Creamy Ham and Potato Soup Recipe – Easy Comfort Food Classic

Introduction

Picture this: the aroma of smoky ham mingling with the earthy scent of creamy potatoes, wafting through your kitchen. It’s the kind of scent that makes your stomach growl and pulls everyone in the house straight to the stove. The first time I made this creamy ham and potato soup, it was a chilly fall evening, and I was craving something warm and comforting. I remember ladling out a bowl, taking that first spoonful, and instantly feeling like I’d stumbled upon the ultimate cold-weather comfort food. It was love at first bite!

This recipe quickly became a staple in my home, especially during the colder months. My family couldn’t get enough of it—my kids kept sneaking spoonfuls straight from the pot, and my husband declared it the best soup I’d ever made. It’s the kind of dish that makes you want to curl up on the couch with a cozy blanket and savor every single bite. Honestly, it’s dangerously easy to make, which is perfect for busy weekdays or when you want something hearty without spending hours in the kitchen.

Whether you’re serving this for a family dinner, bringing it to a potluck, or just treating yourself to a warm bowl of goodness, this creamy ham and potato soup is bound to become a go-to recipe. Trust me, once you try it, you’ll want to bookmark it for those moments when you need a little extra comfort in your life.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under an hour, this recipe is perfect for busy weeknights when you want something filling and delicious without the fuss.
• Simple Ingredients: No fancy trips to specialty stores needed—you probably already have most of these ingredients in your pantry or fridge.
• Perfect for Cold Weather: This soup warms you up from the inside out, making it an ideal dish for chilly days.
• Crowd-Pleaser: Whether it’s your kids, partner, or a house full of guests, everyone will be asking for seconds.
• Unbelievably Delicious: The creamy texture combined with the smoky ham and tender potatoes is pure comfort in a bowl.

What makes this recipe stand out is how easy it is to customize. You can tweak it to suit your taste, make it a little healthier, or even adapt it for dietary needs. Plus, it’s a great way to use up leftover ham! This isn’t just another soup recipe—it’s the kind of meal that feels like a hug in a bowl. You know, the kind of food that your family will ask for on repeat. It’s simple, soulful, and downright satisfying.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Here’s everything you’ll need:

• Ham: Diced cooked ham (leftovers work perfectly).
• Potatoes: Russet potatoes, peeled and diced (they bring the perfect starchy creaminess).
• Onion: One medium onion, diced (adds depth of flavor).
• Carrots: Two medium carrots, diced (for a touch of sweetness).
• Celery: Two celery stalks, diced (adds a subtle crunch).
• Chicken Broth: About 4 cups (you can use homemade or store-bought).
• Milk: Two cups of whole milk or your preferred milk alternative.
• Heavy Cream: Half a cup (for that extra creamy texture).
• Flour: About 1/4 cup (to thicken the soup).
• Butter: Two tablespoons (to make the roux).
• Salt & Pepper: To taste.
• Optional: Fresh parsley for garnish.

If you’re missing an ingredient, don’t worry! You can easily make substitutions. For example, swap the heavy cream for half-and-half, or use sweet potatoes instead of russets for a fun twist.

Equipment Needed

• Large Pot: A heavy-bottomed pot or Dutch oven works best for evenly cooking the soup.
• Cutting Board: A sturdy cutting board for chopping veggies and ham.
• Sharp Knife: A good-quality chef’s knife will make prepping ingredients much easier.
• Wooden Spoon: Perfect for stirring without scratching your pot.
• Measuring Cups and Spoons: Essential for accurate measurements.

If you don’t have a heavy-bottomed pot, a large saucepan will work, but be sure to stir frequently to avoid scorching. And if your knife isn’t as sharp as it should be, take a moment to hone it—it’ll save time and make chopping much safer.

Preparation Method

1. Prep the Ingredients: Peel and dice the potatoes into bite-sized cubes. Dice the cooked ham, onion, carrots, and celery. Measure out the chicken broth, milk, and heavy cream.
2. Sauté the Vegetables: In your large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables start to soften and the onion becomes translucent.
3. Add the Potatoes and Ham: Stir in the diced potatoes and ham, making sure everything is evenly mixed.
4. Pour in the Broth: Add the chicken broth to the pot, ensuring the ingredients are fully submerged. Increase the heat and bring to a gentle boil, then reduce to a simmer. Cover and cook for about 15 minutes, or until the potatoes are tender.
5. Make the Roux: While the soup is simmering, melt the remaining butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to avoid lumps.
6. Add Milk and Cream: Gradually whisk the milk and heavy cream into the roux, cooking until thickened. This should take about 3-4 minutes.
7. Combine Everything: Pour the creamy mixture into the pot with the soup. Stir well to combine and allow the flavors to meld together for another 5 minutes.
8. Season to Taste: Add salt and pepper to taste. Garnish with fresh parsley if desired.
9. Serve: Ladle into bowls and enjoy hot!

