Every winter, my kitchen smells like this ham and potato soup recipe, and I honestly wouldn’t have it any other way. It started as a way to use up leftover holiday ham, and now I make it on purpose just so we can have this soup all week.

My kids used to call it “the pink soup” when they were little because of the bits of ham peeking through the creamy broth. I’ve tweaked it a dozen times over the years, and this version is the one that never fails me.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes
Servings	6 servings
Difficulty Level	Easy

If you love thick, hearty soups, you might also enjoy this Loaded Baked Potato Soup that’s equally cozy and satisfying.

Table of Contents

Why You’ll Love This Ham and Potato Soup Recipe

This is one of those soups that feels like a hug in a bowl. It’s rich, filling, and impossibly simple to pull together on a weeknight.

You don’t need any fancy equipment or hard-to-find ingredients. Everything you need is probably already in your kitchen or easy to grab at any grocery store.

It’s one of the best ways to use up leftover ham from a holiday dinner. Nothing goes to waste, and the flavor from good ham takes the whole pot to another level.

The soup thickens beautifully thanks to the starchy potatoes breaking down slightly as they cook. You get that creamy, almost velvety texture without even needing to blend anything.

It’s a true crowd-pleaser — my picky eaters, my husband, my in-laws, everyone goes back for seconds. That alone makes it a permanent fixture on my meal rotation.

Crowd-pleasing comfort food: Rich and hearty, this soup satisfies even the biggest appetites at the table, and there’s almost never any left in the pot.
Perfect for leftovers: Leftover holiday ham transforms into something spectacular — arguably even better than the original meal it came from.
One-pot simplicity: Everything cooks in a single pot, which means minimal dishes and maximum flavor concentrated right where you want it.
Budget-friendly: Potatoes and ham are inexpensive staples that stretch a long way without sacrificing taste or heartiness.
Naturally thick and creamy: The potatoes release their starch as they cook, giving the soup a luscious body without needing to add heavy cream — though you absolutely can if you want extra richness.
Meal prep champion: This soup tastes even better the next day, making it an ideal dish to cook in advance for busy weeknights ahead.
Customizable: Swap in your favorite vegetables, adjust the seasonings, or make it extra cheesy — this recipe is very forgiving and flexible enough to work with what you have.

You might also love this classic Potato Soup Recipe if you’re looking for a meatless version for Meatless Mondays.

Ingredients

A good ham and potato soup starts with humble, honest ingredients. The key is using a diced ham with good flavor — I usually pick up a thick-cut ham steak from the store and cube it myself so I get nice chunky pieces in every bowl. For potatoes, Russets work beautifully here because they get a little soft at the edges and help thicken the broth naturally as they cook.

2 tablespoons (30g) unsalted butter
1 medium yellow onion, diced (about 1 cup / 150g)
3 cloves garlic, minced
3 medium stalks celery, diced (about ¾ cup / 75g)
3 medium carrots, peeled and diced (about 1 cup / 130g)
2 lbs (900g) Russet potatoes, peeled and cut into ½-inch cubes
2 cups (300g) diced cooked ham
4 cups (950ml) low-sodium chicken broth
2 cups (475ml) whole milk
¼ cup (30g) all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon dried thyme
Salt and black pepper to taste
1 cup (113g) shredded sharp cheddar cheese (optional but highly recommended)
Sour cream, sliced green onions, and extra shredded cheddar for garnish

Read Also: Best Potato Recipes

Kitchen Equipment Needed

You don’t need anything special to make this soup, which is part of why I love it so much. A good heavy-bottomed pot makes all the difference in preventing the bottom from scorching — I’ve burned more than one pot of soup on a thin-walled pan and learned my lesson the hard way.

Large Dutch oven or heavy-bottomed pot (at least 5 to 6 quart capacity)
Wooden spoon or silicone spatula for stirring
Sharp chef’s knife and cutting board
Vegetable peeler
Ladle for serving
Measuring cups and spoons
Potato masher (optional, for mashing some of the potatoes to thicken the soup)
Immersion blender (optional, if you prefer a partially blended, creamier texture)

Read Also: Potato Leek Soup Recipe

Recommended Products for This Recipe

These are my personal go-to picks based on years of making this soup — products that genuinely make a difference in how the finished dish turns out.

