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Creamy Ham and Potato Soup

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This Creamy Ham and Potato Soup comes together in about thirty minutes making it the ideal wholesome weeknight meal.  It is chock full of ham, potatoes, onions, carrots and celery in a creamy lightly seasoned broth.

Ham and Potato Soup

Anytime of the year is perfect for a good warm bowl of soup.  Whether it is 110 degrees or 10 degrees soup is always welcome in our house. We love it! This Creamy Potato Ham Soup is a delectable combination of  sweet ham and creamy potato goodness!!  This superb soup recipe takes no time at all to make. Your family will be filled with healthy good for you creamy wholesome soup.

This beautiful bowl of soups starts with skillet sauteed onions, celery, carrots, potatoes and ham and takes it to new heights of delicious goodness.  Butter, flour and milk are added to create a creamy broth that makes this soup the perfect comfort food. Have I told you that I LOVE this recipe!

What ham is best for Ham and Potato Soup?

I personally like good quality sweet smoked deli ham that I can crisp the edges on.  However any sweet smoked ham that can be diced into small bites works well.  Leftover Christmas ham and Easter ham are perfect.  You can also use a smoked ham steak. They are vacuum sealed and sold in the refrigerated meat section of your local grocery store.

Ham and Potato Soup Recipe

How to make Creamy Ham and Potato Soup?

First heat olive oil over medium heat in heavy stockpot or dutch oven. Add the onion, celery, carrots, potatoes and ham.  Be patient and cook until the onions and ham start to crisp on the edges. Reduce the heat to low. Stir in the garlic, onion powder and parsley. Cook for just under one minute.  Garlic cooks fast so don’t cook it too long or it will become burnt and bitter.

In skillet over low heat melt butter and whisk in flour. Whisk over low heat for 3-4 minutes. Slowly whisk in milk working to make it creamy and to get out any lumps. When thoroughly mixed and thickened slowly stir into soup. Simmer for at least five minutes or until thoroughly warmed. Salt and pepper to taste.

What potatoes are best for Ham and Potato Soup Recipe?

Red Potatoes and Yukon Gold Potatoes hold their shape best in soup.  I have also used white potatoes and fingerling potatoes.  Do not use Russet Potatoes as they will breakdown and make a mushy mess.

Creamy Ham and Potato Soup

So if you are expecting twelve inches of snow or if fall is just beginning to show its lovely face or maybe its 95 degrees and there is no way you are turning on the stove than this delectable creamy soup is just what you need. Put the ingredients on your shopping list today and make your family a wholesome treat today.

Other soups you will love!

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This post was originally published August 22, 2016 and was republished February 6, 2019 with new content.

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Creamy Potato & Ham Soup

Creamy Ham and Potato Soup

★★★★★

5 from 22 reviews

This delicious luscious soup is full of hearty wholesome goodness.  It combines ham, potatoes, onions, carrots and celery in a creamy lightly seasoned broth.

  • Author: Small Town Woman
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 4 bowls 1x
  • Category: soup
  • Method: stovetop
  • Cuisine: American
Scale

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 stalks celery chopped
  • 1 carrot sliced in thin rounds
  • 3 cups red potatoes chopped in large bite size pieces (jackets on)
  • 1/2 lb sweet deli ham cut in strips (see notes)
  • 2 cloves garlic minced
  • 1/2 teaspoon onion powder
  • 2 teaspoons dried parsley
  • 3 cups low sodium chicken broth
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk
  • Salt and pepper

Instructions

  1. In large stockpot heat oil over medium heat. Add onion, celery, carrot, red potatoes and deli ham. Cook until the onions and ham start to crisp on the edges; approximately 5-7 minutes. Add the garlic, onion powder and parsley; cook for 1 minute.  Stir in the low sodium chicken broth.  Simmer until the potatoes are tender; approximately 15 minutes.
  2. In skillet melt butter and whisk in flour. Whisk over low heat for 3-4 minutes. Slowly whisk in milk working to make it creamy and to get out any lumps. When thoroughly mixed and thickened slowly whisk or stir into soup. Simmer until warmed. Salt and pepper to taste.

