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Ham and Potato Soup

This delicious ham and potato soup is so easy to make and done in 30 minutes in one pot! It is thick, and creamy and a great way to use up leftover ham.

I have mastered a potato leek soup, a classic crockpot potato soup, and Instant Pot potato soup that is similar to this ham and potato soup!

The best ham and potato soup in a white bowl.
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Creamy Potato Soup with Ham

This ham potato soup is super hearty and delicious with a thick and creamy consistency. It is the best way to use leftover baked ham.

The key to this successful ham and potato soup is the secret ingredient half and half. It makes all the difference! This soup is perfect for busy week nights and will become a family favorite.

Why This Recipe Works

It is creamy, flavorful, and an easy meal to make in less than 30 minutes.

  • Super creamy. The milk, half and half, and cooked potatoes all three contribute to the perfectly creamy texture of this soup. Just like my clam chowder this is ultimate comfort food!
  • Great use for leftover ham. This ham and potato soup is one of my favorite ways to use up any leftover ham. Ham and bean soup, ham and potato casserole and scalloped potatoes and ham are other ways!
  • Made in 30 minutes. An easy one-pot meal that’s ready from start to finish in only 30 minutes. Yes, please!

Recipe Ingredients

This ham and potato soup recipe is great for using up leftover ham from your holiday dinner, as well as any veggies that you have leftover from making popular side dishes like crockpot stuffing or scalloped potatoes. Check out everything you’ll need below.

Ham and potato soup ingredients on the counter.

Find the full printable recipe with specific measurements below.

  • Ham: Leftover baked ham, crockpot spiral ham or my honey-baked ham recipe work great in this recipe. Just dice it into cubes before getting started. You can also use a precooked ham steak.
  • Vegetables: A mix of diced carrots, onion, celery, garlic, and russet potatoes add great flavor and texture to this hearty ham potato soup.
  • Roux: All-purpose flour and unsalted butter are used to make the roux so that the soup gets extra creamy and delicious.
  • Broth: Chicken broth or stock is used as the base of the soup. I’ve also made this recipe using water and 3 chicken bouillon cubes. Both ways work great.
  • Milk and half and half: Added for rich flavor and creaminess. I recommend using the full-fat versions for the best results. You may swap half and half with heavy cream if you prefer.


This potato soup with ham is easy to customize! Bulk it up with more vegetables such as peas, corn, or green beans, or add in a cup of shredded cheddar cheese for a cheesy twist like I do in baked potato soup.

How to Make Ham and Potato Soup

Made in just one pot, this creamy ham and potato soup is an easy 30-minute meal that you will come back to again and again.

Showing how to make ham and potato soup in a 4 step collage.
  1. Sauté. Cook the diced carrots, onion, and celery with the butter in a large pot on the stove until the vegetables are soft. Next, add in the minced garlic and cook until fragrant. Then whisk in the flour until thickened.
  2. Boil. Stir in the diced potatoes and season with salt and pepper. Then pour the chicken stock or broth into the pot. Bring the soup to a light boil and cook until the potatoes are tender.
  3. Simmer. Turn the heat down to low and mix in the diced ham. Then add in the milk and half and half and stir until combined. Let the soup simmer for a few more minutes until the consistency has thickened.
  4. Serve. Taste and add more seasonings if needed. Then ladle the soup into bowls and finish it off with any desired toppings.

5 star review

“Made this last night and to say it was a hit is an understatement! Wow, it was SO YUMMY! The whole family enjoyed it and it is going straight into our family recipe book. Can’t wait to make it again!”

– Debbie

Favorite Toppings

This soup tastes amazing garnished with your favorite toppings. You can even serve it in a bread bowl for an extra fun and delicious twist!

  • Cheese: Shredded cheese is always an easy addition. You can use cheddar or a Colby jack is always a popular choice!
  • Green onions: Dice and slice the green onions into thin pieces to garnish over top the ham and potato soup.
  • Bacon: Cook and crumble your bacon ahead of time. This adds a delicious boost of flavor and texture to the soup base.
  • Parsley: Fresh parsley is chopped and sprinkled on top of the soup. It is colorful and flavorful.
  • Cornbread croutons: The croutons will soak in the soup giving you a soft and thick texture that is a delicious twist.
Pot full of ham and potato soup.

Expert Tips

Follow these helpful tips to make the best ham and potato soup recipe!

  • Ham. Choose quality ham for this soup recipe! It will have the best flavor.
  • Preparing ingredients. Make sure that the veggie ingredients are chopped or cut the same thickness and size. This will ensure that your ingredients will be cooking together.
  • Thickening the soup. For a thick texture, it’s all about the flour mixture (also known as a roux). The flour mixed together with the butter, milk, and half and half creates the perfect roux that gives it that starchy and creamy consistency.
  • Half and half. The half-and-half is the key ingredient for making this soup perfectly creamy with a rich flavor.
  • Broth or stock. The amount of broth or stock that you use will also contribute to how thick the texture of this soup is. I recommend using less broth at first, then adding in more at the end if you need to thin it out. This way you have a little more control over the consistency.

