Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Quick Yukon Gold Potato and Ham Soup is the kind of cozy bowl that hugs you back without demanding you learn advanced chef sorcery. It comes together fast, tastes like a warm blanket, and uses simple pantry heroes. Ready to impress yourself and maybe one guest if you feel generous?

By the way, if you ever want a slow cooker vibe, check out this version I like: Crock Pot Crack Potato Soup. It is not the same, but it plays well with leftovers and lazy afternoons.

Why This Recipe is Awesome

This soup hits all the comfort food buttons while being annoyingly easy. The Yukon Gold potatoes melt into a silky texture while still keeping a bit of personality. Ham adds savory depth without needing to babysit a roast. It is idiot proof, even I did not mess it up the last time I made it.

You can scale it up for guests or down for one dramatic dinner-for-one moment. It reheats like a champ. Want to be fancy? Top with parsley and pretend you planned it all along. Pro tip: this recipe forgives ingredient swapping so you can flex whatever you have in the fridge.

Ingredients You’ll Need

Yukon Gold potatoes, diced. They keep their texture and make soup creamy without drama.
Ham, chopped. Leftover holiday ham is a dream here.
Onion, chopped. White or yellow, your call.
Garlic, minced. Because garlic makes everything more interesting.
Chicken broth. Use low sodium if you like control.
Milk or cream. Milk for lighter, cream for extra indulgence.
Salt. Taste as you go.
Pepper. Freshly cracked if you feel fancy.
Olive oil. For sautéing and general life improvement.
Parsley, chopped. For that green pop and pretending you planned ahead.

Step-by-Step Instructions

In a large pot, heat olive oil over medium heat. Warm the pot until it shimmers a bit.
Add chopped onion and garlic, cooking until softened. Stir often so garlic does not brown.
Stir in diced Yukon Gold potatoes and ham. Toss to coat in the onion and garlic goodness.
Pour in chicken broth and season with salt and pepper. Make sure broth covers the potatoes.
Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes. Test with a fork.
Use a blender or immersion blender to puree the soup until smooth, if desired. Leave some chunks if you like texture.
Stir in milk or cream to reach desired consistency. Heat gently but do not boil after adding dairy.
Serve hot, garnished with parsley. Add extra pepper if you are feeling bold.

Common Mistakes to Avoid

Overblending until the soup feels like glue. Aim for smooth but still friendly.
Using boiling dairy. If milk or cream boils, it can split. Heat gently and stir.
Over-salting early on. Ham and broth already bring salt. Taste before adding more.
Chopping potatoes into wildly different sizes. Tiny pieces cook faster than big ones and you will end up with a lumpy mood.
Ignoring the onion step. Skipping aromatics saves time but loses flavor. Do not be that person.
Thinking you need a fancy gadget. An immersion blender works great and saves cleanup.

Alternatives & Substitutions

No ham? No problem. Swap in cooked bacon for smoky crunch or smoked sausage for personality. If you want vegetarian comfort, skip the ham and use vegetable broth plus a splash of soy sauce for umami.

Out of Yukon Golds? Russets or red potatoes work. Russets make it fluffier, reds keep more bite. Out of cream? Use whole milk or a mix of milk and a spoon of butter for richness. Coconut milk can work in a pinch for a different vibe.

Short on time? Use pre-cooked diced potatoes or even frozen diced potatoes. They cut cooking time and nobody has to know. IMO, using leftover ham from a big roast makes the soup sing the loudest.

FAQ (Frequently Asked Questions)

Q. Can I use leftover ham from the holidays?
A. Of course. That is the whole point. Leftover ham is the culinary jackpot. Chop it up and throw it in.

Q. Can I make this dairy free?
A. Yes. Use unsweetened almond milk or coconut milk and skip cream. Add a little nutritional yeast if you miss the cheesy vibe.

Q. Will the soup thicken if I leave it in the fridge?
A. Yup. Potatoes absorb liquid when cold. Reheat gently and add a splash of broth or milk to loosen it up.

Q. Can I freeze this soup?
A. You can. Freeze in portions. If you used heavy cream it might separate slightly on thawing. Stir and reheat slowly to bring it back together.

Q. Do I really need to peel the potatoes?
A. Not really. Yukon Gold skins are thin and friendly. Leave them on for texture and less waste if you want.

Q. Can I make it spicy?
A. Sure. Add a pinch of cayenne or chopped jalapeño with the onions for a cheeky kick.

Q. How long will leftovers last?
A. About 3 to 4 days in the fridge. Label your containers if you are not a memory machine.

Final Thoughts

You just made a bowl of comfort that is fast, forgiving, and delicious. This soup works for weeknights, leftovers, or when you need a hug in a bowl. Serve it with crusty bread, a salad, or nothing but a spoon and zero regrets.

Go on, ladle it up, garnish with parsley, and take that first satisfying slurp. Now go impress someone or yourself with this simple magic. You earned it.

Conclusion

If you want another take on a classic ham and potato soup or just need inspiration, check out this Delicious Ham and Potato Soup Recipe. It is a great reference and plays nicely with the ideas here. Delicious Ham and Potato Soup Recipe

Quick Yukon Gold Potato and Ham Soup