This ham and potato soup recipe turns a handful of humble staples into a thick, creamy bowl that tastes like it simmered all day, even though it comes together in under an hour.
Diced potatoes break down just enough to thicken the broth, while the ham holds its shape in tender, smoky bites.
Most versions run into one of two problems. They either turn out thin and watery, or the dairy curdles into grainy bits the moment the pot boils.
This version fixes both.
A butter and flour roux gives the soup body from the start, and the milk and cream go in over low heat so the texture stays silky.
Sharp cheddar stirred in at the end adds a savory finish without weighing the soup down. One pot, about 55 minutes, and six bowls at the table.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Total Time | 55 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Read Also: Potato Soup
Why You’ll Love This Ham and Potato Soup Recipe
This soup earns its spot in the weekly rotation because it uses what most kitchens already have and still delivers real depth of flavor. It also happens to be one of the best ways to use up leftover holiday ham.
- It uses leftover ham. A cup or two of diced spiral ham, ham steak, or country ham gives the broth a smoky, salty backbone with no extra effort.
- One pot, start to finish. Everything from the roux to the final cheese stir happens in the same Dutch oven, so cleanup stays minimal.
- Ready in about 55 minutes. Most of that is hands-off simmering while the potatoes soften.
- It thickens without heavy cream overload. The roux does most of the work, so you get body from flour and starch instead of pouring in cup after cup of cream.
- It reheats well. The flavor actually deepens overnight, which makes it a strong option for meal prep.
- It scales easily. Double the batch for a crowd or halve it for two without changing the method.
- Kids and picky eaters go for it. Mild potato, melty cheddar, and familiar ham are an easy sell at the dinner table.
For a cheesier, bacon-topped spin on the same idea, a similar approach works in Loaded Baked Potato Soup.
Ingredients
Gather everything before you start, since this soup moves quickly once the roux is going. Measurements are listed in both imperial and metric.
- 2 lb (900 g) Yukon Gold potatoes, peeled and diced into ½-inch (1.25 cm) cubes
- 2 cups (about 300 g) cooked ham, diced
- 3 tbsp (45 g) unsalted butter
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 medium carrots, peeled and diced (about ¾ cup / 100 g)
- 2 celery stalks, diced (about ¾ cup / 75 g)
- 3 garlic cloves, minced
- â…“ cup (40 g) all-purpose flour
- 4 cups (950 ml) chicken broth
- 2 cups (480 ml) whole milk
- ½ cup (120 ml) heavy cream
- 1½ cups (170 g) sharp cheddar cheese, shredded
- 1 tsp dried thyme
- ½ tsp smoked paprika
- 2 bay leaves
- ½ tsp black pepper
- Salt, to taste (add at the end, since the ham is already salty)
- Optional garnish: chopped chives or green onion, extra shredded cheddar, crumbled cooked bacon
Pre-shredded cheese never melts as smoothly here, because the anti-caking starch coating leaves a slightly grainy finish, so I shred a block of sharp cheddar by hand for this one.
You might also enjoy: Ham Bone Soup
Kitchen Equipment Needed
Nothing specialized is required, but a heavy pot makes a real difference for even heat and a roux that does not scorch. Here is what you will reach for.
- Dutch oven or large heavy pot (at least 5 quarts) for the whole soup
- Chef’s knife for dicing potatoes, ham, and vegetables
- Vegetable peeler for the potatoes and carrots
- Cutting board
- Whisk for working the broth into the roux without lumps
- Wooden spoon or silicone spatula for stirring and scraping the bottom
- Liquid and dry measuring cups
- Immersion blender (optional) for thickening part of the soup
- Soup ladle for serving
- Box grater for the cheddar
For a hands-off method using similar gear, a related recipe is Slow Cooker Potato Soup.
Recommended Products for This Recipe
These are the items I keep coming back to when making this soup, chosen because each one solved a specific problem in testing. They are optional, but they make the process smoother and the result more consistent.
