Classic Ham & Potato Soup Recipe That’s Easy To Make

Hey there!  Are you looking for the perfect potato soup recipe? 

Great, you’re in right spot!

It’s a cold and wet spring day and I decided it’s high time to get this potato soup recipe on the blog.

It’s loaded with flavor, and is the filling comfort food you are craving.

We usually serve this along side a BLT sandwich or some good bread. 

It’s definitely a meal in itself.  

I’ll save you any more details and give you the recipe directly below.

But as always, make sure yours turns out to perfect by taking a peek at the recipe run.

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Classic Ham & Potato Soup Recipe

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Ingredients

• 4 Tbs (1/2 Stick) Butter
• 1 Onion
• 1/2 Cup Diced Celery
• 1/2 Cup Diced Peeled Carrots
• 1 tsp Salt & Pepper
• 6 Cups Chicken Stock
• 1 Ham Hock (or 1 cup cubed diced ham)
• 5-7 Russet Potatoes, Peeled & Diced
• 2 Cups Mashed Potatoes (can sub by adding 2 extra diced potatoes)
• 1/2 Cup Cream
• Crumbled Bacon & Cheddar Cheese For Garnish

Instructions

1. In a large stock pot, melt butter and sauté onion, celery and carrot over medium heat until tender (4-5 minutes)

2. Add chicken broth and reduce heat to low, stirring to scrape up any browned bits off the bottom of the pan

3. Add Ham Hock, and cover and simmer for up to two hours. (If using diced ham, saute with veggies before adding broth)

4. Remove Ham Hock from stock pot, and trim tender pieces of ham off the bone, discarding the fat. Add ham back to soup pot and simmer.

5. Add sliced russet potatoes and mashed potatoes and simmer for 30 minutes up to 6 hrs, stirring occasionally. (If you don't have mashed potatoes, you can sub by adding 2 more diced russet potatoes and gently mashing with potato masher in the stock pot when tender)

6. 30 minutes before serving add cream and stir well. Cream amount can be increased or decreased depending on your preferences.

7. Serve hot, garnish soup with crispy bacon bits, cheddar cheese, and chives as desired.

Classic & Easy Potato Soup Recipe Run Down

This potato soup is so delicious.  

It’s easy to make, and is full of the warm comfort food flavors you’re craving.

This potato soup recipe can come together as quickly as 35 minutes, but tastes even better the longer it can simmer.

You’ll begin making this soup by sautéing onions, carrots, and celery in butter over medium heat.

Season with salt and pepper as they cook and simmer until the onions are translucent and tender.

When your veggies have a few browned edges, it’s time to add the chicken stock.

I never buy canned chicken broth or stock.  I just keep a jar of this awesome bouillon paste in my fridge.

You can whisk up the exact amount you need for each recipe.  Simply measure the water and add your bouillon paste (measuring optional 😉 ).

The flavor is SO much better than canned or boxed chicken stock. 

Potato Soup Recipe Slow Cooking

Now is the time where we let the slow cooker or low simmer do the rest of the work.

And you should know, this recipe is SO good because of the flavor of the ham hock.

What is a ham hock?

It’s the left over bone and ham pieces from the spiral ham you made at Easter.

I always save this after we’ve enjoyed a ham dinner.  Simply put it in a zip lock and throw it in the freezer for up to 6 months!

The flavor and the nutrients are incredible.

If you’re dying to make this potato soup but don’t have a ham hock, don’t worry.

You can still achieve wonderful flavor by sautéing diced ham with your veggies in the first step.

It’s an easy substitution to make, that still tastes really great.

If you have a ham hock, place it in the soup broth, cover and let simmer for up to two hours.

The remaining pieces of ham will become more tender and fall off the bone, while infusing your your soup broth with incredible flavor.

Remove the ham hock from the soup, and shred remaining pieces of ham, discarding the remaining fat and the bone.

You’ll return the shredded ham back to the soup pot.

While that is simmering away, peel and dice your russet potatoes.

On a side note, when I have left over mashed potatoes from a weeknight dinner, it reminds me to make this soup!

Mashed potatoes are the perfect thickening agent without using flour or too much heavy cream.

Again, if you don’t have mashed potatoes lying around don’t sweat it.

You can add a couple extra russets to the pot and gently mash them while in the soup pot for a similar result and flavor.

It’s time for everyone to get back into the pot for a slow simmer hang out.

This soup can be served in as little as 30 minutes, but the longer it simmers, the better the flavor gets!

You will want to peek and stir your soup occasionally.

Make sure it isn’t a hard rolling boil, which can settle ingredients and burn on the bottom of the pot.

A slow simmer is perfect, with occasional stirring (and tasting). 🙂

When you’re ready to eat, add a splash of cream for richness and beautiful bright white color.

We usually do less, some creamy soup lovers may like up to a cup! 

It’s completely your call here, any amount you desire will work great.

Serve this soup with fresh bread, your favorite toasted sandwich, or all by itself.

Garnished with cheddar cheese and bacon bits and it’s nearly irresistable!

Happy Potato Soup Making!

Cheers for now my friends!

I hope you enjoy this soup as much as we do.

For more inspiration from my home and kitchen, head here!

Also, check out these related posts below…

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