Ham and Potato Soup Easy Comfort Recipe

Name: Ham And Potato Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: – 3 1/2 cups (about 2 large) russet potatoes, peeled and diced medium; – 1 1/2 cups (9oz) cooked honey ham, diced medium; – 1/2 cup celery, diced small; – 1/2 cup onion, diced small; – 4 cups (2 15oz cans) chicken broth; – 5 tablespoons butter; – 1/4 cup and 1 tablespoon (44g) all-purpose flour; – 2 cups milk (any percentage); – 1/4 teaspoon black pepper; – Salt to taste

By:

Brandi Oshea

Published:

March 22, 2026

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Why You’ll Love This Ham And Potato Soup

If you’re looking for a meal that wraps you up like a warm blanket on a chilly evening, this Ham And Potato Soup is exactly what you need. This comforting dish has become a family favorite in my household, and I’m excited to share why it might become one in yours too.

Benefits of This Recipe

Ease of preparation: This ham potato soup comes together in just 30 minutes, making it perfect for busy weeknights when you want something hearty but don’t have hours to spend in the kitchen. The simple steps and common ingredients mean you can have a delicious meal on the table with minimal effort.
Health benefits: At only 338 calories per serving, this soup is a satisfying option that won’t derail your healthy eating goals. Potatoes provide essential nutrients like potassium and vitamin C, while ham offers protein to keep you feeling full longer. According to potato health benefits research, potatoes are more nutritious than many people realize.

Versatility: This recipe is incredibly forgiving and adaptable. You can easily halve it for smaller portions, swap ingredients based on what you have on hand, or adjust seasonings to suit your taste preferences. It’s also a great way to use up leftover ham from holiday meals.
Distinctive flavor: The combination of tender potatoes, savory ham, and a creamy broth creates a rich, satisfying taste that feels like a warm hug in a bowl. The subtle sweetness of honey ham balances perfectly with the earthy vegetables, while the roux-based sauce adds a luxurious texture without being overly heavy.

“This soup is easy, fast, and low-calorie, making it ideal for busy weeknights or when feeling under the weather. It is described as comforting and healthy, combining ham and potatoes in a creamy broth that feels like a warm hug.”

Jump To

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

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

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

Essential Ingredients for Ham And Potato Soup

The beauty of this Ham And Potato Soup lies in its simple, accessible ingredients that come together to create something truly special. Here’s everything you’ll need to make this comforting dish:

Main Ingredients

3 1/2 cups (about 2 large) russet potatoes, peeled and diced medium – Russet potatoes are ideal for this soup as they hold their shape well during cooking while becoming tender enough to eat easily.

1 1/2 cups (9oz) cooked honey ham, diced medium – Honey ham adds a subtle sweetness that complements the potatoes, though regular cooked ham works just as well.
1/2 cup celery, diced small – Adds a subtle crunch and aromatic flavor to the soup base.
1/2 cup onion, diced small – Provides a savory foundation of flavor that enhances the overall taste of the soup.

4 cups (2 15oz cans) chicken broth – Forms the liquid base of the soup, adding depth and richness to the flavor profile.
5 tablespoons butter – Used to create the roux that thickens the soup and adds richness.
1/4 cup and 1 tablespoon (44g) all-purpose flour – Combines with butter to make the roux that gives the soup its creamy consistency.

2 cups milk (any percentage) – Adds creaminess to the soup; you can use whole milk for richness or skim milk for a lighter version.
1/4 teaspoon black pepper – Adds a subtle kick and enhances the other flavors.
Salt to taste – Essential for bringing out all the flavors in the soup.

Special Dietary Options

This Ham And Potato Soup can be easily adapted to accommodate various dietary needs:

Vegan

For a plant-based version, substitute the ham with smoked tofu or tempeh, use vegetable broth instead of chicken broth, replace butter with vegan butter or olive oil, and use plant-based milk like almond, soy, or oat milk.

Gluten-free

Make this soup gluten-free by replacing the all-purpose flour with a 1:1 gluten-free flour blend or cornstarch. Ensure your chicken broth is certified gluten-free, as some brands contain gluten-based additives.

Low-calorie

To reduce calories further, use skim milk instead of whole milk, reduce the butter to 3 tablespoons, and consider using less ham or a leaner variety. The soup is already relatively low-calorie at 338 calories per serving.