1. Better Than Bouillon Ham Base
When I make this soup without a ham bone, the broth can taste a little flat. Stirring in a spoonful of concentrated ham base rebuilds that slow-simmered, smoky depth in seconds, and a single jar lasts for months in the fridge.
2. OXO Good Grips Potato Masher
The easiest way to control thickness is to mash a portion of the cooked potatoes right in the pot instead of blending the whole thing smooth. A sturdy masher with a comfortable grip gives you that half-chunky, half-creamy texture without dragging out a blender.
3. Microplane Grater
A fresh grating of nutmeg over the finished pot rounds out the dairy and makes the soup taste more like something from a restaurant. The same tool handles fresh garlic when you want a sharper hit than the minced cloves give.
4. Souper Cubes Freezer Tray
Cream-based soups are awkward to freeze in big containers because you end up thawing far more than you need. Portioned silicone trays let you freeze single servings in neat one-cup blocks that pop out and reheat on demand.
Read Also: Instant Pot Potato Soup
Step-by-Step Instructions: How to Make Ham and Potato Soup
Follow these steps in order and you will have a creamy, well-seasoned pot of ham and potato soup ready in under an hour.
1. Prep the ingredients
- Peel the potatoes and cut them into even ½-inch (1.25 cm) cubes so they cook at the same rate.
- Dice the onion, carrots, and celery into small, uniform pieces.
- Mince the garlic and dice the ham into bite-sized cubes.
- Shred the cheddar on a box grater and set it aside to come to room temperature.
2. Sauté the aromatics
- Melt the butter in a Dutch oven over medium heat until it foams.
- Add the onion, carrots, and celery, then cook for 5 to 6 minutes until the onion turns translucent and the vegetables soften.
- Stir in the minced garlic and cook for 1 more minute, just until fragrant, so it does not brown or turn bitter.
3. Build the roux
- Sprinkle the flour evenly over the vegetables.
- Stir constantly for 1 to 2 minutes, coating everything, until the raw flour smell cooks off and the mixture looks like wet sand.
- Keep the heat at medium so the flour toasts without scorching.
4. Add the broth and potatoes
- Pour in the chicken broth slowly, whisking as you go to break up any lumps from the roux.
- Add the diced potatoes, thyme, smoked paprika, bay leaves, and black pepper.
- Raise the heat and bring the pot to a gentle boil, then reduce to a simmer.
- Cook uncovered for 15 to 18 minutes, until a fork slides easily into the potato cubes.
5. Thicken to your liking
- For a thicker, creamier base, mash some of the cooked potatoes against the side of the pot with a potato masher, or pulse briefly with an immersion blender.
- Leave plenty of whole potato pieces for texture. Blending about a third of the pot gives the best balance.
6. Add the dairy and ham
- Lower the heat so the soup is no longer boiling.
- Stir in the whole milk and heavy cream, then add the diced ham.
- Warm everything through for 4 to 5 minutes, stirring often, without letting it reach a boil.
I ruined my first pot of this soup by pouring cold milk straight into a boiling base, and it broke into grainy curds within seconds. Taking the pot off the heat first and stirring the dairy in gradually fixed the problem completely.
7. Finish with cheese and season
- Remove the pot from the heat and discard the bay leaves.
- Add the shredded cheddar a handful at a time, stirring until each addition melts into the broth.
- Taste, then add salt and extra pepper as needed. Remember the ham and cheese already bring salt.
8. Serve
- Ladle the soup into bowls while hot.
- Top with chopped chives or green onion, a little extra cheddar, and crumbled bacon if you like.
For a cheesier option, try: Broccoli Cheese Potato Soup
Tips for The Best Ham and Potato Soup
Small adjustments are what separate a flat, watery pot from a rich, balanced one. These are the details worth paying attention to.
- Salt last, not first. Ham, broth, and cheese all carry sodium, so season at the very end to avoid an over-salted soup.
- Keep the dairy below a boil. High heat is what splits milk and cream into curds, so add them off the boil and warm gently.
- Cut potatoes evenly. Uniform cubes cook at the same rate, which keeps some firm while others break down to thicken the broth.
