Creamy Ham and Potato Soup

Name: Creamy Ham Potato Soup Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: – 1 tablespoon butter – Adds flavor and helps build the roux for thickness.; – 1 tablespoon olive oil – Helps sauté the vegetables without burning.; – 1 small yellow onion, diced (about ¾ cup) – Sweet base flavor as it softens.; – 1 medium carrot, peeled and diced (about ½ cup) – Adds natural sweetness and color.; – 1 rib celery, diced (about ½ cup) – Adds classic savory crunch and aroma.; – 2 cloves garlic, minced – Deep, aromatic seasoning.; – 1 tablespoon all-purpose flour – Makes the roux to thicken and smooth the soup.; – 4 cups low sodium chicken broth – Forms the flavorful cooking liquid.; – 3 cups peeled and diced Yukon Gold potatoes (about 4 medium potatoes / 1¼ lbs before peeling) – Provides creamy texture and hearty body.; – 2 cups cooked ham, diced or shredded – Main protein and signature savory flavor.; – 1 ham bone or ham hock (optional, for extra flavor) – Adds extra richness during simmering.; – 1 teaspoon Dijon mustard (optional) – Adds subtle tang and boosts savory notes.; – ½ teaspoon dried thyme – Warm, earthy herb flavor.; – 1 cup whole milk – Creates creamy flavor and body.; – ½ cup heavy cream or half-and-half – Makes it extra rich and silky.; – 1-2 tablespoons cornstarch (whisked into milk and cream) – Helps thicken without graininess.; – Salt and pepper to taste – Final seasoning balance.; – ¾ cup shredded cheddar cheese – Melts into the soup for a cheesy, comforting finish.; – Chopped fresh parsley for garnish (optional) – Brightens the bowl and adds color.

By:

Brandi Oshea

Published:

April 1, 2026

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Why You’ll Love This Creamy Ham Potato Soup Recipe

Ease of preparation: This Creamy Ham Potato Soup Recipe starts with a quick veggie sauté, then simmers until the potatoes turn tender. You are looking at about 55 minutes total from prep to bowl, which is perfect for busy parents and working professionals.

Health benefits: With 3 cups Yukon Gold potatoes, plus protein from 2 cups cooked ham, this hearty soup delivers staying power. It also uses low sodium chicken broth, so you can keep things balanced and family-friendly.
Versatility: The recipe is flexible enough for different weeknight needs, whether you want a classic version or you are swapping seasonings and dairy to match your preferences.

Distinctive flavor: The combination of a roux (butter and flour), a touch of Dijon mustard, thyme, and melted cheddar cheese gives a rich, creamy base with savory depth that tastes like comfort food.

If you have leftover holiday ham, this is the easiest way to turn it into something cozy, creamy, and restaurant-worthy.

Jump To

1. Why You’ll Love This Creamy Ham Potato Soup Recipe
2. Essential Ingredients for Creamy Ham Potato Soup Recipe
3. How to Prepare the Perfect Creamy Ham Potato Soup Recipe: Step-by-Step Guide

4. Dietary Substitutions to Customize Your Creamy Ham Potato Soup Recipe
5. Mastering Creamy Ham Potato Soup Recipe: Advanced Tips and Variations
6. How to Store Creamy Ham Potato Soup Recipe: Best Practices

7. FAQs: Frequently Asked Questions About Creamy Ham Potato Soup Recipe
8. Creamy Ham Potato Soup Recipe

Essential Ingredients for Creamy Ham Potato Soup Recipe

Here is everything you need for a creamy, satisfying soup. I grouped it so you can shop easily and cook with confidence.

Main Ingredients

1 tablespoon butter – Adds flavor and helps build the roux for thickness.

1 tablespoon olive oil – Helps sauté the vegetables without burning.
1 small yellow onion, diced (about ¾ cup) – Sweet base flavor as it softens.
1 medium carrot, peeled and diced (about ½ cup) – Adds natural sweetness and color.

1 rib celery, diced (about ½ cup) – Adds classic savory crunch and aroma.
2 cloves garlic, minced – Deep, aromatic seasoning.
1 tablespoon all-purpose flour – Makes the roux to thicken and smooth the soup.
4 cups low sodium chicken broth – Forms the flavorful cooking liquid.

