This delicious ham and potato soup is the perfect comfort soup to warm up with on cold, winter day. It’s thick, creamy and will instantly become a family favorite!
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Comfort Soup Using Leftover Ham
With all this cold weather lately, all I want for dinner is soup! I had some leftover baked ham last week and decided to put it to good use by making this recipe. And boy was I glad I did! This ham potato soup is super hearty and delicious with a thick and creamy consistency.
I’m a sucker for creamy soup recipes…especially if they’re loaded with potatoes! I’ve mastered a potato leek soup, a classic crockpot potato soup and Instant Pot potato soup, but I’ve been looking for the perfect potato soup recipe with ham 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 dish out of the “low-fat” category, but it really is what makes the soup so delicious!
Why This Recipe Works
- Super creamy. The milk, half and half and cooked potatoes all three contribute to the perfectly creamy texture in this soup. It’s what dreams are made of!
- Great use for leftover ham. This ham and potato soup is without a doubt my favorite way to use up any leftover ham from the holidays. Ham and bean soup and scalloped potatoes and ham are two other favorites!
- 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.
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 mixed 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.
Variations
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.
There are plenty of ways to make it your own!
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’ll come back to again and again. It’s the ultimate comfort meal to enjoy during the fall and winter seasons!
- 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.
- 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.
- 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.
- 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 topped with any of the below items. You can even serve it in a bread bowl for an extra fun and delicious twist.
- Shredded cheese
- Green onions
- Crumbled bacon
- Fresh parsley
- Cornbread croutons
- Salt and pepper to taste
Expert Tips
- 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 is that starchy and creamy consistency. If you prefer your soup extra thick, you can whisk in another Tablespoon of flour.
- Half and half. The half and half is the key ingredient for making this soup perfectly creamy with a rich flavor. I’ve tried several variations and definitely notice a big difference in texture when I don’t use it. It’s the main ingredient in this recipe that I wouldn’t swap for another.
- 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
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!
Any leftovers will stay fresh in an airtight container in the refrigerator for up to 3 days.
I’m not a huge fan of freezing this ham and potato soup recipe. 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 sometimes separate when reheating and taste a little grainy.
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!
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Ham and Potato Soup
Ingredients
- 4-6 Tablespoons unsalted butter
- 1 cup sliced carrots
- ½ cup diced onion
- ½ cup diced celery , or peas
- 1-2 cloves garlic , minced
- ⅓ 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
Instructions
- 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.
Video
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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