Deliciously silky and irresistibly velvety, this Creamy Ham Potato Soup will wrap your taste buds in a comforting blend of savory and creamy. Not only it is incredibly easy to whip up, but it’s also a surefire hit every time. Plus, here’s the kicker: it doesn’t use heavy cream!
This delightful Ham Potato Soup is brimming with tender potatoes, sweet carrots, crisp celery, fragrant onion, and garlic—covering your five-a-day needs in one cozy bowl. Feel free to go the extra mile and make your own ham broth with a leftover ham bone. Trust me, even the pickiest eaters will be asking for seconds!
What Sets This Ham Potato Soup Apart
Nothing warms you up like a hearty bowl of hot soup. Whether it’s a cold rainy day or just any day you like, this Ham Potato Soup hits the spot. If you’ve tried our Cauliflower Soup, Pumpkin Soup, Roasted Basil & Tomato Soup, or Cream of Mushroom Soup, you know I have a knack for creating delicious soups.
This creamy ham potato soup will blow your taste buds away! What makes it truly special is its luxuriously velvety texture that does NOT rely on heavy cream. Instead, I achieve that creamy goodness by making a roux (or white sauce) right in the same pot. This method is not only easier but ensures a rich, consistent texture that’s hard to beat. It’s a game-changer—adding depth of flavor and a smooth mouthfeel that’s significantly better than using heavy cream.
Under 45 minutes is all it takes! Including prep time, you’ll have a pot of full-flavored soup ready to serve. Perfect for busy weeknights or whenever you’re craving a wholesome, comforting meal.
Ham Potato Soup: Key Ingredients
Creating a truly exceptional Creamy Ham Potato Soup starts with selecting the best ingredients. Here’s a closer look at what makes this recipe special and how to choose the finest produce for optimal flavor:
- Ham: The star of this soup! Opt for a quality ham with a good balance of smokiness and saltiness. Using leftover ham adds depth of flavor. Choose a ham with minimal additives and a natural cure for the purest taste. Dice into bite-sized pieces to evenly distribute the savory goodness.
- Ham Broth: The backbone of the Ham Potato Soup’s rich flavor profile. Homemade ham broth provides a hearty touch unmatched in flavor, and adds the same touch of magic in this Ham And Bean Soup. Simmer a leftover ham bone with water, onions, carrots, celery, and bay leaves to create a nutrient-packed broth. Strain and use as the soup base. High-quality store-bought broth works too but homemade is worth the effort for extra richness.
- Potatoes: The essence of comfort in a bowl! Choosing the right potatoes is crucial. Yukon Gold potatoes are recommended for their creamy texture and buttery flavor. They hold their shape well and contribute to the soup’s velvety texture. Dice into even pieces for uniform cooking and optimal flavor absorption.
*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
Want to tweak the recipe to suit your taste? Here are some simple additions and substitutions that can add a personal touch without changing the dish entirely:
- 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
Ready to create a deliciously creamy Ham Potato Soup? Follow these simple steps with images to guide you through the process. You’ll achieve a velvety, savory soup that’s sure to impress and comfort:
- 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 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
- ⅓ cup unsalted butter
- 1 onion finely chopped
- 1 cup carrot large, peeled and diced
- ½ cup diced celery
- 3 cups potatoes peeled and diced
- 4 cloves garlic minced or finely chopped
- 1 ½ cups cooked ham diced, add more if desired
- ⅓ 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%
- ¼ teaspoon salt if needed, adjust to you taste
- ¼ 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.
Jedarra says
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!!!
Julie in Iowa says
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!
Patty says
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.
Julie in Iowa says
I could see how Cajun seasoning could enhance this! Thank you for sharing!
NANCY L VERHALEN says
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.
Vicky says
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.
Neva says
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!
Soybean says
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