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.
- 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.
- Reduce the heat to low and stir in the garlic, onion powder, and parsley. Cook for a minute while stirring.
- Sprinkle in the flour and cook over low heat for a couple of minutes.
- 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.
- 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
More Soup Recipes
Creamy Ham and Potato Soup Recipe
This delicious luscious soup is full of hearty, wholesome goodness. It combines ham, potatoes, onions, carrots, and celery in a creamy, lightly seasoned broth.
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Servings: 4 bowls
Calories: 520kcal
Ingredients
- 1½ tablespoons olive oil
- 1 medium yellow onion chopped
- 2 ribs celery, chopped
- 2 large carrots, peeled and chopped
- 3 cups Yukon Gold potatoes chopped into bite-sized pieces jackets on
- 2 cloves garlic, minced
- ½ teaspoon onion powder
- 2 teaspoons dried parsley
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1 lb ham steak trimmed and cut into bite-sized pieces see notes
- ⅔ cup heavy cream
- salt to taste
- freshly ground black pepper to taste
- chopped fresh parsley
Instructions
- Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the onions, celery, carrots, and potatoes. Cook until the onions and celery are soft.
- Reduce the heat to low and stir in the garlic, onion powder, and parsley. Cook for a minute while stirring.
- Sprinkle in the flour and cook over low heat for 2 minutes while stirring.
- 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, approximately 10-15 minutes.
- Reduce the heat to low and stir in the cream and ham. Sprinkle with fresh herbs. Simmer until warm and season with salt and pepper to taste.
Notes
- 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.
Nutrition
Calories: 520kcal | Carbohydrates: 46g | Protein: 23g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 856mg | Potassium: 1312mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3004IU | Vitamin C: 39mg | Calcium: 134mg | Iron: 3mg
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Gale
I have found it isn’t as thick as I thought it would be.
Taylor
Such a great way to use up leftover ham! So yummy!
Becky Hardin
Everyone here loves this soup! So comforting and delicious.
Trang
Totally agree that anytime of the year is good for soup! Love!
Kristyn
Mmm..this looks so tasty & comforting!! Love ham & potatoes, so I can’t wait to try!
Jodi
I have many ppl asking me to make this!
Looks so delish ?
It’s happening tomorrow
Beth Pierce
Thanks so much Jodi! Enjoy!!
Natasha
Ooh delish! Great way to sneak in some veggies for those picky littles!
Beth Pierce
Indeed! Thanks Natasha!
Winnie
This soup is so creamy and delicious!
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!
Beth Pierce
Thanks so much Linda! I hope you enjoy it!
Trudy
Can I substitute corn starch for the flour to make this gluten-free?
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.
Christa Kish
Can you throw everything in your Crock-Pot? I don’t have a stove.
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
carol barlow
someties I add Italian seasoning and celery or celery seeds seasoning
bpierce
Sounds delicious! 🙂
Shirley
I’m going to try this looks yummy ?
Beth Pierce
Thanks so much Shirley! Enjoy!
Sherry
I made it. It was delicious. Easy too. I had never made a roux in my life. It was perfect. My son and my sister are the potato soup lovers. They loved it. Making it again this weekend
Beth Pierce
Thanks Sherry! So glad that everyone liked it! Have a fabulous weekend!