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Bowl of creamy ham and potato soup with carrots and celery

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
Cook Time 30 minutes
Total Time 45 minutes
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.