There’s nothing quite like a warm bowl of Creamy Potato and Ham Soup to make you feel cozy and satisfied. This recipe is the perfect solution for a chilly evening, a hearty lunch, or a clever way to use up leftover ham. It’s rich, flavorful, and packed with tender potatoes, savory ham, and a velvety smooth broth that will have everyone asking for seconds. We’ve perfected this classic to ensure it’s not just good, but unforgettable.
This soup strikes the perfect balance between simple ingredients and robust flavor. It’s a one-pot wonder that feels like a hug in a bowl, making it a go-to for busy weeknights. Forget complicated recipes; this is straightforward comfort food at its absolute best.
Why This is the Best Creamy Potato and Ham Soup
You’re going to absolutely love this recipe, and here’s why. First, the texture is incredibly luxurious. We use a combination of heavy cream and a simple roux to create a velvety base that’s never thin or watery. Second, it’s packed with flavor from simple, wholesome ingredients. Every spoonful is loaded with tender potatoes, salty chunks of ham, and a savory blend of aromatics. It’s a fantastic way to transform leftover ham into a brand-new, exciting meal. If you love hearty soups, you might also enjoy our Cheesy Broccoli and Potato Soup.
Essential Ingredients for This Recipe
One of the best things about this soup is that it uses pantry staples. Here’s what you’ll need to bring this delicious dish to life.
- Butter: Provides a rich base for sautéing the vegetables.
- Onion & Celery: These aromatics build the foundational layer of flavor.
- Garlic: Adds a pungent, savory depth. Use fresh cloves for the best results.
- All-Purpose Flour: This is the key to thickening the soup and creating that perfect creamy texture.
- Chicken Broth: Use a quality low-sodium broth to control the saltiness of the final dish.
- Potatoes: Russet or Yukon Gold potatoes are ideal as they break down slightly to help thicken the soup while remaining tender.
- Cooked Ham: This is the star of the show! Diced leftover ham from a holiday meal works perfectly. This is a great alternative to a classic ham salad recipe for using up leftovers.
- Heavy Cream: The secret to an ultra-rich and creamy broth.
- Seasoning: Salt, black pepper, and a pinch of dried thyme are all you need.
- Optional Garnishes: Fresh parsley, shredded cheddar cheese, or crispy bacon bits add a perfect finishing touch.
Step-by-Step Instructions
Making this Creamy Potato and Ham Soup is easier than you think. Follow these simple steps for a perfect result every time.
- Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and celery and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Create the Roux: Sprinkle the flour over the vegetables and stir continuously for about two minutes. This cooks out the raw flour taste and creates the thickening agent, known as a roux.
- Build the Broth: Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Pour slowly and whisk constantly to prevent lumps from forming.
- Cook the Potatoes: Add the peeled and diced potatoes to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender.
- Blend for Creaminess (Optional): For an extra creamy texture, you can use an immersion blender to blend a small portion of the soup directly in the pot. Alternatively, transfer one or two cups of the soup to a regular blender, blend until smooth, and return it to the pot.
- Final Touches: Stir in the diced ham and heavy cream. Let the soup warm through over low heat for another 5 minutes, but do not let it boil after adding the cream. Season with salt, pepper, and thyme to taste.
Tips for the Perfect Creamy Soup
Want to elevate your soup from great to absolutely amazing? Here are a few expert tips.
- Don’t Boil the Cream: Once you add the heavy cream, keep the heat low. Boiling can cause the cream to curdle.
- Dice Evenly: Cut your potatoes and ham into uniform, bite-sized pieces for even cooking and a better eating experience.
- Taste As You Go: Ham and chicken broth can vary in saltiness. Taste the soup before adding extra salt at the end.
- Let It Rest: The soup will thicken slightly as it cools. Letting it sit for a few minutes before serving can improve the texture.
Variations and Substitutions
This recipe is wonderfully versatile. Feel free to customize it to your liking.
- Add Veggies: Stir in a cup of frozen corn, peas, or carrots along with the ham for extra nutrition and color.
- Make it Cheesy: After removing from the heat, stir in 1-2 cups of shredded sharp cheddar or Colby Jack cheese until melted.
- Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for a gentle kick of heat.
- Slow Cooker Method: Sauté the aromatics and make the roux on the stovetop. Transfer everything to a slow cooker, add the broth and potatoes, and cook on low for 4-6 hours or high for 2-3 hours. Stir in the ham and cream during the last 30 minutes. If you enjoy slow cooker recipes, try our Crockpot Beef Stew.
