Creamy, cozy, and full of good stuff, this ham and potato soup brings together tender potatoes, savory ham, sweet onion, and rich broth. It’s got everything you want simmering away on the stove—comfort, warmth, and that rich, homey smell that makes you pause mid-scroll and go, “Yeah, I need that.”
You get creamy richness without heavy cream (hello, milk and butter magic), and it’s hearty enough to make you sit back in your chair afterward and just… sigh a little. In the best way.
There’s something solidly comforting about this creamy ham potato soup. The kind of soup you want after a long chilly walk, or when dinner needs to happen fast but you’re craving more than just toast. It starts with humble ingredients—potatoes, celery, onion, leftover ham—and turns into a pot of thick, savory goodness that practically begs for a hunk of crusty bread. The broth gets buttery and rich (without being gluey), and the whole thing comes together in one of those perfect stovetop symphonies: steam rising, wooden spoon tapping against the side, the scent of onions and butter mingling like a warm hug.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Creamy Ham Potato Soup
If we’re being honest, this is the kind of soup that earns a spot in the regular winter rotation without trying too hard.
- Ridiculously simple to make: You just chop, simmer, whisk, and pour—no fuss, no fancy equipment, just a decent-sized spoon.
- Great use for leftover ham: Finally, a reason to actually be excited about ham showing up in your fridge again.
- Creamy, but not too rich: Thanks to whole milk instead of cream, it’s luxuriously smooth without turning into a brick in your belly.
- Totally customizable: Add cheese, bacon, chives, hot sauce—this soup is cool with whatever vibe you’re feeling.
- Ready in about 30 minutes: Honestly, the hardest part is peeling the potatoes, and even that’s negotiable.
- Freezer-friendly possibilities: Make a big batch and tuck some away for a lazy future-you to enjoy.
Ingredient Notes
This soup does not try to be complicated. Each ingredient plays its part, and together, they’re cozy magic in a bowl.
- Potatoes: Go with Yukon Gold or russets. They get tender but still hold their shape, and they thicken the soup a bit once cooked.
- Celery: Adds that little snap of freshness and gives flavor balance to a creamy soup.
- Onion: Finely chopped so it melts softly into the broth and becomes a subtle flavor backdrop.
- Cooked ham: Leftovers work perfectly here. Dice it small so every bite gets a little salty-savory something.
- Chicken broth: Use low-sodium so you can control the salt level. The base flavor really shines through.
- Salt and pepper: White pepper is lovely here—mild, slightly floral—but regular black works just fine too.
- Butter: The start of the creamy base. It adds richness and that satisfying “something smells amazing” aroma.
- Flour: Whisked into the butter to make a quick roux—a gentle thickener that keeps the soup smooth and silky.
- Whole milk: Brings creaminess without overwhelming everything. Skim would be sad. Go full-fat.
How To Make This Creamy Ham Potato Soup
No special skills required here—just a pot, a stove, and maybe a whisk if yours hasn’t mysteriously gone missing like mine always does.
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Combine veggies, ham, and broth: In a large pot, toss in your diced potatoes, celery, onion, ham, and broth. Set it over medium-high heat and bring it to a gentle boil. Let it simmer until the potatoes are fork-tender, about 10 to 15 minutes. Stir occasionally and enjoy the smells—you’re halfway there.
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Season the base: Add a little salt and a few grinds of pepper. Taste as you go. Remember, the ham adds salt too, so just enough to coax everything awake.
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Make the roux: In a separate small saucepan, melt the butter over medium-low heat. Sprinkle in the flour and whisk constantly (picture your arm doing some gentle cardio) for about a minute until the mix thickens and loses that raw flour smell.
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Add milk and thicken: Slowly drizzle in the milk, whisking constantly so no lumps form. Keep stirring over medium-low heat until the sauce thickens. Think creamy gravy vibes—coats the back of a spoon but isn’t gloppy.
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Combine and finish: Pour the thickened milk mixture into the main pot with the soup. Stir well to combine and heat through gently. If it’s too thick, splash in a little more broth or milk until it feels just right to you.
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Garnish and serve: Serve hot, topped with shredded cheddar, crispy bacon bits, or chives if you’re feeling fancy… or just hungry.
Storage Options
So you’ve made a big bubbling pot of this creamy ham potato soup and now you’re full and sleepy. What now?
Let it cool down first. Don’t shove hot soup into the fridge—your leftovers will sulk and the other food might start resenting you.
Once cooled, transfer the soup into an airtight container and refrigerate. It’ll keep beautifully in the fridge for up to four days. The flavors meld together even more overnight, which, honestly, might make tomorrow’s lunch even better than dinner.
Can you freeze it? You can, but here’s where I get fussy. Since there’s milk in it, the texture may change slightly—milk-based soups sometimes separate or go a bit grainy when thawed and reheated. If you’re okay with a little texture weirdness (or plan to blitz it a bit after reheating), you’re good.