- Toast the roux. Cooking the flour for a minute or two removes the raw, pasty taste and helps the soup thicken cleanly.
- Use starchy or all-purpose potatoes. Yukon Golds hold their shape while still giving the broth a buttery body.
- Simmer, do not boil hard. A rolling boil breaks the potatoes down too fast and can make the soup gluey.
- Save a ham bone if you have one. Dropping it in during the simmer adds a layer of smoky flavor you cannot get from diced ham alone.
I have tested this with both russets and Yukon Golds, and the Yukon Golds win because they turn creamy at the edges without collapsing into mush.
For a different approach, see Potato Cheese Soup.
What to Serve with Ham and Potato Soup
A bowl of this soup is filling on its own, but the right side turns it into a full meal. Lean toward crusty breads, simple salads, and anything that can be dipped into the broth.
- Crusty bread or a baguette for dunking into the creamy base
- Dinner Rolls warm from the oven with butter
- Homemade Biscuits for a soft, flaky pairing
- Cornbread to lean into the comfort-food angle
- Sourdough Bread with a tangy crust
- A crisp green salad with a sharp vinaigrette to cut the richness
- Coleslaw for crunch and a little acidity
- Grilled cheese or a ham and cheese sandwich for a hearty lunch
- Roasted vegetables like broccoli or Brussels sprouts on the side
You might also enjoy: Chicken Potato Soup
Variations of Ham and Potato Soup
This recipe is an easy base to adapt based on what you have and who you are feeding. Try one of these spins once you have the classic down.
- Cheesy loaded version: Double the cheddar and finish each bowl with bacon, sour cream, and green onion for a baked-potato feel.
- Slow cooker method: Add everything except the dairy and cheese to a slow cooker, cook on low for 6 to 7 hours, then stir in the milk, cream, and cheese at the end.
- Spicy kick: Add a diced jalapeño with the aromatics or a pinch of cayenne with the seasonings.
- Gluten-free: Skip the flour roux and thicken instead with a cornstarch or arrowroot slurry stirred in near the end.
- Lighter version: Swap the heavy cream for extra milk or evaporated milk and lean on blended potatoes for body.
- Smoky upgrade: Use smoked ham and a little extra smoked paprika for a deeper, barbecue-leaning flavor.
- Vegetable-packed: Add corn, leeks, or chopped broccoli for more color and texture.
- Herb-forward: Stir in fresh dill or parsley at the end for a brighter finish.
For more recipes in this style, check out Ham and Bean Soup.
Storage and Reheating
This soup keeps well, though cream-based soups need a gentle hand when reheating so the texture stays smooth. Here is how to store and warm it back up.
- Refrigerate: Cool the soup, then store it in an airtight container for up to 4 days in the fridge.
- Freeze with care: Cream and potato soups can turn grainy after freezing, so freeze before adding the dairy for the best result, then stir in milk and cream when reheating.
- Reheat on the stove: Warm gently over medium-low heat, stirring often, and avoid bringing it to a boil.
- Reheat in the microwave: Heat in short 30-second bursts, stirring between each, to prevent the dairy from separating.
- Loosen as needed: The soup thickens in the fridge, so stir in a splash of broth or milk to bring it back to a pourable consistency.
- Store garnishes separately: Keep bacon and fresh herbs apart from the soup so they stay crisp and bright.
Read Also: Split Pea and Ham Soup
Nutritional Facts
Values are estimated per serving, based on 6 servings. Actual numbers will vary with the specific ham, cheese, and dairy you use.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 385 kcal |
| Total Fat | 22 g |
| Saturated Fat | 12 g |
| Cholesterol | 70 mg |
| Sodium | 910 mg |
| Total Carbohydrates | 31 g |
| Dietary Fiber | 3 g |
| Sugars | 6 g |
| Protein | 17 g |
For more ideas, try: Potato Soup Recipes
Health Benefits of Key Ingredients
Beyond being comforting, this soup brings together a few ingredients with real nutritional value. Here is what the main components contribute.
- Potatoes: A good source of potassium, vitamin C, and vitamin B6, and the skin-on option adds extra fiber.
