Valentina Ablaev
This ham and potato soup is the perfect comfort soup to cozy up with on a chilly day. This soup cooks in under 30 minutes and makes for the ideal old-fashioned ham and potato soup, which tastes even better the next day!
Soup Season
As soon as summer ends, I’m ready for all the soups! We love a creamy vegetable soup, and this ham and potato soup is the picky eater-friendly version of that! Similar to a classic potato soup, this soup is rich in a thick and rich broth, packed with tender potatoes.
Ingredients for Ham and Potato Soup
The best part of this soup is that the ingredients are so simple. Here’s what you will need:
- Vegetable base – A sautéed mixture of carrots, onion, and celery, also known as a “mirepoix”, serves as the base for most soups.
- Broth – We use chicken broth to add a depth of flavor to the soup, without the hard work of making homemade stock.
- Potatoes – We use russet potatoes for this recipe. You can peel and dice the potatoes or leave the skin on, like in our easy potato soup recipe!
- Milk – The perfect addition to making this soup creamy. You can also use half-and-half or heavy cream, like we do in our spicy zuppa toscana!
- Flour – We use flour to thicken the soup.
Make it gluten-free:Replace flour with cornstarch to adapt this soup to your dietary needs. - Ham – Cooked ham, diced into bite-sized pieces.
See the recipe card below for a complete list of ingredients and quantities.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
- We love our Dutch oven for all of our soups!
- The best way to store leftover soup is to use soup cubes!
How to Make Ham and Potato Soup from Scratch
- Heat a Dutch oven and cook carrots, onion, and celery with melted butter. Add the minced garlic and cook until fragrant.
2. Add chicken broth, salt, black pepper, and diced potatoes to the pot. Cook until the potatoes are fork-tender.
3. Whisk the milk and flour together in a bowl and add to the soup.
4. Stir in cubed ham and simmer for 5 minutes. Garnish with fresh herbs, serve, and enjoy friends!
Other Cooking Methods
Although we love to make this soup in a Dutch oven, here are some alternative methods for cooking it:
1. Turn the Instant Pot to sauté mode and cook the vegetables in butter until they are tender and softened.
2. Add remaining soup ingredients and cook on high pressure for 30 minutes.
1. Add the sautéed vegetables to a slow cooker along with chicken broth, seasoning, potatoes, milk, flour, and ham.
2. Cook on low for 7-9 hours, or until the potatoes are tender enough to be pierced with a fork. Serve, and enjoy!
Expert Tips:
- Cheese it up: Add loads of shredded cheddar cheese to the soup to make it extra hearty and delicious.
- Add vegetables: Bulk up the soup with the addition of veggies! Add sauteed mushrooms or broccoli florets, like our chicken and broccoli soup.
How to Serve Soup
This soup is incredibly simple, making it perfect to serve with a variety of sides.
- Sandwich: Nothing beats a soup and sandwich combo! Serve this warm soup with a cold italian sub.
- Salad: I’m not sure about you, but I love pairing creamy pasta salad with soup. Our chicken Caesar pasta salad is a flavor-packed salad that makes for a great combination.
- Bread: Homemade breadsticks are a great accompaniment to this soup, especially when dipped into the broth.
Store & Reheat
- Storage. Keep leftovers in an airtight container in the fridge for up to 3 days for peak freshness.
- Reheat. Warm up leftover soup in a pot on the stovetop until reheated. The soup will thicken up as it reheats.
- Freeze. To store the soup for longer, add cooled soup to a soup cube tray. Store in the freezer for up to 3 months. Reheat: Add the frozen soup directly to a pot and reheat until warmed through.
More Soup Recipes
If you enjoyed this ham and potato soup recipe, be sure to try our other easy soup recipes; here are some of our favorites:
If you tried this ham & potato soup recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Creamy Ham and Potato Soup Recipe
Ingredients
- 4 Tbsp unsalted butter
- 1 onion diced
- 1 celery stick diced
- 1 large carrot sliced
- 4 garlic cloves minced
- 4 cups chicken broth
- 4 Idaho potatoes cubed
- 1 tsp salt or to taste
- ¼ tsp ground black pepper or to taste
- 3 cups whole milk
- ¼ cups all-purpose flour
- 1 pounds cooked ham 2 cups, cubed
Instructions
- Heat a Dutch oven over medium heat and add butter, along with onions, celery, and carrots. Cook until the vegetables are tender and soft.
- Add minced garlic to the veggies and cook until fragrant.
- Add the broth to the pot along with potatoes, salt, and pepper. Bring to a simmer and cook until the potatoes are tender and cooked through (about 8-10 minutes).
- In a small bowl, whisk together the milk and flour, then whisk it into the soup.
- Add the chopped ham to the soup pot and cook for about 5 minutes, or until the soup has thickened.
- Garnish the soup with fresh parsley.
- Serve, and enjoy friends!
Notes
- Level up the soup with shredded cheese! Stir cheddar cheese into the simmering soup.
- Bulk up the soup with sautéed mushrooms or even broccoli florets – get experimental!
- Refrigerate leftover soup for up to 3 days. Reheat the soup on the stovetop in a soup pot until it’s thick and heated through.
Nutrition
Recipe FAQs
You can use Yukon gold potatoes, russet potatoes, and even red potatoes.
If you want to thicken up the soup, you can lightly mash some of the potatoes, making for a rich and thick soup.
Yes, you can absolutely make this soup without ham and have yourself a simple potato soup.
