Ham and Potato Soup Recipe

Ham and potato soup garnished with fresh parsley served in a bowl.

5 from 4 votes

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.

Prep Time15

Cook Time30

Total Time45

Course: Main Dishes, Soup

Cuisine: American

Servings:

Calories: 292kcal

Author: Andrea

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.

Notes

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.

Nutrition