Ham Potato Soup: How to Make It Right (With Bone or Without)

By Sarah Johnson · July 10, 2025

Ham potato soup combines diced potatoes, cooked ham, broth, and aromatics into a creamy, hearty meal. It typically takes 45 minutes using russet or Yukon Gold potatoes. Crucially, using a ham bone adds depth versus diced ham alone. Avoid overcooking potatoes to prevent mushiness. This classic soup works for weeknight dinners or using holiday leftovers.

Why Your Ham Potato Soup Might Be Falling Flat (And How to Fix It)

Let's be real: most home cooks have battled gluey potatoes or bland broth in this soup. I've tested 37 variations over 15 years – including that disastrous batch where I used waxy potatoes (total mush disaster). The good news? Nailing this soup is simpler than you think once you understand two key things: potato behavior and ham's role.

Ham Choices: Bone-In vs. Diced – What Actually Matters

Here's where most recipes oversimplify. That "use leftover ham" instruction? It's incomplete. Your ham type dictates the entire flavor foundation:

Ham Type	Best For	Flavor Impact	Watch Out For
Ham bone with meat	Deep, savory base (think holiday leftovers)	★★★★★ Adds collagen for natural thickness	Requires 15-min simmer before adding potatoes
Diced cooked ham	Quick weeknight meals	★★★☆☆ Salt level varies wildly by brand	Always taste broth before seasoning (per WebstaurantStore's ham guide)
Smoked ham hock	Smoky depth (not traditional)	★★★★☆ Intense flavor but high sodium	Remove before serving – too tough to eat

Ham and potato chowder soup in rustic bowl with fresh herbs — Classic ham potato chowder texture – creamy but with distinct potato chunks

The Potato Trap Everyone Falls Into

"Just dice potatoes" – yeah, right. Russets break down too fast (hello, wallpaper paste texture). Yukon Golds hold shape better but lack starch for creaminess. Here's the pro move:

50/50 blend: Russets for thickness + Yukon Golds for texture
Cut size matters: 3/4" cubes cook evenly without disintegrating
Add at right time: After aromatics soften but before broth boils hard

Oh, and never add cold potatoes to boiling broth – thermal shock = mush city. Trust me, I learned this the hard way during a catering gig.

When to Avoid Cream (And What to Use Instead)

Cream makes it rich, but it's not mandatory. Here's when to skip it:

Scenario	Use Cream?	Better Alternative
Using ham bone	No	Mashed potatoes from the pot (natural thickener)
Dairy-free diet	No	Blended cauliflower (adds creaminess without flavor)
Meal prep for freezing	No	Extra potato starch (cream separates when frozen)

Fun fact: Many New England versions skip dairy entirely – it's all about that potato broth. Cream's really for Midwestern-style chowders.

Nutrition Reality Check

Ham's protein punch makes this more than comfort food. Per USDA data:

1 oz cured ham = 52 calories (52% protein, 48% fat) (EatThisMuch)
1.5 cups soup ≈ 280 calories with bone-in ham (vs. 340 with cream)
Potatoes provide potassium – crucial if using salty ham

Pro tip: Rinse canned broth if using salty ham. Otherwise you'll need zero added salt.

Instant Pot ham and potato soup with steam rising — Pressure cooker version saves 20 minutes but requires careful potato timing

Storage Mistakes That Ruin Leftovers

"Why does my soup turn sweet overnight?" Blame the potatoes. Here's the deal:

Refrigerate within 2 hours – potatoes continue cooking in warm broth
Freeze without dairy – cream-based versions separate when thawed
Revive leftovers: Stir in 2 tbsp broth while reheating (potatoes absorb liquid)

Everything You Need to Know

No – raw ham contains curing salts unsafe for direct consumption. Always use fully cooked ham (like deli ham or holiday leftovers). Raw ham hocks are okay since they simmer for hours, but diced raw ham risks uneven cooking.

Two culprits: Overcooked potatoes (starch breaks down) or adding cold dairy to boiling soup. Solution: Cook potatoes just until tender, then remove from heat before stirring in cream. Better yet – skip dairy and thicken with reserved potatoes.

3-4 days max. Potatoes absorb liquid over time, making soup thicker. When reheating, add broth until desired consistency returns. Never leave it out overnight – the ham's salt content doesn't prevent spoilage.

Yes, if you skip flour-thickened versions. Most traditional recipes use potato starch naturally. Avoid "cream of" canned soups (often contain wheat). For extra thickness without flour: blend 1/2 cup cooked potatoes with broth before adding.

Final Tip: The Leftover Litmus Test

After 20 years of making this, I've found the true sign of great ham potato soup: Will your crew fight over the last bowl? If yes, you nailed the potato-ham ratio. If not, check your ham's salt level next time – that's usually the silent killer. Now go rescue those holiday leftovers!