Creamy Ham and Potato Soup: The Ultimate Comfort Bowl

Ever had one of those days when all you want is a big, warm bowl of something that feels like a hug from the inside? Yeah, me too. And when that craving hits, nothing beats a steaming pot of creamy ham and potato soup. It’s rich, it’s comforting, and honestly, it’s the kind of dish that makes you forget about your problems for at least 20 minutes. Plus, if you’ve got leftover ham in the fridge (who doesn’t?), this recipe is basically your new best friend.

I’ve made this soup more times than I can count—sometimes with a chunky texture, sometimes smooth as silk, sometimes with a splash of cream, sometimes with a swirl of sour cream on top. Each time, it’s a little different, but always delicious. So, if you’re ready to dive into the ultimate comfort food, let’s get started.

Why Creamy Ham and Potato Soup Wins Hearts

The Perfect Comfort Food Combo

Let’s be real—ham and potatoes are a match made in food heaven. The salty, savory ham cuts through the creamy, starchy potatoes like a flavor ninja. Add some onions, garlic, and a splash of milk or cream, and you’ve got a soup that’s both hearty and satisfying. It’s the kind of dish that makes you feel like you’re being taken care of, even if you’re cooking it for yourself.

• Ham brings a rich, smoky flavor that’s hard to beat.
• Potatoes add creaminess and body, making the soup thick and filling.
• Onions and garlic provide the classic savory base that makes every bite better.

Leftovers? No Problem

If you’re like me and always end up with leftover ham after a holiday dinner, this soup is your salvation. Instead of letting that ham sit in the fridge until it’s sad and dry, toss it into a pot and let it shine. It’s a great way to use up leftovers and create something new and exciting.

Family-Friendly and Kid-Approved

This soup is a hit with kids and adults alike. It’s mild enough for picky eaters, but flavorful enough to keep adults coming back for seconds. Plus, it’s easy to customize—add more veggies, swap out the ham for chicken, or make it vegan by using plant-based ham and dairy-free milk.

Ingredients You’ll Need

The Core Players

To make a killer creamy ham and potato soup, you’ll need a few key ingredients. Don’t worry—nothing fancy or hard to find here. Just the basics that you probably already have in your pantry.

• Ham: About 2 cups of diced ham. Leftover ham is perfect, but you can also use deli ham or even canned ham.
• Potatoes: 3–4 medium potatoes, peeled and diced. Russet or Yukon Gold work best.
• Onion: 1 medium onion, chopped.
• Garlic: 2–3 cloves, minced.
• Butter or oil: For sautéing.
• Milk or cream: 1–2 cups, depending on how creamy you want it.
• Chicken or vegetable broth: 4 cups, for the soup base.
• Salt and pepper: To taste.
• Optional add-ins: Carrots, celery, green onions, sour cream, cheddar cheese, or fresh herbs.

Quick Tips for Ingredient Swaps

• No ham? Use cooked chicken, turkey, or even bacon.
• No dairy? Swap milk for almond milk, oat milk, or coconut milk.
• No potatoes? Try sweet potatoes or cauliflower for a twist.

Step-by-Step: How to Make Creamy Ham and Potato Soup

Sauté the Aromatics

Start by melting a little butter or oil in a large pot over medium heat. Toss in the chopped onion and sauté until it’s soft and fragrant—about 5 minutes. Add the minced garlic and stir for another minute. This is where the magic begins, people. The smell alone will make you want to dive in.

• Pro tip: Don’t rush this step. Let the onions get nice and golden—they’ll add so much flavor to your soup.

Add the Potatoes and Broth

Next, add the diced potatoes to the pot and stir to coat them in the butter and onions. Pour in the broth and bring everything to a boil. Reduce the heat and let it simmer until the potatoes are tender—about 15–20 minutes. This is when you can start daydreaming about how good this soup is going to taste.

• Watch out: If you want a chunkier soup, don’t overcook the potatoes. If you want it creamy, let them get really soft.

Blend (If You Want Creamy)

Once the potatoes are tender, you can blend the soup for a smooth, creamy texture. Use an immersion blender right in the pot, or transfer it to a regular blender in batches. Be careful—the soup will be hot!

• FYI: If you like a chunky soup, skip the blending step and just mash some of the potatoes with a fork.

Stir in the Ham and Cream

Add the diced ham to the pot and stir to combine. Pour in the milk or cream and heat everything through. Season with salt and pepper to taste. This is when your kitchen starts smelling like heaven. Seriously, your neighbors might knock on the door asking what you’re making.

• Bonus: If you want extra creaminess, stir in a spoonful of sour cream or a handful of shredded cheddar cheese.

Serve and Enjoy

Ladle the soup into bowls and top with your favorite garnishes—green onions, cheddar cheese, a dollop of sour cream, or a sprinkle of fresh herbs. Serve with crusty bread or crackers, and you’re good to go.

Tips and Tricks for the Best Creamy Ham and Potato Soup

Get the Texture Just Right

• For a creamy soup: Blend until smooth or mash the potatoes well.
• For a chunky soup: Leave the potatoes in pieces and don’t blend.

Make It Your Own

• Add veggies: Toss in some carrots, celery, or peas for extra nutrition.
• Spice it up: Add a pinch of cayenne, paprika, or black pepper for a little kick.
• Make it fancy: Top with crispy bacon, chives, or a swirl of pesto.

