Chef John's Ham and Potato Soup Recipe -
Chef John's Ham and Potato Soup Recipe
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How to Make Ham and Potato Soup
See how to make this hearty and satisfying soup. See more
  • READY IN 1 hr

Chef John's Ham and Potato Soup

Recipe by  

"You can never have too many soup recipes. This hearty soup is definitely filling enough to serve as a main course."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.
  2. Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.
  3. Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired.
  4. With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives.
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  • Cook's Notes:
  • Any kind of potatoes will work in this recipe.
  • Keep diced potatoes in cold water until ready to use to prevent browning.

Reviews More Reviews

Most Helpful Positive Review
Feb 29, 2012

yum yum yum! made almost exactly to the recipe and was very good. The only change I made was to saute the vegies in water instead of butter in order to reduce the fat and calories. I also used evaporated fat free milk instead of heavy cream. def a keeper, thanks for sharking

Most Helpful Critical Review
Oct 27, 2012

Disappointing! This had a pretty good flavor, but it wasn't thick and creamy like I had hoped. I followed the recipe exactly. I did add a sprinkle of cayenne pepper and thought it added a nice little kick.

Mar 25, 2012

VERY good! I doubled the recipe because it said it made four servings. SERIOUSLY? How big are those servings? I have SO much soup left over. It's very rich also so I recommend just a light salad and maybe rolls with this meal! I did add some instant potatoes to thicken but otherwise I stuck to the recipe and my family loved it! The cayenne definitely added a kick. I added about 1/2 tsp. since it didn't say how much.

Feb 25, 2012

I made this with very few modifications and it turned out superb. I used my own homemade chicken stock and ham stock which I had leftover in the freezer. I used a little less flour just because 1/4 looked like too much. I didn't have any heavy cream but half and half seemed to work just fine. I didn't add any cayenne pepper because my toddlers aren't big on spicy just yet. I did a few drops of Franks RedHot (a cayenne pepper sauce) to my bowl however. I'll be making this comfort food regularly.

Mar 05, 2012

I've made this recipe a few times now, and whereas I may add some extra seasonings and/or veggies, the basic recipe is fabulous! I usually have to make double if I want any for lunch the next day! Oh, and use the amount of flour called for if you're looking for something thicker than broth-based soup soup, it's a perfect ratio!

Mar 31, 2012

I made this with packaged diced ham and it was delicious! This soup freezes very well!!

Apr 12, 2012

This was soooo good! I had leftover Easter ham that I wanted to start to use up, and im so glad I found this recipe. One change I made based on what I had on hand was that I used 2 cans of potatoes. I also used a can of corn instead of carrots, based on preference. I will be making this again! I dont always have ham on hand, so next time I make this, I will be trying it with kielbasa. Thanks for the recipe!! :)

Feb 23, 2012

I showed my husband the video because it looked so yummy. He made it that day and it was such a delicious comfort food. Loved it.


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  • Calories
  • 467 kcal
  • 23%
  • Carbohydrates
  • 43.3 g
  • 14%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 25.4 g
  • 39%
  • Fiber
  • 4.1 g
  • 17%
  • Protein
  • 16.8 g
  • 34%
  • Sodium
  • 1785 mg
  • 71%

* Percent Daily Values are based on a 2,000 calorie diet.

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