Ham and Potato Soup Recipe

A truly great ham and potato soup recipe is the kind of meal that makes everyone at the table go quiet for a moment because they’re too busy eating to talk. Thick, creamy broth. Tender chunks of potato. Smoky, savory bites of ham in every spoonful.

It’s classic comfort food at its best, and the beauty of it is that it comes together in about 45 minutes with ingredients you likely already have on hand.

This version uses the stovetop method, which is the most widely made and recognizable approach. A simple roux made from butter, flour, and milk creates the signature creamy base, while chicken broth and the ham itself build a deeply savory, satisfying flavor.

One key technique that makes a real difference: sautéing your onion, celery, and carrots first. This step softens the vegetables and draws out their natural sweetness, which forms the flavor backbone of the entire soup. Skip it and the soup tastes flat. Do it, and every bite has that rich, layered depth you get at your favorite comfort-food restaurant.

If you’re working with leftover ham from a holiday dinner, this soup is the perfect way to put it to use. The smokiness of pre-cooked ham adds incredible flavor you simply can’t replicate with fresh pork.

You might also enjoy this Loaded Potato Soup for another potato soup variation that’s just as cozy and satisfying.

Why You’ll Love This Ham and Potato Soup Recipe

This soup checks every box for a weeknight dinner or a cozy weekend meal.

It’s a true one-pot wonder that cuts down on cleanup significantly, which is a win on any busy night.

The flavor is layered and complex thanks to the sautéed vegetable base, but the ingredient list is refreshingly short and budget-friendly.

It’s also a brilliant way to use up leftover ham, making it a popular post-holiday staple in countless households.

The creamy base comes from a simple flour-and-butter roux and whole milk, which means you get that rich, velvety texture without needing heavy cream.

Leftovers reheat beautifully, making this an excellent meal-prep option for the week ahead.

Even picky eaters tend to love it since the flavors are familiar, hearty, and deeply satisfying.

• Ready in about 45 minutes from start to finish
• Made with simple, pantry-friendly ingredients
• Naturally thick and creamy without heavy cream
• Perfect for using up leftover holiday ham
• Kid-friendly and crowd-pleasing every single time
• Easy enough for beginners, impressive enough for guests

Read Also: Baked Potato Soup Recipe

Ingredients

This soup keeps things simple and relies on classic ingredients that work together in a beautifully balanced way. Using Yukon Gold potatoes is highly recommended here because they have a naturally buttery flavor and hold their shape slightly better than russets, giving you satisfying chunks of potato throughout. That said, russet potatoes also work well and will give the soup a slightly softer, almost melting texture. Both are delicious choices.

• 2 tablespoons (30g) unsalted butter
• 1 tablespoon (15ml) olive oil
• 1 medium yellow onion, diced (about 1 cup / 150g)
• 3 stalks celery, sliced (about 1 cup / 100g)
• 2 medium carrots, peeled and diced (about 1 cup / 130g)
• 4 cloves garlic, minced
• 1/3 cup (40g) all-purpose flour
• 4 cups (950ml) low-sodium chicken broth
• 2 cups (475ml) whole milk (or 2% milk)
• 1.5 lbs (680g) Yukon Gold potatoes, peeled and diced into 3/4-inch cubes
• 2 cups (300g) cooked diced ham (smoked or honey ham both work great)
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Salt to taste
• Optional toppings: shredded cheddar cheese, sour cream, chopped chives, crumbled bacon

For another wonderful soup using simple, wholesome ingredients, try this Ham and Bean Soup that makes amazing use of leftover ham.

Kitchen Equipment Needed

Having the right tools on hand before you start will make this recipe go smoothly. A large, heavy-bottomed pot is the most important piece of equipment here because it distributes heat evenly, preventing any scorching at the bottom while the soup simmers.

• Large heavy-bottomed pot or Dutch oven (6-quart capacity or larger)
• Cutting board and sharp chef’s knife
• Wooden spoon or silicone spatula for stirring
• Whisk (essential for lump-free roux)
• Measuring cups and measuring spoons
• Ladle for serving
• Immersion blender (optional, for partial blending if desired)
• Vegetable peeler

Read Also: Potato Leek Soup Recipe

Recommended Products for This Recipe

These are products I genuinely recommend based on quality and performance, and they’ll make a real difference in how this soup turns out.

