With a pile of veggies, comforting potatoes, and just enough ham to add delicious flavor, this is a healthy Potato Ham Soup to have for family dinner.

potato ham soup in white bowls

Easy Potato Ham Soup

Ah potato soup, the creamiest of yummy soups! This Potato Ham Soup has a lot of flavor and that texture you crave, but is loaded with veggies. And it gets a little bit of creaminess and extra fiber and protein from the inclusion of beans in the broth. Nothing like adding extra nutrition into a family dinner that no one else will notice is even there, wink, wink.

Ingredients in Potato Ham Soup

To make this soup you’ll need:

  • Onion
  • Carrots
  • Celery
  • Potatoes
  • Ham (I use cured ham steak)
  • Chicken broth
  • White beans
  • Salt and pepper to taste

TIP: Other than chopping the veggies, this is an easy soup to pull together. It has fiber, protein, and a range of vitamins from the veggies—and it’s flavorful from just a small amount of ham so it’s a great use for leftover ham.

how to make potato ham soup step by step process

How to Make Potato Ham Soup Step-by-Step

Here’s a look at the process involved in making this healthy potato soup.

  1. Add the olive oil to a large pot set over medium heat.
  2. Stir in the veggies and stir to coat. Sprinkle with salt and pepper and cook until the vegetables are just starting to soften.
  3. Add the broth, cover, and bring to a boil. Reduce the heat to medium. Simmer until the vegetables are soft.
  4. Stir in the ham.
  5. Add the beans and the remaining broth to a blender. Blend until very smooth. Stir into the soup.
  6. Season to taste with salt and pepper and serve warm with cheese, if using.

TIP: The beans add body to the broth. I don’t add cream but you of course could!

kid friendly potato ham soup

Dairy-Free Potato Ham Soup

I like to blend white beans into the broth to add richness and thickness to the broth without adding cream. Because while I know that cream is delicious (I have nothing against it!), I also know that a lot of families have someone who can’t do dairy. This is a nice alternative though you could add a little cream if you like.

Storage Tips for Soup

You can store this soup in airtight containers for 3-5 days in the fridge. Or, in freezer safe containers for up to 3 months. Thaw overnight in the fridge or using the defrost setting on your microwave.

Tips for Making the Best Easy Potato Ham Soup

  • Store leftovers in an airtight container in the fridge for up to 5 days. Heat to serve.
  • Drain off some of the broth to make it easier for the kids to eat if needed.
  • Use leftover baked ham in this recipe.
  • I like to use reduced-sodium chicken broth.
  • Serve with muffins or cheese and crackers for an easy meal.

I’D LOVE TO HEAR YOUR FEEDBACK IF YOU MAKE THIS RECIPE SO PLEASE COMMENT BELOW!

potato ham soup in white bowls

Veggie-Packed Potato Ham Soup

Since the saltiness of your ham may vary, taste at the end and adjust the salt and pepper as needed. You can add more ham if you prefer more.
5 from 3 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author Susannah Hutcheson
Cuisine American
Course Dinner
Calories 246kcal
Servings 8

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds baby potatoes, diced
  • 1 small onion, peeled and diced
  • 2 cups diced carrots (about 4 small)
  • 2 cups diced celery (about 4 celery ribs)
  • 6 cups reduced-sodium chicken broth
  • 1 cup finely diced fully cured ham steak
  • 2 cups white beans
  • salt and pepper to taste
  • Shredded cheddar cheese (optional)

Instructions

  • Add the olive oil to a large pot set over medium heat.
  • Stir in the potatoes, onion, carrots, and celery and stir to coat. Sprinkle with salt and pepper and cook for 5-7 minutes or until the vegetables are just starting to soften.
  • Add 5 cups of the broth, cover, and bring to a boil. Adjust the cover so some steam escapes and reduce the heat to medium. Simmer for 15-20 minutes or until the vegetables are soft.
  • Stir in the ham.
  • Add the beans and the remaining 1 cup broth to a blender. Blend until very smooth. Stir into the soup.
  • Season to taste with salt and pepper and serve warm with cheese, if using.

Notes

  • Store leftovers in an airtight container in the fridge for up to 5 days. Heat to serve.
  • Drain off some of the broth to make it easier for the kids to eat if needed.
  • Use leftover baked ham in this recipe.
  • I like to use reduced-sodium chicken broth.
  • Serve with muffins or cheese and crackers for an easy meal.

Nutrition

Calories: 246kcal, Carbohydrates: 36g, Protein: 14g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 13mg, Sodium: 1124mg, Potassium: 1064mg, Fiber: 7g, Sugar: 4g, Vitamin A: 5462IU, Vitamin C: 36mg, Calcium: 86mg, Iron: 3mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    Amazing recipe. I tried it 3 times already, family and friends loved it, and on for the 4th this evening where i will try this again.
    Thank you