Creamy Ham and Potato Soup

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

Any time of the year is perfect for a warm bowl of soup. Whether it is 110 degrees or 10 degrees, our house always welcomes soup. This superb soup recipe takes no time at all to make. Your family will be filled with healthy, good-for-you, creamy, wholesome soup.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Potatoes: My go-to potatoes for this recipe are Yukon Gold potatoes. You can also use red potatoes, but the skins are a little thicker and less tender.
• Chicken broth: Use low-sodium chicken broth so you can control the amount of salt.
• Ham: I like to use a ham steak, but you can use any ham bone.
• Heavy cream: You can substitute whipping cream or half and half for a lighter bowl of soup.
• Herbs: Use any fresh herbs like parsley, thyme, or rosemary.

How to make Creamy Ham and Potato Soup

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. First, heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the vegetables and cook until the onions and celery are soft.
2. Reduce the heat to low and stir in the garlic, onion powder, and parsley. Cook for a minute while stirring.
3. Sprinkle in the flour and cook over low heat for a couple of minutes.
4. Slowly stir in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to a simmer and cook until the carrots and potatoes are tender.
5. Reduce the heat to low and stir in the cream and ham. Sprinkle with fresh herbs.

Preparation Tips

• Garnish the soup with chives, green onions, sour cream, or cheddar cheese.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat, so you don’t overcook the potatoes.
• To freeze first, fully cool. Ladle the fully-cooled soup into quart or gallon-size freezer zipper bags. Keep in mind that liquids expand when frozen, so leave about an inch at the top of the bag for expansion. On the other hand, you don’t want it to get freezer-burnt, so remove any excess air.

Serving Suggestions

• Bread or rolls: No-knead bread, cheddar bay biscuits, and drop biscuits
• Sandwiches: Jalapeno popper grilled cheese and broiled tomato sandwich
• Salads: Olive Garden copycat salad, cucumber tomato salad, and chickpea salad

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