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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Don
Can this be made in a crockpot
Beth Pierce
I am sure it can but I always make mine in a dutch oven.
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.
Beth Pierce
Awesome! You are most welcome Lilyana! So glad that you enjoyed it!
Barbara
Amazing! I just made this tonight and it is now my favorite soup. Super easy and quick, but tastes so good! ❤️
Beth Pierce
Thanks Barbara! So glad that you liked it! We love it too!
Julie
Can you put white beans on the soup??
Beth Pierce
Yes you most certainly can! Enjoy!
Barbara Mikulenka
Can you use almond milk without affecting the taste of the soup?
Beth Pierce
No that will affect the taste.
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!
Sarah
How do you think this would be if made with canned evaporated milk??
Beth Pierce
I am not sure as I have never tried it. If you try please let us know the results. Thank you!
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.
Brie
Can you use Russet potatoes for the red?
Beth Pierce
No I would not. They break down too much.
Patty Weeks
Got left over ham. Soup on the menu tomorrow. Thanks for sharing. Love 90% of your recipes.
Beth Pierce
I love soup. I think I could eat it every other day. Glad that you like my recipes.
Patty Zedek
Does it freeze good
Beth Pierce
Yes it does.
Madonna
Can you use left over roasted ham
Beth Pierce
Yes you most certainly can!
Cathy
Oh I love the flavors in this! Creamy soups are the best!
Erin
This looks absolutely delicious! Yummy! This couldn’t look any more perfect!