1. Lodge Enameled Cast Iron Dutch Oven

This is the pot I reach for every time I make this soup. The even heat distribution means nothing scorches at the bottom, and the heavy lid traps in all that savory steam for deeper flavor. It’s an investment piece I’ve had for years and expect to have for many more.

Get it on Amazon

2. OXO Good Grips Stainless Steel Potato Masher

A good potato masher lets you control exactly how chunky or creamy your soup turns out without pulling out a blender. I use mine to smash about a quarter of the potatoes right in the pot for that thick, hearty texture that makes this soup so satisfying. It’s one of those tools I didn’t know I needed until I had it.

Get it on Amazon

3. KitchenAid Cordless Hand Blender

If you like a silkier, creamier soup, this immersion blender lets you blend directly in the pot without transferring anything to a countertop blender. A few quick pulses and you get a beautiful velvety consistency while keeping some potato chunks intact for texture and heartiness.

Get it on Amazon

4. Cabot Extra Sharp Cheddar Cheese Block

Shredding your own cheese from a block melts far better than pre-shredded bags, which contain anti-caking agents. Cabot’s extra sharp cheddar has a deep, tangy flavor that complements the salty ham perfectly and melts silky smooth into the broth.

Get it on Amazon

Another favorite: Cheeseburger Soup Recipe

Step-by-Step Instructions: How to Make Ham and Potato Soup

Step 1: Prep All Your Ingredients

Peel and dice your Russet potatoes into ½-inch (1.25 cm) cubes and place them in a bowl of cold water to prevent browning while you prep the rest of your ingredients. Keeping them submerged until you’re ready to add them makes a noticeable difference in their color and texture.
Dice your yellow onion into small, even pieces — about ¼-inch each — so they cook through evenly and melt seamlessly into the soup’s broth.
Mince the garlic cloves as finely as you can, or use a garlic press. Either method works well here — just make sure there are no large chunks remaining.
Peel and dice the carrots into small pieces, roughly the same size as the onion, so they cook at the same rate and don’t end up unevenly cooked.
Slice the celery stalks into small pieces, about ¼-inch thick, keeping the size consistent with the other aromatics.
Cube your cooked ham into ½-inch (1.25 cm) pieces if you’re starting from a ham steak. The bigger the chunks, the more ham in every spoonful — aim for generous, bite-sized pieces.
Measure out all remaining ingredients — broth, milk, flour, and all seasonings — so everything is lined up and ready to go when you need it. This makes the cooking process much smoother.

Step 2: Sauté the Aromatics

Place your Dutch oven or large heavy-bottomed pot over medium heat and allow it to warm for about 1 minute before adding anything.
Add the 2 tablespoons (30g) of unsalted butter to the pot and let it melt completely, swirling the pot gently to coat the bottom evenly.
Add the diced onion and diced celery to the pot. Stir to coat them in the melted butter and cook for 4 to 5 minutes, stirring occasionally, until the onion has softened and become translucent at the edges. You’ll start to smell a sweet, mellow aroma — that’s exactly what you want.
Add the diced carrots to the pot along with the onion and celery and stir everything together. Cook for an additional 2 minutes to begin softening the carrots slightly.
Add the minced garlic and stir continuously for about 30 to 60 seconds, just until fragrant. Watch it closely and don’t let it brown, as burned garlic turns bitter and can affect the whole pot.

Step 3: Build the Roux

Sprinkle the ¼ cup (30g) of all-purpose flour directly over the sautéed vegetables in the pot, making sure it’s distributed as evenly as possible.
Stir constantly for about 1 to 2 minutes, coating all the vegetables in the flour. The mixture will look thick and paste-like — that’s exactly what you want. This roux is the key to the soup’s creamy, thick texture.
Don’t rush this step; allowing the flour to cook out for those full 1 to 2 minutes eliminates any raw, starchy taste from the finished soup, which can be unpleasant if it’s underdone.

Step 4: Add the Broth and Seasonings

Slowly pour in the 4 cups (950ml) of low-sodium chicken broth, adding it about ½ cup at a time and stirring constantly after each addition to prevent any lumps from forming. Pouring slowly and stirring consistently is the key to a smooth, lump-free base.
Once all the broth is incorporated and the mixture is smooth and combined, stir in the garlic powder, onion powder, smoked paprika, and dried thyme.
Season with a pinch of salt and several cracks of black pepper. Keep in mind that the ham adds significant saltiness on its own, so go conservative with the salt at this stage — you can always add more once everything is combined and you’ve had a taste.

