Instant Pot Ham & Potato Soup
A bowl of Instant Pot Ham & Potato Soup is pure comfort in every bite. This hearty dish combines tender Yukon Gold potatoes, savory ham, and a blend of aromatic herbs for a rich, satisfying flavor. Perfect for busy weeknights or cozy weekends.
This recipe is a breeze to make, thanks to the Instant Pot, delivering a velvety, restaurant-quality soup in minimal time. The addition of heavy cream creates a luscious texture, while optional cornstarch thickening ensures a creamy consistency to your liking.
Whether you’re repurposing holiday leftovers or craving something warm and filling, this soup is a versatile favorite. Pair it with crusty bread or a fresh salad for a comforting, complete meal.
Instant Pot Ham & Potato Soup: Ingredients That Bring Comfort to Life
Ham: The soul of the soup, offering savory richness and a comforting depth that defines every spoonful.
Yukon Gold Potatoes: Velvety and hearty, these potatoes hold their texture while adding a creamy element to the broth.
Onion & Celery: Aromatic classics that create a flavorful base, infusing the soup with subtle sweetness and earthy tones.
Heavy Cream: The finishing touch, transforming the broth into a luxuriously smooth and creamy delight.
Herbs (Thyme & Rosemary): A fragrant duo, adding warmth and a hint of woodsy charm to complement the robust flavors.
Recipe Tips
- Choose the Right Potatoes
Yukon Gold potatoes are ideal for this recipe as they hold their shape while cooking and provide a creamy texture that elevates the soup. If unavailable, russet potatoes can work, but they tend to break down more, so adjust cooking time accordingly. - Layer Your Seasonings
For the best flavor, add dried herbs (thyme and rosemary) during the cooking process to infuse the soup. Fresh herbs can be used as a garnish at the end for a vibrant, aromatic finish. Taste and adjust the salt carefully, especially if using regular broth. - Thickening the Soup
For a heartier texture, mash some of the cooked potatoes directly in the pot. Alternatively, use a cornstarch slurry by mixing cornstarch with water and simmering it in the soup for a few minutes. Both options add a velvety consistency without overpowering the flavors.
What to Serve with Instant Pot Ham & Potato Soup
- Crusty Bread
A warm, crusty baguette or a slice of sourdough bread is the perfect companion. Its texture provides a satisfying contrast to the creamy soup and makes an excellent tool for dipping into the flavorful broth. - Fresh Green Salad
Pair the soup with a light salad of mixed greens, cucumbers, and a zesty vinaigrette. The crisp, fresh flavors balance the richness of the soup while adding a healthy, refreshing element to your meal. - Steamed Vegetables
Serve with a side of steamed broccoli or green beans. Their bright flavors and slight crunch add variety and enhance the wholesome feel of the dish.
FAQ
1. Can I use leftover ham for this recipe?
Yes, leftover ham works perfectly for this recipe! It’s an excellent way to repurpose holiday leftovers and create a hearty meal with minimal effort.
2. What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half, whole milk, or even unsweetened coconut milk for a lighter or dairy-free option. Keep in mind that these substitutions may slightly alter the soup’s richness.
3. Can this soup be made ahead of time?
Absolutely! This soup reheats beautifully. Store it in an airtight container in the refrigerator for up to three days. The flavors will deepen as it sits, making it even more delicious the next day.
4. How do I freeze this soup?
To freeze, omit the cream during the initial cooking process as dairy can separate when frozen. Add the cream once reheated. Store in airtight containers for up to three months and thaw overnight in the fridge before reheating.
Instant Pot Ham & Potato Soup
Ingredients
- Olive oil
- 1/2 small onion diced
- 1 large stalk of celery diced
- 2 cloves garlic minced
- 2 cups diced ham
- 3 cups low-sodium vegetable broth
- 2 cups Yukon Gold potatoes cubed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 tablespoon cornstarch mixed with water optional for thickening
Instructions
- Begin by setting the Instant Pot to “Sauté” mode and adding the olive oil. Once the pot is heated, sauté the diced onion and celery for 2-3 minutes until softened.
- Incorporate the minced garlic and diced ham, continuing to sauté for another 2-3 minutes to enhance the flavors.
- Add the vegetable broth, cubed Yukon Gold potatoes, thyme, and rosemary to the pot. Stir well to combine all the ingredients.
- Lock the lid in place and set the vent to sealing. Cook the mixture on high pressure for 5 minutes.
- After cooking, allow a natural pressure release for 10 minutes, then carefully release any remaining pressure. Open the Instant Pot lid.
- Stir in the heavy cream, and season with salt and pepper to taste.
- For a creamier, thicker consistency, mash some of the potatoes directly into the soup.
- If desired, create a cornstarch slurry by mixing cornstarch with water, and add this to the soup while on sauté mode. Let it simmer for 3-4 minutes to thicken the soup.
- Notes
- If using low-sodium broth, be sure to add between 1/2 to 1 teaspoon of salt, as needed. Regular broth may not require additional seasoning.
- Yukon Gold potatoes are recommended for their ability to retain their shape and creaminess in the soup, but russet potatoes can also be used as an alternative.
- To achieve a thicker soup, a cornstarch slurry can be added during the final stages of cooking for an extra creamy texture.