1. Enameled Cast Iron Dutch Oven

A good enameled cast iron Dutch oven is the ideal pot for this soup. The thick walls retain and distribute heat evenly, which means your vegetables sauté properly and your soup simmers at a steady, gentle pace rather than having hot spots that scorch the bottom. It’s a lifetime investment that will transform your stovetop cooking across the board.

Get it on Amazon

2. Quality Smoked Diced Ham

Pre-cooked, quality smoked diced ham saves prep time and delivers that deep, smoky flavor that makes this soup exceptional. Look for ham with minimal additives and a natural smoke flavor for the best result. It’s a pantry staple worth keeping on hand for soups, casseroles, and egg dishes.

Get it on Amazon

3. Stainless Steel Whisk

A good stainless steel whisk is essential for working the flour into the butter without lumps and for incorporating the milk smoothly. Cheaper whisks tend to have wires that bend under pressure; a solid stainless model gives you the control you need for a silky-smooth roux every time.

Get it on Amazon

4. Yukon Gold Potatoes (5-lb Bag)

Not all potato varieties are created equal in soup. Yukon Gold potatoes have a naturally buttery, creamy flesh that holds its shape well during simmering while still absorbing the flavors of the broth. Stocking up with a 5-lb bag gives you plenty for this recipe and leaves extras for roasting or mashing throughout the week.

Get it on Amazon

This soup is similar in spirit to a great Cheeseburger Soup, which is another rich, creamy stovetop recipe your family will love.

Step-by-Step Instructions

Step 1: Prep All Your Ingredients

Before you turn on the heat, get everything prepped and ready to go. This makes the cooking process smooth and stress-free.

• Peel and dice the Yukon Gold potatoes into uniform 3/4-inch (2cm) cubes so they cook evenly. Place them in a bowl of cold water to prevent browning while you prep everything else.
• Dice the yellow onion into small, even pieces (about 1/4 inch).
• Peel and dice the carrots into roughly the same size as the onion pieces.
• Slice the celery stalks into 1/4-inch pieces.
• Mince the garlic cloves finely, or press them with a garlic press.
• If your ham is not already diced, cut it into 1/2-inch to 3/4-inch cubes and set aside.
• Measure out your flour, chicken broth, and milk into separate containers so you can add them quickly once cooking starts.

Step 2: Sauté the Vegetables

This step builds the flavor foundation of the entire soup and should not be rushed. The vegetables need time to soften and their natural sugars need to caramelize slightly.

• Heat 1 tablespoon of olive oil and 1 tablespoon of the butter together in your large Dutch oven or heavy-bottomed pot over medium heat.
• Once the butter has melted and starts to foam slightly, add the diced onion, sliced celery, and diced carrots to the pot.
• Stir well to coat the vegetables in the fat, then cook for 5 to 6 minutes, stirring occasionally, until the onion becomes translucent and softened and the edges just barely start to turn golden.
• Add the minced garlic, dried thyme, dried parsley, and garlic powder to the vegetables.
• Stir constantly for 1 minute until the garlic becomes fragrant. Keep a close eye here as garlic burns quickly and bitter, burnt garlic will ruin the flavor of the entire soup.

Step 3: Build the Roux

The roux is what transforms a thin broth into a luxuriously creamy soup. Take your time with this step and whisk constantly.

• Add the remaining 1 tablespoon of butter to the pot with the sautéed vegetables and let it melt fully over medium heat.
• Sprinkle the 1/3 cup of all-purpose flour evenly over the vegetables and butter.
• Using your whisk, stir everything together vigorously and cook the flour mixture for about 1 to 2 minutes, stirring constantly. You want the flour to cook out its raw taste but not brown significantly; it should look like a pale, thick paste coating the vegetables.
• This step is called making a “blonde roux” and it’s what will thicken the soup beautifully later on without a starchy or floury aftertaste.