If your soup turns out too thick, you can thin it with a splash of chicken broth or milk. If it’s too thin, let it simmer uncovered for a few extra minutes to thicken naturally.

Cooking Tips & Techniques

• Don’t Overcook the Potatoes: Keep an eye on your potatoes while they simmer. Overcooking can lead to mushy soup.
• Use Leftover Ham: This recipe is perfect for using up holiday ham or any cooked ham you have in the fridge.
• Make it Ahead: This soup can be made a day in advance—the flavors develop beautifully overnight.
• Adjust Consistency: If you prefer a thicker soup, add an extra tablespoon of flour to the roux. For a thinner soup, add more liquid.
• Multitasking Tip: While the soup is simmering, prep your roux to save time and keep things moving smoothly.

Variations & Adaptations

• Gluten-Free: Swap the flour for a gluten-free alternative like cornstarch or potato starch.
• Vegetarian Option: Skip the ham and use vegetable broth instead of chicken broth. Add extra veggies like mushrooms or zucchini for hearty flavor.
• Low-Carb Twist: Replace potatoes with cauliflower or turnips for a keto-friendly version.
• Cheesy Upgrade: Stir in shredded sharp cheddar cheese toward the end for an extra layer of flavor.
• Seasonal Adaptations: Add fresh corn in the summer or butternut squash in the fall for a unique spin.

One of my favorite variations is adding a pinch of smoked paprika—it takes the smoky flavor of the ham up a notch and adds a hint of warmth.

Serving & Storage Suggestions

This soup is best served hot, garnished with freshly chopped parsley or a sprinkle of shredded cheese. Pair it with crusty bread or a side salad for a complete meal. It’s also fantastic with a tall glass of iced tea or warm apple cider.

To store leftovers, let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. For longer storage, freeze it in individual portions for up to 3 months. To reheat, simply warm on the stovetop over low heat or microwave in a microwave-safe bowl, stirring occasionally. You may need to add a splash of milk or broth to adjust the consistency.

Pro tip: The flavors of this soup get even better the next day, so don’t hesitate to make a big batch!

Nutritional Information & Benefits

This creamy ham and potato soup is not only a comfort food classic but also provides a balance of nutrients:

• Calories: Approximately 350 per serving.
• Protein: Rich in protein thanks to the ham.
• Vitamins: Packed with Vitamin C and potassium from the potatoes.
• Dietary Considerations: Can be easily adapted for gluten-free or low-carb diets.
• Potential Allergens: Contains dairy and flour—substitute as needed.

From the hearty potatoes to the protein-packed ham, this soup is as nourishing as it is satisfying. It’s proof that comfort food can be wholesome too!

Conclusion

If you’re looking for a recipe that’s cozy, delicious, and ridiculously easy to make, this creamy ham and potato soup checks all the boxes. It’s perfect for chilly evenings, family dinners, or anytime you need a little comfort in your life. You can customize it to suit your taste and dietary preferences, which makes it versatile and foolproof.

Creamy Ham and Potato Soup Recipe – Easy Comfort Food Classic

Print Recipe

A warm and comforting soup featuring smoky ham, creamy potatoes, and simple ingredients, perfect for chilly evenings or family dinners.

• Author: Amanda
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups diced cooked ham
• 4 cups russet potatoes, peeled and diced
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup flour
• 2 tablespoons butter
• Salt and pepper to taste
• Optional: Fresh parsley for garnish

Instructions

1. Peel and dice the potatoes into bite-sized cubes. Dice the cooked ham, onion, carrots, and celery. Measure out the chicken broth, milk, and heavy cream.
2. In your large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables start to soften and the onion becomes translucent.
3. Stir in the diced potatoes and ham, making sure everything is evenly mixed.
4. Add the chicken broth to the pot, ensuring the ingredients are fully submerged. Increase the heat and bring to a gentle boil, then reduce to a simmer. Cover and cook for about 15 minutes, or until the potatoes are tender.
5. While the soup is simmering, melt the remaining butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to avoid lumps.
6. Gradually whisk the milk and heavy cream into the roux, cooking until thickened. This should take about 3-4 minutes.
7. Pour the creamy mixture into the pot with the soup. Stir well to combine and allow the flavors to meld together for another 5 minutes.
8. Add salt and pepper to taste. Garnish with fresh parsley if desired.
9. Ladle into bowls and enjoy hot!

Notes

[‘Don’t overcook the potatoes to avoid mushy soup.’, ‘Use leftover ham for convenience.’, ‘Make the soup a day in advance for enhanced flavors.’, ‘Adjust the consistency by adding more liquid or thickening with extra flour.’, ‘Add a pinch of smoked paprika for extra flavor.’]

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 5
• Sodium: 850
• Fat: 15
• Saturated Fat: 8
• Carbohydrates: 35
• Fiber: 3
• Protein: 15

Keywords: ham soup, potato soup, creamy soup, comfort food, easy soup recipe, fall recipe, winter recipe