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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Kate
I am always on the lookout for new soup recipes , especially getting into the colder months , this was delicious and family friendly.
Marley
It is soup season so I am always looking for soups to try! This ham and potato soup sounds fantastic – thank you for the recipe.
Karen
The combination of ham and potatoes was beyond delicious! Sooo good….The pot disappeared in under 20 minutes lol…Thank you so much for the recipe.
Beth Pierce
So glad that you liked it, Karen! You are most welcome!
Rosie Randolph
Made this soup for the third time today! My husband loves this soup, and had TWO big bowls of it again! 😋
Beth Pierce
Thank you, Rosie! I am so glad that he likes it.
Barbar
I have made this three times now. It is really good hearty soup. The longer you brown the ham and vegetables the better flavor.
Beth Pierce
I agree!
JoNell
I just made this soup. So much flavor and so easy and inexpensive to make. Will make sure friends and family get the recipe. I will make this often.
Beth Pierce
Thank you, JoNell! I am so glad that you liked it!
Phyllis Murilla
This soup is so tasty! I used heavy whipping cream instead of milk. Yummy!🤤
Beth Pierce
Thanks, Phyllis! So glad that you liked it!
Lori K.
This soup is delicious!! Because of celiac disease I can’t eat flour so I thickened the soup with instant mashed potatoes. Thanks for a great recipe. I’ll be making this soup again soon.
Beth Pierce
You are most welcome, Lori! I am glad that were able to modify the recipe for your needs.
Linda
This is an excellent recipe! Thank you for sharing it. I had leftover smoked ham so I used that and had to make it with lactose-free milk. So good and comforting as we watched the early for us snow melt.
Beth Pierce
Thanks, Linda! So glad that you liked the soup. I can not imagine the first snow already. Where did the summer go?
Marilyn
I made this soup today for the second time. Was very tasty, although for some reason the carrots took a long time to get soft. But that’s ok. I don’t like creamy soups, but this one is very good. thanks for the recipe.
Beth Pierce
You are most welcome, Marilyn!
Lori Del Verde
Hi,
How can I convert this recipe into an instant pot recipe?
Thank you,
Lori D