Step 5: Add the Potatoes and Ham

Drain the cubed potatoes from their cold water bath, shaking off any excess water, and add them to the pot, stirring everything together.
Add the 2 cups (300g) of diced cooked ham to the pot and stir to distribute it evenly throughout the soup.
Increase the heat to medium-high and bring the soup to a gentle boil, stirring occasionally to make sure nothing is sticking to the bottom of the pot.

Step 6: Simmer Until Potatoes Are Tender

Once the soup reaches a boil, reduce the heat to medium-low and let it simmer, uncovered, for about 15 to 20 minutes, stirring every few minutes to check on the bottom.
The potatoes are done when they’re completely fork-tender — insert a fork or the tip of a knife into a potato cube and it should slide in without any resistance at all.
If you like a thicker soup, use a potato masher to gently mash about a quarter of the potatoes directly in the pot. This releases their starch into the broth and makes the whole soup silkier and more substantial without adding any extra ingredients.

Step 7: Add the Milk and Cheese

Before adding the milk, reduce the heat to low so that the milk warms gradually rather than hitting a boiling pot and curdling or separating.
Pour in the 2 cups (475ml) of whole milk slowly while stirring, incorporating it gently into the hot soup.
Let the soup warm through over low heat for about 3 to 5 minutes, stirring occasionally, until it’s steaming hot throughout and completely uniform in color.
If you’re adding shredded sharp cheddar cheese, add it in two or three batches, stirring well after each addition until the cheese is fully melted before adding the next batch. Adding it in stages prevents it from clumping and ensures a smooth, creamy finish.

Step 8: Taste, Adjust, and Serve

Give the soup a final taste and adjust the seasoning with additional salt, black pepper, or a pinch more smoked paprika if it needs it.
Ladle the hot soup into bowls and top generously with your favorite garnishes: a dollop of sour cream, sliced green onions, extra shredded cheddar, and a light dusting of paprika for color.
Serve immediately with crusty bread or warm dinner rolls alongside for dipping into that creamy broth.

For another warming weeknight dinner, try making this Zuppa Toscana Recipe — it’s another creamy, hearty Italian-style soup that never disappoints.

Tips for The Best Ham and Potato Soup

Getting this soup right is mostly about technique — a few small details make a huge difference between a soup that’s good and one that your family asks for on repeat every single week.

Use Russet potatoes for the best texture. Their high starch content helps naturally thicken the soup as they cook, giving you that creamy consistency without heavy thickeners. Yukon Golds work well too if that’s what you have on hand.
Don’t skip the roux. That brief step of cooking the flour into the butter and vegetables is what makes the soup thick and velvety. Skipping it results in a much thinner broth that doesn’t cling beautifully to the potatoes and ham.
Lower the heat before adding milk. Reduce to low before adding milk to prevent it from curdling or separating. Whole milk gives the richest result, but 2% works fine as well.
Use a ham bone if you have one. If you happen to have a ham bone from a holiday dinner, toss it into the pot along with the broth and let it simmer through the whole cooking time. It adds an incredible depth of smoky, salty flavor. Remove it before serving.
Shred your own cheese. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. A block you shred yourself melts silky and seamless into the hot soup.
Cut potatoes in uniform sizes. Evenly sized cubes cook at the same rate, which means no potato mush alongside still-firm chunks. Aim consistently for ½-inch (1.25 cm) cubes throughout.
Season in layers. Add seasoning at the aromatics stage, again after adding the broth, and once more at the very end. Layering throughout builds a more complex, rounded flavor.
Always taste before adding more salt. Ham is already quite salty, and the broth adds more. Taste the finished soup before reaching for the salt shaker — it’s almost always already well-seasoned.

Read Also: Kale and Sweet Potato Soup Recipe

What to Serve with Ham and Potato Soup

This soup is hearty enough to stand on its own, but pairing it with a few simple sides turns it into a complete, fully satisfying meal.

The right accompaniments add texture contrast and round out the flavors in all the best ways.