3 cups peeled and diced Yukon Gold potatoes (about 4 medium potatoes / 1¼ lbs before peeling) – Provides creamy texture and hearty body.
2 cups cooked ham, diced or shredded – Main protein and signature savory flavor.
1 ham bone or ham hock (optional, for extra flavor) – Adds extra richness during simmering.

1 teaspoon Dijon mustard (optional) – Adds subtle tang and boosts savory notes.
½ teaspoon dried thyme – Warm, earthy herb flavor.

To Finish the Soup

1 cup whole milk – Creates creamy flavor and body.
½ cup heavy cream or half-and-half – Makes it extra rich and silky.

1-2 tablespoons cornstarch (whisked into milk and cream) – Helps thicken without graininess.
Salt and pepper to taste – Final seasoning balance.
¾ cup shredded cheddar cheese – Melts into the soup for a cheesy, comforting finish.
Chopped fresh parsley for garnish (optional) – Brightens the bowl and adds color.

Special Dietary Options

Because this is a creamy ham and potato soup, some changes are easier than others. Here are practical options many home cooks like:

Vegan: Use plant-based “ham” style seasoning or smoked jackfruit, and swap the broth for vegetable broth. Replace butter with olive oil and use a plant-based milk and cream alternative. Use a vegan cheese or nutritional yeast, since real cheddar is not vegan.
Gluten-free: Replace the all-purpose flour with a 1:1 gluten-free all-purpose flour blend, or thicken with a cornstarch slurry from the start.

Low-calorie: Use 2% or skim milk, cut heavy cream to 2 to 4 tablespoons, and thicken with cornstarch. You will still get a creamy ham potato soup texture, just lighter.

How to Prepare the Perfect Creamy Ham Potato Soup Recipe: Step-by-Step Guide

This section walks you through the Creamy Ham Potato Soup Recipe from stovetop basics to the final creamy finish. Follow along and you will end up with a thick, smooth soup that tastes like a cozy meal waiting at the table.

Step-by-Step Instructions

Timing: Prep 20 minutes, cook 35 minutes. Total time about 55 minutes. Cook over medium heat, then lower to low for the dairy stage.

First Step: In a large pot or Dutch oven, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Sauté the 1 small diced yellow onion, 1 diced carrot, and 1 diced celery rib for 4 to 5 minutes, until softened.
Second Step: Add 2 cloves minced garlic and cook for 30 seconds. This quick step keeps garlic from getting bitter.
Third Step: Sprinkle in 1 tablespoon all-purpose flour and stir constantly for 1 to 2 minutes to form a roux. If you are making a gluten-free version, use gluten-free flour here.

Fourth Step: Pour in 4 cups low sodium chicken broth and stir until smooth. Add 3 cups peeled and diced Yukon Gold potatoes, 2 cups cooked ham, optional ham bone or ham hock, 1 teaspoon Dijon mustard (optional), and ½ teaspoon dried thyme. Bring to a boil, then simmer covered for 15 to 20 minutes until potatoes are tender.
Fifth Step (thickening and dairy): Lower the heat to low. Whisk together 1 cup whole milk, ½ cup heavy cream or half-and-half, and 1 to 2 tablespoons cornstarch until smooth. Remove the ham bone if you used it, then gradually stir the dairy mixture into the soup.
Sixth Step: Simmer on low for 5 to 7 minutes, stirring occasionally, until the soup thickens. If you want a lighter soup, swap to 2% or skim milk and use less cream, keeping the low heat so the dairy stays smooth.

Seventh Step (cheese melt): Off heat, stir in ¾ cup shredded cheddar cheese until fully melted. This off-heat melt helps prevent graininess.
Final Step: Adjust seasoning with salt and pepper to taste. Serve hot with chopped fresh parsley if you like, and pair it with crusty bread.

Helpful Sidebar: What Makes It Extra Creamy?

Two thickening steps work together in this Creamy Ham Potato Soup Recipe: the roux (butter plus flour) and the cornstarch slurry whisked into the dairy. Using both gives you a creamy texture without relying on constant heavy simmering.