What to Serve with Potato and Ham Soup
This hearty soup is a meal in itself, but it pairs beautifully with a few simple sides. A crusty slice of Amish white bread or some garlic bread is perfect for dipping. A simple green salad with a vinaigrette dressing can cut through the richness of the soup. For a classic pairing, serve it with oyster crackers or saltines on top.
Storage and Reheating Instructions
This soup makes for fantastic leftovers! Store it in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally. Avoid microwaving, as it can cause the cream to separate. Due to the dairy and potato content, freezing is not recommended as it can result in a grainy texture upon thawing.
We don’t recommend freezing this soup. The heavy cream can separate and the potatoes can become grainy and mealy upon thawing, which will negatively affect the overall texture of the soup.
Yes! We recommend sautéing the onion, celery, garlic, and making the roux on the stovetop first for the best flavor. Then, transfer everything to the slow cooker, add the broth and potatoes, and cook on low for 4-6 hours. Stir in the heavy cream and ham during the last 30 minutes of cooking.
To thicken the soup, you can create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the simmering soup. Alternatively, mashing some of the potatoes against the side of the pot or blending a portion of the soup will also help thicken it.
Russet or Yukon Gold potatoes are the best choices. Russets are starchy and break down slightly to help thicken the soup naturally, while Yukon Golds have a buttery texture and hold their shape well while still contributing to the creaminess.
For a slightly lighter version, you can substitute half-and-half or evaporated milk for the heavy cream. However, heavy cream will yield the richest and creamiest result.
We don’t recommend freezing this soup. The heavy cream can separate and the potatoes can become grainy and mealy upon thawing, which will negatively affect the overall texture of the soup.
Yes! We recommend sautéing the onion, celery, garlic, and making the roux on the stovetop first for the best flavor. Then, transfer everything to the slow cooker, add the broth and potatoes, and cook on low for 4-6 hours. Stir in the heavy cream and ham during the last 30 minutes of cooking.
To thicken the soup, you can create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the simmering soup. Alternatively, mashing some of the potatoes against the side of the pot or blending a portion of the soup will also help thicken it.
Russet or Yukon Gold potatoes are the best choices. Russets are starchy and break down slightly to help thicken the soup naturally, while Yukon Golds have a buttery texture and hold their shape well while still contributing to the creaminess.
For a slightly lighter version, you can substitute half-and-half or evaporated milk for the heavy cream. However, heavy cream will yield the richest and creamiest result.
Share Your Creations!
This Creamy Potato and Ham Soup is a true crowd-pleaser that I know you’ll love. It’s the perfect dish to warm you up from the inside out. If you make this recipe, I’d love to see it! Please leave a comment below or share a photo on Pinterest. Your feedback helps our community of home cooks grow!
Creamy Potato and Ham Soup: The Ultimate Comfort Food Recipe
Discover the ultimate Creamy Potato and Ham Soup recipe! This hearty, one-pot comfort food is packed with tender potatoes, savory ham, and a velvety broth. Perfect for chilly nights and using leftover ham.
Ingredients
Equipment
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and celery and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the vegetables and stir continuously for about two minutes. This cooks out the raw flour taste and creates the thickening agent, known as a roux.
- Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Pour slowly and whisk constantly to prevent lumps from forming.
- Add the peeled and diced potatoes to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender.
- For an extra creamy texture, you can use an immersion blender to blend a small portion of the soup directly in the pot. Alternatively, transfer one or two cups of the soup to a regular blender, blend until smooth, and return it to the pot.
- Stir in the diced ham and heavy cream. Let the soup warm through over low heat for another 5 minutes, but do not let it boil after adding the cream. Season with salt, pepper, and thyme to taste.
Notes
For a cheesier soup, stir in 1-2 cups of shredded cheddar cheese at the end until melted.
Ensure you do not boil the soup after adding the cream to prevent it from curdling.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Creamy Potato and Ham Soup: The Ultimate Comfort Food Recipe
Ingredients
Equipment
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and celery and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the vegetables and stir continuously for about two minutes. This cooks out the raw flour taste and creates the thickening agent, known as a roux.
- Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Pour slowly and whisk constantly to prevent lumps from forming.
- Add the peeled and diced potatoes to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender.
- For an extra creamy texture, you can use an immersion blender to blend a small portion of the soup directly in the pot. Alternatively, transfer one or two cups of the soup to a regular blender, blend until smooth, and return it to the pot.
- Stir in the diced ham and heavy cream. Let the soup warm through over low heat for another 5 minutes, but do not let it boil after adding the cream. Season with salt, pepper, and thyme to taste.
Notes
Ensure you do not boil the soup after adding the cream to prevent it from curdling.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
