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.
Print
Pin
Rate
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
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Brenda
Delicious and quick and easy to make! I added Thyme because I like it, but fantastic as is!
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!
Beth Pierce
Thanks Rosemary! So glad that you liked the soup. It is definitely soup weather!
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!
Beth Pierce
Thanks so much Evie! So glad that you like it!
Jessica
What a great tasting soup! We scarfed it down so quickly, including our two teenagers!
Will be making this again for sure!
Beth Pierce
Thanks so much Jessica! So glad that you liked it!
holly rheachel
So no white potatoes too
Beth Pierce
White potatoes are fine as they too are waxy and hold their shape well.
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.
Beth Pierce
Thanks for sharing that Carol! I loved it. Sometimes you just have to improvise! I bet it was delicious!!
Cindy Stein
This soup was so easy to make and delicious too! I also love a great recipe that I already have all or most of the ingredients on hand to make, bonus! Thanks so much!
Beth Pierce
The pleasure is all mine, Cindy! So happy that you like the soup!
Laura Pelz
Beyond delicious and I had everything I needed at home! Will definitely be making again!
Beth Pierce
Thanks so much Laura! So glad that you liked it!!
BJ'S HARRIS
Can this be made in a crock pot?
Beth Pierce
I am sure that you can but I do not know all the details since I have not tested it.
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)
Beth Pierce
Thanks so much Ger!! So glad that you liked it!! Have a fabulous Wednesday!
Karen
Has anyone added cheese to this soup?