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This Yukon Gold Potato and Ham Soup is the kind of comfort food I turn to on blustery days or whenever I have leftover ham from a holiday meal. The whole pot comes together in just about forty minutes and fills the house with the aroma of simmering broth and melting cheese. Every spoonful is creamy, savory, and totally satisfying — perfect for lunch or dinner with a hunk of crusty bread.
My family loves how filling this soup is and it is a regular during colder months. The first time I made it after Easter to use up extra ham and we all loved it so much it became a part of our dinner rotation.
Ingredients
- Yukon Gold or Russet potatoes: Provide creaminess and body. You want them fresh and without sprouts or green spots
- Carrots: Add a little sweetness and color. Look for firm, brightly colored carrots with no cracks
- Onion: Brings savory depth. Yellow or white both work well; a heavy onion with tight skin is best
- Celery: Offers a fresh aromatic quality. Crisp stalks are ideal
- Cooked ham: Supplies plenty of flavor and protein. Leftover ham from a roast is perfect but store bought will work too
- Ham bone: Creates even more savory richness. Try to use a leftover bone if you can find one to extract the most flavor
- Reduced sodium chicken stock: Keeps things from getting too salty and lets the ham flavor shine through. Homemade broth is a nice bonus but boxed is great
- Butter: Enriches the soup and helps form the roux. Real butter gives beautiful flavor and texture
- Plain flour: Thickens the soup and blends with the milk for silkiness. Choose unbleached flour if you have it
- Milk: Makes the soup creamy. Use whichever milk you have on hand, even whole or two percent is fine
- Grated cheddar cheese: Melts right in for tangy richness. Choose an aged cheddar for even more flavor
- Salt, dried parsley, dried thyme, ground pepper: Build the aromatic backbone. Fresh ground pepper gives a nice kick and dried herbs are more concentrated than fresh
- Garlic: Lifts every bite with a subtle warmth. Fresh minced garlic works best for this
- Green onions and extra cheese for garnish: Add color and a final touch of flavor. Opt for thinly sliced green onions and hand-grated cheese for best results
Step-by-Step Instructions
- Sauté the Vegetables:
- Begin by heating oil in a large soup pot over medium-high heat. Once the oil shimmers, add the peeled and cut carrots, chopped onion, and sliced celery. Stir them together and let them cook for about four to five minutes until the onions look translucent and everything is starting to smell fragrant. This is building the foundation of your soup and takes patience for the best flavor
- Season and Cook Aromatics:
- Now sprinkle in the salt, add minced garlic, dried parsley, dried thyme, and pepper. Stir everything gently for a full minute. This step wakes up the herbs and infuses your vegetables with plenty of flavor right at the start
- Simmer the Soup:
- Pour in your chicken stock, drop in the diced cooked ham, the ham bone, and the cubed Yukon Gold potatoes. Make sure to give the bottom of the pot a good scrape with a wooden spoon to release any crusty bits. Bring everything up to a gentle simmer over medium-high, then lower the heat to medium-low. Cover your pot and let it cook until the potatoes are fork-tender, about ten minutes
- Prepare the Thickened Milk Mixture:
- While the soup simmers, melt your butter and place it in a mixing bowl or large glass measuring cup. Whisk the three tablespoons of flour into the melted butter until you have a smooth paste. Slowly pour in the milk, whisking constantly so you avoid any lumps. Use a spatula to make sure you get every bit from the sides. Microwave this mixture in forty-five to sixty second bursts, whisking after each interval until it is thickened and bubbly. You want it smooth and almost like a pourable pudding
- Finish the Soup:
- Once the potatoes are tender, fish out the ham bone. Use a fork or tongs to pull off any meat that is left on the bone and stir it back in. Pour in your thickened milk mixture and sprinkle in the cheddar cheese. Stir well so the cheese melts and everything gets creamy. Your soup will turn a pale gold and smell irresistible at this point
- Serve and Garnish:
- Ladle the hot soup into bowls. Top each serving with a little more cheddar cheese and a handful of sliced green onions. These garnishes bring out the flavors and add a little color. Serve immediately and let everyone dig in to that rich savory goodness
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There is something extra special about using a ham bone in soup because the flavor gets so deep and hearty. My favorite ingredient by far is the Yukon Gold potatoes. They turn so velvety when simmered and remind me of childhood dinners with my grandmother who always made potato soups for chilly nights
Storage Tips
This soup stores beautifully in the fridge for up to four days. Use an airtight container and let it cool before popping it in. If you want to freeze it, let the soup cool completely then portion into freezer safe containers. Freeze for up to three months. Remember when reheating that the soup may thicken a little so you can add a splash of broth or milk to loosen it up
Ingredient Substitutions
No Yukon Gold potatoes? You can use russet or red potatoes easily. If you are out of ham, bacon or smoked turkey also work nicely. You do not need a ham bone but it does add a big boost of flavor. For a dairy free version, swap the milk with unsweetened oat milk and use a plant based butter and cheese
Serving Suggestions
Serve this soup piping hot with a side of crusty bread or fluffy dinner rolls. It is also great with a crisp green salad or a plate of steamed green beans. If you want to round things out, add a little fruit like fresh apple slices or grapes on the side for a sweet contrast
Cultural History
Potato soup has roots in many cultures but ham and potato soup is a classic comfort food in North America. After holiday feasts like Easter or Christmas it is common to simmer the ham bone with potatoes and simple vegetables so nothing goes to waste. This recipe feels like a childhood staple in so many families and brings comfort year after year
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A good soup always tastes better the next day so I always plan on leftovers for lunch. The thickened milk mixture is the secret to keeping this soup smooth not grainy. And every time I serve it to friends or family I am reminded that simple food can be the most comforting of all
Frequently Asked Questions
- → What kind of potatoes work best in this soup?
Yukon Gold or russet potatoes are both excellent, providing a creamy texture and subtle flavor.
- → Can I use leftover ham for this dish?
Yes, cooked leftover ham is ideal and adds more flavor when paired with a ham bone.
- → Is it possible to make this soup ahead?
This soup stores well in the fridge for up to three days, and the flavors improve overnight.
- → How can I thicken the soup further?
Increase the flour or let it simmer uncovered for a few extra minutes to reduce and thicken naturally.
- → What garnishes pair well with this soup?
Grated cheddar and fresh green onions add color and extra flavor; crispy bacon bits are also a tasty option.