- Ham: Provides protein and B vitamins, which help the soup feel satisfying and keep you full longer.
- Carrots: Rich in beta-carotene, which the body converts to vitamin A for eye and immune support.
- Celery: Low in calories and high in water, adding volume and a dose of vitamin K.
- Onion and garlic: Both contain antioxidants and compounds studied for supporting heart and immune health.
- Milk and cream: Contribute calcium, vitamin D, and protein for bone support.
- Cheddar cheese: Adds calcium and protein, along with the fat that helps the body absorb fat-soluble vitamins.
- Thyme: A small addition, but it brings antioxidants and a boost of flavor without any sodium.
Another option worth trying is Potato Leek Soup.
FAQs About Ham and Potato Soup
1. Why is my ham and potato soup gluey or gummy?
Gumminess usually comes from over-blending or boiling the potatoes too hard, which releases excess starch. Blend only a small portion of the pot and keep the soup at a gentle simmer rather than a rolling boil.
2. Can I freeze ham and potato soup?
You can, but the dairy may separate and turn grainy once thawed. For the smoothest result, freeze the soup before adding the milk, cream, and cheese, then stir those in fresh when you reheat it.
3. What kind of potatoes work best?
Yukon Gold potatoes are the top pick because they stay tender while giving the broth a creamy, buttery body. Russets also work well and break down more, which naturally thickens the soup.
4. Can I use leftover holiday ham?
Leftover spiral ham, baked ham, or ham steak is ideal here and adds instant smoky flavor. If you have the bone, drop it into the pot during the simmer and remove it before serving.
5. How do I make this soup without cream?
Swap the heavy cream for additional whole milk or evaporated milk, which keeps it creamy with less fat. Blending more of the cooked potatoes also adds body without any added cream at all.
6. Why did my soup curdle?
Curdling happens when dairy hits too much heat too fast. Lower the temperature before adding the milk and cream, stir them in gradually, and never let the pot boil afterward.
7. Can I make it in a slow cooker?
Yes. Add everything except the dairy and cheese, cook on low for 6 to 7 hours, then stir in the milk, cream, and cheddar during the final 20 to 30 minutes.
You might also enjoy: Best Ham Recipes
Ham and Potato Soup
Ingredients
- 2 lb Yukon Gold potatoes - 900 g, peeled and diced into ½-inch (1.25 cm) cubes
- 2 cups cooked ham - about 300 g, diced
- 3 tbsp unsalted butter - 45 g
- 1 medium yellow onion - diced, about 1 cup or 150 g
- 2 medium carrots - peeled and diced, about ¾ cup or 100 g
- 2 stalks celery - diced, about ¾ cup or 75 g
- 3 cloves garlic - minced
- â…“ cup all-purpose flour - 40 g
- 4 cups chicken broth - 950 ml
- 2 cups whole milk - 480 ml
- ½ cup heavy cream - 120 ml
- 1½ cups sharp cheddar cheese - 170 g, shredded; shred by hand for smoothest melt
- 1 tsp dried thyme
- ½ tsp smoked paprika
- 2 bay leaves
- ½ tsp black pepper
- salt - to taste; add at the end since ham is salty
- chopped chives or green onion - optional garnish
- extra shredded cheddar - optional garnish
- crumbled cooked bacon - optional garnish
Equipment
- Dutch oven or large heavy pot - at least 5 quarts
- Chef’s knife - for dicing potatoes, ham, and vegetables
- Vegetable peeler - for the potatoes and carrots
- Whisk - for working the broth into the roux without lumps
- Wooden spoon or silicone spatula - for stirring and scraping the bottom
- Liquid and dry measuring cups
- Immersion blender - (optional) for thickening part of the soup
- Soup Ladle - for serving
- Box grater - for the cheddar
Method
- Peel the potatoes and cut them into even ½-inch (1.25 cm) cubes. Dice the onion, carrots, and celery into small uniform pieces, mince the garlic, dice the ham into bite-sized cubes, and shred the cheddar on a box grater.
