Ham and Potato Soup

Ham and Potato Soup is a creamy, savory bowl ready in just 35 minutes.

This soup hits that perfect spot between quick weeknight dinner and something that tastes like you simmered it all afternoon. You get tender potato chunks, carrots, celery, and onion swimming in a rich, cheese-laced broth that clings to your spoon. The halal beef or turkey bone simmers right in the pot, pulling out deep, savory flavor and nutrients while the vegetables soften. Then you whisk together a microwave roux with butter, flour, and milk to thicken everything into that luscious, creamy consistency that makes potato soup so satisfying.

The whole thing comes together in one pot, which means less cleanup and more time to enjoy your bowl. Top it with extra shredded cheddar and a handful of green onions, and you’ve got a soup that feels indulgent without requiring any fussy technique or hard-to-find ingredients. It’s the kind of recipe that works beautifully when you’ve got leftover holiday meat and a bone to use up, but it’s also easy enough to make any chilly evening when you need something warm and filling.

What Goes Into Ham and Potato Soup?

The ingredient lineup here is straightforward, but each component plays a specific role in building flavor and texture.

• Oil – gets the vegetables browning and softening without sticking.
• Carrots, onion, and celery – the classic aromatic base that adds sweetness, depth, and a bit of crunch.
• Salt, garlic, parsley, thyme, and black pepper – season the broth and vegetables with savory warmth.
• Low-sodium chicken broth – provides the liquid base without overwhelming the soup with salt.
• Russet or gold potatoes – break down slightly as they cook, helping thicken the soup while staying tender.
• Cooked halal beef or turkey – adds hearty, savory protein and makes the soup filling.
• Halal beef bone – simmers in the pot to release rich flavor and nutrients into the broth.
• Butter and flour – form a roux that thickens the soup into a creamy, spoonable consistency.
• Milk – blends with the roux to create a smooth, velvety texture.
• Shredded cheddar cheese – melts into the soup for richness and a slight tang.
• Extra cheese and green onions – finish each bowl with color, sharpness, and a fresh bite.

Step-by-Step: Making Creamy Ham and Potato Soup

STEP 1: Heat the oil in a large soup pot over medium-high heat, then add the chopped carrots, diced onion, and celery. Sauté until the onions soften and turn translucent, about 4 to 5 minutes.

STEP 2: Stir in the salt, minced garlic, dried parsley, thyme, and black pepper. Cook for 1 minute to let the garlic and herbs bloom.

STEP 3: Pour in the chicken broth, then add the chopped potatoes, halal beef or turkey, and the beef bone. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the soup to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and cook until the potatoes are fork-tender, about 10 minutes.

STEP 4: While the soup simmers, place the melted butter in a medium bowl or large glass measuring cup. Whisk in the flour until smooth, then whisk in the milk, scraping the sides with a spatula to incorporate any flour stuck to the edges.

STEP 5: Microwave the milk mixture in 45 to 60 second intervals, whisking well after each round, until the mixture thickens considerably and coats the back of a spoon.

STEP 6: Once the potatoes are cooked, remove the beef bone from the pot. Pull off any meat clinging to the bone and stir it back into the soup.

STEP 7: Stir in the thickened milk mixture and the shredded cheddar cheese. Let the cheese melt into the soup, then ladle into bowls and top with extra cheese and green onions.

What to Serve with Ham and Potato Soup

Pair this soup with crusty bread or dinner rolls for dipping, a simple green salad for crisp contrast, or buttered cornbread for a slightly sweet, crumbly complement to the savory broth.

Tricks for Richer Flavor and Perfect Texture

• Keep the heat at medium-low once the soup simmers – high heat can cause the potatoes to break apart too much and turn the soup gluey instead of creamy.
• Whisk the roux mixture thoroughly between each microwave interval – lumps form fast if you skip this step, and smooth thickening is what makes the soup velvety.
• Taste and adjust the seasoning before serving – low-sodium broth means you control the salt, so add more at the end if the soup tastes flat.
• Don’t skip scraping the bottom of the pot after adding the broth – those browned bits add deep, caramelized flavor to the base.

Ham and Potato Soup: Frequently Asked Questions

Can I use a different type of potato?

Russets and gold potatoes both work well here. Russets break down slightly as they cook, which helps thicken the soup naturally, while gold potatoes hold their shape better and give you firmer chunks. Red potatoes work too, but they stay very firm and won’t contribute as much starch to the broth.

Is there a way to make this soup dairy-free?

You can swap the milk for unsweetened almond, oat, or coconut milk and skip the cheese. The soup won’t be as rich, but it will still have good body from the potatoes and the roux. Add a splash of nutritional yeast for a slightly cheesy, savory flavor if you want.

What’s the best way to use a leftover ham or turkey bone?

Drop the bone directly into the pot with the broth and let it simmer with the vegetables. The marrow and any bits of meat clinging to the bone will release flavor into the soup. Pull the bone out before serving and pick off any meat to stir back in.

Can I freeze Ham and Potato Soup?

You can freeze this soup for up to 3 months. The potatoes may turn slightly grainy when reheated, and the dairy can separate a bit. If you plan to freeze it, slightly undercook the potatoes and stir the soup well after reheating to bring the texture back together.

How do I prevent the soup from getting too thick or too thin?

If the soup is too thick, add more broth or milk a quarter cup at a time until it reaches your preferred consistency. If it’s too thin, let it simmer uncovered for a few minutes to reduce, or whisk together a small amount of flour and milk and stir it in.

How to Store and Reheat Your Soup

Refrigerator: Store leftover soup in an airtight container for up to 4 days. The soup will thicken as it sits, so add a splash of broth or milk when reheating. Warm gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also microwave individual portions in 1-minute intervals, stirring between each round.

Freezer: Freeze the soup in airtight containers for up to 3 months. Let it thaw in the fridge overnight before reheating. Stir well as it warms to help the texture come back together, and add a bit of liquid if needed to loosen it up. The potatoes may turn slightly grainy when reheated, but stirring will help restore the consistency.