Ham and Potato Soup Recipe for Dinner Tonight

Ham and potato soup is one of those recipes I keep coming back to all year. It uses leftover ham and transforms it into a thick, creamy bowl of comfort. This version uses a cottage cheese blend to create a lighter broth that still feels rich and satisfying.

Why This Ham and Potato Soup Works

The key is layering flavor before any liquid goes in. Sautéing onion, carrot, and celery in butter builds a savory base that plain broth can’t match. The ham adds salty depth throughout every bite.

Blending a portion of the potatoes with cottage cheese makes the broth thick and creamy without a heavy roux. The result is a velvety, light texture that doesn’t weigh you down.

Every bowl has tender potato chunks, salty ham pieces, and a broth with real body. This ham and potato soup delivers the cozy flavor I want without taking more than 45 minutes.

Ingredients

• 2 cups cooked ham, diced into 1/2-inch pieces
• 4 medium russet potatoes (about 2 lbs / 900g), peeled and cubed
• 1 medium yellow onion, diced
• 2 medium carrots, sliced
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 2 tablespoons unsalted butter
• 4 cups (960ml) low-sodium chicken broth
• 1/2 cup (120g) cottage cheese
• 1/2 cup (120ml) whole milk
• 1 teaspoon dried thyme
• Salt and black pepper to taste

What You Need for Ham and Potato Soup

Cooked ham — leftover glazed ham works best here. Deli ham or a ham steak cut into cubes works just as well if that’s what you have on hand.

Russet potatoes — these break down slightly during cooking, which naturally thickens the broth. Yukon Gold potatoes hold their shape better if you prefer distinct chunks.

Cottage cheese — blended with a cup of cooked potato and broth, it creates a creamy base that adds protein without the heaviness of heavy cream. Full-fat cottage cheese gives the smoothest result.

Chicken broth — use low-sodium so the ham doesn’t push the dish too salty. Homemade ham broth from a bone makes this even richer if you have it.

Carrots and celery — the classic mirepoix trio with onion builds the flavor foundation. Don’t skip these; they’re what makes the broth taste complex rather than flat.

Dried thyme — pairs naturally with ham and root vegetables. Fresh thyme works at about 1 tablespoon in place of 1 teaspoon dried.

How to Make Ham and Potato Soup

1. Melt butter in a large Dutch oven or heavy pot over medium heat.
2. Add onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until softened.
3. Add garlic and cook for 30 seconds until fragrant.
4. Add potatoes, chicken broth, and thyme. Stir to combine.
5. Bring to a boil, then reduce heat to medium-low. Simmer for 20 minutes until potatoes are fork-tender.
6. Use a slotted spoon to transfer 1 cup of cooked potatoes and 1/2 cup of broth to a blender.
7. Add cottage cheese and milk to the blender. Blend on high until completely smooth, about 30 seconds.
8. Pour the blended mixture back into the pot. Stir to combine.
9. Add diced ham to the pot. Stir and heat for 3 minutes until ham is warmed through.
10. Taste and adjust salt and black pepper. Serve hot.

Ham and Potato Soup Variations

Loaded Ham and Potato Soup

Top each bowl with shredded cheddar, sour cream, sliced green onions, and crumbled bacon. This version leans into the loaded baked potato flavor profile. It takes about 2 extra minutes of prep and transforms the soup into something even more satisfying.

Slow Cooker Ham and Potato Soup

Add all ingredients except cottage cheese and milk to a slow cooker. Cook on low for 7 hours or high for 4 hours. Transfer 1 cup of cooked potatoes to a blender with the cottage cheese and milk, blend smooth, and stir back in before serving.

Ham Bone Potato Soup

If you have a leftover ham bone, add it to the pot with the broth and let it simmer for the full 20 minutes. Remove the bone before the blending step and pull any remaining meat from it. The bone adds a depth of porky richness that diced ham alone can’t match.

Cheesy Ham and Potato Soup

After the blended mixture goes back into the pot, stir in 1 cup of shredded sharp cheddar cheese over low heat. Stir constantly until fully melted. The cheese thickens the broth further and adds a tangy, sharp contrast to the salty ham.

Tips for the Best Ham and Potato Soup

• I always dice the ham into 1/2-inch pieces so there’s a good chunk of ham in every spoonful without it overwhelming the potatoes.
• Don’t rush the vegetable sauté — 5 full minutes over medium heat develops sweetness in the onion that shortens the overall cook time.
• Blend the cottage cheese mixture until completely smooth with no curds visible. Any unblended curds will look unappetizing in the finished soup.
• Add the ham at the very end — long simmering makes ham rubbery. Three minutes is all it needs to warm through.
• Taste before adding salt. Ham varies widely in saltiness, and low-sodium broth plus salty ham can already hit the right level without adding more.
• For a thicker soup, blend 2 cups of potatoes instead of 1. For a thinner broth, add an extra 1/2 cup of chicken broth at the end.

Make Ahead & Storage

This ham and potato soup keeps in the refrigerator for up to 4 days in an airtight container. The broth thickens as it chills — add a splash of broth or water when reheating on the stovetop over medium-low heat, stirring occasionally.

To freeze, cool the soup completely and transfer to freezer-safe containers or zip bags laid flat. Leave 1 inch of space at the top for expansion. Frozen ham and potato soup keeps for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop — avoid high heat, which can make the potato texture grainy after freezing.

Common Questions

Can I use frozen potatoes in ham and potato soup?

Yes, frozen diced potatoes work. Add them straight from frozen and reduce the simmer time to about 12 minutes instead of 20. The texture will be slightly softer than fresh, which blends fine into the cottage cheese base.

What can I use instead of cottage cheese?

Plain Greek yogurt or cream cheese both work. Greek yogurt blends smoothly and adds a mild tang. Cream cheese makes the broth richer and thicker — use 4 oz in place of the 1/2 cup cottage cheese.

How do I make this soup thicker?

Blend 2 cups of the cooked potatoes instead of 1. You can also stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water during the last 5 minutes of simmering.

Can I make ham and potato soup in an Instant Pot?

Yes. Sauté the vegetables using the sauté function for 5 minutes. Add broth and potatoes, seal the lid, and cook on high pressure for 8 minutes. Quick release, then blend the cottage cheese mixture as directed and stir it back in with the ham on the sauté setting for 3 minutes.

How long does ham and potato soup last in the fridge?

Up to 4 days in an airtight container. Make sure it’s fully cooled before refrigerating. The flavor actually improves on day 2 as the ham infuses the broth overnight.

Ham and potato soup is the kind of recipe I come back to every time I have leftover ham in the fridge. Save this ham and potato soup recipe now and it’ll be ready the next time you need a fast, hearty dinner.