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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Cory
My 2nd time making it…everyone raved about it the first time, even the picky eater! Thank you!
Beth Pierce
My pleasure, Cory. So happy to hear that everyone liked it!
Kat
Really easy and very tasty
Beth Pierce
Thank you, Kat!
Lisa
Made this tonight with some left over honey baked ham. It was wonderful! Great depth of flavor in a soup that didn’t take a long time to make! I added a bit of fresh frozen corn we had left over also. We will definitely be having this again.
Beth Pierce
Thanks, Lisa. So glad that you enjoyed the soup!
Lourdes
Tried it with Easter left over ham and it was just delicious. Thank you so much for the recipe
Beth Pierce
My pleasure!
Sue
Making for the 4th time!
Beth Pierce
Thanks Sue! Enjoy!!
Sharon
I can’t wait to make your Chunky Ham and Potato Soup. It sounds so good!!
Beth Pierce
Thanks Sharon! Enjoy!!
Carol Gonzales
I made this for dinner last night! It was delicious! Thanks, Beth!
Beth Pierce
You are most welcome Carol! So glad that you liked it!
Denice G
This has become our favorite soup. My youngest son loves it and asks for it often. He likes to cook and oven had hi. Make it or help me make it several times.
Beth Pierce
That is awesome! So glad that you enjoy it!
Ginger
I didn’t add the roux, but even without, this was an excellent soup! I will be 100% be making this again. It was super simple!
Beth Pierce
Thanks Ginger! So glad that you liked it!
Effie
Made this soup exactly as written, loved it as did my picky husband, serve with crusty bread and it’s a meal
Beth Pierce
Thanks Effie! So glad that you and your husband enjoyed it!