This Easy Ham, Potato, and Vegetable Soup is so comforting! This dish works wonderfully if you have leftover ham from Thanksgiving or Easter. Loaded with hearty vegetables and served thick and creamy, this is one the whole family will love!
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If you’re looking for a way to use up leftover ham, or just a warm and cozy soup recipe, this is the one for you!
What Type of Ham to Use
I love to make this soup when I have leftover ham from my Southern Baked Ham with Pineapple recipe. You can also purchase cooked, diced ham cubes or Country ham to use in the recipe.
What Type of Potatoes to Use
You can use any potatoes you like. I always have russet potatoes on hand at home. That’s what I used. You can also use red potatoes, Yukon gold, etc. The cook time will stay within the range noted in the recipe. Keep a close eye and cook the potatoes until soft.
What Kind of Veggies to Add
I like to use a mirepoix, which is a common base for stews and soups. It’s a blend of finely diced celery, onions, and carrots cooked in oil (sometimes butter) for aromatics and to add flavor. Save yourself some time and grab the Trader Joe’s mirepoix.
From here you can add any additional veggies you like. Here are more ideas:
- Snap Peas
- Green Beans
- Corn Tomatoes
How to Make Ham and Vegetable Soup with Potatoes
Detailed measurements and instructions can be found in the recipe card at the bottom of this post.
- Place a soup pot or Dutch oven on medium-high heat.
- Add olive oil, onions, carrots, and celery. Saute.
- Add in the garlic. Stir.
- Add in broth, diced ham, potatoes, oregano, and thyme.
- Remove the lid and add milk and cream. Stir.
- Add in cornstarch and thicken.
How to Thicken the Soup
I like to create a cornstarch slurry to thicken the soup. I use 1 tablespoon of cornstarch and combine it with two tablespoons of the cooked soup. Mix the two together separately, and add it back to the soup. Stir. The soup will thicken the longer it stands. This usually takes 10-15 minutes.
You can also use all-purpose flour if you wish. I prefer cornstarch because it blended better.
How to Substitute Cream and/or Milk
You can use half and half, milk only, almond milk, coconut milk, or whatever you prefer.
How to Make it Cheesy
This soup is wonderful when served with cheese. You can add any type of shredded cheese you like. Add it during the final steps when the cream and milk are added.
How to Store/How Long it Will Last in the Fridge
Store the soup in the fridge, tightly sealed for 3-4 days.
You can freeze the soup for up to 2-3 months. I love to use these Souper Cube soup molds to freeze leftovers. Because the soup has dairy, there will be separation when you thaw.
More Soup Recipes
Creamy Pumpkin Soup with Canned Pumpkin
Chicken Lasagna Soup
Sweet Potato Soup
Leftover Turkey Wild Rice Soup
Instant Pot Tomato Soup
Instant Pot Chicken Ramen Soup
Buffalo Chicken Soup
Instant Pot Baked Potato Soup
Panera Autumn Squash Soup
Keto Cauliflower Soup
More Leftover Thanksgiving Recipes
Easy Ham, Potato, and Vegetable Soup
- 1 tablespoon olive oil
- 1/3 cup chopped onions I used white onions.
- 1/3 cup chopped carrots
- 1/3 cup chopped celery
- 3-4 garlic cloves Minced
- 4 cups broth I used chicken
- 1 1/2 – 2 pounds potatoes Peeled and diced. I used russet. This was 3 medium potatoes for me.
- 2 cups cooked and diced ham
- 1/2 teaspoon ground thyme
- 1/2 teaspoon ground oregano
- 1/2 cup milk I used almond milk.
- 1/2 cup heavy whipping cream
- 1 tablespoon cornstarch
- Place a soup pot or Dutch oven on medium-high heat.
- Add the olive oil, onions, carrots, and celery. Saute for 3-4 minutes until the onions are translucent and fragrant.
- Add in the garlic. Stir and cook for 2 minutes.
- Add in the broth, diced ham, potatoes, oregano, and thyme. I wait to add salt and pepper at the end. I found with this soup I don't need it. The ham provides plenty of flavor.
- Place the lid on the pot and reduce the heat to medium-low. Simmer for 15-25 minutes. This is a large range because you want to monitor the soup and cook it until the potatoes soften. The smaller you dice your potatoes, the faster they will soften. I like potatoes about 1 inch in size. This takes 25 minutes to cook for me.
- Remove the lid and add the milk and cream. Stir.
- Place the cornstarch in a small bowl. Add 2 tablespoons of cooked soup from the pot to the bowl and stir until the slurry thickens. Add the slurry back to the pot and stir. It will take about 10 minutes for the soup to thicken.
- Cool before serving.
- You can use any cooked meat you wish.
- You can use any broth you like.
- You can use any potatoes you like. I always have russet potatoes on hand at home. That’s what I used. You can also use red potatoes, Yukon gold, etc. The cook time will stay within the range noted in the recipe. Keep a close eye and cook the potatoes until soft.
- This soup is wonderful when served with cheese. You can add any type of shredded cheese you like. Add it during the final steps when the cream and milk are added.
- You can substitute the milk/heavy cream with equal parts of half and half, milk only, almond milk, coconut milk, or whatever you prefer.
- You can use all-purpose flour to substitute cornstarch if you wish. I prefer cornstarch because it blended better.
- To use your Instant Pot pressure cook for 5 minutes with a quick release of steam. Add in the cream and milk after pressure cooking.