Step 4: Add the Broth and Potatoes

Now it’s time to add the liquid and the star of the show.

• Slowly pour in the 4 cups of low-sodium chicken broth in a steady stream while whisking constantly. Pouring it in gradually and whisking as you go prevents lumps from forming.
• Once all the broth has been added, whisk until everything is completely smooth with no visible lumps of flour.
• Drain the potatoes from their cold water bath and add them to the pot.
• Stir in the diced cooked ham.
• Add 1/2 teaspoon of black pepper and stir everything together.
• Increase the heat to medium-high and bring the soup to a gentle simmer. Do not allow it to reach a rolling boil as this can cause the starch from the potatoes to make the soup gluey.

Step 5: Simmer Until the Potatoes Are Tender

This is the patience part of the recipe, but it’s where all the flavors meld together into something truly wonderful.

• Once the soup reaches a simmer, reduce the heat to medium-low, cover the pot with a lid, and let it cook for 15 to 20 minutes.
• Stir the soup every 5 minutes or so, making sure to scrape the bottom of the pot to prevent any sticking.
• Test the potatoes by piercing a chunk with a fork or a small sharp knife. The potato should offer no resistance at all and should feel very tender throughout. If there is still firmness in the center, continue simmering for another 5 minutes and test again.
• At this point, the broth will have thickened noticeably as the potato starch releases into the liquid during cooking.

Step 6: Add the Milk and Finish the Soup

The milk goes in at the end of cooking so it doesn’t curdle or separate from the high heat.

• Reduce the heat to medium-low if it isn’t already there. You want the soup to be just below a simmer before adding the milk.
• Slowly pour in the 2 cups of whole milk while stirring gently. Adding it slowly helps it incorporate smoothly into the broth without shocking the temperature of the soup.
• Stir well and allow the soup to cook for an additional 5 minutes over medium-low heat, stirring occasionally, until the soup is heated through and has thickened to your desired consistency.
• Do not let the soup come to a full boil after adding the milk as the dairy can separate and give the soup a grainy texture.
• Taste the soup and adjust the seasoning with salt as needed. Keep in mind that the ham is already salty, so taste before adding any salt.
• If you’d like a slightly smoother texture, you can use an immersion blender to briefly blend just 2 to 3 quick pulses in one section of the soup. This thickens it further while still leaving plenty of satisfying chunks.

Step 7: Serve and Garnish

The finishing touches are where this soup goes from great to truly memorable.

• Ladle the hot soup into bowls using a large ladle or a soup ladle.
• Top each bowl with your choice of garnishes: a generous handful of shredded sharp cheddar cheese, a dollop of sour cream, a sprinkle of fresh chopped chives or sliced green onions, and crumbled cooked bacon if desired.
• Serve immediately while hot, alongside warm crusty bread, buttered dinner rolls, or cornbread for a complete and satisfying meal.

For another hearty stovetop soup perfect for weeknight dinners, check out this delicious Chicken Tortilla Soup.

Tips for Success

A few practical pointers will help you get the best possible results with this recipe every time you make it.

• Use low-sodium chicken broth. Ham is naturally quite salty, so using low-sodium broth gives you full control over the final seasoning. Always taste and salt at the very end of cooking rather than at the beginning.
• Don’t skip the roux step. The flour-and-butter mixture is essential for the soup’s signature creamy thickness. Whisking the flour into the butter before adding liquid prevents lumps far more effectively than trying to add it directly to the broth.
• Cut everything to a similar size. Uniform potato and vegetable pieces ensure that everything finishes cooking at the same time, which means no mushy carrots sitting alongside half-cooked potatoes.
• Keep the heat low when adding milk. Medium-low heat is key here. Adding cold milk to a boiling soup is a fast track to curdled, grainy broth. Patience pays off with a silky, smooth finish.
• Use leftover ham whenever possible. Pre-cooked, smoked leftover ham has a depth of flavor that freshly purchased ham steak simply cannot match. The smokiness it adds to the broth is exceptional.
• Add a pinch of smoked paprika to the roux for a subtle additional layer of smoky flavor
• A bay leaf added during the simmering step adds a gentle herbal note; just remember to remove it before serving
• For extra richness, stir in 2 tablespoons of sour cream or cream cheese at the very end of cooking
• If your soup becomes too thick, thin it with a splash of additional chicken broth until it reaches your preferred consistency
• For a sharper, more pronounced flavor, use sharp cheddar as a topping rather than mild

You might also enjoy the creamy depth of this Beer Cheese Soup as another comforting soup-night option.

