Creamy Ham and Potato Soup

There is nothing quite as comforting as a steaming bowl of creamy ham and potato soup when the weather cools down. This recipe brings together tender Yukon Gold potatoes, sweet ham, and a medley of vegetables in a rich and creamy broth. It is just the thing for busy weeknights or cozy weekends when you need something filling and satisfying.

I first whipped up this soup after a holiday when we had too much ham hanging around. It was such a hit that now it is always requested whenever the weather turns chilly.

Ingredients

• Yukon Gold potatoes: Provide just the right creamy texture and hold their shape well. Seek out firm potatoes with no green spots or deep bruises
• Sweet deli ham: Brings a hint of smoky sweetness to the soup. Use ham with a little fat for extra flavor
• Onion: Adds depth and aromatic base. Choose onions that feel heavy and have papery skins
• Celery: Offers a delicate crunch and subtle flavor. Firm stalks with crisp leaves work best
• Carrot: Contributes color and natural sweetness. Look for medium carrots with smooth skins
• Olive oil: Brings everything together and helps crisp the ham. Choose a mild extra-virgin olive oil for better flavor
• Garlic: Savory boost. Fresh cloves will make all the difference
• Onion powder: Enhances the overall savoriness. Go for a good-quality powder without additives
• Dried parsley: Gives freshness and color. Rub the parsley between your hands before adding to release the oils
• Low sodium chicken broth: Provides a flavorful base. Use homemade or a trusted low sodium brand
• Butter and flour: Classic combo for thickening helping achieve that luscious texture. Use real butter for the best result
• Milk: Rounds out the creaminess. Whole milk works best but two percent does fine
• Salt and pepper: Essential for pulling out all the flavors. Always taste before adding more

Step-by-Step Instructions

Sauté the Vegetables and Ham:

In a large stockpot add olive oil and heat over medium flame. Drop in the chopped onion celery carrot potatoes and strips of ham. Stir well and cook for about seven minutes until the onions soften and ham turns lightly golden at the edges. This is where the base flavor begins to build so let those veggies get some nice color without rushing.

Add Garlic and Herbs:

Once your veggies and ham are crisping up toss in the minced garlic onion powder and dried parsley. Give everything a good mix and let it cook for one minute so the garlic turns fragrant. This quick step unlocks a deeper flavor in the finished soup.

Simmer with Broth:

Pour the chicken broth into the pot and stir to combine scraping up any browned bits from the bottom for maximum flavor. Let the soup come up to a gentle boil then lower the heat and cover. Simmer for about fifteen minutes or until the potatoes are fork-tender but not falling apart.

Make the Creamy Roux:

While the soup is simmering set a separate skillet over low heat and add the butter. Once melted sprinkle in the flour and whisk constantly for up to four minutes creating a smooth paste. Feel for when it no longer smells raw. Gradually whisk in the milk until you have a creamy lump-free sauce.

Finish the Soup:

Slowly pour the creamy roux into the simmering soup stirring constantly to blend without any lumps. Let everything gently simmer together for a few more minutes until thick and silky. Season to taste with salt and cracked black pepper.

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My personal favorite part of this soup is that sweet smoky ham flavor with the potatoes. I remember one snowy afternoon when we sat around the table laughing with steaming bowls in our hands and this soup made the day feel extra special.

Storage Tips

This soup keeps well in the fridge for up to three days in an airtight container. Reheat gently over low heat or in the microwave at reduced power to keep the potatoes from getting mushy. For freezing allow it to cool fully first and store in a freezer bag with some space for expansion. Thaw overnight and rewarm slowly while stirring.

Ingredient Substitutions

You can swap in leftover holiday ham smoked ham steak or even a ham bone for a different twist. If you are out of Yukon Gold potatoes red potatoes work very well too. For a richer finish try using half and half instead of milk. Gluten free flour can be used for thickening if needed.

Serving Suggestions

This soup is wonderful on its own or topped with chives sharp cheddar or a dollop of sour cream. Sometimes my family likes to pair it with a crusty bread for scooping up every last drop. Add extra black pepper and a sprinkle of herbs for a finishing touch at the table.

Cultural and Historical Context

Potato soup is a classic across many regions but its popularity in American kitchens comes from its hearty nature and affordability. The addition of ham likely dates to using up leftovers from big holiday hams ensuring nothing was wasted and every meal was comforting and nourishing.

Recipe Questions & Answers

→ What potatoes work best?

Yukon Gold or red potatoes are ideal as they hold their shape and give a creamy texture without becoming mushy.

→ Can I use leftover ham?

Absolutely—leftover ham, ham bone, or smoked ham steak all work well and will add plenty of flavor.

→ How do I make the soup creamier?

Use the butter and flour roux with milk for a smooth, thick consistency. Whisk carefully to avoid lumps.

→ How can I store and reheat leftovers?

Store in an airtight container for up to 3 days. Reheat gently on the stovetop or at reduced power in the microwave.

→ Can the soup be frozen?

Yes, cool completely before transferring to freezer bags. Leave space for expansion, then freeze flat for easy storage.

→ What garnishes go well?

Fresh chives, green onions, sour cream, or shredded cheddar cheese add extra flavor and texture to each serving.