potato ham soup

Veggie-Packed Potato Ham Soup

  • Author: Amy
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: Serves 8-10 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


Since the saltiness of your ham may vary, taste at the end and adjust the salt and pepper as needed. I keep the amount of ham to a smaller amount to keep the sodium in check, but you can always add more!


  • 2 tablespoons olive oil
  • 2 pounds baby potatoes, diced
  • 1 small onion, peeled and diced
  • 4 medium carrots, peeled and diced (about 2 cups)
  • 4 celery ribs, peeled and diced (about 2 cups)
  • 6 cups reduced-sodium chicken broth
  • 1 cup finely diced fully cured ham steak
  • 2 cups white beans
  • salt and pepper
  • Shredded cheddar cheese, optional


  1. Add the olive oil to a large pot set over medium heat. Stir in the potatoes, onion, carrots, and celery and stir to coat. Sprinkle with salt and pepper and cook for 5-7 minutes or until the vegetables are just starting to soften.
  2. Add 5 cups of the broth, cover, and bring to a boil. Adjust the cover so some steam escapes and reduce the heat to medium. Simmer for 15-20 minutes or until the vegetables are soft.
  3. Stir in the ham.
  4. Add the beans and the remaining 1 cup broth to a blender. Blend until very smooth. Stir into the soup.
  5. Season to taste with salt and pepper and serve warm with cheese, if using.


This soup can be served for 3-5 days in an airtight container in the fridge or up to 3 months in the freezer.

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