This easy ham and potato soup recipe makes a comforting dinner in about 45 minutes, including approximately 20 minutes of preparation and 25 minutes of cooking. It yields about 6 to 8 servings and combines tender diced potatoes, savory cooked ham, celery, and onion with a creamy milk-based finish.
The soup is thick, hearty, and wonderfully cozy without requiring complicated techniques. A quick butter-and-flour roux gives the broth a smooth, creamy texture, while the ham adds satisfying saltiness and a rich, meaty flavor that makes this a perfect way to use leftover baked ham.
Jump to RecipeWhy You’ll Love This Recipe
This easy ham and potato soup is the kind of dinner that feels generous and homemade from the first spoonful. The potatoes become tender in a savory broth, the ham brings a pleasant smoky-salty bite, and the creamy finish turns the simple ingredients into a filling meal.
It is also a practical recipe for busy evenings because the ingredient list is short and the method is straightforward. There is no need to roast vegetables or prepare a complicated stock; everything for the soup base cooks together in one large pot while the creamy roux is prepared in a small saucepan.
The flavor pairs beautifully with a crisp green salad, warm dinner rolls, or a slice of toasted bread. If you have more ham to use, our ham and potato quiche is another hearty dinner option for the week.
Ingredients You’ll Need
Each ingredient has an important role in creating the soup’s comforting texture and balanced flavor. Gather everything before you begin so the cooking process moves easily from the simmering pot to the creamy saucepan.
- Potatoes: Use 3 1/2 cups of peeled and diced potatoes. Even pieces cook at the same rate and help prevent some cubes from becoming mushy while others remain firm.
- Cooked ham: The recipe calls for 3/4 cup of diced ham. Leftover baked ham or diced ham steak both work well.
- Celery and onion: These vegetables add savory flavor and a little texture to the soup base. Dice the celery and finely chop the onion for a pleasant bite.
- Water and chicken bouillon: Together, 3 1/4 cups of water and 2 tablespoons of chicken bouillon granules create the seasoned cooking liquid.
- Seasonings: Begin with 1/2 teaspoon each of salt and ground black pepper, then taste near the end. Salty ham may mean you need less added salt.
- Butter, flour, and milk: Five tablespoons each of butter and flour, whisked with 2 cups of milk, make the creamy thickener.
For a meal-planning spread, serve this soup alongside easy bread stuffing. Its savory, toasted flavor is especially good with the creamy broth.
How to Make It Step-by-Step
Step 1: Peel the potatoes and cut them into evenly sized dice, then prepare the celery, onion, and ham. Uniform potato pieces are important because they allow every bite to become tender at approximately the same time.
Step 2: Place the potatoes, ham, celery, onion, water, chicken bouillon granules, salt, and black pepper in a large pot. Stir briefly to distribute the ingredients and seasonings before placing the pot over the heat.
Step 3: Bring the pot to a boil, then reduce the heat to maintain a gentle simmer. Cook for about 10 to 15 minutes, checking the potatoes with a fork; they should be tender but still hold their shape.
Step 4: While the vegetables simmer, melt the butter in a separate saucepan over medium heat. Whisk in the flour and cook briefly, stirring until the mixture is smooth and evenly combined rather than lumpy.
Step 5: Gradually whisk the milk into the butter-and-flour mixture. Keep stirring as it cooks for about 3 to 5 minutes, until the mixture thickens enough to lightly coat a spoon.
Step 6: Pour or spoon the thickened milk mixture into the pot of potato soup, stirring gently to combine. Continue heating until the soup is fully mixed and hot, but avoid prolonged boiling, which can affect the creamy texture.
Step 7: Taste the finished soup and adjust the seasoning only if needed. Ladle it into bowls while hot, taking care to include plenty of potatoes and ham in every serving.
Pro Tips for the Best Soup
The best texture comes from paying attention to the potatoes. Cut them into pieces of similar size and simmer only until fork-tender; cooking them much longer can cause them to break down excessively and make the soup thicker than intended.
Ham varies in saltiness, particularly when using leftovers from a baked ham. If your ham tastes strongly seasoned, reduce or omit some of the measured salt at the beginning, then taste the soup after the creamy mixture has been added.
- For thicker soup: Mash a small portion of the cooked potatoes directly in the pot, then stir them back into the broth.
- For thinner soup: Add a little extra milk or broth until the consistency suits you.
- For a smooth roux: Add the milk gradually while whisking instead of pouring it in all at once.
- For gentle finishing: Heat the completed soup until hot and combined, but do not let it boil for a long time.
When preparing a full comfort-food menu, consider starting with this soup and saving a sweet finish such as bright lime bars. The tart dessert provides a refreshing contrast to the rich, creamy dinner.
What to Serve with Ham and Potato Soup
This soup is substantial enough to stand alone, especially when served in generous bowls. Still, a simple side can add color, crunch, or a little extra substance without competing with the ham and potatoes.
- Warm crusty bread for dipping into the creamy broth.
- A crisp green salad with a light vinaigrette.
- Steamed green beans or roasted vegetables for a fresh side.
- Soft dinner rolls for soaking up every last spoonful.
For another cozy soup night, compare this recipe with our mushroom barley soup. The two soups have different flavors and textures, but both make satisfying cold-weather dinners.
Storage and Reheating
Let leftover soup cool before transferring it to a covered container and refrigerating it. Because this soup contains milk and potatoes, reheat it gently on the stovetop, stirring often, until hot throughout.
If the soup thickens while chilled, add a small amount of milk or broth as it warms. Stir carefully so the potatoes remain intact, and avoid prolonged boiling during reheating.
Portioning leftovers into individual containers makes quick lunches easy. Store garnishes or bread separately so they remain fresh when the soup is served again.
Easy Variations and Seasonal Ideas
The base recipe is satisfying as written, but small serving changes can make it feel different each time. A little freshly ground pepper at the table adds brightness, while a simple herb garnish can bring color to the creamy surface.
You can also make the meal feel festive by serving it with a platter of simple sides. After dinner, finish with stovetop caramel apples for a warm dessert that continues the cozy homemade theme.
Keep the main proportions and cooking times consistent when making the soup, particularly the 10 to 15 minute potato simmer and the 3 to 5 minute roux thickening time. Those details help preserve the tender vegetables and creamy consistency that make this recipe so dependable.
Easy Ham and Potato Soup
Ingredients
Method
- Combine the diced potatoes, cooked ham, celery, onion, water, chicken bouillon granules, salt, and black pepper in a large pot.
- Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 10 to 15 minutes, or until the potatoes are tender.
- While the soup simmers, melt the butter in a separate saucepan over medium heat. Whisk in the flour and cook briefly until a smooth roux forms.
- Gradually whisk the milk into the roux. Continue cooking and stirring for 3 to 5 minutes, until the milk mixture thickens.
- Stir the thickened milk mixture into the potato soup. Heat gently until everything is combined and hot, avoiding prolonged boiling.
Notes
Final Thoughts
This easy ham and potato soup recipe delivers a warm, creamy dinner with everyday ingredients and a simple 45-minute method. Tender potatoes, savory ham, aromatic celery and onion, and a quick milk roux come together in a bowl that tastes comforting without demanding much effort.
Remember to season according to the saltiness of your ham, cut the potatoes evenly, and heat the finished soup gently. Serve it with bread or a crisp salad, and you will have a satisfying meal that is especially welcome on chilly evenings.