Few meals are as comforting as a warm bowl of homemade soup. Creamy Ham and Potato Soup is a simple recipe that transforms everyday ingredients into a hearty and satisfying dish. It’s an excellent way to use leftover ham while creating a meal that feels both cozy and filling.
This soup is ideal for busy weeknights, lazy weekends, or whenever you’re craving a homemade meal that doesn’t require complicated techniques. The combination of tender potatoes, savory ham, and a rich creamy broth makes this recipe a favorite for families year-round.
1. Creamy Ham and Potato Soup Recipe (Yield: 6 Servings)
Ingredients
- 4 tbsp salted butter, divided
- 2 cups leftover ham, diced
- 1 cup onion, diced
- 3–4 tablespoons all-purpose flour
- 2 cups chicken stock
- 2 cups milk
- 4 cups potatoes, peeled and diced
- 1 cup sharp cheddar cheese, shredded, plus extra for topping
- ½ cup Greek yogurt
- Kosher salt, to taste
- Black pepper, to taste
- Chopped green onions, for garnish (optional)
Instructions
Place a large Dutch oven or heavy-bottomed soup pot over medium heat. Add 2 tablespoons of the butter and allow it to melt completely. Add the diced ham and cook for 4 to 5 minutes, stirring occasionally, until lightly browned around the edges. Browning the ham adds extra flavor to the finished soup. Transfer the ham to a plate and set aside.
Add the remaining 2 tablespoons of butter to the same pot. Once melted, add the diced onion. Cook for about 5 minutes, stirring frequently, until the onion becomes soft and translucent.
Sprinkle the flour evenly over the onions. Stir continuously for 1 to 2 minutes to cook the flour and create a roux. The mixture should appear thick and slightly paste-like.
Slowly pour in the chicken stock while whisking constantly. This helps prevent lumps from forming. Once the stock is fully incorporated, gradually add the milk and continue whisking until the mixture is smooth.
Add the diced potatoes to the pot and stir well. Increase the heat slightly until the soup begins to simmer. Reduce the heat to medium-low and let the soup cook uncovered for 15 to 20 minutes, stirring occasionally. The potatoes should become tender enough to be easily pierced with a fork.
Using a potato masher, gently mash some of the potatoes directly in the pot. This creates a naturally thicker texture while still leaving plenty of potato chunks throughout the soup.
Return the browned ham to the pot and stir to combine. Allow the soup to simmer for another 5 minutes so the flavors can blend together.
Remove the pot from the heat. Add the shredded cheddar cheese gradually, stirring after each addition until completely melted. Stir in the Greek yogurt until fully incorporated and the soup becomes smooth and creamy.
Taste the soup and season with kosher salt and black pepper as needed. Since ham and cheese can already contain a good amount of salt, add additional seasoning gradually.
Let the soup rest for 5 minutes before serving. Ladle into bowls and garnish with extra shredded cheddar cheese and chopped green onions if desired. Serve warm.
2. Tips for Perfect Creamy Ham and Potato Soup
The type of potato you choose can make a noticeable difference in the final texture. Yukon Gold potatoes are an excellent option because they become creamy while still holding their shape during cooking.
Try to cut the potatoes into evenly sized pieces. Uniform pieces cook at the same rate, helping you avoid some potatoes becoming mushy while others remain firm.
Allow the ham to brown slightly before removing it from the pot. This simple step creates extra flavor that carries throughout the soup.
If you prefer a thicker soup, mash a larger portion of the cooked potatoes before adding the ham back into the pot. For a thinner consistency, leave most of the potatoes intact.
Always remove the soup from direct heat before stirring in the cheese and Greek yogurt. High heat can cause dairy ingredients to separate or develop a grainy texture.
Letting the soup sit for a few minutes before serving helps the broth thicken naturally and gives the flavors time to settle.
When reheating leftovers, warm the soup gently over low heat and stir occasionally. Slow reheating helps maintain the creamy texture.
3. Frequently Asked Questions
Can I use ham from a holiday dinner for this recipe?
Absolutely. Leftover baked ham from holiday meals works wonderfully in this soup. It’s one of the best ways to transform leftovers into a completely different meal.
Can I make this soup gluten-free?
Yes. Substitute the all-purpose flour with a gluten-free flour blend or a cornstarch slurry to achieve a similar thick and creamy consistency.
What vegetables can I add to this soup?
Many vegetables work well in this recipe, including carrots, celery, corn, peas, or even diced broccoli. They can make the soup even more filling and nutritious.
How long can I store the soup in the refrigerator?
Store the cooled soup in an airtight container in the refrigerator for up to 4 days. The flavors often become even better after a day of storage.
Can I prepare this soup for meal prep?
Yes. This soup is a great meal-prep option because it reheats well and can be portioned into individual containers for quick lunches or dinners throughout the week.
4. Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 390 |
| Protein | 22g |
| Carbohydrates | 25g |
| Fat | 23g |
| Saturated Fat | 12g |
| Cholesterol | 78mg |
| Sodium | 920mg |
| Fiber | 3g |
| Sugar | 7g |
| Calcium | 260mg |
Creamy Ham and Potato Soup is a comforting recipe that proves simple ingredients can create a memorable meal. It’s easy to prepare, makes excellent use of leftover ham, and delivers a hearty bowl of homemade comfort that everyone can enjoy.
Keep this recipe on hand for busy weeknights, family dinners, or meal-prep sessions. Once you make it, there’s a good chance it will become one of your favorite homemade soup recipes.