Notes

  • This is a chunky soup.  If you like it a little thinner than add more chicken broth.
  • You can use any kind of good quality smoked ham cut into small bite size pieces or cubes.

Keywords: easy potato soup, ham potato soup, how to make potato soup, loaded potato soup

https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf

Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.

Reader Interactions

Comments

    • Betty

      I would throw everything in the crackpot & cook on low for 4-6 hrs. I would then take out some of the juice & add a little milk in it & thicken it up. I would then put back in crockpot & stir gently together with salt/pepper to taste…yummy

      Reply

  3. Linda

    There’s always room for a good bowl of soup on the table. I love the creaminess in this soup and how hearty it is to fill the hungriest family member. I think I’ll warm up with this tonight!

    ★★★★★

    Reply

        • Beth Pierce

          Sorry about the delayed response. My puppy had surgery and things are just a tad crazy! Yes you most certainly can. Just a couple tablespoons of cornstarch mixed with a couple tablespoons of cold water should do the trick.

          Reply

    • Jamie

      I would go with a lacrosse free milk over almond milk if you’re looking for an equal non dairy replacement. If you’re feeling like experimenting you can try half plain almond milk (avoid the flavored kind)/hemp milk/soy milk/pea milk, etc and half and cashew cream (can easily be made at home) or non dairy yogurt. I haven’t done that with this recipe but I’ve done it with others with good results. Definitely make a half ot quarter batch for the first test!

      Reply

      • Daisy Rose

        Sarah, I always use evaporated milk when I cook. It will make your broths and gravies richer, though. My Mama said evaporated milk plus a can of water equals whole milk. I buy it by the case and always keep it in my pantry. Also it does not curdle like regular milk when you add it to hot foods Mama even made formulas for our bottles when we were babes. When I make mashed potatoes I use it in place of milk or cream as we really like the taste. I always use it in my baking too! . Calorie counters should probably beware, but I’m over 70 and I’m still here If I don’t use all of a can, I just pour it in a little closed jar and refrigerate it. Also, I also buy the cheapest, I find it’s all the same name brands are just more costly. Hope this helps.

        Reply

  28. Barbara

    Amazing! I just made this tonight and it is now my favorite soup. Super easy and quick, but tastes so good! ❤️

    ★★★★★

    Reply

  29. Lilyana

    This soup is so delicious and easy. I am not good cook , but this soup came out great.
    Thank you so much for sharing your recipe.

    ★★★★★

    Reply

  32. Ger

    We really enjoyed this lovely ham and potato chowder. It was quick and easy to make with excellent results. Thick, rich, creamy and delicious. Thank you for sharing your lovely recipe. made for What’s on the Menu tag game. (BK)

    ★★★★★

    Reply

  35. Carol

    This sounded so warm and comforting. I had it on the stove and was just going to serve it for dinner when my son called and said he was working near by and was going to have to spend the night locally and finish the job in the morning, and could he come over and spend the night? We live in the mountains, about 45 minutes from the nearest stop light. I looked at the pot of soup and knew I needed to do a bit more than just soup, and I was out of bread. I had a pie crust in the freezer. I took it out and thawed it. Used a beurre manié to thicken just a bit more and poured the soup into a casserole dish and covered it with the pie crust, sprinkled a bit of ground clove over the crust and baked… Ta – da! Ham and potato pot pie. Served it with a green salad and my 6 foot 4 son loved it. So did my picky eater husband. There was nothing left! My DIL called me the next day for the recipe. Thank you.. I will make this often.

    Reply

    • Beth Pierce

      Thanks for sharing that Carol! I loved it. Sometimes you just have to improvise! I bet it was delicious!!

      Reply

  37. Jessica

    What a great tasting soup! We scarfed it down so quickly, including our two teenagers!

    Will be making this again for sure!

    ★★★★★

    Reply

  38. Evie Laxton

    I made this soup and it was delicious and so easy to make. It sure will be on my list for one of my favorite soups! Definitely a five star!

    Reply

  39. Rosemary

    I made this exactly like recipe! 3 people ate the whole pot I did put 5 cups of potatoes too! Will definitely make again when we have left over ham!

    Reply

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