Name: Ham Potato Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 4 cups russet potatoes, peeled and diced; 1 1/2 cups cooked ham, diced; 1 cup carrots, diced; 1 cup celery, diced; 1 cup yellow onion, chopped; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 4 cups chicken broth, low sodium; 2 cups whole milk; 1 cup water; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme; 1 cup shredded cheddar cheese; 2 tablespoons fresh parsley, chopped

Ham Potato Soup Recipe tastes rich, creamy, smoky, and cozy, like a loaded baked potato in a bowl. It works perfectly for busy families, chilly nights, or anyone who wants a hearty dinner in about 45 minutes. I grew up eating versions of this soup after holidays, and I still get excited when I see leftover ham in my fridge.

Why You Should Try This Ham Potato Soup Recipe

This Ham Potato Soup Recipe uses simple ingredients and turns them into a thick, comforting bowl of goodness. The salty ham, tender potatoes, and creamy broth feel like a hug, but you still keep everything easy enough for a weeknight.

You can tweak it for picky eaters, use up leftover ham, and stretch it into several meals. It also reheats well, so you get a great make-ahead option without much extra work.

“This Ham Potato Soup Recipe tastes like a cozy diner classic but comes together in one pot at home, and my whole family licks their bowls clean. ★★★★★”

Ingredients You’ll Need

Main ingredients

Cooked ham
- 2 cups diced cooked ham
- Use leftover holiday ham, a thick ham steak, or pre-diced ham from the store.
- Smoked ham adds deeper flavor, while low-sodium ham keeps the soup less salty.
Potatoes
- 4 cups peeled and diced potatoes (about 4 medium russet or Yukon gold)
- Russet potatoes give a softer, fluffier texture.
- Yukon gold potatoes hold their shape better and taste naturally buttery.
Vegetables
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced (use jarred garlic in water as a shortcut)
Fat and thickener
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- This combo makes a quick roux that thickens the soup.
Liquid
- 4 cups chicken broth or stock
  - Use low-sodium broth so you control the salt.
  - Store brands like Swanson or Kirkland work great.
- 2 cups milk (whole milk tastes best, but 2% works fine)
- 1 cup water if you want a slightly lighter texture
Seasonings
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon dried thyme or Italian seasoning
- 1 bay leaf (optional but adds nice depth)
- ¼ teaspoon smoked paprika (optional, boosts smoky flavor if your ham tastes mild)
Creamy finish and toppings
- ½ cup heavy cream or half-and-half (optional, for extra richness)
- 1 cup shredded sharp cheddar cheese (optional but amazing)
- 2 tablespoons chopped fresh parsley or green onions for garnish

Pantry shortcuts and substitutions

Use frozen diced hash brown potatoes if you want to skip peeling and chopping.
Use pre-chopped mirepoix mix (onion, carrot, celery) from the produce section.
Swap chicken broth with vegetable broth if you want a lighter flavor.
Use evaporated milk instead of cream if you want richness with less fat.
Use lactose-free milk and skip the cheese if you need a lower-lactose version.

Equipment list

Large heavy-bottomed pot or Dutch oven (at least 5 quarts)
Cutting board and sharp knife
Wooden spoon or silicone spatula
Ladle
Measuring cups and spoons
Potato masher or immersion blender (optional, for thicker texture)

Tips & Tricks

Dice the potatoes into even, small cubes so they cook at the same speed and soften in about 15 minutes.
Use leftover ham that has some fat on it, since a little fat adds flavor and richness to the broth.
Taste the soup after you add the ham and broth before you add more salt, because ham and broth both already contain salt.
Sauté the vegetables until they soften and smell sweet, since that step builds a deeper flavor base.
Keep the heat at a gentle simmer so the milk does not scorch and the potatoes do not break apart too much.
Stir often once you add the milk and cream so nothing sticks to the bottom of the pot.
Mash a few potatoes in the pot with a potato masher instead of adding more flour if you want a thicker soup without extra starch.
Add cheese at the very end with the heat on low so it melts smoothly and does not clump.
Use pre-shredded cheese only if you feel tired, but know that freshly shredded cheese melts smoother.
Cool leftovers in shallow containers before you place them in the fridge so the soup chills safely and keeps a better texture.

