Creamy Ham and Potato Soup Recipe

Creamy Ham and Potato Soup

5 from 25 reviews

This delicious luscious soup is full of hearty, wholesome goodness.  It combines ham, potatoes, onions, carrots, and celery in a creamy lightly seasoned broth.


  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 stalks celery chopped
  • 1 carrot sliced into thin rounds
  • 3 cups Yukon Gold potatoes chopped in large bite-size pieces (jackets on)
  • 1/2 lb sweet deli ham cut in strips (see notes)
  • 2 cloves garlic minced
  • 1/2 teaspoon onion powder
  • 2 teaspoons dried parsley
  • 3 cups low sodium chicken broth
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk
  • Salt and pepper


  1. In a large stockpot, heat oil over medium heat. Add onion, celery, carrot, red potatoes, and deli ham. Sauté until the onions and ham start to crisp on the edges; approximately 5-7 minutes. Add the garlic, onion powder, and parsley; cook for 1 minute. 
  2. Stir in the low-sodium chicken broth. Bring the mixture to a boil. Reduce and simmer until the potatoes are tender, approximately 15 minutes.
  3. In a skillet, melt butter and whisk in flour. Whisk over low heat for 3-4 minutes. Slowly whisk in the milk to make it creamy and remove any lumps. When thoroughly mixed and thickened, slowly whisk or stir into soup. Simmer until warmed. Salt and pepper to taste.


  • I use deli-style ham for slightly crisp edges and a little more texture, but you can use a ham bone, leftover ham, or smoked ham steak.
  • Yukon Gold potatoes or red potatoes are best for this soup. They are less starchy than russets and don’t break down as much in soup.
  • 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 on low, 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. Lay the soup bags down in a single layer on baking sheets and place them in the freezer.  Once fully frozen, stack the bags in the freezer to save on space.

Keywords: easy potato soup, ham potato soup, how to make potato soup, loaded potato soup

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