If your fridge is holding a leftover ham bone or a few thick slices from Sunday dinner, you are already halfway to something wonderful. Ham soup recipes exist for exactly this moment: you have good food, you just need a plan that does not eat up your whole evening.
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This is a forgiving, flexible pot of comfort. You can use a ham bone, diced ham, or even deli ham, and you can stretch it with whatever potatoes, beans, or greens you have on hand. I will walk you through the exact temperatures and times so nothing turns out bland or mushy.
If your child is a picky eater, do not worry. You can puree half the pot smooth, leave the ham pieces big enough to pick out, or serve the broth over rice. There is a version here for your family, and you are doing better than you think.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons (28g) unsalted butter
Butter gives the vegetables a sweeter, richer base. You can swap in olive oil or bacon fat if you prefer, and salted butter works if you cut the added salt in half.
1 large yellow onion, diced (about 1 1/2 cups / 200g)
Yellow onion is the mellow all-rounder here. If you only have white or sweet onion, use it; sweet onion will make the broth slightly sweeter.
3 medium carrots, peeled and sliced 1/4 inch thick (about 1 1/2 cups / 180g)
Carrots add sweetness and body. No carrots? Cubed butternut squash or a handful of frozen mixed vegetables works in a pinch.
3 celery stalks, sliced 1/4 inch thick (about 1 cup / 110g)
Celery is the savory backbone of the soup. If celery is not your thing, use 1 cup chopped leek or fennel instead.
3 cloves garlic, minced (about 1 tablespoon)
Fresh garlic is best, but 1 teaspoon garlic paste or 1/2 teaspoon garlic powder can stand in. Add powder with the dried herbs, not in the hot butter.
1 1/2 pounds (680g) Yukon Gold potatoes, peeled and cut into 1-inch cubes
Yukon Golds turn creamy and thicken the broth as they cook. Russets work too but fall apart faster, so cut them larger; red potatoes stay firmest.
5 cups (1.2L) low-sodium chicken broth
Use low-sodium so you can control the salt, since ham is already salty. Vegetable broth or a mix of broth and water both work fine.
2 cups (300g) diced cooked ham, plus the ham bone if you have one
A ham bone adds deep smoky flavor; simmer it with the broth and remove it before serving. No bone? Add 1 teaspoon smoked paprika for that same smoky note.
1 teaspoon dried thyme
Thyme loves ham. You can substitute 1/2 teaspoon dried rosemary or 1 tablespoon fresh chopped thyme added near the end.
1 bay leaf
A single bay leaf rounds out the broth. If you are out, skip it rather than substituting something stronger like oregano.
1/2 cup (120ml) heavy cream or whole milk
Cream makes the broth silky, but whole milk or a splash of evaporated milk is lighter and still lovely. Stir it in off the heat so it never curdles.
Salt and black pepper to taste, plus chopped fresh parsley to serve
Taste before salting; ham varies wildly in saltiness. Flat-leaf parsley adds a fresh finish, and sliced green onion works just as well.
Tips & Tricks
Do Not Salt Early
Ham releases salt as it simmers, so wait until the last five minutes to taste and season. Salting at the start is the number one reason this soup turns out too salty.
Keep the Simmer Gentle
A hard boil makes potatoes break down into paste and can make dairy curdle. Keep it at a lazy bubble around 200F (93C) and stir occasionally.
Cube the Potatoes Evenly
Uneven chunks mean some dissolve while others stay raw. Cut them all to about 1 inch so they finish at the same time.
Skim the Surface
If foam or fat rises while the ham bone simmers, skim it off with a spoon. It takes 30 seconds and gives you a cleaner, clearer broth.
Pro Tips
Step-by-Step Instructions
1. Melt and Sweat
Melt the butter in a large Dutch oven over medium heat, about 350F (177C). Add the onion, carrots, and celery and cook 6 to 8 minutes, stirring, until the onion is soft and translucent and the edges just begin to turn golden.
2. Add the Garlic
Stir in the garlic and dried thyme and cook 30 seconds, just until fragrant. Do not let the garlic brown or it will taste bitter.
3. Simmer the Broth
Pour in the broth, then add the potatoes, ham, ham bone if using, and bay leaf. Bring to a gentle boil, about 210F (99C), then reduce the heat to low.
4. Simmer Until Tender
Cover partially and simmer 20 to 25 minutes, until a potato cube crushes easily against the side of the pot with light pressure. Stir once or twice so nothing sticks.
5. Remove the Bone
Lift out the ham bone and bay leaf with tongs. If any ham clings to the bone, pull it off and return it to the pot. Taste the broth now before adding any salt.
6. Thicken the Broth
Mash about 1 cup of the potato cubes against the side of the pot and stir it back in. The broth should look creamy and lightly coat the back of a spoon.
7. Finish with Cream
Turn off the heat, wait 1 minute, then stir in the cream or milk. Season with pepper and only as much salt as it truly needs.
