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Creamy Ham and Potato Soup
Creamy Ham and Potato Soup turns leftover ham into a hearty one-pot meal packed with chunky potatoes and tender vegetables. The savory ham adds plenty of flavor to every creamy spoonful.
Cook Time
Servings
Difficulty
40 Minutes
6-8
Easy
Prep Time
Ingredients
▢ 4 tablespoons butter
▢ 1 medium yellow onion, diced
▢ 2 large carrots, peeled and diced
▢ 2 celery stalks, diced
▢ 3 cloves garlic, minced
▢ ⅓ cup all-purpose flour
▢ 5 cups chicken broth
▢ 2 pounds Yukon Gold potatoes, diced
Ingredients
Directions
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Melt the butter in a large soup pot over medium heat.
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Add the onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
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Add the garlic and cook for 30 seconds.
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Sprinkle the flour over the vegetables. Stir continuously and cook for 2 minutes.
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Slowly whisk in the chicken broth until smooth.
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Add the potatoes, chicken bouillon, thyme, garlic powder, onion powder, and black pepper.
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Bring the soup to a gentle boil. Reduce the heat, cover, and simmer for 15–20 minutes, or until the potatoes are fork-tender.
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Lightly mash some of the potatoes in the pot to help thicken the soup while leaving plenty of chunks.
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Stir in the diced ham, half-and-half, and heavy cream.
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Cook over low heat for another 5–7 minutes, stirring occasionally, until the ham is heated through. Do not allow the soup to boil.
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Taste the soup before adding salt because the ham and chicken broth may already be salty.
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Serve warm with a sprinkle of chopped parsley.
RECIPE TIPS
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Add the ham near the end of cooking so it stays tender instead of becoming tough. Leftover baked holiday ham gives the soup especially good flavor.
Frequently Asked Questions
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Can I use leftover holiday ham?
Yes. Leftover baked ham is perfect for this soup and adds plenty of savory flavor.
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What kind of potatoes work best?
Yukon Gold potatoes work well because they become creamy while still holding their shape. Russet potatoes can also be used.
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Do I need to peel Yukon Gold potatoes?
No. Their skins are thin and tender, so you can leave them on after scrubbing the potatoes thoroughly.
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How can I make the soup thicker?
Mash more of the cooked potatoes directly in the pot. The soup will also thicken slightly as it cools.
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How should I store the leftovers?
Store the cooled soup in an airtight container in the refrigerator for up to 3–4 days. Reheat it gently and add a splash of broth or half-and-half if it becomes too thick.
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15 Minutes
▢ 1 teaspoon chicken bouillon
▢ ½ teaspoon dried thyme
▢ ½ teaspoon garlic powder
▢ ½ teaspoon onion powder
▢ ½ teaspoon black pepper
▢ 3 cups cooked ham, diced
▢ 2 cups half-and-half
▢ ½ cup heavy cream
▢ Salt, to taste
▢ Chopped parsley, for garnish
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