Hearty Yukon Gold Potato and Ham Soup

If you ask me, there’s nothing quite like a steaming bowl of potato soup on a chilly day.

This homestyle potato and ham soup is the kind of meal that makes you want to curl up in your favorite chair with a warm blanket. Chunks of golden Yukon potatoes and savory ham come together in a creamy, comforting broth that just feels like home.

The Yukon Golds break down slightly while cooking, giving the soup a naturally thick, rich texture without needing too much cream. Bits of diced ham add a salty punch that makes each spoonful satisfying.

It’s the kind of no-fuss recipe that works perfectly for busy weeknights or lazy Sunday suppers, and leftovers taste even better the next day.

What Kind of Potatoes Should I Use?

While this recipe calls for Yukon Gold potatoes, you’ve actually got some flexibility here.

Yukon Golds are a great choice because they have a naturally buttery flavor and hold their shape well while still breaking down enough to help thicken the soup.

If you can’t find Yukons, Russet potatoes will work just fine – they’ll break down a bit more and make your soup even creamier.

For the best results, cut your potatoes into evenly-sized chunks (about 1-inch cubes) so they cook at the same rate.

Just try to avoid using waxy potatoes like red or new potatoes, since they don’t break down as well and won’t give you that perfect, creamy soup texture.

Options for Substitutions

This cozy soup recipe is pretty adaptable – here are some helpful swaps if you need them:

• Potatoes: While Yukon Golds give this soup a nice buttery texture, regular russet potatoes work just fine. You could even try red potatoes – just leave the skins on for extra color and nutrients.
• Ham and ham bone: No ham bone? That’s okay – use bacon or smoked turkey instead of ham, and add a splash of liquid smoke (about 1/4 teaspoon) to get that smoky flavor. You can also use ham hocks or smoked turkey wings in place of the ham bone.
• Milk: Any type of milk works here – from whole to skim, or even non-dairy options like unsweetened almond milk. For a richer soup, try half-and-half or heavy cream.
• Cheddar cheese: Feel free to switch up the cheese – Colby, Monterey Jack, or even Swiss would work well. Just avoid pre-shredded cheese as it doesn’t melt as smoothly.
• Fresh herbs: If you have fresh herbs on hand, use those instead of dried – just triple the amount (3 teaspoons fresh parsley, 1.5 teaspoons fresh thyme).

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato soup is rushing the cooking time of the potatoes – they need to be fork-tender but not falling apart, as overcooked potatoes will turn your soup grainy and gluey.

Another common error is adding cold milk directly to the hot soup, which can cause curdling – instead, slowly warm your milk before incorporating it, or temper it by stirring small amounts of hot soup into the milk before adding it back to the pot.

When making your roux (butter and flour mixture), be sure to cook it for at least 1-2 minutes to remove the raw flour taste, but watch carefully as it can quickly burn and give your soup an unpleasant bitter flavor.

For the best flavor development, don’t skip sautéing your vegetables until they’re softened, and let that ham bone simmer in the broth for at least 30 minutes to extract all its savory goodness.

What to Serve With Potato and Ham Soup?

This rich and filling potato ham soup calls for some simple sides that won’t overwhelm its homestyle flavors.

A warm, crusty loaf of French bread or some flaky buttermilk biscuits are perfect for soaking up every last spoonful of the creamy broth.

For a fresh contrast, try serving a light mixed green salad dressed with a simple vinaigrette – the tanginess helps balance out the soup’s richness.

If you’re feeding a bigger crowd, some warm dinner rolls and a plate of raw veggies with ranch dip will round out the meal nicely.

Storage Instructions

Keep Fresh: This cozy potato and ham soup will stay good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get even better after a day or two as everything melds together! Just keep in mind the soup might thicken up a bit in the fridge.

Freeze: You can freeze portions of this soup for up to 3 months in freezer-safe containers. Just leave a bit of space at the top since the soup will expand when frozen. Though the potatoes might be slightly softer after thawing, it’ll still taste great!

