This Ham and Potato Soup is everything you need on a chilly day, with its creamy texture, hearty ingredients, and rich, savory flavor that warms you from the inside out.
Warm up with this Ham and Potato Soup recipe. It is the ultimate comfort food, combining tender chunks of potato with savory, smoky ham in a rich, creamy broth. Slow-simmered with onions, garlic, and simple seasonings, the flavors melt together into a perfectly balanced blend of hearty and cozy.
Pair this flavorful ham and potato soup with your favorite bread! Try it with my buttery cornbread muffins or heavenly dinner rolls.
Table of Contents
Why We Love This Soup
- Packed with vegetables like carrots and potatoes for a wholesome meal.
- Ideal for colder seasons, but still enjoyable year-round.
- Requires minimal cleanup since it’s a one-pot meal.
Recipe Ingredients
Potatoes – Yukon Gold potatoes, round white, fingerling, or red potatoes work great here. They’re creamy and hold their shape well, and you can peel them or leave the skins on—it’s up to you!
Cooked Ham – Smoky and salty, ham makes the soup hearty and satisfying.
Carrots – Sweet and tender, carrots add a nice balance to the soup’s savory flavors and a touch of natural sweetness.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Vegetable Additions – This is the perfect soup to add in some of your favorite vegetables like peas, corn, or green beans.
Bouillon Alternative – Replace the bouillon powder by adding another 2 ¼ cups of chicken broth to the soup and omitting the water in the recipe.
How to Make Ham and Potato Soup
Step 1: 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 fork-tender, about 10 to 15 minutes. Stir in the chicken bouillon powder, salt, and pepper.
Step 2: In a separate small saucepan, melt butter over medium-low heat. Whisk in the flour and stir constantly for about 1 minute until it thickens. Slowly stir in all the milk, being careful not to let lumps form. Continue stirring over medium-low heat for about 4 to 5 minutes until the mixture is thick.
Step 3: Stir the milk mixture into the soup and cook until it is heated all the way through. Serve immediately.
FAQs
Shredded cheddar cheese, smoked paprika, and diced green onions enhance both flavor and presentation. For freshness, try fresh herbs like parsley or chives. Bacon bits, croutons, or Parmesan cheese add extra texture and richness.
Yes, combine the ingredients (except for the roux) in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Prepare the roux separately and stir to blend it in at the end.
Storage Information
To STORE Ham and Potato soup leftovers, let the soup cool completely before placing it in an airtight container. Refrigerate for up to 3–4 days. For FREEZING, let the soup cool completely and transfer it to freezer-safe containers, leaving some room at the top for expansion. Store for up to 4 months. The potatoes may become mushier after thawing.
When REHEATING, thaw the soup in the fridge overnight and gently warm it on the stovetop over medium-low heat, stirring frequently for the best results. If the soup thickens too much during reheating, add a splash of milk or broth to adjust the consistency. Avoid boiling, as it may affect the texture of the soup.
More Hearty Soup to Try
Ham and Potato Soup Recipe
Ingredients
- 3 1/2 cups potatoes - peeled and diced
- 2 carrots - peeled and sliced
- 1 tsp celery seed
- 1/3 cup onion - finely chopped
- 3/4 cup cooked ham - cubed
- 1 cup chicken broth
- 2 1/4 cups water
- 2 Tbsp chicken bouillon powder
- 1/2 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 fork-tender, about 10 to 15 minutes. Stir in the chicken bouillon powder, salt, and pepper.
- In a separate small saucepan, melt butter over medium-low heat. Whisk in the flour and stir constantly for about 1 minute until it thickens. Slowly stir in all the milk, being careful not to 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.
Just made this and am eager to eat a whole bowl after tasting! This is going in my file to make again soon!
This soup was DELICIOUS! It came together so quickly, too – perfect for a weeknight!
Ham and Potato Soup is one of my favorites this time of year, and this recipe did not disappoint. It was SOOO tasty!
Glad you gave it a try!
mmm..this looks so warm and comforting! The perfect soup for fall!
Winter too!