Stage	What You Do	Why It Matters
Roux	Cook butter, then stir in flour for 1 to 2 minutes	Creates a smooth base for the soup
Simmer	Simmer potatoes and ham for 15 to 20 minutes	Turns potatoes tender and flavorful
Dairy + slurry	Add dairy mixture on low heat and simmer 5 to 7 minutes	Thickens while reducing risk of curdling
Cheddar	Stir in off heat until melted	More velvety cheese texture

If you are also planning a comforting bread side, you might enjoy this pairing idea from our blog: Hot Water Cornbread.

Want more real-food inspiration for using savory flavors together? This creamy ham and potato soup guide is a helpful extra reference while you cook.

Dietary Substitutions to Customize Your Creamy Ham Potato Soup Recipe

Sometimes you want the same cozy feeling but with different ingredients. Here are easy swaps that keep the spirit of a Creamy Ham Potato Soup Recipe while fitting your kitchen and your needs.

Protein and Main Component Alternatives

Ham options: Use leftover diced ham, ham steak, or shredded deli-style smoked ham. If you want a less salty bowl, choose reduced-sodium ham when possible.
Non-pork option: Try a smoked turkey instead of ham for a similar smoky profile. Add it at the same time you would add ham, since it is already cooked.
No meat version: For a meatless soup, swap to smoked mushrooms and use vegetable broth. Add mushrooms after the vegetables soften, and continue with the same simmer timing for the potatoes.

Dairy-free approach: Use lactose-free dairy or plant-based milk. Choose a plant-based cream substitute and thicken with cornstarch slurry the same way.

Vegetable, Sauce, and Seasoning Modifications

Vegetable swaps: Replace carrot or celery with parsnip, sweet pepper, or extra onion. Keep the total amount similar so the soup texture stays consistent.
Potato variety: Yukon Gold is best for creamy texture, but you can use red potatoes for firmer bites. If using russets, cook just until fork-tender to avoid a mushy result.

Seasoning swaps: Thyme is classic here. You can add rosemary (a pinch) or swap in Italian seasoning. Dijon mustard is optional, but it adds a gentle tang.
Sauce/thickener options: Prefer a gluten-free path by swapping the flour with gluten-free flour. If you want even more control, keep the cornstarch method and reduce flour slightly.

Quick tip: If you make substitutions, taste as you go. Soup seasoning usually needs a little salt and pepper at the end, after everything has simmered together.

Mastering Creamy Ham Potato Soup Recipe: Advanced Tips and Variations

Once you nail the basics, it is fun to make this Creamy Ham Potato Soup Recipe your own. These advanced tips focus on texture, flavor depth, and timing, so your soup tastes great every time.

Pro Cooking Techniques

Choose the right potatoes: Yukon Gold is ideal because it stays creamy and holds its shape. Russets can get mushy if you overcook them.
Combine thickening methods: Using a roux plus a cornstarch slurry gives creaminess without graininess or curdling.
Add dairy last on low: Keeping the heat low when adding milk and cream helps prevent separation.

Melt cheese off heat: Stir cheddar in after turning off the heat for superior creaminess.

Flavor Variations

Smokier soup: Use smoked ham or add extra thyme and a tiny pinch of smoked paprika.
Herbier bowl: Add chopped parsley at the end and consider adding a little celery leaf if you have it.

Cheese changes: Try half cheddar and half Gruyère for a deeper, nuttier flavor.
Dijon boost: If you love savory tang, increase Dijon mustard slightly, but start small and taste.

Presentation and Garnish

Serve in warm bowls and top with parsley for color. If you want a “cafe-style” look, add a little extra shredded cheddar on top and let it melt in the hot soup.

Make-Ahead Options

Prep ahead: Dice onion, carrot, celery, and ham in advance. Store in airtight containers in the fridge.
Cook ahead: You can simmer the potato and ham base, cool, and refrigerate. When reheating, warm gently and add dairy later if needed.

If you want to think about nutrition and protein choices, this external resource can be helpful: Is ham healthy?.

