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. This method helps avoid curdling and ensures 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.
Jessica Messica says
I am going to make this on Wednesday. I plan to add thyme, parsley and kale to the recipe. I will let you know how it turns out!
Gary king says
Made as written
Perfect as is
Do not need to add anything
Denise M Warner says
delicious, creamy and flavorful!
Sarah says
I have never made a soup this delicious before! Excellent recipe. I made no adjustments, but did add some corn.
Amazing soup!
Elizabeth says
I tweaked the recipe a bit–but it’s very good and was quite quick. I didn’t have quite enough carrots, but used the two I had. Used a whole onion. Put a bay leaf and some dill seasoning in (along with salt and pepper). Used 32 ounces of chicken broth and a cup or two of additional water. I mixed the flour with some half-and-half (instead of milk) and put that in, and then added about three ounces of cream cheese. Very nice. Slightly salty from the ham, so I probably didn’t need as much salt on the vegetables as I added. Still, will enjoy the pot of this during the coming week.
Sandy says
Added some freshly shredded extra sharp cheddar to my soup bowl. This recipe is a keeper.
Candace Longan says
Super good on basic recipe taste test….last minute bright idea I added a healthy dose of Old Bay seasoning. Takes it to another level.
Gary King says
Great as writen
Do not add anything
Will make again,and again
Pryj says
This is the most bizarre comment section I’ve seen on a recipe. That aside, this is a fantastic soup and it’s going in my recipe box.
Niko N says
I am food junkie.
I have eaten delicious food all over the World. I am usually skeptical of American cooking because of the way American food is prepared usually: fast and with only few seasonings. Also, the way usually the cook will layer the ingrediencies one way and call it “x” and then layers the same exact ingrediencies and call it “Y”.
Not the case here. I love to cook and usually do most of the cooking in my house. I always look for new and fun food to eat. The problem is that I travel a lot for work; therefore, I have to ask my wife to cook sometimes, (she hates the kitchen and cooking). Yesterday I found this recipe and asked her to make it for me…and quickly hang up the phone…just kidding. I only told her to put smoked bacon in it which she did. When I got home, I waited for the smell of the soup the get the best of me before I ate and sat there for about an hour and had me a nightcap. Then I got to my first bowl and wholly Jesus, Mother of God and all Saints….it was amazing, I had to have another! The only thing I like to add to my soup usually is a bit of lemon juice, lots of habanero hot sauce and pepper flakes before I dive into it! It was very good! I strongly recommend it!