To reheat, use a stovetop over low heat, adding a splash of broth or milk if things get too thick. Microwaving works too—just do it in short bursts, stirring in between.
Variations and Substitutions
Want to make this your own? There’s a lot of room to play here. Below are just a few ideas you can steal or build on.
- Smoked sausage instead of ham: Adds extra depth and a little spice, especially if you go with andouille or kielbasa.
- Heavy cream swap: If you want a soup that feels uber decadent, swap half the milk for cream. Just know it’ll be richer.
- Add carrots or corn: Sweet corn brings a nice texture, and carrots add color and subtle sweetness—dice ‘em small for even cooking.
- Vegetarian version: Skip the ham and use veggie broth. Add smoked paprika or a splash of liquid smoke to bring that savory vibe.
- Cheesy upgrade: Stir in shredded sharp cheddar right before serving. Or try gouda if you’re feeling fancy.
- Potato mash-in: Mash some of the cooked potatoes in the pot before adding the milk mixture for extra thickness and a rustic feel.
What to Serve with Creamy Ham Potato Soup
Let’s be real: this soup can stand on its own. But if you’re looking for some partners? Oh, I’ve got some good ones.
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A wedge of warm, crusty sourdough or a thick slice of country bread is an obvious companion. Tear it apart and dunk straight in. No manners required.
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It also plays incredibly well with a bright veggie side. If you’re looking for ideas, these oven-roasted Brussels sprouts bring crispy, garlicky contrast without stealing the spotlight.
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Feeling like soup needs dessert? Same. A slice of this persimmon bread pudding hits the sweet-and-cozy mark right after a savory bowl of soup.
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Cheese and crackers are a solid low-effort side. Just set out a little plate and let everyone snack between spoonfuls.
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Oh, and salad! A sharp, lemony arugula salad with shaved parmesan would cut the creaminess and pep things up nicely.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use leftover holiday ham?
Absolutely. In fact, that’s when this soup really shines. Leftover spiral ham, country ham, even those ham steaks lurking in the freezer all work beautifully. Just dice it small so every spoonful gets some of that salty, smoky richness. If your ham is very salty, ease up on the soup’s added salt and taste as you go.
Can I make this soup ahead of time?
Yes, and honestly, I recommend it. The flavors get even cozier after a night in the fridge. Just let it cool, store it right, and reheat over low heat on the stove with a splash of milk or broth to loosen it up. Avoid letting it boil again—that can mess with the creamy texture.
What kind of potatoes work best for this soup?
Yukon Gold and russet potatoes are both excellent choices. Yukon Golds hold their shape well and have a natural buttery taste. Russets break down more and help thicken the soup a bit. If you like it chunkier, go with Yukons. Creamier and thicker? Russets are your friend.
Is it okay to freeze this soup?
Technically yes, but here’s the deal: milk-based soups can separate a little after freezing. If texture isn’t a dealbreaker for you, stash some in the freezer. When reheating, stir it gently and maybe give it a whisk to smooth things out. A little potato blender magic doesn’t hurt.
Creamy Ham and Potato Soup
Ingredients
Soup Base
- 4 cups (950 g) potatoes diced (Yukon Gold or russet, about 4 medium potatoes)
- 1 cup (120 g) celery diced (about 2-3 stalks)
- 1 cup (150 g) onion finely chopped
- 1 1/2 cups (200 g) cooked ham diced
- 4 cups (950 ml) low-sodium chicken broth
- salt and pepper to taste; white pepper preferred but black is fine
Creamy Roux
- 4 tbsp (56 g) butter
- 1/4 cup (30 g) all-purpose flour
- 2 cups (475 ml) whole milk do not substitute skim
Optional Garnishes
- shredded cheddar cheese for serving
- crispy bacon bits
- chopped chives
Equipment
- Large pot
- Small Saucepan
- Whisk
- Knife
- Cutting board
Instructions
- In a large pot, combine diced potatoes, celery, onion, ham, and chicken broth. Set over medium-high heat and bring to a gentle boil. Simmer until potatoes are fork-tender, about 10–15 minutes, stirring occasionally.
- Season soup with salt and freshly ground pepper to taste. Ham can be salty, so season gradually and taste as you go.
- Meanwhile, in a separate small saucepan over medium-low heat, melt butter. Sprinkle in flour, whisking constantly for about 1 minute until cooked and smooth.
- Slowly pour in the milk, whisking constantly to prevent lumps. Continue cooking over medium-low heat, whisking often, until the sauce thickens enough to coat the back of a spoon.
- Pour the thickened milk mixture into the soup pot. Stir to combine and heat gently for another 2–3 minutes. If soup is too thick, add additional broth or milk until desired consistency is reached.
- Serve hot, garnished with shredded cheddar, bacon bits, or chopped chives if desired.
