Ham and Potato Soup

This deliciously creamy Ham And Potato Soup is like a big hug in a bowl! It’s sure to warm you up on a chilly day.  

Pair this tasty ham and potato soup with the bread of your choice! I love to whip up something like Cornbread Muffins or Heavenly Dinner Rolls

ham and potato soup served in a bowl and topped with parsley

The perfect end to a fall day

Rich and creamy ham and potato soup is perfect for those chilly fall days. It is warm and comforting, and a great way to use up left over ham (you could also easily swap the protein for turkey if that’s what is on hand).

Fall and soup just seem to go hand in hand. It is the perfect way to warm up at the end of a brisk day. Soup is not limited to fall however, we love to whip up soup all year long! They are easy, come together quickly, and are hearty and filling for the masses.

This ham and potato soup is one of our favorites. It is thickened up with a flour and butter mixture to give it that creaminess as opposed to a simple broth. In my opinion, it adds an entire new layer of flavor, and just really makes it yummy. I keep it simple with carrots and potatoes, but you could easily add some celery if you’d like!

I love to pair this with some fresh, warm bread.

Ingredients for ham and potato soup recipe

how to make ham and potato soup

BOIL. Place the potatoes, carrots, celery seed, onion, ham, chicken broth and water in a stockpot. Stir to combine. Bring to a boil, then lower the temperature to medium heat and cook until the potatoes are tender, about 10 to 15 minutes.

Stir in the chicken bouillon powder, salt and pepper.

THICKEN. In a separate, small saucepan, melt the butter over medium-low heat. Whisk in the flour and stir constantly for about 1 minute until it thickens. Slowly stir in all of the milk being careful to not let lumps form. Continue stirring over medium-low heat for about 4 to 5 minutes until the mixture is thick.

SERVE. Stir the milk mixture into the soup and cook until it is heated all the way through. Serve immediately.

ingredients for ham and potato soup recipe in a dutch oven

Variations

  • More veggies: This is the perfect soup to add in some of your favorite vegetables like peas, corn, green beans, etc.  
  • Bouillon Substitute: A substitute for the bouillon powder would be to add another 2 ¼ cups of chicken broth to the soup and omit the water called for in the recipe.
  • Protein: Swap our the ham for turkey if you have leftover holiday turkey instead of ham.
Spices added to ham and potato soup

Recipe Tips

  • The best potatoes to use in this soup would be Yukon Gold, round white, fingerling, or red potatoes.
  • To make soup thicker you can add a little extra flour during step 2 on the recipe card. You can also try simmering it a little longer to thicken it up or remove some of the potatoes and mash them, then add them back into the soup.
  • To thin soup add a little extra broth while cooking it.
  • Top ham and potato soup with some shredded cheddar, smoked paprika, or diced green onions for some extra flavor.
spoonful of creamy ham and potato soup

Storing Info

STORE leftover ham and potato soup in the fridge for up to 3-4 days when covered tightly with plastic wrap or kept in an airtight container.

To FREEZE leftover soup, make sure to let the soup cool completely before freezing and store it in an airtight container with some room left at the top for expansion. The consistency of the potatoes will be mushier when you thaw it. 

This soup can be stored for up to 4 months in the freezer, then thawed in the fridge overnight before reheating. Warm it up on the stove top on medium low stirring often for best results.

A bowl full of creamy ham and potato soup

For More hearty soup recipes:

Ham and Potato Soup Recipe

This deliciously creamy Ham And Potato Soup is like a big hug in a bowl! It's sure to warm you up on a chilly day.  
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Course: Main Dishes, Soup
Cuisine: American
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6
Calories: 292kcal
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Ingredients

  • 3 ½ cups potatoes - peeled and diced
  • 2 carrots - peeled and sliced
  • 1 tsp celery seed
  • cup onion - finely chopped
  • ¾ cup cooked ham - cubed
  • 1 cup chicken broth
  • 2 ¼ cups water
  • 2 Tbsp chicken bouillon powder
  • ½ tsp salt - or to taste
  • 1 tsp ground white or black pepper - or to taste
  • 5 Tbsp butter
  • 5 Tbsp all-purpose flour
  • 2 cups milk

Instructions

  • Place the potatoes, carrots, celery seed, onion, ham, chicken broth and water in a stockpot. Stir to combine. Bring to a boil, then lower the temperature to medium heat and cook until the potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon powder, salt and pepper.
  • In a separate, small saucepan, melt the butter over medium-low heat. Whisk in the flour and stir constantly for about 1 minute until it thickens. Slowly stir in all of the milk being careful to not let lumps form. Continue stirring over medium-low heat for about 4 to 5 minutes until the mixture is thick.
  • Stir the milk mixture into the soup and cook until it is heated all the way through. Serve immediately.

Nutrition

Calories: 292kcal | Carbohydrates: 34g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 1043mg | Potassium: 792mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3824IU | Vitamin C: 32mg | Calcium: 135mg | Iron: 2mg

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Kristyn Merkley

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