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Ham and Potato Soup A bowl of finished creamy ham, potato, and corn chowder garnished with chopped chives, ready to be served.

Ham and Potato Soup

A creamy, hearty Ham and Potato Soup and salty ham, perfect for a comforting meal.
5 from 1 vote
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Course: Main, Soup
Cuisine: American
Keyword: comfort food, Creamy Soup, ham soup, potato soup
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Calories: 212kcal
Cost: 12$

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.
  • 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.
    Image of a pot with diced ham, potatoes, and vegetables, with broth being poured in, indicating the start of a flavorful soup or chowder.
  • While the soup is simmering, melt the butter in a medium saucepan over medium-low heat.
  • Whisk in the flour, cooking for about 1 minute until the mixture becomes smooth but not browned (this creates a “blonde roux”).
    Image showing the process of adding cream to a saucepan, with a whisk stirring it in to create a smooth, creamy texture for the soup.
  • 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.
  • 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.
    Image of a creamy potato soup with diced vegetables (carrots, celery) simmering in a pot, likely part of the cooking process for a chowder or creamy soup.
  • Stir in the minced parsley and adjust the seasoning with salt and pepper, if needed.
  • Serve hot and enjoy!

Notes

This soup is the perfect comfort food—creamy, savory, and just the right balance of texture and flavor. The ham adds a great salty richness to the soup!

Nutrition

Serving: 1Serving | Calories: 212kcal (11%) | Carbohydrates: 20g (7%) | Protein: 9g (18%) | Fat: 11g (17%) | Saturated Fat: 5g (31%) | Cholesterol: 35mg (12%) | Sodium: 1109mg (48%) | Potassium: 600mg (17%) | Fiber: 2g (8%) | Sugar: 4g (4%) | Vitamin A: 15IU | Vitamin C: 30mg (36%) | Calcium: 6mg (1%) | Iron: 6mg (33%)
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