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!
Creamy Ham and Potato Soup Recipe
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
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Jessy Freimann
This soup is so flavorful! Love it!
Julie
This is so good! Delicious and easy to make (my two favorite things)!
Aimee
Perfect comfort food. Taste was amazing!
Katie
So yummy and perfect for cool or rainy day. Whole family loved it!
wilhelmina
This recipe turned my picky eater into a die-hard soup fan! Thanks!
Eden
This was such an amazing soup… the flavors are perfect!! Thank you for sharing 🙂
Gale
I have found it isn’t as thick as I thought it would be.
Taylor
Such a great way to use up leftover ham! So yummy!
Becky Hardin
Everyone here loves this soup! So comforting and delicious.
Trang
Totally agree that anytime of the year is good for soup! Love!
Kristyn
Mmm..this looks so tasty & comforting!! Love ham & potatoes, so I can’t wait to try!
Jodi
I have many ppl asking me to make this!
Looks so delish ?
It’s happening tomorrow
Beth Pierce
Thanks so much Jodi! Enjoy!!
Natasha
Ooh delish! Great way to sneak in some veggies for those picky littles!
Beth Pierce
Indeed! Thanks Natasha!
Winnie
This soup is so creamy and delicious!
Linda
There’s always room for a good bowl of soup on the table. I love the creaminess in this soup and how hearty it is to fill the hungriest family member. I think I’ll warm up with this tonight!
Beth Pierce
Thanks so much Linda! I hope you enjoy it!
Trudy
Can I substitute corn starch for the flour to make this gluten-free?
Beth Pierce
Sorry about the delayed response. My puppy had surgery and things are just a tad crazy! Yes you most certainly can. Just a couple tablespoons of cornstarch mixed with a couple tablespoons of cold water should do the trick.
Christa Kish
Can you throw everything in your Crock-Pot? I don’t have a stove.
Betty
I would throw everything in the crackpot & cook on low for 4-6 hrs. I would then take out some of the juice & add a little milk in it & thicken it up. I would then put back in crockpot & stir gently together with salt/pepper to taste…yummy
carol barlow
someties I add Italian seasoning and celery or celery seeds seasoning
bpierce
Sounds delicious! 🙂
Shirley
I’m going to try this looks yummy ?
Beth Pierce
Thanks so much Shirley! Enjoy!
Sherry
I made it. It was delicious. Easy too. I had never made a roux in my life. It was perfect. My son and my sister are the potato soup lovers. They loved it. Making it again this weekend
Beth Pierce
Thanks Sherry! So glad that everyone liked it! Have a fabulous weekend!