This simple Creamy Potato and Ham Soup recipe is a comforting homestyle classic. Every bite is loaded with potatoes, ham, and veggies, in a thick, creamy broth.
When you come in from the cold, and you’ve worked up a healthy appetite, this is the dinner for you.
Just a few bites of Ham And Potato Soup will warm you from the inside out and squash the hunger and the cold.
This satisfying soup is an all-in-one wonder meal that can feed a crowd and is kid-approved.
Leftover Ham and Potato Soup
Our Potato Ham Soup is hearty like a stew, but it’s also comforting, smooth and creamy.
We love soups and stews around here, and we are always on the hunt for a new way to spin meat, veggies, and broth into something uniquely delicious. While it’s easy to default to our 30 Minute Chicken Noodle Soup or our Creamy Turkey Soup, there’s just something about pork in a soup recipe that feels right (especially in winter).
Savory chunks of ham provide the protein for this Creamy Ham and Potato Soup recipe, and thanks to the spuds, this recipe will fill you up in a way that its brothier bowl-bound brethren just can’t compete with.
Why We Love Creamy Potato and Ham Soup
- It’s simple and fast– Make this delicious meal in about 45 minutes with basic ingredients.
- Perfect combinations– Meat and potatoes, ham and cheese, peas and carrots: this Potato Ham Soup recipe brings together some classic pairings.
- It uses leftovers– Leftover holiday ham (or thick cut deli ham) is right at home here.The veggie ingredients can help you clear out that freezer drawer, and the creamy base will make sure that you use up that leftover half and half before it goes bad.
- No sides required– Meat, veggies and cheese, it’s all here. Although we wouldn’t begrudge you a crusty loaf of bread for dunking.
- Feels nostalgic– There’s something about potato soup that instantly transports you to Grandma’s house. It’s a soup made for cozy, simple nights around the table.
Ingredients for Potato Ham Soup
- Ham– You can use leftover ham or buy ham steaks or pre-chopped ham cubes at the grocery store.
- Potatoes– Chunks of buttery soft potatoes help fill out this soup, but some of the softer edges mix into the creamy base to add a nice silky texture. We use russet potatoes.
- Veggies– Peas, carrots, celery, and onions each bring their flavors to the mix. You could also substitute green beans and/or corn for the peas if you prefer.
- Chicken broth– or ham bone broth if you’ve got it.
- Dairy– Milk plus half and half provide the base of this creamy soup. We add sharp shredded cheddar to the top for extra melty, cheesy bites.
- Butter and Flour– This team provides the base of the roux, which is used to give the soup it’s thick, silky texture.
- Misc– Garlic, chives or green onions, salt, and pepper round out the flavors.
How to Make Ham And Potato Soup
- Saute veggies. In the bottom of a large Dutch oven, heat the olive oil over medium heat. Add the onion, celery, and carrots and saute for 2-3 minutes, stirring occasionally.
- Add potatoes and broth and cook. Add the potatoes and the chicken broth. Increase the heat and bring the mixture to a boil. Cook uncovered over medium high heat for 8-12 minutes, or until the potatoes are tender.
- Prepare the roux. Meanwhile, in another medium saucepan, melt the butter. Stir in the garlic and saute until fragrant, about 30 seconds. Whisk in the flour and cook until bubbly and thick. Slowly drizzle in the milk, whisking constantly. It will be clumpy and weird at first. Just keep whisking. Slowly whisk in the half and half. Heat for 3-4 minutes, whisking often, until mixture is thickened and coats the back of a spoon.
- Combine. Stir the milk mixture into the potato mixture. Stir in the frozen peas and ham and heat until hot clear through, 2-3 minutes. Season to taste with salt and pepper. Serve with plenty of shredded cheese and chives.
Tips & FAQ’s:
How do you thicken ham and potato soup?
This soup is thickened with a roux, a mixture of butter and flour that’s used as a thickener for soups, stews, and even cheese sauces, like in our Creamiest Mac and Cheese.