Recipe FAQs

Do the potatoes have to be peeled?

This isn’t a necessity, although I prefer to use peeled potatoes because the skin can sometimes be a bit tough and alter the texture of the soup. This is the same reason I peel them for my homemade chicken pot pie recipe!

What type of ham should you use?

This soup recipe is always a favorite during and after holidays like Christmas and Easter when you use a ham. Leftover ham is the best to use with the most flavor. We like to add ham hocks or the leftover ham bone to the soup for added flavor.

Can you use sweet potatoes in ham and potato soup?

For a sweeter ham and potato soup, you can use sweet potatoes in replace of the potatoes.

Can ham and potato soup be cooked in an instant pot or slow cooker?

Yes! This is a great soup recipe to make in the IP or slow cooker. The cooking times will vary for each one.

What are the popular variations for ham and potato soup?

You can try this ham and potato soup with corn, peas, leeks, and any other spices or seasonings you love!

Bowl of ham and potato soup.

Make this the perfect comfort meal by baking a fresh loaf of homemade French bread or these easy homemade breadsticks. They taste delicious dipped in this creamy potato and ham soup!

Storing Homemade Potato and Ham Soup

Learn the best ways to store and reheat this potato ham soup!

  • Storing: Any leftovers will stay fresh in an airtight container in the refrigerator for up to 3 days.
  • Freezing: It is not always best to freeze ham and potato soup recipes. I have found that the texture of the potatoes will change once frozen and break down. Soups with a milk or cream base don’t hold up that well in the freezer. They sometimes separate when reheating and taste a little grainy.
  • Reheating. Place the leftovers in the microwave or on the stovetop. Heat slowly and in small increments in the microwave.

5 star review

“I have made this soup at least three time now love it so much. I’m going to try some of the others as I am sure they are equal in flavour. Well done and thank you!”


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The best ham and potato soup in a white bowl.

Ham and Potato Soup

5 from 97 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This delicious ham and potato soup is so easy to make and done in 30 minutes in one pot! It is thick, and creamy and a great way to use up leftover ham.
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 8



  • 4-6 Tablespoons unsalted butter
  • 1 cup sliced carrots
  • ½ cup diced onion
  • ½ cup diced celery , or peas
  • 1-2 cloves garlic , minced
  • cup all-purpose flour
  • 4 medium russet potatoes , peeled and diced
  • 3-4 cups chicken stock or broth (see notes)
  • 1- 1 ½ cup diced ham (leftover ham or steak ham works great)
  • ½ teaspoon Kosher salt , plus more to taste
  • ¼ teaspoon ground black pepper , plus more to taste
  • 1 cup milk
  • 1 cup half-and-half , or heavy cream
  • Pinch nutmeg
  • fresh thyme , or a pinch of dried

Optional toppings: Shredded cheese, Bacon crumbles, Sliced green onions


    • In a large pot, melt butter over medium-low heat. Add in the carrots, onions, and celery and cook until translucent. Add in the garlic and cook 1 minute. Whisk in flour, stirring constantly, 1 minute, or until thickened.
    • Add the potatoes and sprinkle with salt and pepper. Slowly pour in the chicken stock. Bring to a light boil and cook 10 to 12 minutes, or until the potatoes are fork tender.
    • Reduce heat to low and add in the diced ham, a pinch of nutmeg and thyme. Slowly stir in milk and half-and-half and cook 5 minutes, or until thickened. Season with salt and pepper to taste.
    • Ladle into bowls and serve with desired toppings.


    Stock: For a thicker soup, start with less broth (you can always add more at the end if needed to thin). My original recipe did use water in place of the broth and I added in 3 chicken bouillon cubes. You can do that as well. 
    Veggies: You can add in extra veggies like peas, corn, or green beans.
    Cheese: Feel free to mix a cup of shredded cheddar cheese into the soup if preferred. I’d recommend grating your own cheese, as the pre-shredded bags are more difficult to melt.
    Storage: Store in an airtight container in the fridge up to 3 days.
    Recipe was updated on 9/13/22 to have the soup made all in one pot. 


    Calories: 270kcal | Carbohydrates: 31g | Protein: 13g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 689mg | Potassium: 699mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3043IU | Vitamin C: 8mg | Calcium: 101mg | Iron: 2mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Soup
    Cuisine: American

    Did you make this recipe? Don’t forget to give it a star rating below!

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