Creamy Ham And Potato Soup
Creamy Ham and Potato Soup is the definition of cozy comfort food, bringing together tender potatoes, savory ham, and a rich, velvety broth in every spoonful.
Slowly simmered with aromatic vegetables, herbs, and a touch of cream, this soup delivers warmth and nostalgia with a homemade feel that never goes out of style.
It’s hearty without being heavy, simple yet deeply satisfying—perfect for chilly evenings, leftover ham, or anytime you crave something soothing and familiar.
Why People Will Love This Creamy Ham and Potato Soup:
Pure comfort in a bowl – The creamy broth, tender potatoes, and savory ham create a warm, soothing dish that feels like a hug on a cold day.
Rich yet balanced flavor – Butter, herbs, and cream add depth without overpowering, while vegetables keep the soup grounded and satisfying.
Hearty and filling – With potatoes and ham in every bite, this soup is substantial enough to serve as a full meal.
Perfect use for leftover ham – A delicious, practical way to transform leftover ham into something special and comforting.
Family-friendly appeal – Familiar flavors make it a hit with kids and adults alike.
Simple ingredients, big payoff – Everyday pantry staples come together to create a soup that tastes slow-cooked and indulgent.
Versatile for any season – Cozy in winter yet comforting year-round, especially for easy lunches and dinners.
Key Ingredients:
Yukon Gold Potatoes – Naturally buttery and tender, they hold their shape while softening beautifully, giving the soup both body and comforting texture.
Cooked Ham – Savory and slightly smoky, ham brings rich, meaty depth and makes the soup hearty and satisfying.
Heavy Cream – Adds a luxurious, velvety finish that rounds out the flavors without overwhelming the dish.
Butter – Forms the foundation of the soup’s richness, enhancing both the vegetables and the broth with warmth and depth.
Onion, Carrots & Celery – This classic aromatic trio builds a flavorful base, adding subtle sweetness and balance.
Garlic & Herbs (Italian seasoning and sage) – Infuse the soup with gentle earthiness and aroma that complement the ham perfectly.
Chicken Broth – Provides a savory backbone that ties all the ingredients together while keeping the soup comforting and smooth.
Expert Tips:
Choose the right potatoes – Yukon Gold potatoes are ideal because they hold their shape while becoming creamy; avoid very starchy potatoes that can turn mushy.
Build flavor slowly – Take time to sauté the onions, carrots, and celery until soft and fragrant; this step creates a rich, savory base for the soup.
Season in layers – Light seasoning at each stage develops depth without over-salting, especially important when using ham and broth.
Cook the flour gently – Let the flour cook briefly before adding liquid to remove the raw taste and ensure a smooth, velvety texture.
Deglaze thoroughly – Scraping up browned bits after adding broth adds extra flavor and prevents burning.
Add cream at the end – Stir in the cream once the potatoes are tender to keep it from curdling and to preserve its silky texture.
Keep the simmer gentle – Avoid a rolling boil, which can break down the potatoes and dull the flavors.
Taste before finishing – Ham varies in saltiness, so adjust salt and pepper only at the end for perfect balance.
Let it rest briefly before serving – A short rest allows the flavors to settle and the soup to thicken slightly.
Creamy Ham And Potato Soup
Ingredients
5 tablespoons unsalted butter
1 small yellow onion, finely chopped
1 cup carrots, thinly sliced
1 cup celery, thinly sliced
6 garlic cloves, finely minced
1 tablespoon Italian herb blend
½ teaspoon dried ground sage
5 tablespoons plain all-purpose flour
3 cups Yukon Gold potatoes, peeled and diced
2 cups cooked ham, cut into small cubes
4 cups chicken stock or broth
1 bay leaf
1 cup heavy whipping cream
Kosher salt, to taste
Freshly cracked black pepper, to taste
For garnish:
Shredded cheese
Sliced chives
Instructions
Melt the butter in a large pot set over medium-high heat.
Add the diced onion, sliced carrots, and celery, then season lightly with salt and pepper. Cook, stirring often, for about 8 minutes, until the vegetables soften and become fragrant.
Lower the heat to medium. Stir in the garlic, Italian seasoning, sage, and another light sprinkle of salt and pepper. Cook for about 1 minute, stirring constantly, until the garlic is aromatic.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Pour in about ¼–½ cup of the chicken broth, stirring and scraping the bottom of the pot to loosen any browned bits.
Add the diced potatoes, cubed ham, remaining chicken broth, and bay leaf.
Bring the soup to a gentle simmer over medium-high heat, then reduce the heat to medium or medium-low. Simmer for 10–12 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the heavy cream and season with additional salt and pepper to taste.
Serve hot, topped with shredded cheese and sliced chives, and enjoy.
