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!
My family loves a tasty ham dinner and I love using the leftover ham to create more delicious recipes. In addition to this hearty soup recipe, be sure to try my super popular Ham and Bean soup.
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.
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