🍲 Easy Cozy Ham and Potato Soup That Feels Like Home

There’s something deeply comforting about a pot of homemade ham and potato soup bubbling away on the stove. It smells like warmth, tastes like nostalgia, and fills your kitchen with that unmistakable feeling of home. This version starts with a leftover ham bone, which infuses the broth with rich, smoky flavor and transforms simple ingredients into something truly special.

Whether you’re making it after a holiday meal or simply craving a hearty bowl of comfort, this soup delivers every time.

💛 Why You’ll Love This Soup

• Uses a leftover ham bone for deep flavor
• Creamy, savory, and full of tender potatoes
• Budget-friendly with basic pantry ingredients
• Great for make-ahead dinners and cozy leftovers
• Naturally gluten-free (and easy to make dairy-free)

🥔 Ingredients You’ll Need

• 1 ham bone (with some meat still on it)
• 4 cups diced potatoes (Yukon Gold or Russet work best)
• 2 cups diced carrots
• 1½ cups diced celery
• 1 small onion, chopped
• 3 cloves garlic, minced
• 6 cups water or low-sodium chicken broth
• 1 bay leaf
• 1 tsp dried thyme
• Salt and black pepper, to taste
• ½ cup heavy cream or whole milk (optional, for creamy version)
• 2 tbsp butter or olive oil (for sautéing)

Optional: chopped parsley or chives for garnish

🥄 How to Make Ham and Potato Soup with Ham Bone

1. In a large soup pot or Dutch oven, heat butter or oil over medium heat. Sauté onion, carrots, and celery for 5–6 minutes until softened.
2. Add garlic and cook for another 30 seconds until fragrant.
3. Nestle the ham bone into the pot and pour in the water or broth. Stir in potatoes, bay leaf, thyme, and a pinch of salt and pepper.
4. Bring to a boil, then reduce heat and simmer uncovered for about 45 minutes, or until the potatoes are very tender and the broth is flavorful.
5. Remove the ham bone and bay leaf. Let the bone cool slightly, then shred any remaining meat and stir it back into the soup.
6. For a creamier texture, mash a few potatoes with the back of a spoon or add the heavy cream and stir to combine.
7. Taste and adjust seasoning as needed. Serve hot, garnished with parsley or chives if you like.

💡 Tips for the Best Flavor

• Use the ham bone as soon as possible after a meal, or freeze it until ready.
• Add more water or broth if you prefer a thinner soup.
• For an extra creamy version, blend half the soup before adding the ham back in.
• Serve with crusty bread or cornbread for a complete meal.
• This soup gets even better the next day!

🥣 Ham and Potato Soup with Ham Bone

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Servings: 6 servings

Calories: 320

Ingredients Method Notes

Ingredients

  

• 1 meaty ham bone with about 1–2 cups of meat on it
• 6 cups water or low-sodium chicken broth
• 1 tbsp olive oil or butter
• 1 medium onion diced
• 2 cloves garlic minced
• 3 large carrots peeled and chopped
• 3 stalks celery chopped
• 4 –5 medium russet potatoes peeled and diced
• 1 bay leaf
• ½ tsp dried thyme
• ½ tsp black pepper plus salt to taste
• ¾ cup milk or half-and-half for a creamy finish – optional
• 2 tbsp all-purpose flour if thickening is desired

Optional Add-ins:

• ½ cup frozen peas or corn

Chopped fresh parsley for garnish

Method

 

Make the ham broth:

1. Place ham bone in a large pot or Dutch oven and cover with 6 cups water (or broth). Bring to a boil, then reduce heat and simmer uncovered for 30–45 minutes. Remove the bone and set aside to cool. Discard bay leaf if added early.

Sauté the vegetables:

1. In a separate skillet or the same pot (after removing the bone), heat olive oil or butter over medium heat. Add onions, garlic, carrots, and celery. Cook until softened, about 5–7 minutes.

Add potatoes and broth:

1. Pour the reserved ham broth back into the pot (if you removed it) along with the cooked vegetables. Add potatoes, bay leaf, thyme, and pepper. Bring to a boil, then reduce to a simmer and cook for 20–25 minutes, or until potatoes are tender.

Add ham:

1. Remove meat from the ham bone and shred or chop into bite-sized pieces (discard fat or gristle). Stir the ham back into the pot.

Make it creamy (optional):

1. In a small bowl, whisk flour with milk or half-and-half until smooth. Stir this into the soup and simmer for 5–10 more minutes until slightly thickened. (Or mash a few potatoes in the pot for natural thickening.)

Taste and adjust:

1. Add salt only if needed (ham is usually salty). Season with more pepper if desired. Remove bay leaf before serving.
2. Serve hot with crusty bread or rolls.

Notes

For even more flavor, roast the ham bone briefly in a 400°F oven before simmering it.

Dice potatoes uniformly to ensure even cooking.

Leftovers thicken as they sit—add extra broth or milk when reheating.

You can freeze this soup for up to 2 months. Let it cool fully before storing in freezer-safe containers.

❓ Frequently Asked Questions

🥣 Comfort in Every Spoonful

Ham and potato soup with ham bone is the kind of recipe that turns leftovers into gold. It’s rich without being heavy, creamy without needing much cream, and full of cozy, crave-worthy flavor. One pot, simple steps, and a whole lot of comfort — this is soup you’ll come back to all winter long.