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This Ham and Potato Soup Recipe combines simple veggies, chunks of ham, and cream for the ultimate creamy comfort food. It’s quick, easy to make, and a great way to use leftover ham!
Love this recipe? Check out this potato leek soup and no-cream potato soup.
Creamy Ham and Potato Soup Recipe
Soup season is upon us, you guys. I can almost feel it. California has yet to decide if she is ready to commit fully. But I’m ready, and that’s all that matters. So, anyway, I’m unofficially hitting off the most delicious season of them all with this ultra-creamy and comforting ham and potato soup. Each spoonful is pure indulgent bliss.
This thick and creamy soup is easy to make and it’s filled with super simple ingredients. Anyone can make it. Plus, you can have it on the table in less than an hour—prep and cooking time combined.
Though this soup is a perfect way to use up leftover ham, diced ham steak or crumbled bacon can be used at any time of the year. You can easily customize it with whatever ingredients you have on hand.
Key Ingredients and Substitutions
Find the printable recipe with measurements in the recipe card below.
- Potatoes: I typically use Russet or Yukon Gold potatoes to make potato soup, although red potatoes will also work. Peeling is recommended with Russet potatoes, as they have considerably thicker skins than Yukon Gold or red potatoes.
- Ham: You can use leftover ham or purchase a ham steak. Bacon is an excellent substitute if you prefer something other than ham. Prefer not to eat meat? No problem! Leave out the ham and enjoy it as a vegetable chowder. Feel free to add extra veggies like corn, carrots, kale, leeks, cauliflower, etc.
- Mirepoix: A base of onion, celery, and garlic cooked slowly over medium heat. This simple combination is the flavor base for the soup.
- Salted Butter: Butter softens the mirepoix and adds a layer of richness to the soup. It also helps form the roux, which thickens the soup.
- All-purpose flour: Mixes with the butter to form a roux, which thickens the soup.
- Seasoning: This soup includes paprika, salt, and black pepper.
- Low-sodium chicken broth: This provides the liquid base for the soup. I like to use low-sodium broth. You can use vegetable broth or a mixture of water and broth.
- Heavy cream: Adds creaminess and richness. For a lighter soup, use half-and-half.
How to Make Ham and Potato Soup
1. Cook the ham and mirepoix: Melt the butter in a large soup pot or Dutch Oven set over medium heat. Add the ham, celery, diced onion, and a pinch of salt (about 1/4 teaspoon). Cook until the ham is golden and the veggies have softened, stirring often. Add the garlic and continue to cook for an additional minute.
2. Make the roux: Sprinkle the all-purpose flour, paprika, and black pepper over the softened veggies and mix well to combine. Cook for about a minute or so, stirring continuously.
3. Add the chicken broth and potatoes: Slowly stir in the chicken broth, mixing well to dissolve the flour. Then, add the potatoes.
4. Simmer: Increase the heat to high and bring to a boil. Once boiling, reduce the heat to a simmer and cook, stirring occasionally, for 10-15 minutes or until the potatoes are fork-tender.
5. Add the cream last: Temporarily turn off the heat and add the cream. As you add the cream, stir the soup continuously to distribute the heat evenly. Once the cream has been added, return the heat to low and continue to cook for an additional 5 minutes.
6. Season to taste: Season with additional salt, if needed
7. Serve: Garnish with fresh chives, shredded cheese, and bacon bits, if desired.
Tips for the Perfect Ham and Potato Soup
- Use the Right Type of Potato: For a blended potato soup, I recommend using Russet potatoes. They’re starchier and basically dissolve in the soup. For chunky soup, use red potatoes, baby potatoes, or Yukon Gold potatoes. They will hold their shape (i.e., not dissolve completely). However, take care not to overcook. For something in the middle, either type will work or use a mix of each.
- Peeling Potatoes: Peeling is optional but highly recommended if you’re using Russet potatoes. Russet potatoes have thicker, rougher skins, and peeling will create a smoother soup.
