Creamy Ham And Potato Soup


  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1 carrot, sliced into thin rounds
  • 3 cups Yukon Gold potatoes, chopped in large bite-size pieces (jackets on)
  • ½ lb sweet deli ham, cut in strips (see notes)
  • 2 cloves garlic, minced
  • ½ tsp onion powder
  • 2 tsp dried parsley
  • 3 cups low sodium chicken broth
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 cup milk
  • Salt and pepper


Step 1: In a large stockpot, heat oil over medium heat. Add onion, celery, carrot, red potatoes, and deli ham. Sauté until the onions and ham start to crisp on the edges; approximately 5-7 minutes.

Step 2: Add the garlic, onion powder, and parsley; cook for 1 minute.

Step 3: Stir in the low-sodium chicken broth. Bring the mixture to a boil. Reduce and simmer until the potatoes are tender, approximately 15 minutes.

Step 4: In a skillet, melt butter and whisk in flour. Whisk over low heat for 3-4 minutes. Slowly whisk in the milk to make it creamy and remove any lumps.

Step 5: When thoroughly mixed and thickened, slowly whisk or stir into soup. Simmer until warm and season with salt and pepper to taste.

Step 6: Serve and enjoy!

Recipe notes and helpful tips:

I use deli-style ham for slightly crisp edges and a little more texture, but you can use a ham bone, leftover ham, or smoked ham steak.

Yukon Gold potatoes or red potatoes are best for this soup. They are less starchy than russets and don’t break down as much in soup.

Garnish the soup with chives, green onions, sour cream, or cheddar cheese.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low, so you don’t overcook the potatoes.

To freeze first, fully cool. Ladle the fully-cooled soup into quart or gallon-size freezer zipper bags. Keep in mind that liquids expand when frozen, so leave about an inch at the top of the bag for expansion.

On the other hand, you don’t want it to get freezer burnt, so remove any excess air. Lay the soup bags in a single layer on baking sheets and place them in the freezer. Once fully frozen, stack the bags in the freezer to save on space.

Frequently Asked Questions (FAQs):

1. Can I use pre-cooked ham for this soup?

Yes, pre-cooked ham works well. You can use leftover ham or purchase pre-cooked ham from the deli. Dice it into bite-sized pieces.

2. What type of potatoes is best for this soup?

Russet or Yukon Gold potatoes are good choices for this soup. They hold their shape well and provide a creamy texture.

3. Is it necessary to peel the potatoes?

It’s a personal preference. You can leave the potato skins on for added texture and nutrients, or peel them for a smoother soup.

4. Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables can be used, but fresh vegetables often provide better texture. If using frozen, add them directly to the pot without thawing.

5. Can I make this soup ahead of time?

Yes, you can prepare the soup in advance and reheat it on the stove before serving. You may need to add a bit of broth or milk to adjust the consistency.

6. Can I use a slow cooker for this recipe?

Yes, you can adapt this recipe for a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding dairy towards the end.

7. What’s the best way to reheat the soup without curdling?

Reheat the soup gently on the stove over low heat, stirring frequently. Avoid bringing it to a boil to prevent curdling.