Potato Soup Is 10X More Flavorful When You Add This Salty Protein (It's Not Bacon Or Chicken)

When the weather gets a hint of autumn chill, our thoughts turn to potato soup. It's hearty, inexpensive, and comforting enough to qualify as at-home therapy. But as you've probably noticed, potatoes can have a relatively mild flavor, even when they're simmered in a rich cream or sauce. If you've tried seasoning and your potato soup still tastes a little flat, there's a salty protein just waiting to be tossed in: ham. Ham is one of the best ingredients if you're looking to upgrade your homemade potato soup.

Ham brings what the spuds themselves lack: savory salt, porky flavor, and, depending on the kind of ham you're using, smokiness. The cured pork works so well because it doesn't just add a hearty meatiness, although it certainly does that, too. Ham adds layers of flavor, beginning with salt. Potatoes are notoriously good at soaking up seasoning, as they're rather bland on their own, even when swimming in cream. The salty protein contributes umami, giving the broth a deeper, rounded flavor. 

Using smoked ham opens up an entirely new dimension, making it taste like you've been hovering over a wood-fired stove all day. It also contrasts beautifully with the soft, starchy character of potatoes. There's no need to reinvent a soup recipe, either. Begin with your usual potato soup base (onions or leeks, milk or cream), then incorporate diced or shredded ham. If you've got extra deli meat, this can also work in place of a whole ham. 

Leftover holiday or special occasion ham is tailor-made for this upgrade. So, take that Thanksgiving, Easter, or potluck pork and cut it up into small cubes, adding it toward the end of cooking so the meat warms through without getting too tough. You could also reserve smaller bits to scatter on top as a garnish before serving. You likely already know that you should never throw out your ham bone. For an even deeper, porkier flavor, you can use leftover ham bones to create a rich stock from scratch or simply add one to a soup that's already simmering (ham hocks also work). Just keep in mind that smoked or country ham will be saltier, so taste before adding any additional salt.

Whatever you do, don't forget the toppings to make that monochrome soup pop. Garnishes like thinly sliced green onions, fresh chives, shredded cheese, or crispy bacon bits add texture and contrast. Our recipe for ham and potato soup calls for cooking diced ham in butter before adding fresh rosemary and thyme for an earthy, springy taste. Of course, ham plays well with other soups, too. It's a classic ingredient in split pea soup, where its savory flavor complements the peas' earthiness. You can also use the pork product in other veggie-forward dishes like bean and lentil stews or sauteed cabbage and collard greens. However, while ham may be a game-changer in all kinds of dishes, it sure helps spuds shine in soup.