Ham and Potato Soup is a classic comfort food recipe that is easy to make, hearty, and so delicious! A great way to use up leftover ham.
Whether you are looking for an easy weeknight dinner or a cozy winter soup, creamy ham and potato soup is a recipe that everyone will love.
This potato soup recipe does not use heavy cream, yet it is still incredibly creamy! The soup is thickened with a roux of flour, butter, chicken broth and milk. Creamy with the perfect consistency!
This budget friendly recipe is made with simple ingredients like potatoes, onions, garlic, chicken broth and ham.
- Ham - for the best flavor I use leftover ham and the ham bone. Although not as flavorful, you can buy precooked ham and cut into cubes.
- Potatoes - my preference is Yukon gold or red potatoes. They stay firmer for a chunkier version of this soup. Russets can also be used, but they will become softer, making a smoother soup.
- Onions - yellow onions are a great choice for making soup.
- Leeks - only the white and light green parts of the leeks are used. Leeks add a great depth of flavor to this soup. Leeks are often full of dirt hidden between the layers, so I usually slice and rinse thoroughly.
- Celery - celery adds flavor to soups and stews and is always included in a basic base (mirepoix) for flavoring most soups.
- Chicken broth - I use my very flavorful Homemade chicken broth, but your favorite store-bought chicken broth will also work.
- Milk - 2% milk is what I used in this recipe. Whole milk is an option and will make this soup extra creamy and thicker.
- Garlic - fresh, finely minced garlic.
- Salt - I do not add salt until the soup has simmered for 30 minutes. Chicken broth and ham can vary quite a bit in saltiness, so it is best to taste, then season.
- Bay Leaf - adds another layer of flavor to soup. The herby flavor will be slowly released as the soup simmers.
- Pepper - fresh ground black pepper
- Flour - all-purpose flour for making the roux
- Olive oil
- If you have a leftover ham bone, add it to the soup for extra flavor.
- Ham and potato soup is a very versatile soup, you can add extra vegetables such as carrots, peas or corn.
- Add a different flavor profile to the soup with herbs like thyme or rosemary.
- To add a bit of heat, stir in some red pepper flakes or hot sauce.
- My family likes a chunkier version of this soup, but if you prefer a smooth texture, use a potato masher or a fork to mash the potatoes after they are cooked and soft.
Saute onions, leeks, celery and garlic until softened.
Add ham and cook until the ham is heated. Transfer to a large soup pot.
Using the same skillet make a roux by melting 2 tablespoons of butter, add ¼ cup flour and whisk until browned.
Add the chicken broth and whisk until smooth and boiling.
Stir in the milk and bring to a slow boil. Let thicken for about 5 minutes, then transfer to the soup pot with ham and veggies.
Add cubed potatoes, ground pepper and bay leaf.
Bring to a boil, reduce to low heat, cover and let simmer for 30-40 minutes until potatoes are tender.
Season to taste with salt and serve.
- Thinly sliced green onions or chives
- Crumbled bacon
- Grated cheddar cheese
- Crispy fried onions
- Sauteed mushrooms
This post was originally published January 19, 2017. Occasionally I update with fresh tips, content, and photos. Current update April 25, 2023.
Ham and Potato Soup
- 5 cups potatoes peeled and cubed
- 3 tablespoons butter
- 1 tablespoon olive oil
- ½ cup leeks finely sliced, white and light green parts only
- 1 cup onion chopped
- 1 clove garlic finely minced
- ½ cup celery diced
- 2 cups ham chopped
- ¼ cup all purpose flour
- 2 cups chicken broth
- 2 cups milk
- 1 bay leaf
- ½ teaspoon fresh ground pepper
- salt season to taste
- In large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter.
- Add the onion, leeks, celery, and garlic. Sauté until soft.
- Stir in the ham and cook until the ham is heated. Transfer to large soup pot.
- Using the same skillet, melt 2 tablespoons of butter. Whisk in the flour and continue to cook until browned.
- Stir in the chicken stock, and whisk continuously until there are no lumps and mixture comes to a boil.
- Pour in the milk, and stir until the mixture comes to a slow boil and thickens a bit.
- Add the creamy broth to the ham and vegetables.
- Stir in the potatoes, ground pepper and bay leaf. Bring to a boil, then reduce to low heat and let simmer for 30 to 40 minutes until the potatoes are tender.
- Season to taste with salt.