Crusty bread or dinner rolls: A warm basket of Dinner Rolls is absolutely perfect for soaking up every last drop of that creamy broth. Something bread-like on the table is non-negotiable when this soup is on the menu.
Biscuits and Gravy: Flaky homemade biscuits served alongside this soup make for one seriously satisfying cold-weather meal — serve the gravy separately for dipping.
Broccoli Salad: The bright, crunchy contrast of a broccoli salad cuts through the richness of the creamy soup and balances the whole meal effortlessly.
Coleslaw: A tangy vinegar-based coleslaw adds freshness and acidity that plays wonderfully against the savory, creamy broth.
Deviled Eggs: Classic, creamy deviled eggs are an easy appetizer or side that pairs naturally with a comfort food spread like this one.
Healthy Cornbread: The slight sweetness of cornbread is a wonderful counterpoint to the savory, smoky soup — it’s a classic pairing that just works.
Simple green salad: A lightly dressed green salad with vinaigrette adds freshness and helps cut through the soup’s richness.

Read Also: Homemade Biscuit Recipe

Variations of Ham and Potato Soup

This soup is incredibly flexible, and I’ve made all kinds of tweaks over the years depending on what I have on hand or what mood I’m in. The base recipe is really just a canvas for whatever sounds good that day.

Slow Cooker Ham and Potato Soup: Sauté the aromatics on the stovetop first, then transfer everything (except the milk and cheese) to a 6-quart slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, then stir in the milk and cheese during the final 30 minutes on low heat.
Loaded Ham and Potato Soup: Take full baked potato inspiration and top each bowl generously with sour cream, crispy crumbled bacon, shredded cheddar, and sliced green onions for the full loaded experience.
Ham and Potato Corn Chowder: Add 1 cup (165g) of frozen or fresh corn kernels along with the potatoes for a sweeter, heartier variation that leans in the direction of a classic corn chowder.
Extra Cheesy Version: Stir in 1½ cups of shredded cheddar during cooking and top each bowl with even more right before serving. A few tablespoons of cream cheese stirred in at the end creates an extra-rich, silky broth.
Ham and Sweet Potato Soup: Swap half the Russet potatoes for diced sweet potatoes for a slightly sweeter flavor and a gorgeous golden-orange color in the bowl.
Spicy Ham and Potato Soup: Add ½ teaspoon of cayenne pepper or a few dashes of your favorite hot sauce along with the other seasonings. A handful of diced jalapeño sautéed with the aromatics works beautifully too.
Dairy-Free Version: Replace the butter with olive oil, use full-fat coconut milk in place of whole milk, and skip the cheese or use a dairy-free alternative. The soup tastes a bit different but remains comforting and delicious.

You might also enjoy this Cheeseburger Chowder Soup Recipe if you love thick, cheesy comfort soups like this one.

Storage and Reheating

Ham and potato soup stores exceptionally well, and I’d argue it actually tastes even better the next day once the flavors have had overnight to meld together in the fridge.

Refrigerator storage: Let the soup cool completely at room temperature, then transfer it to an airtight container and refrigerate for up to 4 days.
Freezer storage: This soup can be frozen, but note that Russet potatoes can become slightly mealy after freezing. If you plan to freeze it, Yukon Gold potatoes hold their texture better through the freeze-thaw cycle. Freeze in airtight containers for up to 3 months.
Thawing frozen soup: Transfer the frozen container to the refrigerator the night before you want to eat it and allow it to thaw slowly overnight. Avoid thawing at room temperature for food safety reasons.
Stovetop reheating: Pour the soup into a pot over medium-low heat and warm gently, stirring occasionally, until heated through. This is the best method for maintaining the soup’s creamy texture.
Microwave reheating: Transfer a single serving to a microwave-safe bowl, cover it loosely with a microwave-safe lid or wrap, and heat in 1-minute intervals, stirring between each, until hot throughout.
Adjusting consistency after storage: The soup will thicken considerably in the fridge as the potatoes absorb the liquid. When reheating, stir in a splash of chicken broth or milk to loosen it back to your preferred consistency.
Do not bring to a full boil when reheating: Milk-based soups that return to a full boil can curdle or separate. Always reheat gently over low to medium heat, keeping it just below a boil.

Read Also: Slow Cooker Chili Recipe

Nutritional Facts

The values below are estimates per serving based on a recipe that serves 6, with the optional shredded cheddar included. Exact values will vary depending on the specific ham, broth, and dairy products you use.