Reheat: When you’re ready to enjoy your leftover soup, warm it up slowly on the stovetop over medium-low heat, stirring occasionally. If it’s too thick, just add a splash of milk or chicken broth to thin it out. For quick meals, you can also microwave individual portions, stirring every minute until it’s heated through.

How to Know When the Potato and Ham Soup is Done

The soup is ready when the potatoes are fork-tender – you should be able to easily pierce them with a fork without any resistance.

Give the soup a taste to make sure the potatoes aren’t chalky or too firm in the center, as undercooked potatoes can really throw off the whole dish. The soup should have a creamy, thick consistency that coats the back of a spoon, and all the cheese should be completely melted with no stringy bits remaining.

If you’re not sure about the thickness, remember it’s better to cook it a few minutes longer than to serve it too thin – the soup will continue to thicken slightly as it cools.

Potato and Ham Soup FAQ

Why do I need to add the flour and butter mixture separately?

The butter and flour mixture (also called a roux) is essential for thickening the soup properly.

Adding flour directly to the soup would create lumps, but mixing it with melted butter first helps it blend smoothly into the liquid.

I always cook this mixture for about a minute before adding it to make sure the flour taste cooks out.

Do I really need to peel the potatoes?

Yes, I recommend peeling the potatoes for this soup. While the peels are nutritious, they can separate from the potatoes during cooking and create an unpleasant texture in the creamy soup.

Plus, peeled potatoes give the soup that classic, smooth consistency we’re looking for.

What if I don’t have a ham bone?

No, you don’t absolutely need a ham bone for this recipe.

While the bone adds extra flavor and richness to the broth, you can still make a delicious soup without it.

I’d suggest adding an extra cup of chicken stock and perhaps a teaspoon of chicken bouillon to make up for the lost flavor.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 120-140 g
• Fat: 100-120 g
• Carbohydrates: 250-270 g

Ingredients

• 1 tablespoon oil
• 2 large carrots (peeled and cut)
• 1 medium onion (chopped)
• 2 celery stalks (sliced)
• 1 teaspoon salt
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• 4 cups reduced-sodium chicken stock
• 900 grams yukon golden or russet potatoes (peeled and diced, about 2 pounds)
• 2 cups cooked ham (diced or pulled apart)
• 1 ham bone
• 1/4 cup butter, melted
• 3 tablespoons plain flour
• 1 ½ cups milk (any type)
• 1 cup grated cheddar cheese
• Grated cheese and sliced green onions for garnish, as desired

Step 1: Sauté the Vegetables

In a large soup pot, heat oil over medium-high heat.

Add the chopped carrots, onion, and celery, and sauté until the onions are softened, about 4-5 minutes.

This will form the aromatic base for your soup.

Step 2: Season and Cook Aromatics

Add salt, minced garlic, parsley, thyme, and pepper to the pot, cooking and stirring for 1 minute.

This step ensures that the spices and herbs are fragrant and well incorporated.

Step 3: Simmer the Soup

Add chicken broth, diced ham, ham bone, and cubed potatoes to the pot.

Scrape the bottom of the pot with a wooden spoon to lift any browned bits.

Bring the soup to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 10 minutes.

Step 4: Prepare the Thickened Milk Mixture

In the meantime, place melted butter in a medium bowl or large glass measuring cup.

Whisk in the flour until fully combined.

Gradually whisk in the milk, using a spatula to scrape the sides of the cup as needed.

Microwave the mixture in 45-60 second intervals (starting with 60 seconds), whisking well each time, until it thickens considerably.

Be wary as the mixture will bubble up while heating.

Step 5: Finish the Soup

Once the potatoes are cooked, remove the ham bone from the pot, and pull any remaining meat from the bone to stir back into the soup.

Stir in the thickened milk mixture and cheddar cheese until well combined and the cheese is melted.

Step 6: Serve and Garnish

Serve the soup hot, topped with additional shredded cheese and chopped green onions if desired.

Enjoy the rich flavors and creamy texture of your homemade soup!