How to Make Ham Potato Soup Recipe

Step 1: Prep the ingredients

Chop the ham into small bite-size cubes so each spoonful gets some meat. Peel and dice the potatoes into ½ inch cubes. Dice the onion, carrots, and celery, and mince the garlic.

Measure out the butter, flour, broth, milk, and seasonings so you move quickly once you start cooking. Shred the cheese if you plan to add it at the end.

Step 2: Sauté the vegetables

Place your large pot over medium heat and add the butter. Once the butter melts and foams, add the onion, carrots, and celery. Stir and cook until the vegetables soften and the onion turns translucent, about 5 to 7 minutes.

Add the garlic and cook 30 seconds until it smells fragrant. Keep the heat at medium so the garlic does not burn.

Step 3: Make the roux

Sprinkle the flour over the vegetables and stir well. Coat the vegetables with the flour and cook for 1 to 2 minutes, stirring constantly. The mixture will look thick and a bit pasty, and that step cooks out the raw flour taste.

Keep the heat at medium and do not walk away, since the flour can brown too quickly. If it looks too dry, add a small splash of broth to loosen it.

Step 4: Add broth and potatoes

Slowly pour in the chicken broth while you stir. Stir vigorously to break up any flour lumps and create a smooth base. Add the water if you use it.

Add the diced potatoes, thyme, bay leaf, smoked paprika, salt, and pepper. Stir everything together and bring the pot to a gentle simmer over medium heat.

Step 5: Simmer until potatoes turn tender

Once the soup reaches a simmer, lower the heat to medium-low. Cook for about 15 to 20 minutes, stirring occasionally. The potatoes should feel fork tender but not fall apart.

If the soup thickens too much, add a splash of broth or water to thin it slightly. Taste a potato cube to check doneness instead of guessing.

Step 6: Add ham and milk

Stir in the diced ham. Pour in the milk and stir again. Keep the heat at medium-low and let the soup warm through for another 5 to 10 minutes.

Do not let the soup boil at this point, since milk can curdle at high heat. Adjust the heat so you see gentle steam and small bubbles around the edges.

Step 7: Adjust thickness and texture

Check the thickness of the soup. If you want it thicker, use a potato masher to lightly mash some of the potatoes right in the pot. Stir and watch the soup turn creamier without extra flour.

If the soup feels too thick, add more milk or broth in small amounts until it reaches your preferred consistency. Stir well after each addition.

Step 8: Finish with cream and cheese

Turn the heat to low. Stir in the heavy cream or half-and-half if you use it. Add the shredded cheddar cheese a small handful at a time, stirring until it melts before you add more.

Taste and adjust salt and pepper. Remove the bay leaf. Sprinkle chopped parsley or green onions over each bowl before serving.

What to Serve with Ham Potato Soup Recipe

Serve this Ham Potato Soup Recipe with crusty bread, garlic toast, or warm dinner rolls so you can scoop up every last drop. A simple green salad with crisp lettuce, cucumbers, and a light vinaigrette balances the richness. You can also add a side of steamed broccoli or roasted green beans for extra veggies.

Kids often love this soup with grilled cheese sandwiches or buttered toast sticks for dipping. A tall glass of iced tea, lemonade, or sparkling water pairs nicely and keeps the meal family friendly.

Storage Options

Store leftover Ham Potato Soup Recipe in airtight containers in the fridge for up to 3 to 4 days.
Cool the soup to room temperature within 1 to 2 hours, then place it in the fridge so it stays safe and keeps the best texture.
Freeze the soup in freezer-safe containers or zip bags for up to 2 months, leaving a little space at the top for expansion.
Thaw frozen soup overnight in the fridge, or place the sealed container in a bowl of cool water to speed it up.
Reheat gently on the stove over low to medium-low heat and stir often, adding a splash of milk or broth if it thickened in the fridge.
Reheat single portions in the microwave in short bursts, stirring between each burst so the soup heats evenly and does not separate.