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Deliciously creamy and packed with comforting flavors, this Ham Potato Soup is a hearty blend of tender potatoes, smoky ham, and sweet carrots—without a drop of heavy cream! Easy to make and impossible to resist, it’s perfect for cozy dinners that impress every time.
What Sets This Ham Potato Soup Apart?
Nothing warms the soul like a bowl of hearty, flavorful soup. Whether it’s a chilly evening or just a cozy dinner, this creamy Ham Potato Soup delivers comfort in every spoonful. If you’ve loved our Pumpkin Soup or Cream of Mushroom Soup, you already know the unbeatable flavors we bring to every recipe.
What sets this ham potato soup apart? Its velvety texture without using heavy cream! By making a roux directly in the pot, the creamy consistency is effortless yet refined—a game-changing technique that guarantees a rich mouthfeel and depth of flavor every time. Ready in under 45 minutes, it’s perfect for busy nights or whenever you’re craving something hearty and wholesome.
Ham Potato Soup: Key Ingredients
The secret to this Creamy Ham Potato Soup lies in its ingredients. Smoky ham adds depth, tender potatoes bring heartiness, and fresh garlic delivers bold, aromatic flavor. Simple staples, unforgettable comfort!
- Ham: The hero of this recipe! Choose a smoked ham with balanced saltiness and minimal additives for the purest flavor. Ham is able to add the same touch of magic as it does in this Ham And Bean Soup. Leftover ham is a great option—it adds depth and transforms the soup into a cozy comfort dish. Dice it into bite-sized pieces for even distribution.
- Ham Broth: The flavor-packed foundation of this soup. Homemade ham broth delivers unmatched richness—simmer a leftover ham bone with onions, carrots, celery, and bay leaves for a nutrient-filled base. Store-bought broth works as a quick substitute, but homemade is worth the effort for its hearty, authentic flavor.
- Potatoes: Yukon Gold potatoes are the top choice for their creamy texture and buttery flavor. Their ability to hold their shape while softening adds to the soup’s velvety finish. Dice evenly for consistent cooking and full flavor absorption.
*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
When it comes to Ham Bean Soup, hearty simplicity is everything. Out of an ingredient? No worries—easy substitutions will still create a flavorful, satisfying bowl of comfort!
- Cheese: For an extra layer of flavor, stir in some grated cheddar, parmesan, or your favorite cheese towards the end of cooking. It adds a creamy richness that complements the ham perfectly.
- Spices: If you enjoy a bit of heat, add a pinch of crushed red pepper flakes or a dash of hot sauce. For a smokier flavor, try adding a touch of smoked paprika.
Ham Potato Soup: Step-By-Step
Let’s jump in! With just a few easy steps, you’ll create a bowl of hearty, flavorful Ham Bean Soup that’s sure to impress. Time to make your kitchen the coziest spot in the house!
- Sauté the Veggies: Heat butter in a pot over medium heat. Sauté onion, carrots, and celery until they begin to soften.
- Add Ham and Potatoes: Add ham and potatoes, cook briefly, then add garlic and sauté until fragrant.
- Mix in Flour: Mix in the flour and cook for a short while.
- Add Stock and Boil: Stir in stock and bouillon. Increase heat and bring to a boil until potatoes are just fork-tender.
- Thicken with Milk: Reduce heat to medium-low, add milk, and stir until thickened.
- Season to Taste: Taste and season with salt and pepper, if desired.
Nothing beats a warm piece of bread dipped in a hot bowl of ham potato soup! Lucky for you, I have some wonderful bread recipes to complement your meal. Feel like baking your own? Consider these delicious options: Artisan Bread or Soft Dinner Rolls. Both are up to the standard, but they become even more irresistible with a knob of Garlic Butter spread on your warm bread fresh out of the oven.
Looking for more creamy soup ideas? Here are some you might love: Skinny Slow Cooker Potato Soup, Easy Broccoli Cheese Soup, Creamy Zuppa Toscana, Lentil Soup, or Creamy Chicken Noodle Soup. Each one brings its own unique flavors to your table.
Recipe FAQ’s
The key is to reduce the heat to medium-low before adding the milk. Stir gently and let it cook until it thickens. Lowering the heat is vital to prevent the flour from curdling, ensuring a smooth, creamy soup.
No problem! Homemade ham broth adds incredible depth of flavor, but if you don’t have it, a high-quality store-bought chicken or beef broth works well too. For extra richness, you can add a bit of bouillon powder.
Absolutely! While I recommend Yukon Gold potatoes for their creamy texture and buttery flavor, you can also use Russet or red potatoes. Just keep in mind that each type will slightly alter the texture, but they will all be delicious.
