Veggie Packed Potato Ham Soup

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. (You may also like my Carrot Soup, Broccoli Cheddar Soup, and Butternut Squash Soup.)

Ingredients in Potato Ham Soup

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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.

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.

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