Creamy Ham and Potato Soup

February 6, 2019 by Beth Pierce 104 Comments

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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 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. 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 and flavor. Butter, flour, and milk are added to create a creamy broth, making this soup the perfect comfort food. Have I told you that I LOVE this recipe?

What ham is best for this soup?

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

How to make Creamy Ham and Potato Soup

First, heat olive oil in a heavy pot or dutch oven over medium heat. Add the vegetables 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 a skillet over medium-low heat, melt butter and whisk in flour. Whisk over low heat for 3-4 minutes. Slowly whisk in the milk to make it creamy and get out any lumps. When thoroughly mixed and thickened, slowly stir into soup. Simmer for at least five minutes or until thoroughly warmed. Season with salt and pepper to taste.

What potatoes are best for soup?

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 break down and make a mushy mess.

Helpful recipe tips

I use deli-style ham for slightly crisp edges and a little more texture, but you can use a ham bone, leftover ham, or smoked ham steak.
Yukon Gold potatoes or red potatoes are best for this soup. They are less starchy than russets and don’t break down as much in soup.
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 on low, 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. Lay the soup bags in a single layer on baking sheets and place them in the freezer. Once fully frozen, stack the bags in the freezer to save on space.

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

Other soups you will love!