There’s nothing quite like a steaming bowl of Yukon Gold Potato Ham Soup to warm you up on a chilly day. This classic comfort food combines the creamy texture of Yukon Gold potatoes with the savory depth of ham, creating a soup that’s both hearty and satisfying. Whether you’re looking to use up leftover ham from a holiday feast or simply craving a cozy meal, this soup is sure to become a family favorite. In this post, we’ll explore what makes Yukon Gold potatoes ideal for soup, provide a step-by-step recipe, and answer your most common questions about making the perfect ham and potato soup.
From its rich, creamy base to the tender chunks of potato and smoky ham, Yukon Gold Potato Ham Soup delivers on both flavor and nutrition. The recipe is incredibly flexible, allowing you to adapt it to your taste or what you have on hand. Plus, it’s a one-pot meal that comes together quickly—perfect for busy weeknights or lazy weekends. Let’s dive into the details of this beloved soup, discover essential tips for success, and learn how to customize it for your family’s preferences.
Why Yukon Gold Potatoes Are Best for Soup
Yukon Gold potatoes are prized for their buttery flavor and creamy texture. Unlike russet potatoes, which can become mealy, Yukon Golds hold their shape well during cooking while still breaking down enough to create a velvety soup base. Their thin skin means you can skip peeling if you like a more rustic texture, and their natural golden color adds visual appeal to your bowl1.
Key Benefits:
- Creamy, smooth texture without becoming mushy
- Subtle, buttery flavor that pairs perfectly with ham
- Hold their shape in soups and stews
- Beautiful golden color for an appetizing presentation
Essential Ingredients for Yukon Gold Potato Ham Soup
The beauty of this soup lies in its simplicity and adaptability. Here are the core ingredients you’ll need:
- Yukon Gold potatoes: The star of the dish, providing creaminess and body..
- Ham: Diced cooked ham, either leftover or from a ham steak, adds a savory, smoky flavor.
- Aromatics: Onion, celery, and carrots form the flavor base (mirepoix).
- Garlic: Fresh or powdered, for depth.
- Butter: For sautéing vegetables and making a roux.
- Flour: To thicken the soup.
- Chicken broth or stock: The liquid foundation—use low-sodium for better control of saltiness.
- Cream or milk: For a rich, creamy finish (heavy cream, half-and-half, or sour cream all work).
- Seasonings: Salt, black pepper, and dried or fresh herbs like parsley or thyme.
Optional Add-ins:
- Cheese (cheddar or Velveeta for extra richness)
- Sour cream or Greek yogurt for tang
- Fresh herbs for garnish
Step-by-Step Recipe
Ingredients
- 8 medium Yukon Gold potatoes, peeled and cubed (about 7 cups)
- 4 cups cooked ham, diced
- 1 medium yellow onion, diced
- 1 large carrot, peeled and diced
- 2-3 stalks celery, diced
- 2 teaspoons minced garlic
- 6 cups chicken broth (or stock)
- 6 tablespoons unsalted butter, divided
- 1/4 cup all-purpose flour
- 1 cup sour cream (or 1 cup heavy cream/half-and-half)
- 1 teaspoon kosher salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Directions to Make this recipe
1. Sauté the Vegetables
- In a large pot or Dutch oven, melt two tablespoons of butter over medium heat.
- Add diced onion, carrot, and celery. Sauté for 3-5 minutes, until the onions are softened and translucent.
- Stir in the minced garlic, salt, and pepper. Cook for an additional minute, until fragrant.
2. Add Potatoes and Broth
- Add the cubed Yukon Gold potatoes to the pot.
- Pour in the chicken broth, stirring to combine.
- Cover and bring to a gentle boil. Reduce heat and simmer for 12-15 minutes, or until potatoes are fork-tender
3. Make the Creamy Base
- In a separate skillet, melt the remaining 4 tablespoons of butter over medium-low heat.
- Sprinkle in the flour, whisking constantly to form a smooth roux. Cook for 1-2 minutes until lightly golden.
- Gradually whisk in the sour cream (or heavy cream/half-and-half) until fully combined and smooth.
4. Combine and Blend
- Stir the sour cream mixture into the pot with potatoes and broth.