How to Store Creamy Ham Potato Soup Recipe: Best Practices

Proper storage keeps your Creamy Ham Potato Soup Recipe safe and delicious for later. Since this soup includes dairy, a few rules matter more than you might think.

Refrigeration

Cool the soup to room temperature before storing.
Place in an airtight container.
Refrigerate up to two to three days.

Freezing

Freezing is not ideal because dairy can separate. If you still want to freeze:

Freeze the soup base without the milk, cream, and cheddar.

Label and store up to two months.
Thaw in the fridge, then reheat on low and stir in fresh dairy and cheese.

Reheating

Reheat slowly on low heat with stirring.
If it thickens too much, add a splash of broth.
Heat until steaming, not boiling hard, to keep the soup creamy.

Meal Prep Considerations

Portion into family-sized containers so it is easy to grab the amount you need.
If serving later, keep extra cheddar on the side and melt it at reheating time.

Remember: avoid freezing the finished dairy soup. For best texture, freeze the base and add dairy after reheating.

FAQs: Frequently Asked Questions About Creamy Ham Potato Soup Recipe

Can I use leftover ham in creamy ham potato soup?

Yes, leftover ham works perfectly in creamy ham potato soup and is one of the best ways to use it up. Chop, shred, or cube about 2-3 cups of diced ham—glazed, smoked, or plain all add great flavor. Add it toward the end of cooking to keep it tender and prevent drying out. If it’s from a holiday spiral ham, the built-in sweetness pairs beautifully with the potatoes and cream. No need to cook it first since it’s already prepared. This recipe turns everyday leftovers into a comforting meal that serves 6-8 people in under an hour. Pro tip: Save the ham bone for broth if you have it, but diced ham alone delivers plenty of taste. (78 words)

Do I need a ham bone for creamy ham potato soup?

No, a ham bone isn’t required—the soup turns out delicious without it. It simply adds extra depth and smoky flavor during simmering, like infusing broth with gelatin for richer texture. If you have one, add it to the pot with the potatoes and veggies for 20-30 minutes, then remove before blending or thickening. Skip it if you’re short on time or ingredients; just use 4-6 cups chicken or vegetable broth as the base. The roux and dairy create creaminess regardless. Test a small batch first if concerned about flavor intensity. This flexibility makes the recipe ideal for weeknights. (92 words)

What potatoes work best in creamy ham potato soup?

Yukon Gold potatoes are ideal for creamy ham potato soup because they hold shape well, stay creamy without falling apart, and bring a buttery taste. Use 2-3 pounds, peeled and diced into 1-inch pieces. Russets work in a pinch but peel them thoroughly and cook just until fork-tender to avoid mushiness—they absorb more liquid and can make the soup gluey. Red potatoes are another option for firmer bites. Cut uniformly for even cooking, about 20-25 minutes in broth. This choice keeps the soup hearty yet smooth after partial blending or mashing. (89 words)

Can I lighten up the dairy in creamy ham potato soup?

Yes, you can adjust dairy for a lighter creamy ham potato soup while keeping good texture. The recipe calls for whole milk and heavy cream for richness, but swap to 2% or skim milk with a splash of half-and-half. Evaporated milk offers creaminess without fat. Avoid water or broth alone—it dilutes flavor. Use a roux (butter + flour) first for base thickness, then stir in dairy off-heat to prevent curdling. Cornstarch slurry at the end (1 tbsp in 2 tbsp water) thickens without extra calories. Results in 250-300 calories per serving versus 400+. Taste and season accordingly. (96 words)

Can I make creamy ham potato soup ahead or freeze it?

Make creamy ham potato soup ahead and refrigerate up to 2-3 days in an airtight container—reheat gently on stovetop over low heat, stirring in dairy last to avoid separation. Freezing isn’t ideal due to dairy; it can curdle or separate upon thawing. If freezing, omit cream/milk, freeze soup base up to 2 months, then thaw and stir in fresh dairy when reheating. Portion into family-sized containers for easy meals. Best enjoyed fresh for peak creaminess and potato texture. Reheats in 10-15 minutes; thin with a little broth if needed. Serves as quick comfort food. (98 words)