There’s something incredibly comforting about a warm, velvety bowl of soup, especially when it’s loaded with tender potatoes, savory ham, and a rich, creamy broth. This Creamy Ham and Potato Soup Recipe is one of those dishes that just feels like a big, cozy hug on a chilly day. I love this recipe because it’s straightforward to make, yet it tastes like you spent hours perfecting it.
You’ll find that it works perfectly for family dinners, meal prepping, or even as a hearty lunch you can savor throughout the week. The combination of fresh potatoes with diced ham in a silky creamy base makes it versatile and so satisfying. Plus, it’s a fantastic way to use up leftover ham, which I’ve always found to be both practical and delicious.
Why You’ll Love This Recipe
- Simple Ingredients: Uses pantry staples and common fresh ingredients you can easily find.
- Comforting Flavor: Rich and creamy, yet light enough to enjoy any time.
- Flexible Prep: Great for using leftover ham or adapting to your favorite add-ins.
- Family Favorite: My loved ones always ask for seconds, and I bet yours will too.
Ingredients You’ll Need
Each ingredient in this Creamy Ham and Potato Soup Recipe plays an important role — from tender potatoes that soak up flavor, to the creamy roux that creates the perfect texture. Here’s what I like to keep on hand when I make it.
- Potatoes: Peeled and diced for even cooking; starchy varieties like Russet work best for that creamy texture.
- Celery: Adds a subtle crunch and fresh flavor to balance the richness.
- Onion: Finely chopped to blend sweetness and depth into the soup.
- Cooked Ham: Diced — leftover ham is perfect here, giving smoky, savory bites.
- Low-sodium Chicken Broth: Provides background flavor without overpowering; low sodium lets you control saltiness.
- Salt and Pepper: To season and enhance all the other ingredients just right.
- Butter: For making the roux, which thickens the soup beautifully.
- All-purpose Flour: Mixed with butter to create that creamy base.
- Whole Milk: Slowly whisked in to keep the soup smooth and luscious.
Variations
This Creamy Ham and Potato Soup Recipe is a fantastic canvas for your own creativity. I often tweak it based on what I have in the fridge or to suit any dietary needs.
- Make it Vegetarian: I’ve swapped ham for sautéed mushrooms or smoked tofu before, and it still delivered rich flavor without meat.
- Add Cheese: Adding shredded cheddar or Gruyère on top gives a beautiful melty finish that my family goes crazy for.
- Use Different Dairy: Sometimes I use half-and-half or cream to make it even richer, but whole milk keeps it balanced and cozy.
- Spicing it Up: A pinch of smoked paprika or cayenne pepper can add just the right kick when you feel like jazzing things up.
How to Make Creamy Ham and Potato Soup Recipe
Step 1: Simmer the Vegetables and Ham
Start by combining your diced potatoes, celery, onion, diced ham, and chicken broth in a large pot. Bring it to a gentle boil then reduce the heat to medium. Let it simmer uncovered until the potatoes are just tender—usually about 10 to 15 minutes. Don’t rush this part; you want those potatoes soft enough to bite through but not falling apart.
Step 2: Make the Creamy Roux
While the veggies cook, melt butter in a separate saucepan over medium-low heat. Whisk in the flour quickly with a fork and cook, stirring constantly, until it forms a smooth paste that thickens up, about 1 minute. This step is essential for thickening the soup without lumps.
Next, slowly add the milk in small batches, whisking constantly so everything stays silky smooth. Once all the milk’s added, keep stirring over medium-low heat until the mixture thickens slightly, which usually takes 3 to 4 minutes. This homemade béchamel-style base is the secret to that luscious creaminess.
Step 3: Combine and Heat Through
Pour your creamy milk mixture into the pot with the tender veggies and ham. Stir well and cook just until heated through. This step lets all those flavors marry beautifully. If the soup feels too thick for your liking, just add a splash more milk or broth until it reaches the perfect consistency.
Season with salt and pepper to taste. I like to start light and adjust because the ham already brings some saltiness. Taste as you go to find just the right balance.
Pro Tips for Making Creamy Ham and Potato Soup Recipe
- Choosing the Right Potato: I’ve learned that waxy potatoes can get mushy fast, so I stick to Russets or Yukon Golds for perfect texture.
- Whisk Constantly When Adding Milk: This keeps lumps from forming in your roux and ensures a smooth, rich soup.
- Use Low-Sodium Broth: It lets you control the salt better, especially since ham is already salty.
- Avoid Overcooking Potatoes: Watch your pot carefully so the potatoes don’t break down and cloud the broth.
How to Serve Creamy Ham and Potato Soup Recipe
Garnishes
I always top my bowls with some shredded sharp cheddar for that melty goodness and a sprinkle of fresh chives for color and freshness. If I’m feeling indulgent, I crisp up some bacon on the side and crumble it over—the smoky crunch contrasts so nicely with the creamy soup.