- For extra creaminess, transfer about 1/3 of the soup to a bowl and blend with an immersion blender until smooth, then return to the pot. This step is optional but creates a silkier texture
5. Add Ham and Finish
- Add the diced ham to the soup, stirring well.
- Simmer for 5-10 minutes, allowing the flavors to meld and the ham to heat through.
- Taste and adjust seasoning with additional salt and pepper as needed.
6. Serve
- Ladle the soup into bowls.
- Garnish with chopped fresh parsley, shredded cheese, or a dollop of sour cream if desired.
- Serve hot with crusty bread or crackers.
Tips for the Best Yukon Gold Potato Ham Soup
Use Quality Ham
Leftover holiday ham works beautifully, but a thick-cut ham steak from the grocery store is a great alternative. Avoid overly salty or processed ham for the best flavor.
Adjust the Creaminess
- For a lighter soup, use milk instead of cream or sour cream.
- For extra richness, add shredded cheddar or Velveeta cheese in the final step and stir until melted.
Make It Vegetarian
Omit the ham and use vegetable broth for a delicious potato soup base. Add extra veggies like corn, peas, or spinach for more nutrition.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stove, adding a splash of broth or milk if the soup thickens too much.
Variations and Add-Ins
| Variation | How to Make It |
| Cheesy Potato Ham Soup | Stir in 1-2 cups shredded cheddar or Velveeta |
| Smoky Flavor | Use smoked ham or add a dash of smoked paprika |
| Veggie Boost | Add corn, spinach, or green peas at the end |
| Herbaceous | Add fresh thyme or dill with the potatoes |
| Spicy Kick | Add a pinch of cayenne or diced jalapeños |
FAQs
1. Can I freeze Yukon Gold Potato Ham Soup?
Yes, you can freeze this soup, but keep in mind that soups with dairy (cream, milk, or sour cream) may separate when thawed and reheated. For best results, freeze the soup before adding the dairy, then stir in the cream or sour cream after reheating.
2. What’s the best way to thicken my soup if it’s too thin?
If your soup is too thin, you can mash some of the potatoes directly in the pot or blend a portion of the soup and return it to the pot. Alternatively, make a quick slurry by whisking 1 tablespoon of flour or cornstarch with 2 tablespoons of cold water, then stir it into the simmering soup.
3. Can I use other types of potatoes?
Yes, while Yukon Gold potatoes are ideal for their creamy texture, you can substitute with russet, red, or baby Dutch potatoes. Just be aware that russets may break down more and create a thicker soup, while red potatoes will hold their shape more firmly.
4. Is it possible to make this soup in a slow cooker?
Absolutely! Sauté the vegetables and ham first, then add all ingredients except dairy to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream or sour cream just before serving.
5. How do I make this soup gluten-free?
To make this soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend or use cornstarch to thicken the soup. Ensure your broth and ham are also gluten-free.
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Final Thoughts
Yukon Gold Potato Ham Soup is a timeless comfort food that’s easy to prepare and endlessly customizable. Its creamy texture, savory ham, and rich potato flavor make it a go-to recipe for busy families, cozy nights, or using up holiday leftovers. With simple ingredients and straightforward steps, you can create a bowl of soup that’s both nourishing and delicious—perfect for sharing with loved ones or enjoying all to yourself.
Yukon Gold Potato Ham Soup Recipe
Ingredients
- 1 small onion chopped
- 2 cloves garlic minced
- 4 cups Yukon Gold potatoes peeled and diced
- 2 cups cooked ham diced
- 3 cups chicken broth
- 1 cup milk or half-and-half
- ½ cup shredded cheddar cheese optional
- Salt and pepper to taste
- ½ tsp dried thyme or parsley
- Optional: chopped green onions or extra cheese for topping
Instructions
- In a large pot, melt butter over medium heat and sauté onion until translucent.
- Add garlic and cook for 1 minute.
- Stir in potatoes, ham, and broth.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes or until potatoes are tender.
- Use a potato masher to gently mash some potatoes for a thicker texture.
- Stir in milk or half-and-half and cheddar (if using); heat through.
- Season with salt, pepper, and thyme.
- Serve hot with green onions or more cheese on top if desired.
Notes
- Yukon Golds give a naturally creamy texture without needing too much cream.
- Use leftover holiday ham or smoked turkey as a substitute.
- Store leftovers in the fridge for 3–4 days and reheat gently.