- Added Salt: Use caution when adding salt, as ham can be pretty salty. I add a small amount of salt to the onions at the beginning of cooking and wait until the very end of cooking to add any more. I use salted butter with low-sodium chicken broth (this is what I keep on hand). Of course, adjust to your own needs/preferences.
- Creamy vs. Chunky: Unlike this potato soup recipe, this one is much chunkier as I’ve chosen to avoid blending or mashing any of the potatoes. The broth is still creamy and thick thanks to the natural thickening properties of the potatoes (aka starch) and a roux. If you prefer a thicker soup, feel free to blend part of the soup (minus the ham) in a blender until smooth and add it back to the soup.
How to Store Ham and Potato Soup
Allow the soup to cool before transferring it to an airtight container—place in the fridge for up to 4 days. Reheat in the microwave or on the stovetop. If the soup thickens during storage, thin it with additional broth or milk until the desired consistency is reached.
Freezing is not recommended.
Cooking Tools for this Recipe
Check out all of my kitchen essentials. (Amazon affiliate links*)
- I love making this soup in this 7.5-quart Dutch Oven. It’s the perfect size for most soup and stew recipes and one of my top 10 must-have kitchen essentials.
- A potato peeler and a solid chef’s knife or santoku knife. This Wüsthof Classic IKON 7″ Santoku is my go-to for all chopping. The entire IKON series is fantastic (Wüsthof does not sponsor me; I just love them).
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More Potato Recipes
- Cheesy Scalloped Potatoes
- Super Crispy Air Fryer Breakfast Potatoes
- Best Ever Fried Potatoes and Onions
- Mashed Potato Casserole
- Ground Beef and Potatoes
- Scalloped Potatoes and Ham
BROWSE all of my POTATO and HAM RECIPES.
Ham and Potato Soup Recipe
Ingredients
- 3 tablespoon butter
- 1 pound ham, cut into ½ to 1-inch pieces
- 2 stalks celery, chopped
- 1 large yellow onion, diced
- ¼ teaspoon salt
- 3 cloves garlic, minced
- 3 tablespoon all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 6 cups low-sodium chicken broth
- 2 pounds potatoes, Yukon Gold, Russet, Red potatoes, or a combination; cut into 1-inch pieces. See notes
- 2 cups heavy cream, or half-and-half
- fresh chives, shredded cheese, or bacon, to garnish (optional)
Instructions
- Melt the butter in a large soup pot or Dutch Oven set over medium heat. Add the ham, celery, diced onion, and a pinch of salt (about 1/4 teaspoon). Cook until the ham is golden and the veggies have softened, stirring often. Add the garlic and continue to cook for an additional minute.
- Sprinkle the all-purpose flour, paprika, and black pepper over the softened veggies and mix well to combine. Cook for about a minute or so, stirring continuously.
- Slowly stir in the chicken broth, mixing well to dissolve the flour. Then, add the potatoes.
- Increase the heat to high and bring to a boil. Once boiling, reduce the heat to a simmer and cook, stirring occasionally, for 10-15 minutes or until the potatoes are fork-tender. Note: If the potatoes are overcooked, they will start to break down. Cook according to preference.
- The cream should be added at the very end. Turn off the heat temporarily and add the cream. As you're adding the cream, stir the soup continuously to distribute the heat evenly. Once the cream has been added, return the heat to low and continue to cook for an additional 5 minutes. Do not boil.
- Season with additional salt and pepper, if needed.
- Serve garnished with fresh chives, shredded cheese, and bacon bits, if desired.
Notes
- Type of potato: For a blended potato soup, I recommend using Russet potatoes. They’re starchier and basically dissolve in the soup. For chunky soup (like this one), use red potatoes, baby potatoes, or Yukon Gold potatoes. They will hold their shape (i.e., not dissolve completely). However, take care not to overcook. For something in the middle, both types will work. You could even use a mix of each.
- If you plan to use Russet potatoes, I recommend peeling them.
- Optional additions: Corn, carrots, cauliflower, and ham hocks (for flavor).
- Store leftovers in an airtight container in the refrigerator for up to 4 days. I do not recommend freezing this soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