8. Serve Warm
Ladle into bowls and top with chopped parsley. Serve with crusty bread for dipping, and let it cool a few minutes before giving it to young children.
Delicious Variations
Creamy Ham and Bean Soup
Add one 15-ounce can of drained white beans with the potatoes and mash a few beans into the broth for extra body.
Ham and Split Pea Soup
Swap the potatoes for 1 1/2 cups dried split peas and simmer 45 to 55 minutes, until the peas collapse into a thick, velvety soup.
Ham and Cabbage Soup
Add 4 cups shredded green cabbage in the last 12 minutes of cooking for a lighter, brothy version with a mild, sweet bite.
How to Store Ham Soup Recipes
Refrigerator
Cool the soup within 2 hours, then store in an airtight container in the refrigerator for up to 4 days. The flavor actually deepens on day two.
Freezer
Freeze in portion-sized containers for up to 3 months. Leave 1 inch of headspace, and note that cream-based batches may look slightly separated after thawing; whisk while reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, about 300F (149C), stirring often, until steaming and 165F (74C) throughout. In the microwave, cover and heat in 1-minute bursts, stirring between each.
Frequently Asked Questions
Q: Can I make ham soup with a leftover ham bone?
Yes, a ham bone is the best possible base for this soup because it adds smoky depth and body. Simmer it with the broth and potatoes, then remove it before serving and pull off any clinging meat to stir back in.
Q: How do I keep ham soup from being too salty?
Use low-sodium broth and do not add salt until the very end, because the ham releases salt as it cooks. If it still tastes too salty, add a peeled diced potato and simmer 10 minutes, then stir in a splash of water or unsweetened cream.
Q: Can I use deli ham or ham steak instead of a ham bone?
Absolutely, diced ham steak or thick-cut deli ham both work and the soup will be ready faster. Add 1 teaspoon smoked paprika to make up for the smokiness the bone would have provided, and add the ham in the last 10 minutes so it does not get rubbery.
Q: How long does ham soup last in the fridge?
Ham soup keeps well for up to 4 days in an airtight container in the refrigerator. Cool it within 2 hours of cooking, and reheat to 165F (74C) before serving.
Q: Can I make ham soup in a slow cooker or Instant Pot?
Yes, in a slow cooker add everything except the cream and cook on low 6 to 7 hours, then stir in the cream at the end. In an Instant Pot, pressure cook 10 minutes with a 10-minute natural release, then finish with the cream off the heat.
Pick whichever ham you have, whether it is a bone, a steak, or a few slices from the deli, and let this pot do the rest. Make a double batch and freeze half for a night when you need dinner to be easy. You're doing better than you think.
Ham Soup Recipes
Ham soup recipes turn leftover ham into a cozy, savory bowl with tender potatoes, carrots, and creamy broth ready in 40 minutes.
🧂 Ingredients
- 2 tablespoons (28g) unsalted butter
- 1 large yellow onion, diced (about 1 1/2 cups / 200g)
- 3 medium carrots, peeled and sliced 1/4 inch thick (about 1 1/2 cups / 180g)
- 3 celery stalks, sliced 1/4 inch thick (about 1 cup / 110g)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 1/2 pounds (680g) Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 5 cups (1.2L) low-sodium chicken broth
- 2 cups (300g) diced cooked ham, plus the ham bone if you have one
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 cup (120ml) heavy cream or whole milk
- Salt and black pepper to taste, plus chopped fresh parsley to serve
📋 Instructions
- 1Melt and Sweat — Melt the butter in a large Dutch oven over medium heat, about 350F (177C). Add the onion, carrots, and celery and cook 6 to 8 minutes, stirring, until the onion is soft and translucent and the edges just begin to turn golden.
- 2Add the Garlic — Stir in the garlic and dried thyme and cook 30 seconds, just until fragrant. Do not let the garlic brown or it will taste bitter.
- 3Simmer the Broth — Pour in the broth, then add the potatoes, ham, ham bone if using, and bay leaf. Bring to a gentle boil, about 210F (99C), then reduce the heat to low.
- 4Simmer Until Tender — Cover partially and simmer 20 to 25 minutes, until a potato cube crushes easily against the side of the pot with light pressure. Stir once or twice so nothing sticks.
- 5Remove the Bone — Lift out the ham bone and bay leaf with tongs. If any ham clings to the bone, pull it off and return it to the pot. Taste the broth now before adding any salt.
- 6Thicken the Broth — Mash about 1 cup of the potato cubes against the side of the pot and stir it back in. The broth should look creamy and lightly coat the back of a spoon.
- 7Finish with Cream — Turn off the heat, wait 1 minute, then stir in the cream or milk. Season with pepper and only as much salt as it truly needs.
- 8Serve Warm — Ladle into bowls and top with chopped parsley. Serve with crusty bread for dipping, and let it cool a few minutes before giving it to young children.
Amara writes about parenting and child development with a focus on neurodivergent kids. She shares strategies for managing sensory meltdowns, building routines, and advocating in schools. Her perspective is that every child’s brain works differently, and that’s okay.
