This hearty ham and potato soup comes together quickly in the Instant Pot. It’s the perfect busy weeknight meal and a great way to use up leftover ham!
One of our favorite things to use the Instant Pot for is soup. During the fall and winter, we whip up a few different kinds every week.
Soup is comfort food and this one nourishes your body and soul. It’s become one of our favorites because it’s simple, budget-friendly, and full of flavor. It’s also easily customizable. Feel free to add your favorite herbs, more veggies, and extra ham.
- Potatoes – Golden potatoes have the perfect consistency for this recipe and also have a naturally delicious buttery flavor.
- Garlic – This recipe uses fresh minced garlic. If you use the jarred stuff, beware: the flavor will not be as strong.
- Thyme – I like to add some fresh thyme to this soup, but you can leave it out if you’d prefer. A little bit of rosemary can also be nice.
- Broth – Chicken broth has a wonderful, rich flavor so I chose to use it. You can substitute veggie broth if you’d prefer.
- Butter – Use unsalted butter so that you have control over the saltiness of the dish.
- Corn Starch – Corn starch is used to thicken the soup.
- Whole Milk & Heavy Cream – Ham and potato soup is traditionally creamy. I use whole milk and heavy cream for full flavor.
- Ham – We love using up leftover ham for this recipe. You can buy a ham steak or two from the store to use instead.
- Cheddar Cheese – The flavor of cheddar cheese pairs well with the ham and potatoes. You can use a different cheese or leave it out entirely if you’d prefer.
How long is this soup good for in the fridge?
When stored in an airtight container in the refrigerator, this ham and potato soup should be good for 3-4 days.
Can it be frozen?
Yes, ham and potato soup can be frozen. You can keep it in the freezer stored in an airtight container for up to 3 months.
How do I make it without milk?
If you want to make this soup without milk, you’ll need to substitute another liquid. I would use broth.
What goes with it?
- Bread – Pretty much any kind of bread is good with this soup. A crusty loaf, homemade rolls, cornbread, biscuits…you can’t really go wrong!
- Salad – Salad always pairs well with a hearty bowl of soup. You could make a simple green salad, an extravagant 7-layer salad, or something with a more seasonal feel such as shaved brussel sprout salad.
- Vegetables – A simple vegetable dish makes a nice side for soup. Roasted broccoli, asparagus, green beans, or even braised kale all make great choices.
More Instant Pot Recipes
- Instant Pot Loaded Baked Potato Soup
- Instant Pot Wendy’s Chili
- Instant Pot Mac & Cheese
- Instant Pot Cajun Boiled Peanuts
- Instant Pot Crab Legs
10 Yellow Potatoes
3 Cloves Garlic
3-4 Sprigs of Fresh Thyme
32 oz Chicken Broth
½ Stick of Butter
3 Tablespoons Cornstarch
3 Tablespoons Water
1 Cup Whole Milk
1 Cup Heavy Whipping Cream
3 Cups Ham (cubed)
1 Cup Cheddar cheese
Wash and cut potatoes into cubes. Mince garlic.
Add potato, garlic, thyme, butter, and chicken broth to the instant pot. Seal, and set on manual pressure for 8 minutes. Quick-release steam once cooking is complete.
Mix cornstarch with water to create a slurry. Pour this into the instant pot and stir.
Set instant pot to saute, add whole milk, heavy whipping cream, ham, and cheddar to the pot. Stir to combine. Bring to a boil, and stir often for 5 minutes.
Turn off the instant pot. Lightly mash potatoes to desired consistency.
Garnish with fresh thyme and pepper. Enjoy!
- Calories: 620