Serving Suggestions

Ham and potato soup is a complete, hearty meal on its own, but pairing it with the right accompaniments takes the whole experience up a notch.

Warm, crusty bread is the classic companion here, and for good reason. Thick slices for dunking into the creamy broth are one of life’s simple pleasures.

Cornbread also pairs beautifully with this soup, especially the slightly sweet versions that play off the savory, smoky ham.

A fresh, crisp green salad alongside the soup balances the richness of the broth and adds color to the table.

• Serve with homemade Dinner Rolls for the ultimate comfort meal
• A simple Broccoli Salad on the side adds a refreshing crunch
• Pair with Buttermilk Biscuits for a Southern-inspired spread
• Top the soup with a sprinkle of Crispy Air Fryer Bacon for extra texture and smokiness
• Serve alongside a simple Potato Salad for a potato-lover’s dream lunch spread

Another favorite: Zuppa Toscana

Variations to Try

Once you have the base recipe down, there are so many easy and delicious ways to put your own spin on it. The core technique stays exactly the same, only the add-ins and seasonings change.

• Crockpot version: Add all ingredients except the dairy to your slow cooker. Cook on Low for 6 to 8 hours or High for 3 to 4 hours. Once the potatoes are tender, stir in the milk and let it warm through for 20 minutes with the lid partially open.
• Loaded baked potato style: Add shredded cheddar cheese directly into the soup during the last 5 minutes of cooking. Top with sour cream, bacon, and chives at serving time for a loaded baked potato experience in bowl form.
• Add more vegetables: Diced leeks, frozen corn kernels, diced red bell pepper, or even chopped kale can all be added to boost nutrition and flavor. Leeks in particular add a wonderful subtle onion flavor.
• Cheesy ham and potato soup: Stir in 1 cup of shredded sharp cheddar and 4 oz (115g) of cubed cream cheese during the final 5 minutes of cooking for an ultra-creamy, cheese-forward version.
• Spicier variation: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño along with the sautéed vegetables for a soup with a gentle kick of heat that balances the richness nicely.
• Swap the ham for cooked, crumbled Italian sausage for a Zuppa Toscana-inspired spin
• Use vegetable broth and omit the ham for a vegetarian potato chowder
• Add diced green chiles and a bit of cumin for a Southwestern-style variation

Read Also: Stuffed Pepper Soup Recipe

Storage and Reheating

This soup stores and reheats really well, making it a great option for meal prepping ahead of a busy week.

One important note: the soup will thicken considerably as it cools and sits in the refrigerator. This is completely normal due to the starch releasing from the potatoes. Simply add a splash of chicken broth or milk when reheating to loosen it back up to your preferred consistency.

• Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Allow the soup to cool completely before transferring to a container to prevent condensation from watering it down.
• Reheating on the stovetop: Pour the desired portion into a saucepan over medium-low heat, add a splash of broth or milk, and stir gently until heated through. This method gives the best results.
• Reheating in the microwave: Transfer a single serving to a microwave-safe bowl, add a small splash of broth, cover loosely, and heat in 90-second intervals, stirring between each, until hot throughout.
• Freezing: This soup is not ideal for freezing due to the dairy and potato content. The potatoes can become grainy and the milk-based broth tends to separate upon thawing, which significantly affects the texture.
• Make-ahead tip: You can prepare all the vegetables (diced onion, celery, carrots, and potatoes) up to 2 days in advance. Store the potatoes submerged in cold water in the refrigerator to prevent browning.

This soup reheats just as well the next day, much like this nourishing Chicken Vegetable Soup.

Nutritional Facts

The following nutritional information is estimated per serving based on a recipe that yields 6 servings. Exact values will vary based on specific ingredients used, such as the fat content of the ham and milk, and the size of your potato dice.

