Indulge your taste buds with a rich and satisfying Ham and Potato Soup. This creamy chowder combines diced ham, tender potatoes, and a blend of sautéed vegetables in a comforting broth. It’s perfect for chilly evenings, family dinners, or as a practical way to use leftover ham after holidays. Simple to prepare and full of flavor, this recipe delivers a hearty, homey meal that’s easy to adapt to what you have on hand.
Easy Homemade Ham and Potato Soup
This Ham and Potato Chowder is a classic comfort-food soup: creamy, savory, and full of texture. The combination of salty ham, soft potatoes, and sautéed onions, carrots, and celery creates a balanced, warming bowl that’s both filling and flavorful. The base is made simple with chicken stock and finished with a touch of heavy cream for richness. Whether you have a ham roast to repurpose or want an easy weeknight meal, this chowder is reliable, forgiving, and loved by all ages.
Versatile and forgiving, the recipe accepts a variety of potatoes—dry hash browns, frozen shreds, cubed potatoes, or freshly grated—so you can tailor it to what’s available. Add shredded cheese on top or serve with crusty bread for a complete meal. This chowder also scales easily for gatherings; multiply the ingredients for larger crowds or halve the recipe for a smaller family.
For a smoky note, consider using a smoked ham or smoked ham hock. If you prefer a lighter finish, substitute half-and-half for heavy cream and reduce the cornstarch slightly. Herbs like parsley or a bay leaf add subtle aromatics that lift the overall flavor without overpowering the heartiness of the soup.
Use Traeger Smoked Ham or your favorite smoked ham for a deeper flavor
Recipe Shopping List
Here’s a concise shopping list to prepare this chowder. For exact amounts, see the recipe card below.
- Salted butter
- Onion
- Carrots
- Celery
- Bay leaf
- Parsley
- Diced ham
- Chicken stock
- Dried or frozen hash browns (or fresh potatoes)
- Cornstarch
- Heavy cream
How To Make This Recipe
Below is a clear overview of the cooking process. Full amounts and measurements are listed in the recipe card included further down.
- Sauté: Melt butter in a large Dutch oven over medium heat. Cook chopped onions until translucent, then add diced carrots and celery and continue to sauté until vegetables begin to soften.
- Simmer: Add the bay leaf, parsley, diced ham, chicken stock, and your chosen potato form (dried hash browns, frozen, or fresh). Bring to a simmer and cook until potatoes are tender.
- Thicken: Whisk cornstarch with cold water until smooth, then stir the slurry into the simmering soup. Continue to cook until the broth has thickened slightly.
- Finish: Remove from heat and stir in the heavy cream until fully incorporated.
- Serve: Ladle into bowls and serve with shredded cheese or crusty bread.
Recipe FAQ
Yes. Dried hash browns, frozen shredded potatoes, cubed potatoes, or freshly shredded potatoes all work. Adjust cooking time until the potatoes are fork-tender.
Store soup in a covered container in the refrigerator for up to 3–4 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally. If the soup thickens in the fridge, add a splash of stock or water when reheating.
Serve with warm homemade rolls or crusty bread
More Soup Ideas
- Smoked Lemon Chicken Orzo Soup
- Jalapeño Popper Smoked Chicken Soup
- Tomato Soup from Scratch
- Pulled Pork Tortilla Soup
- Creamy Tortellini Soup with Italian Sausage
- Smoked Stuffed Pepper Stew
- Smoked Broccoli Cheese Soup
- Smoked French Onion Soup
- Smoked Chicken Tortilla Soup
- Chicken and Dumpling Soup
Ham and Potato Chowder
A creamy, satisfying chowder that’s quick to prepare and ideal for fall and winter meals or using leftover ham.
Ingredients
- ½ stick salted butter
- 1 medium onion, chopped
- 4 carrots, peeled and diced
- 3 stalks celery, diced (some leaves optional)
- 1 bay leaf
- 1 teaspoon parsley (fresh preferred)
- 3 cups diced ham
- 1 quart chicken stock
- 4.2 oz dried hash browns, or about 3 cups frozen hash browns
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- ½ cup heavy cream
Instructions
- In a large Dutch oven over medium heat, melt the butter.
- Sauté the chopped onion 4–5 minutes until translucent. Add the carrots and celery and cook another 5–6 minutes until softened.
- Add the bay leaf, parsley, diced ham, chicken stock, and hash browns. Bring to a simmer and cook until the potatoes are tender.
- Whisk cornstarch with cold water until smooth, then stir into the simmering soup. Continue cooking until the broth thickens slightly.
- Remove from heat and stir in the heavy cream. Adjust seasoning to taste.
- Serve hot with crusty bread and optional shredded cheese.
Notes
Frozen cubed potatoes or fresh shredded potatoes are fine substitutes for dried hash browns. Cook until potatoes are tender. If you prefer a thinner soup, use less cornstarch or add a splash more stock when finishing.
Nutrition (per serving)
- Calories: 278
- Total Fat: 18 g
- Saturated Fat: 8 g
- Cholesterol: 68 mg
- Sodium: 823 mg
- Carbohydrates: 15 g
- Fiber: 2 g
- Sugar: 4 g
- Protein: 15 g
Nutrition information is an estimate.