- Melt the butter in a Dutch oven over medium heat until it foams. Add the onion, carrots, and celery and cook for 5 to 6 minutes until the onion turns translucent and the vegetables soften. Stir in the minced garlic and cook for 1 more minute, just until fragrant.
- Sprinkle the flour evenly over the vegetables and stir constantly for 1 to 2 minutes, coating everything, until the raw flour smell cooks off and the mixture looks like wet sand. Keep the heat at medium so the flour toasts without scorching.
- Pour in the chicken broth slowly, whisking as you go to break up any lumps. Add the diced potatoes, thyme, smoked paprika, bay leaves, and black pepper. Bring to a gentle boil, then reduce to a simmer and cook uncovered for 15 to 18 minutes, until a fork slides easily into the potato cubes.
- For a thicker, creamier base, mash some of the cooked potatoes against the side of the pot with a potato masher, or pulse briefly with an immersion blender. Leave plenty of whole potato pieces for texture; blending about a third of the pot gives the best balance.
- Lower the heat so the soup is no longer boiling. Stir in the whole milk and heavy cream, then add the diced ham. Warm everything through for 4 to 5 minutes, stirring often, without letting it reach a boil.
- Remove the pot from the heat and discard the bay leaves. Add the shredded cheddar a handful at a time, stirring until each addition melts into the broth. Taste, then add salt and extra pepper as needed.
- Ladle the soup into bowls while hot. Top with chopped chives or green onion, a little extra cheddar, and crumbled bacon if you like.
Nutrition
Notes
- Salt last, not first. Ham, broth, and cheese all carry sodium, so season at the very end to avoid an over-salted soup.
- Keep the dairy below a boil. High heat is what splits milk and cream into curds, so add them off the boil and warm gently.
- Cut potatoes evenly. Uniform cubes cook at the same rate, which keeps some firm while others break down to thicken the broth.
- Toast the roux. Cooking the flour for a minute or two removes the raw, pasty taste and helps the soup thicken cleanly.
- Use starchy or all-purpose potatoes. Yukon Golds hold their shape while still giving the broth a buttery body.
- Simmer, do not boil hard. A rolling boil breaks the potatoes down too fast and can make the soup gluey.
- Save a ham bone if you have one. Dropping it in during the simmer adds a layer of smoky flavor you cannot get from diced ham alone.
- Refrigerate: Cool the soup, then store in an airtight container for up to 4 days in the fridge.
- Freeze with care: Cream and potato soups can turn grainy after freezing, so freeze before adding the dairy for the best result, then stir in milk and cream when reheating.
- Reheat gently on the stove over medium-low heat, stirring often, and avoid bringing it to a boil. In the microwave, heat in short 30-second bursts, stirring between each.
- Loosen as needed: The soup thickens in the fridge, so stir in a splash of broth or milk to bring it back to a pourable consistency.
- Slow cooker method: Add everything except the dairy and cheese, cook on low for 6 to 7 hours, then stir in the milk, cream, and cheddar during the final 20 to 30 minutes.
- Gluten-free: Skip the flour roux and thicken instead with a cornstarch or arrowroot slurry stirred in near the end.
- Lighter version: Swap the heavy cream for extra milk or evaporated milk and lean on blended potatoes for body.
Private Notes
Tried this recipe?
Let us know how it was!Final Thoughts
Ham and potato soup is the kind of meal that rewards very little effort with a genuinely satisfying bowl. With one pot and about 55 minutes, you get a creamy, smoky dinner that tastes like it took far longer.
Keep the dairy gentle and season at the end, and it comes out right every time. The leftovers may even be better the next day.
Give this one a try the next time you have ham to use up. If you make it, leave a comment to share how it turned out, and pass the recipe along to anyone who loves a cozy bowl of soup.
Recommended:
- Au Gratin Potatoes
- Scalloped Potatoes and Ham
- Cheesy Potatoes
- Mashed Potatoes
- Ham Salad
- Honey Baked Ham
- Best Potato Recipes
- Creamy Tomato Basil Soup
- Easy Chicken Noodle Soup
- Scalloped Potatoes
