Ham and Potato Soup is a comforting classic! Tender bites of gold potatoes are served in a thick broth with a medley of veggies and of course plenty of ham. This soup is so easy to make and perfect for enjoying on a chilly night at home!

A spoonful of soup is being lifted from a full bowl.


Ham and Potato Soup

There’s nothing quite as comforting as a big warm bowl of potato soup, especially when it’s this good! Thick, creamy broth serves as a gracious host to a bouquet of simple flavors. Salty ham, tender potatoes, carrots, celery, and just the right amount of seasonings come together to make this simple soup taste like heaven. If you’re feeling extra fancy, sprinkle a little fresh parsley on top for some added flair!

What I really love about Ham and Potato Soup is that it’s so filling for dinner. Usually, a bowl of soup just doesn’t hit the spot for me and I need to eat it with several pieces of bread or a side salad in order to truly call it dinner. However, this classic soup features plenty of ham and potatoes that always hit the spot! As much as you’ll be craving seconds, you’ll likely find that you don’t have room after just one serving.

Another great thing about this family-friendly soup is that it’s SO easy to make. It’s perfect for those weeknights when you’re pretty worn out, but you still want something that’s homemade, filled with flavor, and oh so comforting. Essentially, you just have to sauté the veggies and ham, thicken it with cornstarch, then let it simmer with broth before making it creamy. Such a quick and easy weeknight dinner!

A ladel is lifting a portion of soup from the pot.

How to Make Ham and Potato Soup

Sauté, simmer, make it creamy, and enjoy. That’s pretty much all there is to it!

  1. Sauté the onions. Melt the butter and olive oil in a pot over medium-high heat. Sauté the onions until they start to soften.
  2. Add the veggies and meat. Stir in the carrots and celery and cook for about 2-3 more minutes before adding in the garlic, potatoes, and ham. Cook for another 3 minutes.
  3. Thicken it. Stir in the cornstarch and let that cook for about another 2 minutes.
  4. Boil, then simmer. Stir in the chicken stock and increase the heat to bring to a boil. Once boiling, lower the heat to medium-low.
  5. Make it creamy. Stir in the half and half and seasonings. Allow the creamy soup to simmer for about 5-10 minutes or until the potatoes are fork tender and the soup has thickened.
  6. Enjoy! Season your soup with a little salt and freshly cracked black pepper to taste. Serve immediately with some fresh parsley, and enjoy!
A bowl of soup is placed on a tabletop with a spoon in it.

Tips for the Best Ham and Potato Soup

Here are just a few ways you can make this soup perfect for your tastes!

  • Is your soup too thick for your liking? Stir in an extra splash of half and half until your desired consistency is reached.
  • On the other hand, if your soup is too thin, you can always use a slurry to thicken it. Simply whisk together 1 TBSP cornstarch with 1 1/2 TBSP milk. Stir the mixture into the soup and bring to a simmer for 4-5 minutes or until your soup is the desired consistency.
  • For the best flavor, use Homemade Chicken Stock. It’s easier to make than you may think and always yields the most incredible results when making soups of all kinds!
  • I always recommend rinsing your potatoes and patting them dry before tossing them into your recipes. That way, any dirt or residue they may have doesn’t get added to your food.
Parsley is garnishing a bowl filled with soup.

Here are more of my favorite filling soup recipes that really hit the spot!

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A ladel is lifting a portion of soup from the pot.

Get the Recipe: Ham and Potato Soup Recipe

Yield: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Creamy comfort food, this easy Ham and Potato Soup is simple to make. Ham, tender potatoes and vegetables simmer in a creamy broth for the ultimate weeknight dinner or lunch.
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Ingredients

  • 2 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 carrots peeled and chopped
  • 1 celery stalk, chopped
  • 2 cups baby Yukon gold potatoes, cut into bite sized pieces
  • 5 garlic cloves, minced
  • 2 cups diced ham
  • 1/4 cup cornstarch
  • 2 1/2 cups chicken stock
  • 2 1/2 cups half and half
  • 1 tablespoon Italian seasoning
  • 1 teaspoon ground mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • Chopped parsley, optional

Equipment

  • 1 saucepan

Instructions 

  • Heat the butter and olive oil in a large pot over medium high heat.
  • Add the onion to the pot and cook for 1-2 minutes until starting to soften.
  • Stir in the carrots and celery, continue cooking for an additional 2-3 minutes.
  • Add the potatoes, garlic and ham, cook for 3 minutes.
  • Stir in the cornstarch and cook for an additional 2 minutes.
  • Add the chicken stock stirring to combine and then increase the heat. Bring the soup to a boil and then turn the heat to medium-low.
  • Stir in the half and half, Italian seasoning, ground mustard, salt and pepper.
  • Simmer the soup for 5-10 minutes or until the potatoes are fork tender and the soup is slightly thickened.
  • Season with salt and pepper, to taste.
  • Serve immediately with fresh chopped parsley, if desired.

Notes

if your soup is too thick once it’s finished cooking, whisk in a little milk until the desired consistency.
If your soup is too thin, whisk 1 tablespoon cornstarch with 1 1/2 tablespoons milk. Stir the mixture into the soup and bring to a simmer for 4-5 minutes or until your soup is the desired consistency.
Calories: 309kcal, Carbohydrates: 28g, Protein: 8g, Fat: 19g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 48mg, Sodium: 453mg, Potassium: 595mg, Fiber: 3g, Sugar: 8g, Vitamin A: 3920IU, Vitamin C: 15mg, Calcium: 153mg, Iron: 1mg
Author: Kellie
Course: Dinner, lunch
Cuisine: American