cup of the soup and stir it back in – instant velvety texture!

Serving Suggestions for Easy One Pot Ham and Potato Soup

This soup is a complete meal on its own, but I love rounding it out with a couple simple sides. Here’s how my family enjoys it:

• Crusty bread is a must! My personal favorite is a warm baguette or sourdough – perfect for dunking into that savory broth. On busy nights, I’ll even toast up some frozen garlic bread.
• A crisp green salad balances the richness beautifully. Try tossing some mixed greens with a bright vinaigrette – the acidity cuts through the soup’s creaminess.
• For extra indulgence, sprinkle some shredded cheddar or parmesan on top right before serving. Watch how it melts into those steamy potatoes – pure comfort!
• Leftover tip: The soup thickens as it sits, so I often thin it with a splash of broth when reheating. Tastes just as good the next day!

However you serve it, make sure to enjoy it hot – that first steamy spoonful is absolute heaven on a chilly day!

Storing and Reheating

One of the best things about this ham and potato soup? It actually gets better after sitting in the fridge overnight as the flavors meld together! Here’s how to keep it tasting fresh and delicious:

Fridge storage: Let the soup cool completely first (I usually leave it on the counter for about 30 minutes). Then transfer it to airtight containers – I’m partial to glass jars because I can see what’s inside. It’ll keep beautifully for 3-4 days in the refrigerator. Pro tip: write the date on the lid with a marker so you don’t forget when you made it!

Freezing tips: This soup freezes surprisingly well! Pour cooled soup into freezer-safe bags or containers, leaving about an inch of space at the top for expansion. It’ll stay good for 2-3 months. When I’m meal prepping, I love freezing individual portions for quick lunches – just grab and go!

Reheating magic: My foolproof method? For refrigerated soup, warm it gently on the stove over medium-low heat, stirring occasionally. If it’s thickened up too much (totally normal), just stir in a splash of broth or water. Frozen soup can go straight into a pot on low heat – no need to thaw first! Stir frequently and be patient; it’ll take about 15-20 minutes to heat through completely. Microwave works too – use 30-second bursts and stir between each one so it heats evenly.

Safety note: However you reheat it, make sure it’s piping hot all the way through before serving (at least 165°F if you’re using a thermometer). And never reheat it more than once – food safety first!

Nutritional Information

Here’s the scoop on what’s in each comforting bowl of this ham and potato soup. Keep in mind these are estimates – your exact numbers will vary depending on your specific ingredients (like how salty your ham is or which potatoes you use). I always say it’s better to focus on how good it makes you feel than to stress over numbers!

• Serving size: 1 generous cup (about 1/6 of the recipe)
• Calories: Around 280 per serving
• Protein: 15g – thanks to that hearty ham!
• Carbs: 30g (with 4g fiber from all those good veggies)
• Fat: 10g (5g saturated from the butter and milk)
• Sodium: Approximately 800mg (less if you use low-sodium broth)

What I love about this soup is how balanced it is – you’re getting protein, veggies, and comforting carbs all in one bowl. The potatoes provide potassium, the carrots give you vitamin A, and the broth keeps you hydrated. It’s the kind of meal that satisfies your hunger and makes you feel nourished.

Remember: Nutritional values are estimates and vary based on ingredients used. If you’re tracking closely, I recommend entering your exact ingredients into a nutrition calculator. But honestly? Some nights, the only number that matters is how many helpings you go back for!

Frequently Asked Questions

I’ve gotten so many great questions about this soup over the years – here are the answers to the ones that pop up most often! If you don’t see your question here, just drop it in the comments and I’ll help out.

“Can I use frozen potatoes to save time?”

You absolutely can! I’ve done this many times when I’m in a pinch. The texture will be slightly different (they tend to be a bit softer), but the flavor is still great. No need to thaw – just toss them in frozen and add an extra 5 minutes to your simmer time. My favorite shortcut? Those frozen diced hash browns – they’re perfect for soup!

“How can I make the soup creamier?”

Oh, I’ve got tricks for this! My top three methods: 1) Stir in 1/4 cup of heavy cream at the end with the milk, 2) Blend about 1 cup of the cooked soup and stir it back in (this thickens it naturally), or 3) Make a quick roux by melting an extra tablespoon of butter with a tablespoon of flour before adding your veggies. All work beautifully!

“My soup turned out too thin – how can I thicken it?”

No worries – this happens to me sometimes too! First, let it simmer uncovered for 5-10 extra minutes to reduce. If it’s still too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in, then simmer for 2 more minutes. Or do what I usually do – mash some of the potatoes right in the pot with a fork to release their natural starches.

“Can I make this in a slow cooker?”

Yes, and it’s wonderful! Just sauté the veggies first (this step really matters for flavor), then dump everything except the milk into your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the milk during the last 30 minutes. The ham gets incredibly tender this way – one of my favorite methods!

“What’s the best way to reheat leftovers without drying them out?”

This is key! Always add a splash of broth or water when reheating – about 1/4 cup per serving. It brings back that perfect soupy consistency. I prefer the stovetop on low heat, stirring frequently. If using the microwave, cover the bowl with a damp paper towel to keep moisture in, and stir every minute. The soup might look thick when cold, but it’ll loosen up beautifully as it warms.

Did You Make This Recipe?

Oh I’d love to hear how your ham and potato soup turned out! Did you add any special twists? Maybe an extra pinch of thyme or a dash of hot sauce? Drop a comment below and tell me all about it – your tips might inspire someone else’s next pot of soup! I read every single note (usually while eating leftovers of this very recipe).

And hey – if you snapped a photo of that steamy bowl of comfort, share it with me! There’s nothing I love more than seeing your kitchen creations. Was it the perfect snowy day meal? Did your kids actually eat their carrots without complaining? These are the stories that make sharing recipes so much fun.

Honestly, your feedback is what keeps me cooking and writing. Whether this was your first time making it or it’s already become part of your regular rotation, I’m all ears. Happy soup-making, friends!

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