Creamy Ham and Potato Soup Recipe

This Ham and Potato Soup is filled with tender potatoes, savory ham, and chunky vegetables in a flavorful creamy broth. It’s one of our favorite ways to turn leftover ham into another cozy, filling meal.

A Potato Soup We Both Love

My mother loved potato soup. Me? Not so much.

The potato soup I grew up with had a thin, watery broth and potatoes that were cooked until they were way too soft. For years, I thought that meant I just didn’t like potato soup.

Then I married a man who loves it.

John kept talking about how much he enjoyed potato soup, so I decided there had to be a version we could both love. I visited with his mother about how she made hers. Like many good home cooks, she didn’t use a recipe, but she gave me some tips that got me headed in the right direction.

This creamy Ham and Potato Soup is the result.

It has plenty of broth, but it’s creamy and has enough body to hold all those delicious chunks of ham, potatoes, carrots, and celery. I can sip the flavorful broth, add a handful of soup crackers, and still enjoy vegetables that haven’t been cooked into mush.

Now that’s potato soup I can get behind.

Why You’ll Love This Ham and Potato Soup

It’s perfect for leftover ham. I often make our Honey Baked Ham for Christmas, Easter, or Sunday dinner. Leftovers go into this soup or into the freezer so I can make it later.

It’s creamy without being too thick. We like enough broth to sip from the spoon or enjoy with soup crackers while still getting plenty of chunky vegetables in every bowl.

It makes a filling meal. Ham, potatoes, and vegetables make this soup hearty enough that we don’t need much else for dinner.

You control the thickness. Start with less chicken broth for a thicker soup, or make additional roux and slowly stir it into the hot soup until it’s just the way you like it.

Ingredients and Substitutions

This soup starts with simple ingredients, and leftover ham brings so much flavor that we don’t need a long list of seasonings. The recipe uses 2 cups of cooked ham with potatoes, carrots, celery, onion, and chicken broth.

Ham. Leftover baked ham is my first choice. I often freeze leftover ham so it’s ready when we’re craving a pot of soup.

Yukon Gold potatoes. These are my favorite because they cook up creamy while still giving us those delicious chunks of potato. I’ve also made this recipe with Russet potatoes, and they work too.

Carrots, celery, and onion. This combination adds flavor, color, and texture to the soup.

Chicken broth. The recipe uses 6 cups. If you know you prefer a thicker soup, you can start with less.

Butter and flour. These are combined to make the roux that thickens our broth.

Milk. Adding milk to the roux gives us a creamy soup without making it overly heavy.

Seasonings. Italian seasoning, garlic powder, and black pepper add flavor without covering up the savory ham.

Julie’s Tip

Wait until the soup is finished before adding salt. Ham and chicken broth can already contain plenty of salt, so taste first. It’s easy to add more salt, but much harder to take it away!

How to Make Ham and Potato Soup

Sauté the vegetables

Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and cook for 1 to 2 minutes. Add the carrots and celery and continue cooking until the vegetables begin to soften.

Add the potatoes, ham, and broth

Stir in the diced potatoes, chicken broth, and cooked ham. Bring the soup to a boil, reduce the heat, and simmer for about 15 minutes or until the potatoes begin to soften.

Try to cut the potatoes into similar-sized pieces so they cook at about the same rate. We use approximately ½-inch cubes.

Make the roux

While the soup simmers, melt the butter in a separate saucepan over medium heat. Add the flour and whisk it into the melted butter to make a paste.

Slowly pour in the milk while whisking. Add the Italian seasoning, garlic powder, and black pepper. Continue cooking for 4 to 5 minutes as the mixture thickens.

Make it creamy

Make sure the ham and vegetable mixture is simmering, then stir in the milk and roux mixture.

Continue cooking for another 10 to 12 minutes or until the vegetables are as tender as you like them.

How to Make Ham and Potato Soup Thicker

One of the things I love about homemade soup is that you can make it just the way you like it.

We prefer a somewhat thick, creamy broth that’s still very much a soup. There’s enough broth for soup crackers, and I love being able to sip it between bites of ham and vegetables.

If you prefer thicker Ham and Potato Soup, you could start with less chicken broth. My choice is to make extra roux, however. Add a little at a time and allow it to get hot before you decide if you need to add more. It actually takes the soup getting hot before it starts to thicken. Slowly stir it into the hot soup until it reaches the consistency you like.

Shredded cheese can thicken the soup too. We usually serve it on the side because John loves cheese in just about everything. I prefer my soup without it because I like a thinner broth.

If what you’re really craving is a thick, cheesy soup, try our Baked Potato Soup. It’s more like a loaded baked potato in a bowl.

Tips for the Best Ham and Potato Soup

Cut your potatoes into pieces that are about the same size so they’ll cook evenly. We want tender, creamy potatoes, but we don’t cook them until they’re falling apart.

Whisk the milk into the roux as you add it. This helps create a smooth mixture before adding it to the soup.

And don’t forget to taste before adding salt. Depending on your ham and chicken broth, you may not need much additional salt at all.

What to Serve With Ham and Potato Soup

This soup is filling enough that we usually don’t need much with it.

I especially like adding something a little sweet. Our Basic Muffin Recipe makes soft, tender muffins, and that little bit of sweetness is a delicious contrast to the savory ham and creamy broth.

We also put soup crackers and shredded cheese on the table so everyone can finish their bowl the way they like it.

How to Store Ham and Potato Soup

Let leftover soup cool and store it in an airtight container in the refrigerator for up to 5 days.

Reheat it gently on the stovetop. If the soup has thickened while refrigerated, add a little chicken broth until it reaches the consistency you like.

Can You Freeze Ham and Potato Soup?

Yes! I’ve frozen this soup successfully for up to 3 months.

Keep in mind that potatoes can become softer after freezing, so you may notice a slight difference in their texture.

For the best results, thaw frozen soup overnight in the refrigerator. You can also slowly thaw it in a saucepan over low heat. Gentle thawing helps keep the potatoes from breaking down as much.

If the soup doesn’t have enough liquid after thawing, stir in additional chicken broth as it heats.

More Recipes for Leftover Ham

Don’t let that delicious leftover ham go to waste. Here are a few more ways we love turning it into another meal.

Our Split Pea and Ham Soup is another warm and hearty way to use leftover ham.

Scalloped Potatoes with Ham combines tender potatoes and leftover ham in a creamy cheese sauce for an easy comfort-food dinner.

Save some ham for our Ham and Cheese Sliders, too. They’re perfect for game day, casual get-togethers, or an easy meal.

Did you make this Ham and Potato Soup? I’d love to hear what you think! Leave a comment and a star rating below. Your feedback helps other readers, too.

Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!