Creamy Ham and Potato Soup made with tender potatoes, smoky ham, celery, onions, butter, and milk. Comfort food at its finest!
You know how certain foods just bring back memories so vivid you can practically feel the moment? That’s exactly what this Ham and Potato Soup does for me. I swear, every time I make it, I’m transported straight back to my college apartment’s tiny, barely-functional kitchen.
My best friend and I were broke—like, digging-quarters-out-of-the-couch kind of broke. And it was freezing that winter. I remember one night, we raided her pantry and all we could scrape together was some potatoes, leftover Christmas ham her mom sent her, and random veggies that were definitely on their last leg. So, we made soup.
The whole thing was a glorious mess. We had no idea what we were doing—just dumping ingredients in a pot, laughing hysterically, and praying we didn’t burn the whole place down. Somehow, it turned out amazing. Thick, creamy, comforting… It was like a hug in a bowl. Maybe we just got lucky, or maybe it was the cheap wine we drank while cooking, but we felt like culinary geniuses that night.
Now, I’ve polished up the recipe quite a bit since then. But every spoonful still brings me back to that rickety old apartment and those nights of laughing way too loud, spilling things, and thinking we were absolutely nailing adulthood.
And honestly? Maybe we were. Because that soup was good.
Why You’ll Love This Ham and Potato Soup Recipe?
Why does this Ham and Potato Soup hit differently? Let me count the ways.
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Cozy, Comforting Goodness: It’s thick, creamy, and packed with hearty ingredients that warm you from the inside out. Just the thing for chilly nights or when you’re feeling under the weather.
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Super Forgiving Recipe: Whether you’ve got extra ham from the holidays or a random leftover chunk hanging out in the fridge, it all works. And if you’re short on potatoes or want to throw in some carrots or corn, go for it. This soup just gets you.
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Cheap & Easy: It’s a budget-friendly dream. Basic ingredients you probably already have, and it all comes together in one pot. Well, technically two, but I won’t judge if you try to make it work in one.
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Make-Ahead & Freezer Friendly: Whether you’re meal prepping or trying to clear out the fridge, this soup has your back.
Ingredient Notes:
Alright, so here’s what you’ll need to make this Ham and Potato Soup sing. And don’t worry, it’s totally customizable.
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Potatoes: Yukon Golds are dreamy here, but Russets work great, too. Just make sure to dice them evenly so they cook at the same pace.
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Cooked Ham: Leftovers are your best friend. Christmas or Easter ham works wonders, but even store-bought deli ham can do the trick if you’re desperate.
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Celery & Onion: Classic flavor boosters. They add a little crunch and a whole lotta flavor.
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Chicken Bouillon: Yep, it’s a shortcut, but it adds a depth of flavor you just can’t beat. Chicken broth works, too.
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Butter & Flour: This is your thickening power duo. Just don’t rush it—give the flour a chance to cook a bit before adding the milk.
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Milk: I usually use whole milk for creaminess, but you can totally go with whatever you’ve got. Heavy cream? Even better. Almond milk? Go for it.
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Seasonings: Salt, pepper, and whatever else you’re into. A dash of garlic powder or smoked paprika can work wonders.
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How To Make Ham and Potato Soup?
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Cook the Veggies and Ham:
Combine the potatoes, ham, celery, onion, and water in a stockpot. Bring it to a boil, then drop it to a simmer. Let it do its thing for about 10 to 15 minutes until the potatoes are nice and tender. Stir in the chicken bouillon, salt, and pepper. Taste and adjust until it’s just right. -
Make the Roux:
In a separate saucepan, melt the butter over medium-low heat. Add the flour and stir like your life depends on it. You’re looking for a thick paste—keep going for about a minute to cook out the raw flour taste. -
Add the Milk:
Slowly whisk in the milk. Keep stirring until the mixture thickens—around 4 to 5 minutes. Don’t walk away here. This is what gives your soup that rich, velvety texture. -
Combine & Serve:
Pour your creamy mixture into the stockpot and stir everything together. Let it simmer for a few more minutes until it’s warmed through and perfect. Serve hot and dive right in. Maybe sprinkle some cheese or crumbled bacon on top if you’re feeling fancy.
Storage Options:
Got leftovers? Lucky you. This soup keeps well in an airtight container in the fridge for about 3–4 days. Reheat it on the stove over medium heat, stirring occasionally. If it gets too thick, just add a little more milk or broth to thin it out.
And yes, you can freeze it, but keep in mind the potatoes might break down a little when you reheat. If you’re planning to freeze it, try undercooking the potatoes a bit.
Variations and Substitutions:
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Swap the Ham: Bacon or sausage work just as well. Or go wild and use smoked turkey for a different twist.
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Add More Veggies: Carrots, corn, peas—whatever you like. This soup’s pretty chill about it.
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Go Dairy-Free: Sub the butter with olive oil and use almond or coconut milk instead.
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Add Heat: Want some kick? Toss in cayenne pepper or smoked paprika.
What to Serve with Ham and Potato Soup?
You can totally enjoy it on its own, but if you want to make it a feast, try:
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Crusty Bread: Perfect for dipping.
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Side Salad: Something fresh and crisp to balance the richness.
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Grilled Cheese: Because, why not?
Frequently Asked Questions:
Can I make this ahead of time?
Yes! Reheat gently on the stove, adding more milk or broth if needed.
What if I don’t have ham?
Bacon, sausage, or even turkey works great.
So, what’s your favorite soup combo? Crusty bread? Grilled cheese? Something totally unexpected? Let me know!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Ham and Potato Soup
Ingredients
For the Soup:
- 3 ½ cups peeled and diced potatoes
- 3 ¼ cups water
- ¾ cup diced cooked ham
- ⅓ cup diced celery
- ⅓ cup finely chopped onion
- 2 tablespoons chicken bouillon granules
- 1 teaspoon ground white or black pepper or to taste
- ½ teaspoon salt or to taste
For the Roux:
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk
Instructions
Prepare the Vegetables and Ham:
- In a large stockpot, combine the diced potatoes, water, cooked ham, celery, and onions. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer for approximately 10 to 15 minutes, or until the potatoes are tender when pierced with a fork. Stir in the chicken bouillon, ground pepper, and salt. Taste and adjust seasonings as desired.
Prepare the Roux:
- In a separate saucepan over medium-low heat, melt the butter until fully liquefied. Gradually add the flour, stirring continuously to form a thick paste. Allow the flour mixture to cook for about 1 minute to eliminate the raw flour taste.
Incorporate the Milk:
- Slowly pour the milk into the flour mixture, whisking constantly to ensure a smooth and lump-free consistency. Continue cooking and stirring the mixture over medium-low heat for approximately 4 to 5 minutes, or until the sauce thickens to a creamy texture.
Combine and Serve:
- Transfer the creamy milk mixture to the stockpot containing the cooked vegetables and ham. Stir thoroughly to incorporate all ingredients. Continue cooking the soup over medium heat until heated through. Serve hot, garnished with freshly ground black pepper or chopped parsley, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
