Thick, creamy, loaded with tender potatoes and bits of savory ham, Ham and Potato Soup is the kind of bowl that fogs up the kitchen windows on a cold evening and makes everyone drift toward the stove asking "is it ready yet?" I started making this after cleaning out the fridge one rainy Thursday with a leftover chunk of ham and no real plan, and it turned out so good that it made it onto our permanent dinner list that same week. The whole thing comes together with pantry staples and one big pot, which is honestly the best kind of recipe to have around.
If you're already planning a cozy dinner spread, my Healthy Baked Ham Recipe is a great place to start, since the leftovers go straight into this soup. And if you need an easy appetizer to set out first, the Easy Marinated Cheese Recipe or The Best Fruity Chicken Salad Recipe is a crowd-pleaser every single time.
This Ham and Potato Soup chowder has all the warmth of a homemade soup without any complicated steps or hard-to-find ingredients. It's hearty enough to be a full meal on its own, and the whole family tends to go back for seconds. Keep it in your back pocket for busy weeknights or a laid-back Sunday dinner alongside your favorite dinner recipes.
Why This Ham and Potato Soup Always Earns a Spot at the Table
This homemade ham and potato soup hits all the right notes without asking too much of you. The broth gets rich and velvety from the roux, the vegetables add color and texture, and the ham brings that deep savory flavor that makes the whole bowl taste like it simmered all day. It's a classic ham and potato soup recipe that actually delivers.
It's also one of those recipes where simple ingredients do the heavy lifting. Carrots, celery, onion, potatoes, broth, ham, a little butter and flour for thickening, and fresh parsley to finish. That's really it. No specialty items, no long grocery list. And it feeds eight people for right around $11, which makes it one of the best budget dinners in the rotation.
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Ham and Potato Soup Ingredients
Everything here is straightforward and easy to find. Here's a quick look at each ingredient and what it does in the Ham and Potato Soup.
See Recipe Card Below This Post For Ingredient Quantities
- Olive oil : Used to sauté the vegetables at the start, adding a light, neutral base for the aromatics to soften in.
- Carrots, peeled and diced : Add a hint of natural sweetness and a pop of color. They soften beautifully as the soup simmers.
- Celery, diced : Brings a mild savory depth that works as a classic base flavor alongside the onion and carrot.
- White onion, diced : Adds a gentle sharpness that mellows as it cooks, helping build the flavor foundation of the soup.
- Potatoes, peeled and diced : The heart of this soup. They break down slightly as they cook and make the broth feel thick and filling.
- Vegetable broth: The liquid base that carries all the flavors together. Use a good-quality broth for the best results.
- Cooked diced ham : Brings the smoky, savory punch that defines this soup. Leftover ham works wonderfully here.
- Salted butter : Used to make the roux, which thickens the broth and gives it a creamy, silky texture.
- All-purpose flour : Whisked into the butter to create the roux. It's what turns the broth from thin to thick and luscious.
- Milk : Whisked into the roux to make a creamy white sauce before it goes into the soup. Whole milk gives the richest result.
- Fresh parsley, minced : Stirred in at the end for a bright, fresh finish that lifts the whole bowl.
- Freshly cracked black pepper : Adds a gentle warmth and a little bite. Freshly cracked makes a noticeable difference here.
- Salt, to taste: Added at the end so you can control the level depending on how salty your ham and broth are.
How to Make Ham and Potato Soup
Simple steps, one pot (mostly), and a bowl of comfort waiting at the end.
Cook the vegetables: Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add the diced carrots, celery, and onion. Cook for about 5 minutes, stirring occasionally, until the onions turn glossy and the vegetables begin to soften. Your kitchen will start smelling really good right about here.
Add potatoes, broth, and ham: Pour in the diced potatoes, vegetable broth, and cooked ham. Stir everything together and bring it up to a boil. Once boiling, reduce the heat to medium and let it simmer for about 15 minutes, until the potatoes are completely tender when poked with a fork. Stir in the freshly cracked black pepper.
Make the roux: While the soup simmers, grab a separate medium saucepan. Melt the butter over medium-low heat, then whisk in the flour until smooth. Let it cook for about 1 minute, stirring constantly so it doesn't brown. Gradually whisk in the milk and keep stirring for about 4 minutes until the mixture is warm and thick, like a loose béchamel.
Combine and simmer: Pour the roux mixture directly into the stockpot and whisk it into the soup. Let everything cook together for another 10 minutes, stirring occasionally, until the broth has thickened and the vegetables are as tender as you like them.
Finish and serve: Stir in the fresh parsley, then taste and adjust salt and pepper if needed. Ladle into bowls and serve hot.
Swaps and Simple Substitutions
Potatoes: Yukon Gold or red potatoes work great if you don't have standard white potatoes on hand. They hold their shape a little better and add a buttery flavor.
Ham: Any cooked ham works here, leftover holiday ham, deli ham cut thick, or even a smoked ham steak diced up. This is a great recipe for using up what you have.
Milk: Whole milk gives the creamiest result, but 2% works fine. You can also use half-and-half for an even richer Ham and Potato Soup, or an unsweetened non-dairy milk if needed. Avoid skim milk since it can make the broth feel thin.
Vegetable broth: Chicken broth is a great swap and adds a slightly deeper savory flavor. Low-sodium broth is a good choice if your ham is on the saltier side.
Butter: Unsalted butter works too, you'll just want to taste and adjust your salt at the end.
Fresh parsley: Dried parsley works in a pinch. Use about 2 teaspoons in place of the 2 tablespoons fresh.
