This rich and creamy ham and potato soup loaded with veggies is sure to become a favorite. Carrots, celery, onion with potatoes and ham in a rich and creamy broth – so good.

Soups are regularly on the menu like this recipe and our Chicken and Gnocchi Soup and the Creamy Mushroom Soup.

Close up of finished ham and potato soup in serving bowls topped with greens.

Ham and Potato Soup Recipe-

We have soup twice a week and have so many Soup Recipes! This potato ham soup joins the collection and is a must-try! The vegetables combined with the potatoes and ham complement each other and the creamy seasoned broth completes the soup, the taste truly is remarkable.

What you’ll need:

The ingredients for potato and ham soup and so simple. Here’s what you’ll need:

  • Butter- unsalted butter.
  • Vegetables- onions, celery, and carrots are the vegetables added.
  • Garlic- fresh garlic adds so much flavor.
  • Potatoes- Your favorite potato will work in this recipe.
  • Broth- we used chicken broth in the recipe but vegetable broth may be used.
  • Seasoning- for the seasoning all you need is salt and pepper.
  • Milk- whole milk will add creaminess.
  • Flour- all-purpose flour is the thickening agent in the soup.
  • Ham- deli ham or ham leftovers may be used.
All ingredients needed to make ham and potato soup.


  • Saute vegetables: In a large pot or Dutch oven, over medium heat, add the butter, onion, celery, and carrots. Cook the vegetables until tender, this will take about five minutes.
  • Add garlic: in the garlic and cook for about 30 seconds. We just need the garlic to get fragrant.
  • Add potatoes: Add the potatoes, broth, salt, and pepper. Bring to a boil and cook until the potatoes are fork-tender, about 8 to 10 minutes.
  • Make slurry: In a bowl, whisk together the milk and flour until the flour is dissolved. Add to the pot and add the ham and stir well.
  • Cook: Bring to a soft boil and cook for 5 minutes at a simmer (at medium-low heat) or until the ham is heated and the potatoes are fully tender.
  • Serve and Enjoy!
Chef’s note: Serve the soup with sour cream, shredded cheese or scallions, or your favorite freshly chopped herbs.
Step by step collage of how to make ham and potato soup.

Variation & Substitutions:

This soup is great as is, here are some variations and add-ins you can add:

  • Other veggies: Add other veggies like broccoli florets, sweet peas, corn, or green beans.
  • Richer cream: For a richer cream, add heavy cream instead of the milk and leave out the flour.
  • Add bacon: You can add cooked bacon when adding the ham for added flavor if desired.
  • Leave out ham: For a classic potato soup, use our Potato Soup Recipe.
  • Add cheese: For a cheesy soup, add shredded cheddar cheese over low heat when adding the roux and ham.
Up close of ham and soup in dutch oven being scopped with serving spoon.

Frequently Asked Questions:

What potatoes do I use?

Classic potatoes like Idaho and Russet potatoes are a great option. However,  Yukon gold potatoes and red potatoes may also be used.

Can I leave the skin on the potatoes?

If you’ll be using Idaho or Russet potatoes, we recommend peeling the potatoes. If you are using Yukon gold or red potatoes, clean the skin well and leave it on the skin.

How can I make this soup lighter?

For a lighter soup, use 2% milk or soy milk and leave out the flour.

What kind of ham can I use?

Off-the-bone ham, Bavarian ham, ham bone, or even any leftover ham you have will work great in this recipe.

Can I mash the potatoes?

We like the chunks in the potato soup, but if you want to have more of a pureed soup, use an immersion blender (or potato masher) and puree the soup and veggies before adding the ham.

Ham and potato soup recipe in serving bowl with spoon.

Storing & Freezing:

This soup is a great make-ahead soup recipe and may be enjoyed for days!

  • Fridge: Store in the refrigerator for 2-3 days in an airtight container.
  • Freeze: Allow the soup to completely cool then store it in a freezer bag in the freezer for up to 3 months. To serve, thaw in the fridge overnight and reheat over low heat.
  • Reheat: To reheat the soup, cook over low heat on the stovetop until reheated or in the microwave.

Creamy Ham and Potato Soup Recipe

Author: Valentina
5 from 5 votes
This creamy ham and potato soup is a loaded potato and ham soup with vegetables in a rich and creamy broth.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 8 servings


  • 4 Tbsp unsalted butter
  • 1 onion diced
  • 1 celery stick diced
  • 1 large carrot sliced
  • 4 garlic cloves minced
  • 4 Idaho potatoes cubed
  • 4 cups chicken broth
  • 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


  • Add butter, onion, celery and carrots to a pot or Dutch oven. Cook over medium heat until the vegetables are tender, about 5 minutes.
  • Add garlic, mix and cook for 1 minute.
  • Add the potatoes, broth, salt and pepper. Cook until the potatoes are almost tender, 8-10 minutes.
  • In a small bowl, whisk together the milk and flour, add to the pot, add the ham and cook until the soup thickens, about 5 minutes.


275kcal Calories11g Carbs16g Protein18g Fat9g Saturated Fat1g Polyunsaturated Fat7g Monounsaturated Fat0.2g Trans Fat61mg Cholesterol1524mg Sodium370mg Potassium1g Fiber6g Sugar1870IU Vitamin A2mg Vitamin C130mg Calcium1mg Iron
Nutrition Facts
Creamy Ham and Potato Soup Recipe
Amount Per Serving
Calories 275 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g56%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 61mg20%
Sodium 1524mg66%
Potassium 370mg11%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 6g7%
Protein 16g32%
Vitamin A 1870IU37%
Vitamin C 2mg2%
Calcium 130mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)