Ham and Potato Soup Recipe

ham and potato soup in a pot with a wooden ladle in it.

4.67 from 3 votes

Warm, comforting, and bursting with flavor — this creamy ham and potato soup is everything you crave in a cozy bowl. It’s rich, velvety, and loaded with hearty potatoes, tender ham, and melted cheese. Perfect for using leftover holiday ham or when you just need a soul-warming meal that tastes like home.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Keyword: ham and potato soup, potato soup

Servings: servings

Author: Elena Davis

Ingredients

For the Soup:

2 tablespoons olive oil
1 medium yellow onion finely chopped
2 stalks celery finely chopped
1 carrot peeled and finely chopped
2 –3 large garlic cloves finely chopped
1 cup corn kernels fresh or frozen (optional)
4 cups Yukon gold potatoes Idaho Russets also work peeled and diced (about 3–4 medium potatoes)
4 cups chicken broth
1 bay leaf
¼ teaspoon ground nutmeg
1 ½ teaspoons kosher salt or to taste
1 teaspoon freshly ground black pepper
2 cups cooked ham diced

For the Creamy Base (Roux):

2 tablespoons unsalted butter
⅓ cup all-purpose flour
2 ½ cups whole milk slightly warmed

For Topping:

1 cup shredded cheddar cheese
2 tablespoons chopped chives or parsley

Instructions

Sauté the vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, celery, and carrot. Sauté until the vegetables are soft and fragrant, about 5–7 minutes. Add the garlic and corn (if using) and cook for 1 more minute.
Build the soup base: Add the diced potatoes, chicken broth, bay leaf, nutmeg, salt, and black pepper to the pot. Stir to combine. Bring to a gentle boil, then reduce the heat to medium-low and simmer uncovered for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
Make the roux: In a separate medium-size saucepan, melt the butter over medium-low heat. Whisk in the flour until smooth. Cook for about 1 minute, whisking constantly (this should stay a blonde roux, so don’t let it brown). Gradually whisk in the milk, cooking for about 4 minutes until thickened and warm.
Combine and finish: Slowly pour the warm milk mixture into the soup pot, stirring to combine. Add the diced ham and simmer for 5–10 more minutes, allowing the flavors to meld and the soup to thicken.
Serve: Remove the bay leaf and taste for seasoning. Ladle into bowls and top with shredded cheddar cheese and a sprinkle of fresh chives or parsley. Serve warm with crusty bread or my easy homemade rolls.

Notes

Elena’s Tips:

Sauté the veggies slowly: Don’t rush this step! Letting the onion, celery, and carrot soften in olive oil builds the rich flavor base that makes this soup shine.
Make a smooth roux: Whisk the butter and flour until silky before adding milk. This creates a velvety, lump-free base for your creamy soup.
Add warm milk, not cold: Warm milk blends more easily into the roux and keeps the soup smooth without curdling.
Use freshly grated cheese: Pre-shredded cheese contains anti-caking agents that can make the soup grainy. Grate it fresh for the best creamy melt.

Make-Ahead, Storage & Reheating:

Make-Ahead: Cook up to 2 days ahead; flavors deepen overnight.
Storage: Refrigerate in an airtight container up to 4 days.
Reheat: Warm gently on the stovetop; add a splash of milk if it thickens too much.

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