There’s nothing better than a warm, creamy bowl of soup on a chilly evening, and this ham and potato soup is one of my favorites. I love making it after Christmas or Thanksgiving with leftover ham, but it’s just as delicious any time of year with a simple ham steak. With its rich, creamy broth, savory bites of ham, and tender potatoes, every spoonful feels like a cozy hug in a bowl.
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Looking for other simple soup recipes? Our favorites are cheesy potato soup, chicken noodle soup and lemon chicken orzo soup for comforting family dinners all fall and winter.
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Why You'll Love This Ham And Potato Soup Recipe!
This recipe is everything you want in a family-friendly, hearty meal. It's quick and easy to prepare, packed with flavor, and undeniably satisfying. Whether you are using up those holiday leftovers or using a ham steak this creamy soup comes together quickly and is a complete meal.
Here are more reasons to fall in love with this ham and potato soup:
- Creamy and Cozy – Perfect for Chilly Nights- Warm, comforting, and full of flavor, this soup feels like a hug in a bowl. With its rich, creamy texture and hearty chunks of potato, this ham and potato soup has all the comfort of a classic chowder.
- Easy One-Pot Meal – Minimal Cleanup- Everything cooks together in a single pot, making dinner simple and stress-free.
- Leftover-Friendly – Make the Most of Your Ham A delicious way to turn holiday or leftover ham into a hearty, satisfying meal.
- Simple, Everyday Ingredients – No Fancy Prep Needed- Made with ingredients you likely have in your pantry and fridge.
- Customizable – Add a Twist if You Like- Sprinkle in your favorite cheese or seasonings for a richer flavor.
Equipment Needed
- Large pot or Dutch oven
- Knife and cutting board
- Spatula or wooden spoon
- Measuring spoons and cups
- Ladle for serving
Key Ingredients
Ham - Leftover ham or ham steak cut into cubes.
Potatoes - Gold potatoes and russet work best for soup because they do not break down and turn mushy as quickly plus they are starchy which adds to the creaminess of the soup.
Vegetables - Celery, carrots, and onions for added flavor.
Chicken broth - The base of the soup.
Heavy cream - Gives the soup its creamy and velvety richness.
Cornstarch - Helps thicken the broth into a comforting stew-like consistency.
Step-By-Step Instructions
In a large pot, melt the butter over medium heat.
Sauté onion, carrots, and celery for 4 to 5 minutes until softened.
Add in chicken broth, ham, potatoes, thyme, garlic powder, salt, and pepper. Bring to a boil, then reduce the heat to a simmer for about 10 minutes, until the potatoes are fork-tender.
Whisk the cornstarch and heavy cream together in a small bowl until smooth.
Slowly stir the cream mixture into the soup. Simmer on low heat for 2 to 3 minutes until slightly thickened. Avoid reaching the boiling point to prevent the cream from curdling.
Garnish with fresh parsley and serve hot with crusty bread or crackers.
Serving Suggestions
This loaded ham and potato soup is hearty enough to be a meal on its own, but I love pairing it with:
- Warm, crusty bread, cornbread or crackers.
- An ooey gooey grilled cheese sandwich.
- A simple green salad.
For an extra indulgence, sprinkle shredded cheese or parmesan cheese on top to transform it into a cheesy ham and potato soup.
Make Ahead
You can prepare this potato and ham chowder ahead of time and reheat by simmering and not letting the soup come to a boil.
Storage
Store leftovers in an airtight container for up to 3 to 4 days in the refrigerator. I do not recommend freezing this soup because of the dairy content.
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Creamy Ham And Potato Soup Recipe
Ingredients
- 3 tablespoons unsalted butter
- ½ cup onion, diced
- ½ cup celery, chopped
- ½ cup carrots, chopped
- 4 cups chicken broth
- 2 cups leftover cooked ham or ham steak, cut into cubes
- 3 cups gold or russet potatoes, peeled and cubed
- ¼ teaspoon garlic powder
- ¼ teaspoon thyme
- salt and pepper to taste
- 1 cup heavy cream
- 3 tablespoons cornstarch
- parsley for garnish, optional
Instructions
- Heat a large pot or Dutch oven over medium heat. Add the butter and melt.
- Add the onion, celery and carrots and sauté for 4-5 minutes to soften.
- Add the chicken broth, potatoes, ham, garlic powder, thyme, salt and pepper. Bring to a boil and then reduce heat to simmer for 10 minutes or until potatoes are fork tender.
- Meanwhile stir the cornstarch into the cream, mixing thoroughly so there are no lumps and it is completely dissolved (cornstarch will dissolve in cold liquids only).
- When the potatoes are desired texture pour the cornstarch slurry into the pot and stir. Do not boil but simmer and stir for 2-3 minutes on low heat until mixture slightly thickens.
- Garnish with parsley and serve immediately with crackers or crusty bread.
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