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A close-up of a ladle pouring steaming ham and potato soup into a white bowl over the white marble cooktop. The soup is garnished with fresh herbs and is ready to be served with crusty bread.

Hot Ham Soup Recipe

This hearty ham soup is the perfect winter comfort food! Loaded with tender ham, veggies, and a rich, flavorful broth, it’s an easy, soul-warming meal for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 cups diced ham
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 medium onion diced
  • 2 medium potatoes diced
  • 6 cups broth or stock chicken or vegetable
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt to taste
  • Pepper to taste

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Ladle
  • Wooden spoon

Method
 

  1. Heat a large pot over medium heat and sauté diced onions, carrots, and celery until soft.
    A close-up of a black Dutch oven on a white marble cooktop, with diced onions, carrots, and celery sizzling in oil as they soften. A wooden spoon stirs the colorful vegetables, releasing their aroma.
  2. Add diced ham and cook for a few minutes to enhance the flavor.
    A close-up of diced ham being added to the black Dutch oven on the white marble cooktop. Steam rises as the ham begins to brown, blending with the softened vegetables to enhance the soup’s depth of flavor.
  3. Pour in the broth, then add potatoes, thyme, and bay leaves. Bring to a boil.
    A close-up of golden broth being poured into the black Dutch oven over sautéed ham, onions, carrots, and celery. Diced potatoes, thyme, and bay leaves float on the surface, infusing the soup with rich, aromatic flavors.
  4. Reduce heat and let simmer for 20-25 minutes until potatoes are tender.
    A close-up of the black Dutch oven gently simmering on the white marble cooktop, with steam rising as potatoes cook to tenderness. A ladle rests inside, ready to stir the flavorful broth.
  5. Remove bay leaves, season with salt and pepper to taste.
    A close-up of a spoon carefully removing bay leaves from the steaming soup in the black Dutch oven on the white marble cooktop, ensuring a smooth and well-balanced flavor before serving.
  6. Stir, taste, and adjust seasoning as needed.
  7. Serve hot and enjoy with crusty bread or a fresh salad.
    A close-up of a ladle pouring steaming ham and potato soup into a white bowl over the white marble cooktop. The soup is garnished with fresh herbs and is ready to be served with crusty bread.