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Easy Ham and Potato Soup Recipe for a Cozy 45-Minute Dinner

Easy Ham and Potato Soup

A creamy, comforting ham and potato soup made with tender vegetables, cooked ham, and a simple homemade milk roux. This filling dinner comes together in about 45 minutes and serves 6 to 8 people.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Base
  • 3 1/2 cups Peeled and diced potatoes
  • 3/4 cup Cooked ham, diced
  • 1/3 cup Celery, diced
  • 1/3 cup Onion, finely chopped
  • 3 1/4 cups Water
  • 2 tablespoons Chicken bouillon granules
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground black pepper
Creamy Roux
  • 5 tablespoons Butter
  • 5 tablespoons All-purpose flour
  • 2 cups Milk

Method
 

Step-by-Step
  1. Combine the diced potatoes, cooked ham, celery, onion, water, chicken bouillon granules, salt, and black pepper in a large pot.
  2. 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.
  3. 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.
  4. Gradually whisk the milk into the roux. Continue cooking and stirring for 3 to 5 minutes, until the milk mixture thickens.
  5. Stir the thickened milk mixture into the potato soup. Heat gently until everything is combined and hot, avoiding prolonged boiling.

Notes

Use leftover baked ham or diced ham steak. If the ham is salty, reduce or omit some of the added salt and taste before serving. Cut potatoes evenly so they cook at the same rate. For thicker soup, mash a small portion of the cooked potatoes in the pot; for thinner soup, add a little extra milk or broth.