Ham and Potato Soup is a cozy, meal-level soup that makes cold, blustery winter days feel a little more manageable. It starts with pancetta sizzling in the pot, then builds on that salty goodness with ham, savory vegetables, and creamy potatoes. A splash of cream and a hint of mustard round everything out for a bowl that feels comforting and homemade, even on the busiest nights.
A soup that’s easy to love
I’m as happy as the next soup-addicted soup fanatic that it’s soup season. Buuuut. It’s been a little bit of a shocker that winter landed so fast and hard while it’s still technically fall. Lol.
But that just means that we need to lean more heavily on the incredible warmth and energy-giving powers of soup. Especially soups like this one, which are easy to make and fairly quick to the table.
New and unique recipes are always exciting to try, but there’s a lot to be said for the familiar comfort that a dish like Ham and Potato Soup brings to the table.
Ham and Potato Soup is —
- Perfect for using up leftover ham from the holidays.
- Even tastier the next day, after the flavors have had extra time to meld together.
- A soup that reheats beautifully for lunches during the week.
- A fuss-free cold-weather dinner that satisfies the entire family.
If potato soup is your winter soup jam, you might also enjoy my Tuscan Potato Soup and my Irish Potato Soup. All have that comforting carby magic that potatoes are famous for.
Key Ingredients
Pork — Pancetta and ham add those salty pork flavors we just can’t resist.
Potatoes — Russet potatoes are budget-friendly and readily available, and make the soup hearty and substantial.
Vegetables — The aromatic mix of onions, celery, and carrots creates a flavorful base for the soup broth.
Heavy Cream — A splash of heavy cream adds that richness we crave in cold weather.
Seasonings — I’ve found that a simple blend of dried Italian seasonings adds plenty of herby flavors. But the non-negotiable ingredient — unless you’re allergic! — is Dijon mustard. Mustard adds flavor magic to potato soups. It doesn’t make the soup taste like mustard, but rather adds a smooth, spiced tang.
How to Make Ham and Potato Soup
Ready to make the recipe? Skip to the recipe card now to see the full ingredient list, quantities, prep/cooking times, and printable, detailed instructions. Or, keep scrolling for a visual walk-through and summary of making the soup.
Prep notes
Here’s a quick guide for preparing the ingredients, if you need it (excluding items that can be measured directly from a container, such as dried herbs and liquids).
- Peel the onion and slice off and discard the stem and root ends. Chop into small dice.
- Clean and cut off the rough ends of the celery ribs. Chop into small dice.
- Scrub the carrot (peel, if desired) and cut off the stem end. Chop into small dice.
- Peel the garlic cloves and mince.
- Scrub the potatoes thoroughly and pat dry. Peel, and then cut into 3/4″ cubes.
- Clean and chop any toppings you might be using (i.e., fresh chives, green onions, freshly shredded cheese, etc.)
Cook the pork ingredients
Saute the pancetta in a little oil until crispy edges form, then stir in the ham and warm through.
Saute the aromatic vegetables and seasonings
Add the onions, celery, and carrots and cook, stirring frequently, until the onions begin to soften. Spoon in the butter, flour, herbs, and garlic, mixing well. The butter and flour will create a basic roux for thickening the soup.
Cook the potatoes
Pour in the broth, along with the potatoes, and bring to a light boil, letting the potatoes cook until they’re easily mashable.
Finish the soup
Add the cream and mustard and serve with your favorite toppings.
Storing
Let the soup cool completely and then store in an airtight container in the fridge for 3 to 5 days. Potato soups generally don’t freeze well because potatoes have the tendency to fall apart when thawing and reheating.
I hope you give this Ham and Potato Soup a try the next time you’re craving something warm and comforting. It’s become one of my go-to recipes when I need something easy but satisfying. If you make it, I’d love to hear how it turns out! Leave a comment below or tag me on Instagram (@soupaddict) so I can see your creation.
Ham and Potato Soup
Ingredients
- 1 tablespoon olive or avocado oil
- 4 ounces pancetta , cubed
- 8 ounces cooked ham , cubed
- 1 small onion , diced (about 1/2 cup)
- 2 each each celery ribs , diced
- 1 medium carrot , scrubbed and diced
- 1 tablespoon dried Italian herb blend
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 cloves garlic , minced
- 3 1/2 cups low-sodium chicken broth
- 1 1/2 pounds russet potatoes , scrubbed, peeled, and cut into 1/2” cubes
- 2/3 cup half and half
- 1 tablespoon Dijon or honey Dijon mustard
Suggested Toppings:
- Chives
- Parsley
- Shredded cheese
- Bacon pieces
Instructions
- Heat the oil in a 4- to 5-quart soup pot or Dutch oven over medium until the surface shimmers.
- Add the pancetta and saute until much of the fat has rendered and the edges are getting crispy (about 6-8 minutes). Stir in the diced ham.
- Mix in the onions, celery, and carrots, and saute until the onions begin to soften (about 5 minutes).
- Add the butter, flour, and herbs and stir well to mix. Stir in the garlic.
- Pour in the broth, along with the potatoes. Increase heat to medium-high and bring the soup to a boil. Adjust heat down a bit to maintain an active simmer, and cook for 15-20 minutes, or until a cube of potatoes is easily mashed on the side of the pot with a fork.
- Reduce heat to low and stir in the dairy and the mustard.
- Serve with your favorite toppings.