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.
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
Here’s a look at the process involved in making this healthy potato soup.
- Add the olive oil to a large pot set over medium heat.
- Stir in the veggies and stir to coat. Sprinkle with salt and pepper and cook until the vegetables are just starting to soften.
- Add the broth, cover, and bring to a boil. Reduce the heat to medium. Simmer until the vegetables are soft.
- Stir in the ham.
- Add the beans and the remaining 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.
TIP: The beans add body to the broth. I don’t add cream but you of course could!
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!
Veggie-Packed Potato Ham Soup
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.
Equipment
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.
I used the vegetable broth that you make instead of beans (the one you use for pastina cooking) – it made soup creamy and hearty, without beans effects 😉💨
Great!
Made this with turkey breast since we don’t eat ham and it’s been on repeat. So so good!
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