Ham and Potato Soup

This ham and potato soup is easy to make and a bowl of pure comfort food! It’s thick, creamy and hearty with chunks of salty ham and fresh veggies.

Creamy Ham and Potato Soup

This ham and potato soup is super hearty with a thick and creamy consistency. It is the best way to use leftover baked ham, plus an easy one-pot meal that’s ready from start to finish in 30 minutes.

The key to this successful creamy ham and potato soup is the secret ingredient half and half. It makes all the difference! Similar creamy soup recipes we love include potato leek soup and this classic crockpot potato soup.

Why I Love This Recipe

• Super creamy. The milk, half and half, and cooked potatoes all three contribute to the perfectly creamy texture of this soup. It’s ultimate comfort food!
• Leftover ham. This ham and potato soup is a favorite way to use up any leftover ham. Ham and bean soup is another!

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 best results. You may swap half and half with heavy cream.

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.

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.

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.

Taste and add more seasonings if needed. Then ladle the soup into bowls and finish it off with any desired toppings.

Serving Suggestions

• Shredded cheese is always an easy addition. You can use cheddar or a Colby jack is always a popular choice!
• Dice and slice the green onions into thin pieces to garnish.
• Cook and crumble your bacon ahead of time. This adds a delicious boost of flavor and texture to the soup base.
• Fresh parsley is chopped and sprinkled on top of the soup. It is colorful and flavorful.
• Serve it in a bread bowl or with a loaf of French bread to amp the cozy dinner vibe.

Tips and Variations

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

• Preparing ingredients. Make sure that the veggie ingredients are chopped or cut the same thickness and size. This will ensures they will finish cooking at the same time.
• 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.
• Thinner consistency. The amount of broth or stock that you use will also contribute to how thick the texture of the homemade soup is. I recommend using less broth at first, then adding in more at the end if you need to thin it out.
• Add-ins. It’s easy to add more vegetables such as peas, corn, or green beans.

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