Equipment For Ham and Potato Soup
- Stockpot - for building the soup
- Medium saucepan - for making the roux separately
- Whisk - for a smooth, lump-free roux
- Cutting board and knife - for prepping the vegetables and ham
Storing and Reheating Leftovers
Refrigerator: Store cooled Ham and Potato Soup in an airtight container for up to 4 days. The soup will thicken as it sits in the fridge, which is totally normal.
Reheating: Warm it on the stove over medium-low heat, stirring occasionally. Add a splash of broth or milk to loosen it back up if needed.
Freezer: This Ham and Potato Soup can be frozen, but keep in mind that cream-based soups can sometimes separate or turn grainy after thawing. If you plan to freeze it, do so before adding the roux, then make the creamy base fresh when you reheat.
What to Serve Alongside It
Crusty bread or dinner rolls are the obvious move here. Something warm and bread-y for dipping is practically required.
A simple green salad with a tangy vinaigrette cuts through the richness of the creamy broth and balances the meal nicely.
Grilled cheese sandwiches and a bowl of this Ham and Potato Soup is one of those combinations that needs no explanation. Kids love it, adults love it, it's a win every time.
Warm biscuits are another cozy option, especially if you want to keep the whole meal feeling like a Sunday-at-home kind of dinner.
Top Tip
Don't skip the roux. It's the step that makes this Ham and Potato Soup thick and creamy instead of thin and brothy. It only takes about 5 minutes and it's worth every second.
Cut your potatoes evenly. Uneven pieces mean some will be mushy and some will still be firm. A consistent dice, roughly ½ to ¾ inch, gives you the best texture.
Taste before adding salt. Ham and broth both carry a lot of sodium on their own. Wait until the end to add salt so you don't accidentally over-season.
Use freshly cracked black pepper. It really does make a difference in flavor compared to pre-ground. A quick twist of the pepper mill goes a long way.
Simmer gently after adding the roux. A hard boil can cause the milk-based mixture to break and turn grainy. Keep it at a gentle simmer for those last 10 minutes.
FAQ
What goes in Ham and Potato Soup?
The core ingredients are diced potatoes, cooked ham, and a creamy broth made from a simple butter-flour-milk roux. Most versions also include aromatic vegetables like onion, celery, and carrots, plus broth to build the base. This recipe uses vegetable broth, fresh parsley, and black pepper to round it all out. It's a filling, family-friendly bowl with no fancy ingredients needed.
What are common mistakes when making potato soup?
The biggest ones are cutting potatoes unevenly (so they cook at different rates), not cooking the roux long enough (which can leave a raw flour taste), and adding salt too early without tasting first. Another one is boiling too hard after the milk goes in, which can cause the broth to separate. Keep the heat moderate and stir regularly and you'll be fine.
What is the secret to the best potato soup?
Two things make a big difference: a properly cooked roux for that creamy, thick texture, and using good ham with real smoky flavor. Beyond that, letting the Ham and Potato Soup simmer long enough for the potatoes to fully soften and absorb the broth is what gives it that rich, hearty taste. A little fresh parsley stirred in at the end adds a brightness that ties everything together. Grandma always said the secret was patience at the stove, and she wasn't wrong.
What goes with ham and potato soup for dinner?
Crusty bread or warm dinner rolls are the classic pairing since dipping is half the fun. A simple green salad adds a fresh contrast to the creamy broth. Grilled cheese is another crowd-pleasing side, especially for kids. And if you want to keep the meal extra cozy, serve it with warm biscuits and a glass of cold milk.
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Pairing
These are my favorite dishes to serve with Ham and Potato Soup
Ham and Potato Soup
Ingredients
- 2 tablespoon olive oil For sautéing
- 2 carrots peeled and diced (Adds sweetness and texture)
- 3 ribs celery diced (For flavor and crunch)
- 1 small white onion diced (For savory base flavor)
- 2 medium potatoes peeled and diced (Use red or Yukon Gold potatoes for best texture)
- 6 cups vegetable broth Can substitute with chicken broth for more flavor
- 2 cups cooked diced ham Use leftover ham or deli ham
- 2 tablespoon salted butter Adds richness
- ¼ cup all-purpose flour For thickening the soup
- 2 cups milk Whole milk is best for creaminess
- 2 tablespoon minced fresh parsley For garnish and fresh flavor
- 1 teaspoon freshly cracked black pepper For seasoning
- Salt to taste (Adjust based on ham saltiness)
Instructions
- Heat the olive oil in a large stock pot over medium heat.
- Add the carrots, celery, and onion to the pot and cook for about 5 minutes, until the vegetables begin to soften and the onions turn translucent.
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Stir in the potatoes, vegetable broth, and diced ham. Bring the mixture to a boil, then reduce heat to medium. Let it simmer for about 15 minutes, or until the potatoes are fork-tender.
- While the soup is simmering, melt the butter in a medium saucepan over medium-low heat.
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Whisk in the flour, cooking for about 1 minute until the mixture becomes smooth but not browned (this creates a “blonde roux”).
- Gradually pour in the milk while whisking constantly. Continue to cook and whisk for about 4 minutes, or until the mixture thickens and is warm.
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Slowly add the milk/roux mixture into the stock pot with the soup, stirring to combine. Let the soup simmer for another 10 minutes, until it reaches your desired thickness and the vegetables are fully tender.
- Stir in the minced parsley and adjust the seasoning with salt and pepper, if needed.
- Serve hot and enjoy!
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