This soup is a solid source of protein from the ham, carbohydrates from the potatoes for sustained energy, and essential vitamins from the carrots and celery.

Using low-sodium chicken broth and rinsing the diced ham before adding it to the pot can meaningfully reduce the total sodium content if that is a concern.

For a lighter but equally comforting soup option, try this Healthy Broccoli Soup.

Health Benefits of Key Ingredients

This soup isn’t just comforting and delicious. It’s also packed with ingredients that contribute real nutritional value to your day.

Potatoes are often unfairly dismissed as unhealthy, but they are actually a naturally nutrient-dense food.

Yukon Gold potatoes are an excellent source of vitamin C, potassium, vitamin B6, and dietary fiber, all of which support immune function, heart health, and healthy digestion.

Ham is a significant source of lean protein, which supports muscle maintenance and keeps you feeling full and satisfied after eating.

Carrots provide a generous dose of beta-carotene, which the body converts into vitamin A, an essential nutrient for eye health, immune function, and healthy skin.

• Celery is low in calories and high in antioxidants, and it provides vitamins K and C along with important minerals
• Garlic contains allicin, a compound with documented anti-inflammatory and antimicrobial properties
• Onions are rich in quercetin, a powerful antioxidant that supports cardiovascular health and immune defense
• Chicken broth contributes collagen, minerals, and electrolytes to the dish, especially if you use a high-quality homemade or bone broth variety
• Whole milk adds calcium, vitamin D, and protein to the soup, making it a more complete and nutritionally balanced meal

Read Also: Chicken Soup Recipe

Frequently Asked Questions

1. Can I use a ham bone in this recipe?

Absolutely, and it’s highly recommended if you have one. Adding a ham bone to the pot when you add the broth and potatoes infuses the soup with an incredible depth of smoky, rich flavor that diced ham alone cannot replicate. Simply simmer the bone with the soup, then remove it before serving and shred any remaining meat from it to stir back into the bowl.

2. What type of potato is best for ham and potato soup?

Both Yukon Gold and russet potatoes are popular choices, but they produce slightly different results. Yukon Golds hold their shape better, giving you distinct, butter-textured chunks throughout the soup. Russets soften more during cooking and release more starch, which makes for a thicker, creamier broth but a less chunky texture. Choose based on your personal preference.

3. Can I make this soup in a slow cooker?

Yes, a slow cooker version works beautifully and is especially convenient on busy days. Add all the ingredients except the flour and milk to the slow cooker. Cook on Low for 6 to 8 hours or High for 3 to 4 hours. About 30 minutes before serving, whisk the flour into a small amount of the hot broth to make a slurry, stir it back into the soup, then add the milk and let everything heat through for another 20 to 30 minutes.

4. My soup is too thin. How do I thicken it?

The most straightforward fix is to make a small additional slurry. Mix 2 tablespoons of flour with 3 tablespoons of cold water or milk until completely smooth, then pour it slowly into the simmering soup while stirring. Let it cook for 5 minutes and it will thicken noticeably. Alternatively, you can use a potato masher to gently mash a portion of the potatoes directly in the pot, which thickens the broth naturally without adding more flour.

5. Can I make this soup ahead of time?

Yes, and in fact many people find this soup tastes even better the next day once all the flavors have had time to meld together in the refrigerator overnight. Prepare the soup fully, allow it to cool completely, then store in an airtight container in the fridge. When reheating, add a splash of broth or milk to restore the original creamy consistency, as the soup will thicken considerably when cold.

For another excellent make-ahead dinner that gets better overnight, try this Lasagna Soup.

Final Thoughts

Ham and potato soup is one of those recipes that has earned its place in the comfort food hall of fame for good reason. Simple ingredients, straightforward technique, and results that taste like you spent all day in the kitchen.

Once you make it, you’ll understand why it has such a loyal following.

Give this recipe a try the next time you’re craving something warm, filling, and genuinely satisfying.

If you make it, drop a comment below to let me know how it turned out, and feel free to share your own favorite add-ins or variations. I’d love to hear what you come up with!

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