Creamy Ham and Potato Soup

This Creamy Ham and Potato Soup comes together in about thirty minutes, making it the ideal wholesome weeknight meal. It is chock full of chopped ham, potatoes, onions, carrots, and celery in a creamy, lightly seasoned broth.

Any time of the year is perfect for a warm bowl of soup. Whether it is 110 degrees or 10 degrees, our house always welcomes soup. We love it! This Creamy Potato Ham Soup is a delectable combination of sweet ham and creamy potato goodness!! This superb soup recipe takes no time at all to make. Your family will be filled with healthy, good-for-you, creamy wholesome soup.

This beautiful bowl of soups starts with skillet-sauteed onions, celery, carrots, potatoes, and ham and takes it to new heights of delicious goodness and flavor. Butter, flour, and milk are added to create a creamy broth, making this soup the perfect comfort food. Have I told you that I LOVE this recipe?

What ham is best for this soup?

I personally like good quality sweet smoked deli ham that I can crisp the edges on. However, any sweet smoked ham diced into small bites works well. Ham leftovers from Christmas and Easter are perfect. You can also use a ham bone or smoked ham steak. They are vacuum sealed and sold in the refrigerated meat section of your local grocery store.

How to make Creamy Ham and Potato Soup

First, heat olive oil in a heavy pot or dutch oven over medium heat. Add the vegetables and ham. Be patient and cook until the onions and ham start to crisp on the edges. Reduce the heat to low. Stir in the garlic, onion powder, and parsley. Cook for just under one minute. Garlic cooks fast, so don’t cook it too long, or it will become burnt and bitter.

In a skillet over medium-low heat, melt butter and whisk in flour. Whisk over low heat for 3-4 minutes. Slowly whisk in the milk to make it creamy and get out any lumps. When thoroughly mixed and thickened, slowly stir into soup. Simmer for at least five minutes or until thoroughly warmed. Season with salt and pepper to taste.

What potatoes are best for soup?

Red Potatoes and Yukon Gold Potatoes hold their shape best in soup. I have also used white potatoes and fingerling potatoes. Do not use Russet Potatoes, as they will break down and make a mushy mess.

Helpful recipe tips

• I use deli-style ham for slightly crisp edges and a little more texture, but you can use a ham bone, leftover ham, or smoked ham steak.
• Yukon Gold potatoes or red potatoes are best for this soup. They are less starchy than russets and don’t break down as much in soup.
• Garnish the soup with chives, green onions, sour cream, or cheddar cheese.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low, so you don’t overcook the potatoes.
• To freeze first, fully cool. Ladle the fully-cooled soup into quart or gallon-size freezer zipper bags. Keep in mind that liquids expand when frozen, so leave about an inch at the top of the bag for expansion. On the other hand, you don’t want it to get freezer burnt, so remove any excess air. Lay the soup bags in a single layer on baking sheets and place them in the freezer. Once fully frozen, stack the bags in the freezer to save on space.

So if you expect twelve inches of snow, or if fall is beginning to show its lovely face, or maybe it’s 95 degrees, and there is no way you are turning on the stove, then this delectable creamy soup is just what you need. Put the ingredients on your shopping list today and make your family a wholesome treat.

Other soups you will love!

Chicken Taco Soup

Ham and Bean Soup

Chicken Pot Pie Soup

Creamy Chicken Noodle Soup

Italian Wedding Soup

Hot and Sour Soup

Creamy Ham and Potato Soup Recipe

This delicious luscious soup is full of hearty, wholesome goodness.  It combines ham, potatoes, onions, carrots, and celery in a creamy, lightly seasoned broth.

4.98 from 34 votes

Print Pin Rate

Course: Soup

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Servings: 4 bowls

Calories: 520kcal

Author: Beth Pierce

Ingredients

• 2 tablespoons olive oil
• 1 medium onion chopped
• 2 stalks celery chopped
• 1 carrot sliced into thin rounds
• 3 cups Yukon Gold potatoes chopped in large bite-size pieces jackets on
• 1/2 lb sweet deli ham cut in strips see notes
• 2 cloves garlic minced
• 1/2 teaspoon onion powder
• 2 teaspoons dried parsley
• 3 cups low sodium chicken broth
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup milk
• Salt and pepper

Instructions

• In a large stockpot, heat oil over medium heat. Add onion, celery, carrot, red potatoes, and deli ham. Sauté until the onions and ham start to crisp on the edges; approximately 5-7 minutes. Add the garlic, onion powder, and parsley; cook for 1 minute. 
• Stir in the low-sodium chicken broth. Bring the mixture to a boil. Reduce and simmer until the potatoes are tender, approximately 15 minutes.
• In a skillet, melt butter and whisk in flour. Whisk over low heat for 3-4 minutes. Slowly whisk in the milk to make it creamy and remove any lumps. When thoroughly mixed and thickened, slowly whisk or stir into soup. Simmer until warm and season with salt and pepper to taste.

Notes

• I use deli-style ham for slightly crisp edges and a little more texture, but you can use a ham bone, leftover ham, or smoked ham steak.
• Yukon Gold potatoes or red potatoes are best for this soup. They are less starchy than russets and don't break down as much in soup.
• Garnish the soup with chives, green onions, sour cream, or cheddar cheese.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low, so you don't overcook the potatoes.
• To freeze first, fully cool. Ladle the fully-cooled soup into quart or gallon-size freezer zipper bags. Keep in mind that liquids expand when frozen, so leave about an inch at the top of the bag for expansion. On the other hand, you don’t want it to get freezer burnt, so remove any excess air. Lay the soup bags in a single layer on baking sheets and place them in the freezer.  Once fully frozen, stack the bags in the freezer to save on space.

Nutrition

Calories: 520kcal | Carbohydrates: 46g | Protein: 23g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 856mg | Potassium: 1312mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3004IU | Vitamin C: 39mg | Calcium: 134mg | Iron: 3mg

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