Kestin's Corner - We're more than a brand, we're a family.

Fall is in the air, so it’s time for soup season! We love dishing up this cozy ham and potato soup when that first chill hits the air. 

This ham and potato soup is full of soft, tender potatoes, carrots, celery, onion, garlic, and ham! Make this easy soup with a fresh Hempler’s ham, or pull out the dinner leftovers to make one creamy & satisfying soup.


⅓ cup butter
⅓ cup all-purpose flour
1 cup whole milk
3 cups chicken broth
4 cups peeled and diced potatoes
1 large yellow onion, finely chopped
2 medium carrots, diced small
2 medium celery ribs, diced small
4 garlic cloves, minced
1 pound Hempler’s Black Forest Ham, cut into 4 large pieces
4 slices Hempler’s Bacon
2 sprigs fresh thyme, plus more for serving
1 bay leaf
½ teaspoon salt, plus more to taste
¼ teaspoon pepper, plus more to taste
¼ teaspoon chili flakes (optional)
½ cup sour cream

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Heat butter in a large Dutch oven or soup pot over medium.

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. 

Add the broth, potatoes, onion, carrots, celery, garlic, ham, bacon slices, thyme, bay leaf, salt, pepper & chili flakes to the pot. Bring to a boil; reduce heat and simmer until potatoes and veggies are tender about 15-20 minutes. 

Remove the ham quarters and place them on a plate to cool. Once cool, shred the ham quarters into bite-size pieces with two forks.

Remove and discard the thyme sprigs, bay leaves, and bacon slices. Stir in sour cream. Return the shredded ham to the pot. Add a few grinds of pepper, then taste and adjust the seasoning if necessary.