Side Dishes
A crusty baguette or warm dinner rolls make wonderful partners to this soup. I also love pairing it with a simple green salad dressed with a tangy vinaigrette to cut through the richness.
Creative Ways to Present
For special occasions or dinner parties, I like to serve the soup in hollowed-out mini bread bowls. It’s a fun way to impress guests and adds an edible container that’s perfect for sopping up every last drop.
Make Ahead and Storage
Storing Leftovers
Just pop any leftovers in an airtight container and store them in the fridge. I’ve kept mine fresh for up to 3 days, and it reheats beautifully without losing that creamy texture.
Freezing
I’ve frozen this soup a couple of times when making extra batches — just cool it completely before freezing in portion-sized containers. When thawed, give it a good stir and add a splash of milk if it feels too thick.
Reheating
Reheat your soup gently on the stove over medium-low heat, stirring often to prevent burning and to maintain creaminess. Microwave works too, but low power settings help avoid curdling or separating.
FAQs
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Can I use other types of milk in this soup?
Absolutely! Whole milk gives the best creaminess without feeling too heavy, but you can use 2% or even half-and-half if you prefer a richer soup. Just avoid skim milk as it tends to make the soup less smooth.
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What’s the best ham to use for this soup?
Leftover cooked ham works wonderfully. If you’re buying fresh, look for a good-quality smoked ham or ham steak for more flavor. Avoid deli-style ham, as it may be too salty or thin for this recipe.
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Can I make this soup vegetarian?
Yes! Simply skip the ham and use vegetable broth in place of chicken broth. For added heartiness, add mushrooms or smoked paprika to mimic the smoky flavor.
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How do I prevent my soup from becoming too thick?
If your soup thickens more than you like during cooking or after refrigeration, just stir in a little extra milk or broth when reheating until you reach your desired consistency.
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Can I prepare this soup ahead of time?
Yes! You can make the soup a day in advance and reheat it gently on the stove before serving. Flavors tend to meld even better after resting overnight.
Final Thoughts
I absolutely love how this Creamy Ham and Potato Soup Recipe turns out every time—rich, comforting, and packed with flavor. It’s a recipe I keep coming back to, especially when life calls for something simple but special. I hope you’ll give it a try and make it your go-to soup to share with family and friends; it really feels like warmth in a bowl.
Print
Creamy Ham and Potato Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy ham and potato soup is a comforting and hearty dish perfect for chilly days. Featuring tender potatoes, savory diced ham, and a rich, velvety milk-based broth thickened with a buttery flour roux, this soup blends simple ingredients into a warming bowl full of flavor. Topped with cheddar cheese and optional chives and bacon, it’s an easy-to-make meal ideal for a satisfying lunch or dinner.
Ingredients
Soup Base
- 3 1/2 cups peeled and diced potatoes
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 1 cup diced cooked ham
- 3 1/4 cups low-sodium chicken broth
- 1/2 teaspoon salt, or to taste
- Ground white or black pepper to taste
Roux and Milk Mixture
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups whole milk
Optional Toppings
- Shredded cheddar cheese
- Chopped chives
- Bacon bits
Instructions
- Cook the vegetables and ham: In a large pot, combine the diced potatoes, celery, onion, cooked ham, and chicken broth. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium and let it simmer until the potatoes are tender, about 10 to 15 minutes. Stir occasionally and season with salt and pepper to taste.
- Prepare the roux and milk mixture: While the soup base cooks, melt the butter in a separate saucepan over medium-low heat. Whisk in the all-purpose flour using a fork, cooking and stirring constantly for about 1 minute until the mixture thickens slightly and is smooth.
- Add milk to the roux: Slowly pour the whole milk into the butter-flour mixture in increments, stirring continuously to prevent lumps. Continue cooking and stirring over medium-low heat for 3 to 4 minutes until the mixture thickens to a creamy consistency.
- Combine and heat through: Pour the thickened milk mixture into the pot with the cooked potatoes and ham. Stir well to combine all ingredients. Heat the soup thoroughly on medium-low heat until warm and slightly thickened. If the soup is too thick, add a little more milk or chicken broth to achieve the desired consistency.
- Serve and garnish: Ladle the soup into bowls and top with shredded cheddar cheese, chopped chives, and bacon bits if desired. Serve immediately for the best flavor and texture. Store any leftovers in an airtight container in the refrigerator.
Notes
- Using low-sodium chicken broth helps control salt content but adjust seasoning to taste.
- For a smoother texture, you can partially mash some of the potatoes before adding the roux mixture.
- Feel free to substitute whole milk with 2% milk, but the soup may be slightly less creamy.
- Adding toppings like cheddar cheese, chives, and bacon enhances flavor but is optional.
- Store leftovers refrigerated in a sealed container and consume within 3 days.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg
