Ham and Potato Soup that’s thick, creamy and absolutely delicious! The perfect comfort soup that’s great on cold, winter day. This ham potato soup recipe will quickly become a favorite!
I’m a sucker for creamy soup recipes…especially if they’re loaded with potatoes! You literally can’t beat a big, warm bowl of creamy and comforting soup. This ham potato soup is a favorite, as well as crockpot potato soup, chicken pot pie soup, ham and bean soup and corn and potato chowder.
Ham potato soup
With all this cold weather lately, all I want for dinner is soup! There’s nothing that tastes better than a warm bowl of soup on a cold winter day. Creamy ham and potato soup is by far my favorite kind! I had some leftover baked ham last week and decided to put it to good use. ;) And boy was I glad I did!
I’ve been looking for the perfect ham potato soup recipe for years…it’s one of those recipes that’s hard to find! I’ve played around with this recipe quite a bit and the truth is… the half and half makes all the difference! It definitely takes this soup out of the “low-fat” category… but it really is what makes this creamy ham and potato soup so delicious!
How to make ham and potato soup
I love that this ham soup comes together in just 30 minutes! It’s the perfect creamy soup recipe to make on a cold day. To get started, follow the simple steps below. You can find the printable ham and potato soup recipe below.
- Add potatoes, celery, onion, ham, carrots and water in a stockpot and bring to a boil. Continue cooking on medium heat until potatoes are tender.
- Next, stir in chicken bouillon, salt and pepper.
- In a separate pan, melt butter over medium-low heat. Add in flour with a fork, stirring for 1 minute until thick. Then slowly stir in milk and half and half with the fork. Add garlic and continue stirring until thick.
- Add flour mixture to stockpot and stir until combined. Serve with desired toppings like cheese and green onion. Enjoy!
How do you thicken potato soup?
To thicken this ham potato soup, 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 adds that starchy and creamy aspect to the ham soup. I think this ham and potato soup recipe has the perfect thick and creamy consistency, however you could whisk in another Tablespoon of flour to make it extra thick.
The half and half is also a key ingredient for making this ham soup really creamy and rich. I’ve tried several variations and definitely notice a big difference in texture when I don’t use half and half. That’s one ingredient in this ham potato soup that I wouldn’t swap for another.
Does ham and potato soup freeze well?
I’m not a huge fan of freezing this ham and potato soup. I’ve found that the texture of the potatoes will change once frozen and break down. I’ve also noticed that soups with a milk or cream base don’t hold up that well in the freezer. They’ll sometimes separate when reheating and taste a little grainy.
I’d recommend enjoying this ham potato soup within about 3 days of making it. Just store in an airtight container in the fridge. To reheat, you can either warm the ham soup up on the stove or microwave for a few minutes.
Toppings for ham potato soup
- Shredded cheese
- Green onions
- Crumbled Bacon
- Fresh parsley
- Salt and pepper to taste
Ham and Potato Soup Recipe
- 4 potatoes (peeled and diced)
- 1/3 cup diced celery (or peas)
- 1/3 cup diced onion
- 1 cup diced ham ( I used leftover honey baked ham, but a steak ham works great too)
- 1/3 cup diced carrots
- 3 1/2 cups water
- 3 cubes chicken bouillon
- 3/4 teaspoon kosher salt
- 1/2 teaspoon pepper
- 5 Tablespoons butter
- 1/3 cup flour
- 1 cup milk
- 1 cup half and half
- 1 clove garlic (minced)
- Combine potatoes, celery, onion, ham, carrots and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are soft.
- Next, stir in the chicken bouillon cubes, salt and pepper.
- In a separate pan, melt butter over medium-low heat. Add in flour with a fork, stirring constantly until thick (about 1 minute). Slowly stir in milk and half and half with the fork. Next add in minced garlic and continue stirring over medium-low heat until thick.
- Pour the flour mixture into the stockpot and stir until combined. Serve with shredded cheese on top. Enjoy!