Hot Ham Soup with Vegetables and Cream Recipe

Introduction

Hot ham soup is a comforting and hearty dish perfect for chilly days. Packed with tender ham, vegetables, and flavorful broth, it’s easy to make and deeply satisfying. This recipe will guide you through a warm, nourishing bowl of soup to brighten any mealtime.

Ingredients

• 2 cups cooked ham, diced
• 2 carrots, sliced
• 2 celery stalks, diced
• 1 medium onion, chopped
• 3-4 medium potatoes, diced
• 6 cups chicken or vegetable broth
• 1 bay leaf
• Salt, to taste
• Pepper, to taste
• 1 tbsp olive oil or butter
• 3 cloves garlic
• ½ tsp dried thyme
• A splash of cream
• Corn (optional)
• Peas (optional)
• Spinach (optional)
• Parsley for garnish

Instructions

1. Step 1: Chop the onions, carrots, celery, potatoes, and ham into even pieces so everything cooks evenly.
2. Step 2: Heat olive oil or butter in a large pot until lightly sizzling.
3. Step 3: Add the onions, carrots, and celery; cook for 5–7 minutes until they soften and become fragrant.
4. Step 4: Stir in the garlic and diced ham, cooking together for about a minute to develop flavor.
5. Step 5: Pour in the broth, add the bay leaf, thyme, and potatoes, and stir well.
6. Step 6: Bring the soup to a boil, then reduce heat and simmer for 20–25 minutes until potatoes are tender.
7. Step 7: Taste the soup and season with salt, pepper, and additional herbs if desired. Add a splash of cream for a richer texture.
8. Step 8: Remove the bay leaf and let the soup rest for a minute to allow flavors to meld.
9. Step 9: Serve the soup hot, garnished with fresh parsley. Enjoy with warm bread or biscuits on the side.

Tips & Variations

• Add corn, peas, or spinach during the last few minutes of simmering for extra color and nutrients.
• Use smoked ham for a deeper, smoky flavor.
• For a thicker soup, mash a few potatoes against the side of the pot before serving.
• Swap cream for milk or omit it for a lighter broth-based soup.

Storage

Store leftover hot ham soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally. For longer storage, freeze the soup in portions for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

To make a vegetarian version, substitute the ham with hearty vegetables or plant-based protein and use vegetable broth instead of chicken broth.

Is it possible to use leftover ham for this recipe?

Yes, leftover ham works perfectly in this soup and is a great way to reduce food waste while adding a savory flavor.

Hot Ham Soup with Vegetables and Cream Recipe

Print Recipe

★★★★★

4.6 from 149 reviews

A comforting and hearty hot ham soup filled with tender diced ham, fresh vegetables, and a rich broth, perfect for warming up on chilly days. This easy stovetop recipe combines simple ingredients into a creamy, flavorful soup garnished with fresh parsley and served ideally with warm bread or biscuits.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups cooked ham, diced
• 2 carrots, sliced
• 2 celery stalks, diced
• 1 medium onion, chopped
• 3–4 medium potatoes, diced
• 6 cups chicken or vegetable broth
• 1 bay leaf
• Salt, to taste
• Pepper, to taste
• 1 tbsp olive oil or butter
• 3 cloves garlic, minced
• ½ tsp dried thyme
• A splash of cream
• Corn (amount as desired)
• Peas (amount as desired)
• Spinach (amount as desired)
• Fresh parsley for garnish

Instructions

1. Prepare Ingredients: Chop the onions, carrots, celery, potatoes, and ham into even pieces to ensure even cooking.
2. Sauté Vegetables: Heat the olive oil or butter in a large pot over medium heat until lightly sizzling. Add the chopped onions, carrots, and celery. Cook for 5–7 minutes until the vegetables soften and develop a sweet aroma.
3. Add Garlic and Ham: Stir in the minced garlic and diced ham, cooking for about one minute to release their flavors and combine well.
4. Add Broth and Seasonings: Pour in the chicken or vegetable broth, add the bay leaf, dried thyme, and diced potatoes. Stir everything together to combine.
5. Simmer Soup: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 20–25 minutes until the potatoes are tender.
6. Add Additional Veggies and Season: Add corn, peas, and spinach to the pot according to your preference. Season with salt and pepper to taste. If desired, add a splash of cream to enrich the soup.
7. Finish and Rest: Remove the bay leaf from the soup and let it rest for a minute to allow the flavors to meld.
8. Serve: Ladle the hot soup into bowls and garnish with fresh parsley. Serve with warm bread or biscuits for a complete comforting meal.

Notes

• Feel free to use either chicken or vegetable broth depending on your dietary preference.
• Add frozen or fresh corn, peas, and spinach according to taste and quantity preference.
• A splash of cream is optional but adds a lovely richness to the soup.
• Leftover ham makes this soup a perfect way to use up cooked ham.
• Adjust seasoning at the end after simmering to ensure balanced flavor.
• This soup freezes well, store in airtight containers for up to 3 months.

Keywords: hot ham soup, ham and potato soup, hearty soup, easy stovetop soup, comforting winter soup