Nutrient	Per Serving
Calories	~380 kcal
Total Fat	14g
Saturated Fat	7g
Cholesterol	65mg
Sodium	920mg
Total Carbohydrates	40g
Dietary Fiber	4g
Sugars	6g
Protein	23g
Vitamin A	60% DV
Vitamin C	25% DV
Calcium	20% DV
Iron	10% DV

For a lower-sodium version, use unsalted broth, reduce the ham quantity, and skip added salt entirely. To reduce fat, swap whole milk for 2% or skim and omit the cheese or use a reduced-fat variety.

Another favorite: Corn Chowder Recipe

Health Benefits of Key Ingredients

This soup isn’t just delicious — several of its key ingredients bring genuine nutritional value to every bowl you serve.

Each ingredient in this recipe pulls its weight not just for flavor, but for what it contributes nutritionally to the finished dish.

Potatoes: Often unfairly criticized, potatoes are an excellent source of potassium, which is essential for heart health and blood pressure regulation. They also provide vitamin C, vitamin B6, and a decent amount of dietary fiber, especially when you leave some skin on.
Ham (lean cooked pork): Ham is a solid source of high-quality protein, supporting muscle maintenance and keeping you feeling full for hours. It also provides important B vitamins, particularly B12 and niacin, which play a key role in energy metabolism.
Carrots: Packed with beta-carotene, which the body converts to vitamin A, carrots support healthy vision, immune function, and skin health. They also bring natural sweetness and pleasant color to the soup.
Celery: Low in calories but rich in antioxidants and anti-inflammatory compounds, celery also contributes vitamin K and serves as an important part of the aromatic base.
Garlic: Beyond its incredible flavor, garlic contains allicin, a well-studied compound with antimicrobial and immune-boosting properties that has been associated with cardiovascular benefits.
Onion: Onions are a rich source of quercetin, an antioxidant linked to reduced inflammation. They also contribute natural sweetness and depth to the soup’s flavor base.
Whole milk: Adds calcium, vitamin D, and protein to the soup — all essential for bone health and overall wellbeing — while also giving the soup its satisfying creaminess.
Low-sodium chicken broth: Keeps the sodium content more manageable while still delivering a flavorful, savory base with a small amount of collagen and trace minerals.

For another nutrient-packed, comforting bowl, check out this Carrot Ginger Soup Recipe.

FAQs About Ham and Potato Soup

1. What kind of potatoes are best for ham and potato soup?

Russet potatoes are the top choice because their high starch content helps naturally thicken the broth as they cook. Yukon Golds are a great alternative — they hold their shape a little better and have a naturally buttery flavor that works well in this soup.

2. Can I make this soup in a slow cooker?

Absolutely. Sauté the aromatics on the stovetop first for best flavor, then add everything except the milk and cheese to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours, then stir in the milk and cheese during the last 30 minutes on low.

3. Can I use canned ham instead of fresh leftover ham?

Yes, canned ham works in a pinch. Just be mindful that canned ham tends to be quite soft and very salty, so reduce any added salt in the recipe significantly and taste frequently as you go. Fresh or leftover holiday ham will always deliver the best flavor and texture.

4. Why did my soup turn out thin instead of creamy?

The roux — flour cooked into the butter and vegetables — is what thickens this soup. If you skipped that step or added the broth too quickly and got lumps you strained out, the soup may be thinner than expected. You can fix it by mixing 2 tablespoons of cornstarch with ¼ cup of cold water, then slowly stirring it into the simmering soup and cooking for 2 to 3 minutes until thickened.

5. Can I make ham and potato soup ahead of time?

Yes, and it’s actually better made ahead. The flavors deepen and meld beautifully overnight in the fridge. Make the full batch up to 2 days in advance, store it in an airtight container, and reheat gently on the stovetop with a splash of broth or milk to loosen it back to your preferred consistency.

Read Also: Beef Barley Soup Recipe

Final Thoughts

This ham and potato soup recipe is the kind of dish that becomes a tradition in your household. Once you make it, you’ll find yourself craving it every time the temperature drops.

It’s forgiving, flexible, and full of the kind of warmth that only a good homemade soup can deliver. The combination of tender potatoes, savory ham, and that creamy, lightly seasoned broth is one that genuinely never gets old.

I really hope you give this recipe a try on your next chilly evening — I’m pretty confident it’ll earn a permanent spot in your dinner rotation just like it has in mine.

If you make it, drop a comment below and let me know how it turned out. I’d love to hear if you added your own twist or made any swaps!

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