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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
Sauté the Vegetables
Melt the butter in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
Add the Garlic
Stir in the garlic and cook for about 30 seconds, just until fragrant.
Make the Roux
Sprinkle the flour evenly over the vegetables. Stir continuously and cook for 2 minutes to remove the raw flour taste.
Add the Broth
Slowly pour in the chicken broth while whisking or stirring constantly until the mixture is smooth and well combined.
Add the Potatoes & Seasonings
Stir in the potatoes, chicken bouillon, thyme, garlic powder, onion powder, and black pepper.
Simmer the Soup
Bring the soup to a gentle boil. Reduce the heat, cover, and simmer for 15–20 minutes, or until the potatoes are fork-tender.
Thicken the Soup
Lightly mash some of the potatoes directly in the pot. Leave plenty of potato chunks for a hearty texture.
Make It Creamy
Stir in the diced ham, half-and-half, and heavy cream. Cook over low heat for another 5–7 minutes, stirring occasionally, until the ham is heated through and the soup is creamy. Do not let the soup boil.
Taste & Season
Taste the soup before adding any salt. The ham, chicken broth, and bouillon may already provide enough salt.
Serve
Ladle the Creamy Ham and Potato Soup into bowls and garnish with chopped parsley, if desired. Serve warm.
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
Can I use leftover holiday ham?
Yes. Leftover baked ham is perfect for this soup and adds plenty of savory flavor.
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.
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.
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.
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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