Ham and Potato Soup – Jehan Can Cook

If you’re wondering what to do with that leftover holiday ham, this Ham and Potato Soup is the answer. It’s hearty, and packed with flavor using simple pantry ingredients but still light and on the healthy side. Tender Idaho potatoes, savory diced ham, and aromatics simmer together in seasoned broth become a comforting soup that’s perfect for chilly days or an easy weeknight dinner.

This recipe is especially great after the holidays when you’re left with extra ham and want something warm, filling, and low effort. Best of all, it comes together in one pot and tastes even better the next day.

Why You’ll Love This Ham and Potato Soup

• A great way to use leftover ham
• Thick, creamy texture without heavy cream
• Budget-friendly and family-approved
• Perfect for meal prep and leftovers
• Comfort food that’s simple but satisfying

Ingredient Breakdown: What Each Ingredient Is For

• Butter – Creates the rich base for the soup and helps sauté the aromatics.
• Onion, celery, and garlic – These aromatics build the foundation of flavor, adding sweetness, depth, and savoriness as they cook.
• Ham – Adds smoky, salty flavor and makes this an ideal recipe for using leftover ham.
• Idaho potatoes – The heart of the soup, providing substance and natural creaminess once crushed.
• Chicken broth and water – Form the liquid base of the soup while balancing richness and saltiness.
• Chicken bouillon powder, ground fennel, salt, black pepper, and bay leaf – These seasonings enhance the soup with savory depth, warmth, and subtle aromatic flavor.
• Milk – Adds a light creaminess without making the soup heavy.
• Parsley – Brings freshness and a pop of color to finish the dish.

How to Make Ham and Potato Soup

1. Melt the butter in a large pot over medium heat.
2. Add the diced onion, celery, and garlic. Sauté for 3–4 minutes until the onions are softened and fragrant.
3. Add the diced ham, potatoes, ground fennel, salt, black pepper, chicken bouillon powder, and bay leaf. Stir to combine.
4. Pour in the chicken broth and water, then stir well.
5. Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the potatoes are tender.
6. Remove about ½ cup of the potatoes and crush them with a fork. Return them to the pot along with the milk and stir.
7. Let the soup simmer for a few more minutes until it thickens.
8. Remove from heat and garnish with fresh chopped parsley before serving.

How to Store and Reheat

Store leftover ham and potato soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or milk if needed.

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Get the Recipe
Ham and Potato Soup

This Ham and Potato Soup is the answer. It’s hearty, and packed with flavor using simple pantry ingredients.

• 3 cup diced Idaho potatoes
• 1 cup diced ham
• 1 tbsp butter
• 1/3 cup diced onion
• 1/3 cup diced celery
• 1 tbsp crushed garlic
• 3 tsp chicken bouillon powder
• 1/2 tsp ground fennel
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 cup chicken broth
• 1 bay leaf
• 4 cup water
• 1/2 cup milk
• 1 tsp chopped parsley

• Melt the butter in a large pot over medium heat.

• Add the onion, celery, and garlic. Sauté for 3–4 minutes until the onions soften.

• Add the ham, potatoes, ground fennel, salt, black pepper, chicken bouillon powder, and bay leaf. Stir well.

• Pour in the chicken broth and water, then stir to combine.

• Bring to a boil, reduce heat, and simmer for about 30 minutes, or until the potatoes are tender.

• Remove about ½ cup of the potatoes, crush with a fork, and return them to the pot.

• Add the milk and simmer until the soup thickens slightly.

• Remove from heat and garnish with chopped parsley before serving.