This hearty soup is ideal for a chilly day and can put a leftover ham bone to great use.

Is there anything better on a cold winter day than a big bowl of hearty ham and potato soup?

True, there is some close competition fromwhite bean and ham soup.

Potato and ham soup in a white bowl

Simply Recipes / Elise Bauer

Come to think about it, they’re both great!

The Best Potatoes for This Soup

For this recipe, I’m using Russet potatoes.

They become soft and creamy during cooking, absorbing all the wonderful flavors in the broth.

Large ham bone simmering in pot

Simply Recipes / Elise Bauer

Russets are also really starchy, which helpsthicken the soup.

I’m doing this to save time.

Whether you use chicken stock or not, both methods work fine.

Ham and Potato Soup in a white bowl with blue trim on a silver platter

Simply Recipes / Elise Bauer

Salt to Taste

Speaking of salt!

Potatoes need more than a little salt to taste good.

Ham has plenty of sodium.

Large red cooking pot full of chopped onions, parsnips, and celery

Simply Recipes / Elise Bauer

So, good match right?

Yes, this is one of the reasons they taste so good together.

But you do need to taste and adjust for salt, every time.

Potato cubes, a ham bone, and garlic cooking in a broth in a pot

Simply Recipes / Elise Bauer

If the soup seems bland, add salt until it is no longer bland.

If the soup is too salty for you, add more potatoes.

If you use a ham bone, you’ll add the chopped ham at the end of cooking.

Ham and potato soup ingredients being blended together with an immersion blender

Simply Recipes / Elise Bauer

If you are using a ham shank, you’ll need to remove it after the soup cooks.

Cut away the meat, chop it, and add it back into the soup.

Add the onions, parsnips or carrots, celery, and saute for 7 to 8 minutes.

Ham bits surfacing at the top of ham bone potato soup

Simply Recipes / Elise Bauer

Add the garlic and cook for a minute more.

Add the ham bone or ham shank to the pot.

Add 6 cups of stock.

Add bay leaves and thyme.

Bring to a boil, lower the heat to maintain a simmer.

Cover and simmer for 45 minutes.

Add the potatoes and simmer for 15 more minutes, until they are cooked through.

Remove the ham bone or ham shank from the soup.

If using a ham shank, cut away the meat and chop into 3/4-inch cubes.

Add the chopped ham and black pepper to the soup.

Taste for salt and pepper and add more if needed.

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