This Creamy Potato and Ham Soup is the ultimate comfort food: hearty, rich, and full of flavor! The secret to its extra creaminess? Mashing some of the cooked potatoes directly in the soup for a velvety texture. It’s perfect for using up leftover ham, or you can make it any time with deli ham. Easy, one-pot, and versatile, this soup is a family favorite that reheats beautifully and works with whatever you have on hand.
Why You’ll Love This Ham and Potato Soup
- Super creamy: The combination of half-and-half, a roux, and partially mashed potatoes creates a rich, luscious soup.
- Perfect for leftover ham: Use leftover holiday ham or cubed deli ham for a quick, flavorful meal.
- Hearty and satisfying: Potatoes, ham, veggies, and sharp cheddar make this a complete meal in one pot.
- Quick and easy: Ready in under 45 minutes, perfect for busy weeknights.
- Make-ahead friendly: Flavors develop overnight, making it even better the next day.
Ingredients
Soup Base
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, chopped
- 3 medium carrots, peeled and chopped (~1 cup)
- 3 stalks celery, chopped (~1 cup)
- 6 cloves garlic, minced
- Pinch–1/4 tsp red pepper flakes (optional)
- 1/4 cup all-purpose flour (or gluten-free flour)
Potatoes and Broth
- 2 lbs Yukon Gold potatoes, peeled and diced ½”
- 4 ½ cups low-sodium chicken broth
- 2 tsp chicken bouillon (powder, cubes, or Better Than Bouillon)
- 2 tsp dried parsley
- ½ tsp each dried oregano, salt, black pepper
- ¼ tsp dried thyme
- 2 bay leaves
Finish
- 1 cup shredded cheddar cheese
- 2 cups half-and-half or evaporated milk
- 1 ½ cups diced ham (¼-inch cubes)
Garnish (optional)
- Chopped green onions
- Extra shredded cheddar cheese
How to Make Potato and Ham Soup
- Sauté vegetables: Heat olive oil and butter in a large pot or Dutch oven over medium-high heat. Add onions, carrots, and celery; cook ~7 minutes until onions are soft. Add garlic and red pepper flakes; cook 30 seconds.
- Make a roux: Sprinkle in flour and stir for 1 minute to cook out the raw taste.
- Add potatoes and seasonings: Stir in potatoes, chicken broth, chicken bouillon, parsley, oregano, thyme, salt, pepper, and bay leaves.
- Simmer: Cover and bring to a boil, then uncover and reduce to a simmer. Cook 15–20 minutes until potatoes are tender, stirring occasionally.
- Mash some potatoes: Using a potato masher, mash ¼–⅓ of the potatoes for extra creaminess.
- Add ham and dairy: Stir in ham and half-and-half. Heat gently until warmed through. Gradually add cheddar cheese, stirring until melted. Remove bay leaves. Taste and adjust seasonings as needed.
- Serve: Garnish with green onions and extra cheddar if desired. Serve with crusty bread, cornbread, or a simple salad for a complete meal.
Tips & Variations
- Vegetable swaps: Add corn, bell peppers, broccoli, cauliflower, zucchini, green beans, spinach, or peas. Adjust cooking times for different veggies.
- Low-carb: Swap potatoes for 3 cups cauliflower florets; add in the last 5 minutes of cooking.
- Protein swaps: Use rotisserie or leftover chicken instead of ham.
- Slow cooker: Sauté veggies and make roux on the stove, then transfer everything (except cheese and half-and-half) to the Crockpot. Cook on low 6–7 hours or high 3–4 hours. Add dairy and cheese at the end.
- Gluten-free: Use a gluten-free flour or cornstarch for the roux.
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 5 days.
- Reheat on stove: Medium-low heat, stirring occasionally. Add broth or half-and-half if too thick.
- Reheat in microwave: Heat in covered, microwave-safe bowls in 30–60 second increments, stirring in between.
Note: Creamy soups may not freeze well as dairy can separate. To freeze, omit the half-and-half and cheese, then add when reheating.
This Potato and Ham Soup is creamy, cheesy, and packed with comforting flavors—the perfect meal for chilly nights or leftover ham cleanup.