When the weather is crisp and cool, our ham and potato soup will warm your tummy and comfort your soul. If you have leftover ham from the holidays, this is the perfect, delicious soup to make.
This is a cream-based soup with lots of veggies and potatoes, diced ham, and all the spices and herbs that will give you a tasty bowl of warm soup. Trust me, this soup will not disappoint.
I hope you’ll try my Potato Soup, Chicken Potato Soup, or Crack Potato Soup next. And if you have extra ham to use up, be sure to browse my collection of Leftover Ham Recipes for even more cozy ideas.
HAM AND POTATO SOUP INGREDIENTS
- Olive oil: For sautéing the veggies.
- Onions/Carrots/Celery: The trio of veggies often used to start a soup or base of a dish.
- Butter: Unsalted
- Garlic: Fresh Garlic for punch
- All-Purpose Flour: This will thicken the soup.
- Low-Sodium Chicken Broth: The base of the soup.
- Worcestershire Sauce: This lovely sauce gives a salty umami flavor to the soup.
- Potato: I use russet potatoes.
- Ham: I buy a single steak and dice it if I don’t have leftover ham.
- Better Than Bouillon (Chicken Flavor): Always melt it in hot liquid so it dissolves evenly.
- Cajun Seasoning: I prefer Slap Ya Mama brand, but any will do.
- Black Pepper: Cracked black pepper.
- Bay Leaf: Dried Bay leaf gives such a nice flavor to most soups.
- Fresh Thyme: The perfect herb for this soup.
- Milk or Heavy Cream: Depending upon your taste, use either. Milk will yield a thinner soup. Heavy cream will make creamier, richer soup.
TIPS
- Add Toppings: Sprinkle cheddar cheese, crumbled bacon, or green onions on top just before serving.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? Once made, your ham and potato soup will last up to four days in the fridge.
- Can You Freeze This? It is not suggested since this ham potato soup can become grainy upon freezing.
- Make-Ahead: Yes, you can make this ahead of time. Just warm and serve.
- Food Safety: If you’d like more info on food safety check out this link.
SERVING RECOMMENDATIONS
This is great with a crusty bread like our practically no-knead bread or easy beer bread. We also love this soup with our homemade crescent rolls, Bisquick biscuits, 7 Up biscuits butter swim biscuits, or cathead biscuits
Add a green, crispy salad dressed with our, reader’s favorite, super-easy balsamic vinaigrette to your table to top it all off.
HOW TO MAKE CREAMY HAM AND POTATO SOUP
- Saute the veggies and aromatics.
- Sprinkle it with flour and stir into a paste.
- Add the broth, spices, and herbs.
- Add the potatoes and ham. Boil and simmer. Add the milk.
- Serve.
***See the full instructions below.
MORE SOUP RECIPES
- Crack Chicken Noodle Soup
- Chicken Gnocchi Soup
- Beef Barley Soup
- Vegetable Beef Soup
- The Best Chicken Tortilla Soup
- Beer Cheese Soup
- Chicken Noodle Soup
- Sausage Tortellini Soup
- Beef Noodle Soup
- Pinto Bean Soup
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Ham And Potato Soup
When the weather is cool, our ham and potato soup will warm your tummy. If you have leftover ham from the holidays, this is the perfect soup to make.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 cup onion, finely chopped
- 3 carrots, finely diced
- 2 stalks celery, finely diced
- 3 tablespoons butter
- 4 cloves garlic, minced
- 5 tablespoons all-purpose flour
- 4 cups low sodium chicken broth
- 2 teaspoons Worcestershire sauce
- 3 1/2 cups peeled potatoes, diced into 1/2 inch cubes
- 3 cups cooked ham, cut into bite size cubes
- 1 heaping tablespoon Better Than Bouillon (Chicken Flavor)
- 1 teaspoon Cajun seasoning or to taste
- 1 teaspoon black pepper, or to taste
- 1 dried bay leaf
- 2 sprigs fresh thyme
- 2 cups milk
Instructions
- In a large dutch oven, heat oil (2 tablespoons) and sauté onion (1 cup), carrots (3), and celery (2 stalks), stirring occasionally over medium heat, until onion is translucent, about 7-10 minutes. Stir in butter (3 tablespoons) and garlic (4 cloves) and continue to sauté, stirring often so garlic doesn't burn, until fragrant, about 1-2 minutes.
- Sprinkle flour (5 tablespoons) over vegetables and stir into a paste. Continue to cook, stir constantly, until the paste begins to become golden.
- Slowly whisk in chicken broth (4 cups). Add Worcestershire sauce (2 teaspoons), Better Than Bouillon (1 heaping tablespoon), Cajun seasoning (1 teaspoon), black pepper (1 teaspoon), bay leaf (1), and thyme (2 sprigs).
- Add potatoes (3 1/2 cups) and ham (3 cups). Increase heat and bring to a boil. Immediately reduce the heat, adjust to a simmer, and add the milk (2 cups). Cook, stirring occasionally, until potatoes are tender when pierced with a fork. Adjust seasoning and serve.
Notes
- Add Toppings: Sprinkle cheddar cheese, crumbled bacon, or green onions on top just before serving.
Nutrition
Serving: 1serving | Calories: 373kcal | Carbohydrates: 40g | Protein: 19g | Fat: 16g | Saturated Fat: 7g | Monounsaturated Fat: 7g | Cholesterol: 51mg | Sodium: 992mg | Potassium: 1151mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5650IU | Vitamin C: 30mg | Calcium: 161mg | Iron: 3mg
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Me and my hubby made this, we had 3 bowls!
That’s so cute, Jaimee! Gonna want thirds? Hehe. Thanks for the positive feedback and the 5 star rating 🙂
Very good. My wife used 2% to make it lighter. Came out great, like a chowder. I’m gonna add a little corn to the leftovers.
Hi, Ray! That’s so perfect! Thanks for the positive feedback and rating 🙂