A roux is easy to make but there are a few things to keep in mind that will make it foolproof. First, have your liquids (in this case, the milk and half and half) at room temperature before adding them to the flour and butter.
Secondly, add the liquids slowly. The milk will bubble a lot and the roux will look thick, pasty, and clumpy. And that brings me to my third tip:
Just keep whisking! Continually whisk the liquids into the flour while slowly drizzling. It will smooth out and become a rich and creamy sauce to add the perfect texture to your ham and potato soup.
What kind of potatoes are good for potato soup?
Russets are high in starch and low in moisture, making them perfect for creamy soups like this one. That said, I’ve used red potatoes and Yukon golds and they all work just fine.
Do I need to peel potatoes for soup?
If I’m using russets, I usually give them a rough peel (I don’t mind a few bits of potato skin here and there).
If I’m using red or Yukon gold potatoes, I don’t bother to peel them at all, as the skin becomes very tender when cooked.
Can I cut potatoes the night before for soup?
You can peel and cut the potatoes the night before making this recipe. Put the cut potatoes in a bag or airtight container, and submerge them completely in cool water. Store in the refrigerator, and drain thoroughly before adding to the recipe.
Because we’re using smaller chopped potatoes, I recommend cutting them no more than 18 hours in advance to prevent browning.
Should I soak my potatoes before making soup?
Soaking potatoes is usually done to remove starch for extra crispy french fries, for example. Since we’re not going for crispy, there’s no need to soak the potatoes before making the soup.
More Cozy Soup Recipes
We are BIG soup lovers around here! If you loved this Ham and Potato Soup recipe, give these a try as well!
- Broccoli Cheddar Soup– Better than Panera!
- Kale Sausage and Sweet Potato Soup– Always sounds weird, but TRUST US, it’s delicious!
- Italian Sausage Chili– a spicier version of a classic.
- Italian Sausage Stew with White Beans– a hearty and comforting soup you can make in 30 minutes.
- One Pot Lasagna Soup– All the flavors of lasagna in an easy to make, one pot soup!
- Creamy Taco Soup– When it’s freezing out, make Taco Tuesday a soup night with this creamy, cheesy soup!
- 1 Tablespoon olive oil
- 1 small yellow onion, chopped
- 3 carrots, peeled and chopped
- 2 stalks celery, diced
- 4 russet potatoes, peeled and chopped
- 4 cups lower sodium chicken broth
- 2 cups chopped ham
- 6 Tablespoons unsalted butter
- 4 cloves garlic, minced
- 5 Tablespoons all purpose flour
- 1 cup milk, at room temperature
- 1 cup half and half, at room temperature
- 1 cup frozen peas
- Salt and pepper, to taste
- Shredded sharp cheddar cheese
- Chives or green onions, chopped
- In the bottom of a large Dutch oven, heat the olive oil over medium heat. Add the onion, celery, and carrots and saute for 2-3 minutes, stirring occasionally.
- Add the potatoes and the chicken broth. Increase the heat, and bring the mixture to a boil. Cook uncovered over medium high heat for 8-12 minutes, or until the potatoes are tender.
- Meanwhile, in another medium saucepan, melt the butter. Stir in the garlic and saute until fragrant, about 30 seconds. Whisk in the flour and cook until bubbly and thick. Slowly drizzle in the milk, whisking constantly. It will be clumpy and weird at first. Just keep whisking. Slowly whisk in the half and half. Heat for 3-4 minutes, whisking often, until mixture is thickened and coats the back of a spoon.
- Stir the milk mixture into the potato mixture. Stir in the frozen peas and ham and heat until hot clear through, 2-3 minutes. Season to taste with salt and fresh cracked pepper. Serve with plenty of shredded cheese and chives or green onions.
The peas can be substituited for frozen green beans or corn if preferred.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 464Total Fat: 25gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 81mgSodium: 1393mgCarbohydrates: 43gFiber: 5gSugar: 6gProtein: 18g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.