Creamy Ham and Potato Soup Recipe
Creamy, hearty, and packed with tender potatoes and savory ham, this Ham and Potato Soup is an easy comfort-food dinner that’s perfect for fall and winter. It’s also a great way to use leftover ham, and everything comes together in one pot.
Recipe Summary
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Servings: 6
Ingredients
2 tablespoons butter
1 medium yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
2 pounds Yukon Gold or russet potatoes, peeled and cut into small cubes
2 cups cooked ham, diced
1 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon black pepper
1/2 teaspoon salt, plus more to taste
1 1/2 cups whole milk
1/2 cup heavy cream
1 cup shredded sharp cheddar cheese, optional
Chopped green onions or parsley, for serving
How to Make Ham and Potato Soup
1. Sauté the vegetables
Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery and cook for about 5–6 minutes, stirring occasionally, until they begin to soften.
Add the garlic and cook for another 30 seconds.
2. Make the creamy base
Sprinkle the flour over the vegetables. Stir continuously for about 1 minute so the flour cooks without browning.
Slowly pour in the chicken broth while stirring to keep the soup smooth.
3. Add the potatoes and ham
Add the diced potatoes, ham, thyme, parsley, black pepper, and salt.
Bring the soup to a gentle boil, then reduce the heat to medium-low. Cover partially and simmer for 15–20 minutes, or until the potatoes are fork-tender.
4. Make it creamy
Reduce the heat to low. Stir in the milk and heavy cream.
For an extra-thick soup, mash some of the potatoes directly in the pot with a potato masher. Leave plenty of potato chunks intact so the soup stays hearty.
If using cheddar, stir it in a handful at a time until melted.
5. Serve
Taste and adjust the salt and pepper. Remember that ham and chicken broth can already contain plenty of sodium, so it's best to season gradually.
Ladle into bowls and top with green onions, parsley, extra cheddar, or freshly cracked black pepper.
How to Thicken Ham and Potato Soup
If you want an extra-thick soup, you have several options:
Mash 1–2 cups of the cooked potatoes directly in the pot.
Simmer the finished soup uncovered for several minutes.
Add extra shredded cheese.
Mix 1 tablespoon cornstarch with 2 tablespoons cold milk and stir the slurry into the simmering soup.
Mashing the potatoes is the easiest option because it thickens the soup without adding anything else.
What to Serve With Ham and Potato Soup
Serve this creamy soup with crusty bread, garlic bread, dinner rolls, biscuits, or a grilled cheese sandwich. A simple green salad also works well if you want something lighter alongside the rich soup.
What Potatoes Are Best for Ham and Potato Soup?
Yukon Gold potatoes are my first choice because they become buttery and tender while still holding their shape.
Russet potatoes are also excellent if you want a thicker, creamier soup. They break down more easily during cooking and naturally thicken the broth.
Can I Use Leftover Ham?
Absolutely. This is one of the best recipes for using up leftover baked or holiday ham.
Cut the ham into bite-sized cubes and add it directly to the soup. Since it's already cooked, it only needs enough time to heat through and flavor the broth.
You can also use a ham steak when you don't have leftovers.
Storage and Reheating
Store leftover Ham and Potato Soup in an airtight container in the refrigerator for up to 3–4 days.
Reheat it gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of milk or broth if the soup becomes too thick after refrigeration.
Because creamy potato soups can change texture after freezing, this recipe is best enjoyed fresh or refrigerated rather than frozen.
Frequently Asked Questions
Can I make Ham and Potato Soup without heavy cream?
Yes. Replace the heavy cream with additional whole milk or half-and-half. The soup will be slightly lighter but still creamy.
Do I have to peel the potatoes?
No. Yukon Gold potatoes have thin skins that can be left on. Russet skins are thicker, so I prefer peeling them.
Can I make this soup in a slow cooker?
Yes. Add the vegetables, potatoes, ham, seasonings, and broth to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Add the dairy toward the end.
Why did my potato soup get too thick?
Potatoes continue absorbing liquid as the soup sits. Simply stir in additional chicken broth or milk until it reaches your preferred consistency.
Can I add cheese?
Yes. Sharp cheddar works especially well with ham and potatoes. Add it over low heat after the milk and cream have been incorporated.
Final Thoughts
This creamy Ham and Potato Soup combines tender potatoes, smoky ham, vegetables, and a rich broth in an easy one-pot meal. It's especially useful after a holiday when you have leftover ham, but simple enough to make anytime you want a warm, filling dinner.