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

Creating this delicious Ham And Potato Soup is easier than you might think. Follow these detailed steps to achieve perfect results every time:

First Step: Preparation and Mise en Place

Before you start cooking, gather all your ingredients and equipment. You’ll need a large pot for the soup and a medium saucepan for the roux. Peel and dice the potatoes into medium-sized cubes, about 1/2 to 3/4 inch. Dice the ham, celery, and onion into small, uniform pieces to ensure even cooking. Having everything prepared before you begin will make the cooking process smooth and stress-free. If you’re planning ahead, you can chop the ham, onions, and celery up to two days in advance, but it’s best to cut the potatoes just before cooking to prevent browning.

Second Step: Cooking the Soup Base

In your large pot, combine the diced potatoes, ham, celery, onions, and chicken broth. Place the pot over medium heat and bring the mixture to a low boil. Once it reaches a gentle boil, reduce the heat slightly to maintain a steady simmer. Cook the vegetables until they are fork-tender, which should take about 10 to 15 minutes. You’ll know they’re done when a fork easily slides through a potato cube with no resistance. This step infuses the broth with the flavors of the ham and vegetables, creating a delicious foundation for the soup.

Third Step: Making the Roux

While the soup base is simmering, prepare the roux that will thicken your Ham And Potato Soup. In a medium saucepan, melt the 5 tablespoons of butter over medium heat. Once the butter has completely melted and is slightly foamy, whisk in the flour. Continue to cook the mixture while stirring constantly for about one minute, or until the flour turns a light golden color. This cooking process removes the raw flour taste and helps create a smooth, lump-free thickener for your soup.

Fourth Step: Creating the Creamy Mixture

After the flour has cooked for a minute, slowly add the milk to the saucepan while whisking continuously. It’s important to add the milk gradually to prevent lumps from forming. Continue whisking until the mixture is smooth and well combined. Cook the mixture over medium heat, stirring frequently, until it thickens noticeably, which should take about 5 minutes. The mixture should coat the back of a spoon when it’s ready. This creamy base will transform your simple broth into a rich, velvety soup.

Final Step: Combining and Seasoning

Pour the thickened flour and milk mixture into the pot with the cooked vegetables and ham. Stir well to combine everything thoroughly. The soup will immediately begin to thicken as the roux mixes with the broth. Add the black pepper and salt to taste, starting with a small amount of salt and adjusting as needed since the ham and chicken broth already contain sodium. Let the soup simmer for an additional 2-3 minutes to allow all the flavors to meld together. Serve hot, perhaps with some crusty bread or homemade cornbread on the side. This Ham And Potato Soup is now ready to enjoy as a comforting meal that will warm you from the inside out.

Dietary Substitutions to Customize Your Ham And Potato Soup

One of the wonderful things about this Ham And Potato Soup recipe is its versatility. Whether you’re accommodating dietary restrictions or simply working with what you have in your pantry, these substitutions will help you create a delicious version that suits your needs.

Protein and Main Component Alternatives

While ham is the traditional protein in this soup, there are several alternatives you can use. Bacon makes an excellent substitute, adding a smoky, savory element that pairs beautifully with potatoes. Simply cook the bacon until crispy, crumble it, and add it to the soup in place of ham. For a different flavor profile, consider using diced cooked chicken or turkey, which will make the soup lighter but still protein-rich. If you prefer a vegetarian version, try using white beans like cannellini or great northern beans instead of meat. They provide protein and a creamy texture that works well in this soup. For those who enjoy seafood, diced cooked salmon or even shrimp can create an interesting variation, though you’ll want to add these toward the end of cooking to prevent them from becoming tough.

Vegetable, Sauce, and Seasoning Modifications

The vegetable base of this Ham And Potato Soup can be easily customized based on your preferences or what’s in season. Carrots make a wonderful addition, adding sweetness and color. Simply dice them and add them along with the potatoes and celery. Corn kernels, either fresh, frozen, or canned, also complement the flavors in this soup and add pleasant texture. For a green boost, consider adding chopped spinach or kale during the last few minutes of cooking. If you’re not a fan of celery, you can omit it entirely or replace it with diced bell peppers for crunch. For the sauce, you can experiment with using half-and-half or heavy cream instead of milk for an even richer soup, or try using chicken stock with a lower sodium content if you’re watching your salt intake. Seasoning variations are endless try adding garlic powder, thyme, or a pinch of cayenne for extra depth and warmth.

Mastering Ham And Potato Soup: Advanced Tips and Variations

Once you’ve mastered the basic Ham And Potato Soup recipe, you might want to try some advanced techniques and variations to take this dish to the next level. These tips will help you create restaurant-quality results in your own kitchen.