Important Notes When Making Creamy Ham and Potato Soup:
Ham saltiness varies widely – Because cooked ham can be quite salty, always taste the soup before adding extra salt, especially toward the end of cooking.
Potatoes determine the final texture – Yukon Golds provide a naturally creamy consistency while still holding their shape; overcooking can cause them to break down too much.
The roux sets the foundation – Properly cooking the butter and flour mixture is essential for a smooth, velvety soup without a raw flour taste.
Gentle heat preserves creaminess – Once the cream is added, avoid boiling; high heat can cause the soup to separate or lose its silky texture.
Thickness develops over time – The soup will continue to thicken as it rests, so slightly looser consistency while cooking is ideal.
Flavor improves after resting – Letting the soup sit for a few minutes before serving allows the herbs and aromatics to fully blend.
Great for leftovers, with care – Reheat gently and add a splash of broth or cream to loosen the texture if needed.
Freezing considerations – While possible, freezing may slightly change the texture due to the cream and potatoes; fresh is always best for optimal consistency.
How to Enjoy Creamy Ham and Potato Soup After Cooking
Let the soup rest briefly before serving
Allow the soup to sit off the heat for about 5–10 minutes. This resting time lets the flavors meld and naturally thickens the broth for a more luxurious texture.
Serve warm, not boiling hot
Gently hot soup preserves the creaminess and allows the subtle herb and ham flavors to shine without overwhelming the palate.
Finish with simple garnishes
Top each bowl with shredded cheese and sliced chives just before serving. These add freshness, contrast, and visual appeal without overpowering the soup.
Pair with comforting sides
Enjoy with crusty bread, warm rolls, or buttered biscuits to soak up every spoonful of the creamy broth. A simple green salad adds balance to the meal.
Adjust texture to preference
If the soup thickens too much as it sits, stir in a splash of warm broth or cream to loosen it to your liking.
Enjoy it as a complete meal
With hearty potatoes and savory ham, this soup is satisfying on its own, making it perfect for cozy dinners or relaxed lunches.
Reheat gently for leftovers
Warm leftovers over low heat, stirring occasionally. Avoid boiling to keep the cream smooth and the potatoes intact.
Enhance the experience
A crack of black pepper, a drizzle of cream, or a pinch of fresh herbs can refresh leftovers and bring new life to the soup.
Savor slowly
This is a dish meant to be enjoyed at a relaxed pace—each spoonful delivers warmth, comfort, and nostalgic flavor.
Nutrition Information:
Values are approximate and based on 1 serving, assuming the recipe serves 4.
Calories: 420–460 kcal | Total Fat: 26 g | Saturated Fat: 14 g | Monounsaturated Fat: 8 g | Polyunsaturated Fat: 2 g | Cholesterol: 85–100 mg | Sodium: 780–950 mg (depending on ham, broth, and added salt) | Total Carbohydrates: 32 g | Dietary Fiber: 3.5 g | Sugars: 5 g | Protein: 17 g
Frequently Asked Questions
Can I make Creamy Ham and Potato Soup ahead of time?
Yes. This soup reheats well and often tastes even better the next day. Store it in the refrigerator and reheat gently, adding a splash of broth or cream if it thickens too much.
Why did my soup turn out thicker than expected?
Potatoes release starch as they cook and continue to absorb liquid as the soup rests. This naturally thickens the soup. Simply thin it with warm broth or milk when reheating.
Can I use leftover holiday ham for this recipe?
Absolutely. Leftover ham works perfectly and adds great flavor. Just be mindful of salt, as holiday ham can be saltier than regular cooked ham.
Can I substitute milk for heavy cream?
You can, but the soup will be less rich and slightly thinner. Whole milk works best if you’re looking for a lighter option, though cream provides the smoothest texture.
How do I keep the soup from tasting too salty?
Use low-sodium broth and wait until the end to adjust seasoning. Ham varies in saltiness, so tasting before adding extra salt is essential.
What’s the best way to ensure the soup turns out creamy, not grainy?
Cook the flour briefly in the butter to remove the raw taste, then add liquid gradually while stirring. Keep the heat moderate and add the cream only after the potatoes are tender.
Should I cook the potatoes before adding them to the soup?
No. Adding raw diced potatoes directly to the soup allows them to absorb flavor as they cook and helps naturally thicken the broth.
When is the right time to add the ham?
Add the ham after the soup has been deglazed and the main liquid is added. This warms the ham gently without drying it out or making it tough.
How do I prevent the soup from sticking or burning on the bottom?
Stir frequently, especially after adding flour and during simmering. Deglazing the pot thoroughly after sautéing helps release flavorful bits and prevents scorching.
How can I control the final thickness of the soup?
If the soup is too thick, stir in warm broth or cream a little at a time. If it’s too thin, let it simmer gently for a few extra minutes to reduce naturally.