Ham Potato Soup Recipe tastes creamy, smoky, and cozy, like a loaded baked potato met a pot of chowder and they became best friends. It works perfectly for busy families who want a hearty 45-minute dinner that uses leftover ham and simple pantry ingredients. I grew up in the Midwest, so this kind of soup basically runs in my veins at this point.

Why Choose This Ham Potato Soup Recipe

This Ham Potato Soup Recipe uses simple ingredients, but it tastes rich and comforting without feeling heavy. You get tender potatoes, savory ham, and a creamy broth that still lets the vegetables shine.

You can use leftover holiday ham, deli ham steak, or even pre-diced ham from the store. The recipe also scales easily, so you can feed two people or a whole crowd without stress.

“This Ham Potato Soup Recipe tastes like a cozy hug in a bowl and disappears every time I serve it. ★★★★★”

Ingredients You’ll Need

Main Ingredients

Cooked ham, diced small
- Use leftover spiral ham, ham steak, or pre-diced ham from the meat section.
- Smoked ham adds extra flavor, while low-sodium ham keeps the soup from tasting too salty.
Potatoes, peeled and diced into 1/2-inch cubes
- Yukon Gold potatoes give a creamy texture and hold their shape.
- Russet potatoes work too, but they break down more and thicken the soup.
Unsalted butter
- Use real butter for the best flavor.
- If you only have salted butter, reduce the added salt and taste as you go.
Yellow onion, finely chopped
- Sweet onion or white onion also works.
- Pre-chopped frozen onion saves time on busy nights.
Carrots, diced
- Baby carrots or regular carrots both work.
- Frozen diced carrots also work if you want a shortcut.
Celery, diced
- Adds flavor and a little crunch.
- If you dislike celery, use extra onion and carrot instead.
Garlic, minced
- Fresh garlic tastes best, but jarred minced garlic works in a pinch.
- Garlic powder also works; use 1/2 teaspoon if you skip fresh garlic.
All-purpose flour
- Thickens the soup and gives it a chowder-style texture.
- Use a gluten-free all-purpose blend if you need the soup gluten free.
Chicken broth or stock
- Use low-sodium broth so you control the salt level.
- Vegetable broth works if you want to avoid poultry products.
Milk
- Use whole milk for a richer soup.
- You can use 2% milk or half-and-half if you want it lighter or richer.
Heavy cream (optional but tasty)
- A small splash at the end makes the soup extra silky.
- You can skip it and just use more milk if you want to keep it lighter.
Shredded cheddar cheese (optional topping)
- Sharp cheddar adds a nice tang.
- Pre-shredded cheese works, but fresh grated melts smoother.
Sour cream or plain Greek yogurt (optional topping)
- Adds creaminess and a little tang, like a loaded baked potato.
Green onions or chives, sliced
- Sprinkle on top for color and freshness.
Salt and black pepper
- Season in layers and taste often.
Dried thyme or Italian seasoning
- Adds a subtle herbal note that pairs well with ham and potatoes.

Pantry Shortcuts & Substitutions

Use frozen diced potatoes (hash brown style) to skip peeling and chopping.
Use a frozen mirepoix mix (onion, carrot, celery) to save prep time.
Use evaporated milk if you want a creamy soup that holds up better in the freezer.
Stir in a handful of frozen peas or corn at the end for extra veggies and color.

Equipment List

Large heavy-bottomed pot or Dutch oven
Cutting board and sharp knife
Wooden spoon or silicone spatula
Measuring cups and spoons
Ladle for serving
Potato masher (optional, for thicker texture)

Tips & Tricks

Dice potatoes evenly so they cook at the same rate.
Use low-sodium broth and taste before adding extra salt since ham already brings salt.
Sauté the vegetables until they soften and smell sweet to build flavor.
Add flour to the vegetables and stir well to coat everything before adding liquid.
Pour broth in slowly while you stir so the flour blends smoothly and avoids lumps.
Simmer gently and avoid a hard boil so the milk does not curdle.
Mash a few potatoes in the pot with a potato masher if you want a thicker soup.
Add milk and cream near the end of cooking so they stay silky.
Taste and adjust seasoning right before serving, since potatoes soak up salt.
Cool the soup slightly before refrigerating so it chills safely and keeps a good texture.

How to Make Ham Potato Soup Recipe

Step 1: Prep the Ingredients

Peel the potatoes and cut them into 1/2-inch cubes. Dice the ham, onion, carrots, and celery, and mince the garlic. Set everything in small bowls so you move quickly once you start cooking.

Step 2: Sauté the Vegetables

Place your large pot on medium heat and add the butter. When the butter melts and foams, add onion, carrot, and celery with a pinch of salt. Cook and stir for about 5 to 7 minutes until the vegetables soften and the onion turns translucent around the edges.

Add the garlic and cook 30 seconds until it smells fragrant. Stir in dried thyme or Italian seasoning and let it toast for another 30 seconds. This step wakes up the herbs and deepens the flavor of the soup.

Step 3: Add Flour to Make a Roux

Sprinkle the flour over the vegetables. Stir constantly so the flour coats the vegetables and absorbs the butter. Cook 1 to 2 minutes so the flour loses its raw taste and forms a thick paste.

Step 4: Add Broth and Potatoes

Slowly pour in the chicken broth while you stir the pot. Stir well to dissolve the flour mixture into the liquid and create a smooth base. Add the diced potatoes and stir again.

Bring the soup up to a gentle simmer. Keep the heat at medium or medium-low so the soup bubbles softly. Let it cook for about 12 to 15 minutes, stirring occasionally, until the potatoes feel tender when you poke them with a fork.

Step 5: Add Ham and Dairy

Stir in the diced ham once the potatoes turn tender. Let the ham heat through for about 3 to 5 minutes. Reduce the heat to low so the soup sits just below a simmer.

Pour in the milk and, if you use it, the heavy cream. Stir gently and let the soup warm for another 5 minutes. Do not let it boil, since that can cause the dairy to separate.

Step 6: Adjust Thickness and Seasoning

Check the thickness of the soup. If you want it thicker, lightly mash some of the potatoes right in the pot with a potato masher and stir again. If it feels too thick, add a splash more broth or milk until it reaches your favorite texture.

Taste the soup and add salt and black pepper as needed. Ham varies in saltiness, so season carefully and taste between additions. When the flavor tastes balanced and cozy, turn off the heat.

Step 7: Serve

Ladle the Ham Potato Soup Recipe into bowls. Top with shredded cheddar, a spoonful of sour cream or Greek yogurt, and a sprinkle of green onions or chives. Serve hot and enjoy the warm, creamy goodness.

What to Serve with it?

This Ham Potato Soup Recipe pairs nicely with warm crusty bread, garlic toast, or simple dinner rolls for dipping. Add a crisp green salad with a light vinaigrette to balance the richness of the soup. You can also serve roasted vegetables, steamed broccoli, or a simple fruit salad on the side. If you want something extra cozy, serve it with grilled cheese sandwiches or cheesy quesadillas.

Storage Options

Cool the soup to room temperature within 1 to 2 hours, then store it in airtight containers in the fridge for up to 3 to 4 days.
Reheat on the stove over low to medium heat, stirring often, and add a splash of milk or broth if it thickens too much.
You can freeze the soup for up to 2 months, but the potatoes and dairy may change texture slightly.
If you plan to freeze, cook the soup without milk and cream, freeze it, then add the dairy when you reheat on the stove.