Ham Potato Soup Recipe

creamy potato soup with a silver spoon resting in the top right corner. The bowl is on a marble bench top, a grey kitchen towel to the left of the bowl, and green celery bits scattered near the top of the frame.The soup has diced ham, potatoes, carrots, and is topped with pepper.

4.89 from 297 votes

Deliciously creamy Ham and Potato Soup is easy to make and perfect for using up leftovers! Filled with soft, tender potatoes, carrots, celery, onion, garlic and the possibility of making your own ham broth from a leftover ham bone! The best part? No heavy cream! Picky eaters will ask for seconds!

Prep Time15

Cook Time25

Total Time40

Course: Soup

Cuisine: American

Keyword: creamy soup, ham and potato soup, ham soup

Servings: people

Author: Karina

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

US - Metric

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