Pro Cooking Techniques

For an even smoother soup, consider removing about a cup of the cooked potatoes and ham before adding the roux, then pureeing them in a blender or food processor before returning them to the pot. This creates a thicker, creamier base while still maintaining chunks of vegetables and meat for texture. Another professional technique is to sauté the onions, celery, and any additional vegetables in a little butter or oil before adding them to the soup pot. This step, called sweating, develops deeper flavors by caramelizing the natural sugars in the vegetables. When making your roux, be patient and cook it until it reaches a peanut butter color for a more developed flavor and better thickening power. Finally, always finish your soup with a splash of acid, such as a teaspoon of vinegar or lemon juice, right before serving to brighten all the flavors.

Flavor Variations

Transform your basic Ham And Potato Soup into entirely different dishes with simple flavor twists. For a cheesy version, stir in a cup of shredded sharp cheddar or Gruyère cheese after adding the roux. Create a loaded baked potato soup by topping each bowl with bacon bits, green onions, and a dollop of sour cream. Add a New England flair by including clams or using clam juice instead of some of the chicken broth. For a southwestern twist, add diced green chilies, cumin, and a top with cilantro and crushed tortilla chips. You can also make a garden-fresh version by adding leeks, peas, and fresh herbs like dill or parsley. These variations keep the soup exciting and allow you to tailor it to your family’s preferences or the season.

Presentation Tips

The way you present your Ham And Potato Soup can elevate the dining experience. Serve the soup in hollowed-out bread bowls for an impressive presentation that adds extra carb comfort. Top each bowl with a sprinkle of fresh herbs like parsley, chives, or thyme for a pop of color and freshness. A drizzle of good quality olive oil or a pat of butter melting on top adds visual appeal and richness. For a special occasion, consider serving with homemade croutons or a side of complementary soup for a soup duo. Remember that we eat with our eyes first, so taking a moment to garnish thoughtfully makes the meal feel more special.

Make-Ahead Options

This Ham And Potato Soup is excellent for meal prep and can be made ahead of time with great results. The soup actually tastes better the next day as the flavors have more time to meld together. You can prepare the entire soup up to 3 days in advance and store it in the refrigerator. When reheating, you may need to add a little more milk or broth as the soup tends to thicken when chilled. For longer storage, the soup can be frozen for up to 4 months, though keep in mind that freezing may slightly alter the texture of the potatoes. To freeze, cool the soup completely, then transfer to freezer-safe containers or bags, leaving some space for expansion. Thaw overnight in the refrigerator before reheating gently on the stovetop.

“This recipe has been well-loved and praised by many who have tried it, often becoming a family favorite. The roux made from butter, flour, and milk thickens the broth and adds a creamy texture.”

How to Store Ham And Potato Soup: Best Practices

Proper storage of your Ham And Potato Soup ensures you can enjoy this delicious meal for days to come. Follow these guidelines to maintain quality and safety whether you’re storing leftovers or meal prepping for the week ahead.

Refrigeration

When storing Ham And Potato Soup in the refrigerator, allow it to cool completely before transferring it to an airtight container. This prevents condensation from forming inside the container, which can lead to bacterial growth and make the soup soggy. Properly stored, the soup will last in the refrigerator for 3-4 days. Place the container in the main part of the refrigerator rather than the door, as the temperature is more consistent there. When ready to eat, reheat the soup gently on the stovetop over medium heat, stirring occasionally to prevent sticking. You may need to add a splash of milk or broth if the soup has thickened too much during storage.

Freezing

For longer storage, freezing is an excellent option for Ham And Potato Soup. As mentioned, the soup can be frozen for up to 4 months, though the texture of the potatoes may change slightly. To freeze, portion the soup into meal-sized containers or freezer bags, which makes thawing easier and reduces waste. Leave about an inch of space at the top of containers as liquids expand when frozen. Label each container with the date so you can keep track of freshness. When you’re ready to enjoy your frozen soup, transfer it to the refrigerator to thaw overnight, then reheat on the stovetop. The soup may appear separated after thawing, but stirring well as it reheats will usually restore its creamy consistency.

Reheating

The best method for reheating Ham And Potato Soup is on the stovetop. Transfer the desired amount to a saucepan and warm over medium heat, stirring frequently to ensure even heating and prevent scorching the bottom. If the soup has thickened too much in storage, add a little milk, broth, or water to reach your desired consistency. Avoid boiling the soup during reheating, as this can cause the dairy to separate. If you’re short on time, you can also reheat individual portions in the microwave. Use a microwave-safe container and heat in 1-minute intervals, stirring between each, until heated through. Regardless of the method, ensure the soup reaches an internal temperature of 165°F (74°C) for food safety.