Storage and Reheating

• Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Reheat: Warm on the stovetop or in the microwave. Add a splash of milk or broth if it’s too thick.

Why This Soup is a Year-Round Favorite

Perfect for Any Season

Sure, creamy ham and potato soup is a classic winter comfort food, but don’t sleep on it in the summer. It’s great for chilly evenings, rainy days, or whenever you need a little pick-me-up. Plus, it’s easy to make and always hits the spot.

Easy to Customize

One of the best things about this soup is how easy it is to tweak. Want it lighter? Use low-fat milk and less ham. Want it richer? Add more cream and cheese. Want it vegetarian? Swap the ham for mushrooms or beans. The possibilities are endless.

Budget-Friendly and Filling

This soup is cheap to make and feeds a crowd. It’s perfect for busy weeknights, potlucks, or when you need to stretch your grocery budget. Plus, it’s so filling that you won’t need a second course.

Common Mistakes to Avoid

Overcooking the Potatoes

If you cook the potatoes too long, they’ll turn mushy and the soup will lose its texture. Keep an eye on them and take them off the heat as soon as they’re tender.

Skimping on Seasoning

Don’t be shy with the salt and pepper. Potatoes and broth need seasoning to really shine. Taste as you go and adjust as needed.

Using Low-Quality Ham

If you use cheap, overly processed ham, it can make the soup taste bland or artificial. Go for a good quality ham if you can—it makes a big difference.

Serving Suggestions and Pairings

What to Serve With Creamy Ham and Potato Soup

• Crusty bread: A slice of sourdough or a warm baguette is perfect for dipping.
• Salad: A simple green salad or coleslaw adds freshness.
• Grilled cheese: The ultimate comfort food combo.
• Roasted veggies: Try roasted broccoli or carrots for a healthy side.

Leftover Ideas

• Sandwiches: Use leftover ham and potatoes in a sandwich with mustard or mayo.
• Omelets: Add ham and potatoes to scrambled eggs or an omelet.
• Casseroles: Mix leftovers into a casserole with cheese and veggies.

FAQs: Everything You Need to Know

Can I Make This Soup in a Slow Cooker?

Absolutely! Just add all the ingredients to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Add the cream at the end.

Can I Freeze Creamy Ham and Potato Soup?

Yes, but keep in mind that the texture might change a bit when you reheat it. The potatoes can get a little grainy, but it’s still tasty.

Can I Make This Soup Vegan?

Yep! Use plant-based ham, vegetable broth, and dairy-free milk. Add extra veggies for flavor and texture.

How Do I Make This Soup Thicker?

Simmer it longer to reduce the liquid, or mash some of the potatoes with a fork.

How Do I Make This Soup Thinner?

Add more broth or milk until you reach your desired consistency.

Final Thoughts: Why This Soup is a Must-Try

Creamy ham and potato soup is more than just a recipe—it’s a mood, a feeling, a whole vibe. It’s the kind of dish that brings people together, warms the soul, and makes you feel like everything’s going to be okay. Whether you’re cooking for one or feeding a crowd, this soup is always a winner.

So next time you’ve got a craving for comfort, don’t overthink it. Grab some ham, potatoes, and a few pantry staples, and whip up a batch of this creamy, dreamy soup. Trust me, your taste buds will thank you. And who knows? You might just discover your new favorite meal. 🙂

Creamy Ham and Potato Soup: The Ultimate Comfort Bowl

Course: Dinner, SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

280

kcal

Total time

45

minutes

This creamy ham and potato soup is the ultimate comfort food—rich, hearty, and loaded with chunks of tender ham and potatoes. It’s perfect for using up leftovers and comes together in under an hour. Creamy, savory, and always a crowd-pleaser!

Ingredients

• 2 cups diced ham (leftover or deli, about 300g)

• 3–4 medium potatoes, peeled and diced (about 500g)

• 1 medium onion, chopped

• 2–3 garlic cloves, minced

• 2 tablespoons butter or olive oil

• 4 cups chicken or vegetable broth

• 1–2 cups milk or heavy cream (adjust for desired creaminess)

• Salt and freshly ground black pepper, to taste

• Optional: 1 carrot, diced; 1 celery stalk, diced; shredded cheddar cheese, green onions, or sour cream for garnish

Directions

• Sauté the Aromatics:
  In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until soft and golden, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
• Add Potatoes and Broth:
  Add the diced potatoes to the pot and stir to coat them in the butter and onions. Pour in the broth, bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are tender.
• Blend for Creaminess (Optional):
  For a creamy texture, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, mash a few potatoes with a fork.
• Stir in Ham and Cream:
  Add the diced ham and pour in the milk or cream. Heat gently until warmed through, about 5 minutes. Season with salt and pepper to taste.
• Serve:
  Ladle into bowls and garnish with shredded cheddar, green onions, or a dollop of sour cream if desired. Serve hot with crusty bread or crackers.

Notes

• Notes:
  For a chunkier soup: Skip blending and just mash a few potatoes.
  For a lighter version: Use low-fat milk and less ham.
  Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of milk or broth if needed.
  Freezing: Freeze for up to 2 months, but note that potatoes may become slightly grainy when thawed.
• Nutrition (per serving):
  Calories: 280 kcal
  Protein: 15g
  Fat: 12g
  Carbohydrates: 30g
  Fiber: 3g
  Sodium: 800mg (varies with ham and broth used)