Creamy Ham and Potato Soup

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This Creamy Ham and Potato Soup is thick, comforting and made in one pot. Diced ham, tender potatoes, carrots and celery simmer in a broth that turns creamy with a little flour and milk, no heavy cream needed.

Soup is one of the oldest ways to stretch what you have, and that’s worth remembering when the grocery bill keeps climbing. Two cups of leftover ham and a few potatoes feed six people here.

Everything cooks in one large pot or Dutch oven. Mashing a few of the potatoes right in the pot at the end makes the soup thicker without adding anything extra.

Serve it with crusty bread or soft dinner rolls.

Ingredients and Swaps

• Potatoes: Russets break down and thicken the soup. Yukon Golds hold their shape.
• Ham: Leftover baked ham, or a ham steak diced. If you have a ham bone, simmer it with the potatoes for extra flavor.
• Vegetables: Onion, celery and carrots.
• Flour and milk: Flour thickens the broth and milk makes it creamy. Whole milk is best.
• Broth: Low-sodium chicken broth, since ham adds plenty of salt.

Tips for a Creamy Soup

• Cook the flour. Stir it into the vegetables for a full minute so the soup doesn’t taste floury.
• Add the broth slowly. Stirring as you pour keeps lumps from forming.
• Add the milk at the end. Stir it in over low heat and don’t let the soup boil, or the milk can separate.
• Mash a few potatoes. Pressing some against the side of the pot thickens the soup naturally.
• Taste before salting. Ham and broth may be salty enough.

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Creamy Ham and Potato Soup

A thick, comforting one-pot soup with leftover ham, potatoes, carrots and celery in a creamy broth made without heavy cream.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 tablespoons butter
• 1 medium onion diced
• 2 stalks celery diced
• 2 carrots peeled and diced
• 3 tablespoons all-purpose flour
• 4 cups low-sodium chicken broth
• 1½ pounds potatoes peeled and cut into ½-inch cubes
• 2 cups cooked ham diced
• 1 cup milk
• ¼ teaspoon black pepper
• Salt to taste

Method

 

1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery and carrots and cook for 5–6 minutes, until softened.
2. Sprinkle in the flour and stir for 1 minute.
3. Slowly pour in the broth, stirring as you go so no lumps form.
4. Add the potatoes. Bring to a boil, then reduce the heat and simmer for 15 minutes, until the potatoes are tender.
5. Stir in the ham and milk. Heat for 5 minutes without letting the soup boil.
6. Mash some of the potatoes against the side of the pot to thicken the soup. Season with the pepper and add salt only if needed.

Notes

• Taste before adding salt. Ham and broth can make the soup salty enough.
• Russet potatoes break down and make a thicker soup. Yukon Golds hold their shape.
• Stir in 1 cup of shredded cheddar at the end for a cheesy version.
• Add a cup of frozen corn or peas with the ham if you like.

What to Serve with It

Soft Dinner Rolls, Cornbread or crackers. Stir in a cup of shredded cheddar at the end for a loaded version. More ideas for leftover ham are in 7 Leftover Ham Recipes.

Storage and Reheating

• Refrigerate for up to 4 days. The soup thickens as it sits, so add a splash of milk or broth when reheating.
• Reheat gently over low heat and don’t let it boil.
• Potato soups made with milk can turn grainy in the freezer, so this one is best eaten fresh.

Ham and Potato Soup Questions

Can I make it in a slow cooker?

Yes. Cook the vegetables, potatoes, ham and broth on low for 6–8 hours. Whisk the flour into the milk, stir it in and cook on high for 20–30 minutes until thickened.

How do I make it thicker?

Mash more of the potatoes, or simmer uncovered for a few extra minutes before adding the milk.