Meal Prep Considerations

Ham And Potato Soup is an excellent candidate for meal prepping. Consider making a double batch on Sunday to have lunches or quick dinners ready for the week ahead. Portion the cooled soup into individual containers for easy grab-and-go meals. If you plan to freeze some portions, do so immediately after cooking rather than after refrigerating, as this better preserves the texture of the potatoes. For variety, prepare different toppings or sides to accompany the soup throughout the week, such as crusty bread, crackers, or a simple salad. This approach saves time while ensuring you have nutritious, homemade meals ready when you need them.

FAQs: Frequently Asked Questions About Ham And Potato Soup

Can you make ham and potato soup without celery?

Yes, you can easily make ham and potato soup without celery. Simply omit the celery from the recipe—it’s not essential for the flavor or texture. The soup will still be hearty and delicious, relying on onions, carrots, potatoes, and ham for its base. If you want to maintain some crunch and freshness, add a bit more carrot or even diced green bell pepper as a substitute. Sauté the onions and carrots in butter or oil as usual, then proceed with adding the broth, potatoes, and ham. This tweak keeps the cooking time the same, around 30-40 minutes on the stovetop. Many home cooks skip celery due to allergies or availability, and the result is just as comforting. Taste and adjust seasoning with salt, pepper, or herbs like thyme at the end for the best flavor balance. (92 words)

How long does ham and potato soup last in the fridge?

Ham and potato soup lasts 3-4 days in the fridge when stored properly in an airtight container. Cool it completely before refrigerating to prevent bacterial growth and condensation. The dairy (milk or cream) and potatoes make it prone to spoilage, so check for off smells, sliminess, or mold before reheating. For reheating, warm on the stovetop over medium heat, stirring frequently to avoid scorching the bottom—add a splash of milk if it thickens too much. It freezes well for up to 3 months; portion into freezer bags, leaving headspace for expansion. Thaw overnight in the fridge and reheat gently. Always label containers with dates to track freshness. This storage method keeps the soup safe and tasty for quick weeknight meals. (118 words)

Can I use leftover ham in potato soup?

Absolutely, leftover ham is perfect for ham and potato soup and adds smoky flavor without extra cost. Use 2-3 cups of diced cooked ham, like from a holiday spiral or baked ham—trim excess fat for a cleaner taste. Add it after the potatoes soften, about 20 minutes into simmering, so it warms through without drying out. If your ham is salty, reduce added salt and taste before serving. This recipe repurposes 1-2 pounds of leftovers easily, yielding 6-8 servings. For best results, chop into ½-inch pieces for even distribution. Pair with crusty bread for a complete meal. Leftover ham soup is a budget-friendly way to clear the fridge while enjoying a creamy, filling dish that reheats beautifully. (112 words)

How do you thicken ham and potato soup?

To thicken ham and potato soup, use a simple roux or cornstarch slurry for a creamy texture without lumps. Start with a roux: melt 2-3 tablespoons butter, whisk in ¼ cup flour, cook 1-2 minutes, then slowly add 2 cups milk or half-and-half while stirring. Pour into the soup after potatoes are tender. Alternatively, mash 1-2 cups of potatoes directly in the pot with a potato masher for natural thickness, or mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 5 minutes. Simmer gently to activate. Avoid boiling after adding dairy to prevent curdling. These methods take under 10 minutes extra and give a velvety consistency. Adjust based on preference—thicker for spooning, lighter for sipping. (124 words)

Can you make ham and potato soup in a slow cooker?

Yes, ham and potato soup cooks perfectly in a slow cooker for hands-off prep. Layer 1.5 lbs diced potatoes, 2 cups diced ham, 1 chopped onion, 2 carrots, and 2 celery stalks (optional) in a 6-quart crockpot. Pour in 4 cups chicken broth, 1 tsp garlic powder, salt, and pepper. Cook on low 6-7 hours or high 3-4 hours until potatoes are fork-tender. Thirty minutes before done, stir in 2 cups milk and ½ cup sour cream or cream cheese for creaminess—no roux needed. Thicken by mashing some potatoes if desired. Taste and add thyme or parsley. This yields 8 servings with minimal effort, ideal for busy days. Ladle into bowls and top with cheese or chives. Leftovers store well for meal prep. (118 words)