More Creamy Soups To Try
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Ham Potato Soup Recipe
Ingredients
- 1/3 cup unsalted butter
- 1 onion finely chopped
- 1 cup carrot large, peeled and diced
- 1/2 cup diced celery
- 3 cups potatoes peeled and diced
- 4 cloves garlic minced or finely chopped
- 1 1/2 cups cooked ham diced, add more if desired
- 1/3 cup all-purpose flour plain flour
- 2 cups low sodium chicken stock or broth
- 2 teaspoons chicken Bouillon
- 3 cups milk whole milk or 2%
- 1/4 teaspoon salt if needed, adjust to you taste
- 1/4 teaspoon cracked pepper to taste
Instructions
- Heat the butter in a pot over medium heat. Sauté the onion, carrots, celery until beginning to soften (about 4 minutes).
- Add the ham and potatoes, cook for 2 minutes, then add the garlic and sauté until fragrant (about 30 seconds).
- Mix the flour through and cook for 2 minutes.
- Stir in stock and bouillon, mixing all ingredients together. Increase heat and bring to a boil until potatoes are ‘just’ fork tender, about 10-12 minutes.
- Reduce heat to medium-low, add the milk and stir over the heat until thickened (about 5 minutes).
- Taste test and season with salt and pepper, if desired.
- Serve warm.
Notes
HAM BROTH
You can make your own ham broth for ham soup using leftover ham bone:- Simmer the ham bone in a stock pot filled with enough water to cover the bone halfway (about 2 quarts/litres, depending on size of bone).
- Bring to a boil, reduce heat, cover with a lid and let simmer until very fragrant (about 1 hour).
- Discard hambone
- Replace the chicken stock with your ham broth.
TIPS
If your soup is too thick once it’s finished, simply add more milk in 1/4 cup increments until reaching your desired consistency. Alternatively, if your soup is not thick enough to your liking, mix 1 tablespoon of cornstarch together with 2 tablespoons of extra milk. Pour the mixture into the soup and allow to boil for a few minutes to thicken, while stirring. Repeat for an even thicker soup!Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is my new go-to potato stew 🤩 I made a large pot of this to hand out to the local unhoused community, and one gentleman said and I quote “texture and flavor was like it was from a gourmet restaurant” 😁😁😁🥰🥰🥰 I am currently prepping for a larger amount to make and hand out tomorrow hot and fresh again, as well as a pot just for my husband and I to enjoy. My husband is also RAVING over how good it is.
I only added a few different seasonings, but otherwise I followed the recipe exactly.
Thank you for this PERFECT potato stew recipe!!!
I have made this many times over several years and it gets rave reviews from all. My husband prefers ham and bean but I think I have converted him to ham and potato. I always use ham broth. I think that is the key. I do not add chicken bouillon. I probably use more potatoes and definitely use more ham than stated in the recipe. I read that some used half milk and half cream (or 2 c to 1 c?) and I may try that next time. Thank you so much for this delicious recipe!
I made this with the leftover hambone from a holiday dinner, so I held off on adding any salt. It was OK that night, though I added some salt and a dash of Cajun seasoning. But the next day, after everything had a chance to get acquainted, it was outstanding. I will make this again, but won’t eat it until it’s had a chance to sit overnight.
I could see how Cajun seasoning could enhance this! Thank you for sharing!
I’ve made this soup three times and so far today’s was the best yet, it must get better with practice. I have my own version of potato soup(without ham or vegetables only bacon) which is good also. But, this soup took 2 hours from start to finish each time I’ve made it, hence why I’ve only made it three times. Today I used 1/2 1% milk and 1/2 heavy cream. The cream makes a big difference, it was sooo goood. I will keep making this soup. Thank you for a great soup recipe.
Used the ham left over from Christmas. Made ham stock with the bone so used that instead of chicken stock. The carrots were already cooked as I had roasted some to go with the New Year’s Day prime rib and instead of onions I added 3 chopped leeks. Wonderful flavour. Alongside a home made French baguette and this was a perfect hearty soup after all the rich Christmas food. Will definitely make again.
I can’t seem to find a way to comment on this recipe, so am replying to yours.
I used leftover ham from Easter, more potato because two peeled/diced yielded a little over 4 cups, (and unsalted chicken stock rather than broth, plus a little more because of the extra potato amount), the last of the whole milk and some leftover half-n-half) and added a handful of Thyme that I dried last fall.
I stirred in a couple ounces of sharp cheddar, freshly-cracked black pepper and served with diced green onions, extra sharp cheddar, alongside warmed, leftover yeast rolls.
Good Lord, what a fantastic soup!
Hats off to CafeDelites!
My go to leftover soup recipe. After the holidays we always have too much mashed potatoes so I use that instead of fresh potatoes. Makes for a thick and creamy soup. Instead of the bullion cubes I also just use a chicken ramen packet since we usually don’t use them when making actual ramen. A staple holiday recipe in our home and easily adjustable to taste and whatever’s in the pantry