Soup is one of the best meals for chilly autumn and winter evenings — it warms you and restores comfort. This Delicious Ham and Potato Soup brings together savory, salty ham and tender potatoes in a rich, satisfying broth that the whole family will enjoy.
This hearty ham and potato soup is an easy weeknight dinner that comes together quickly, in about 30 minutes. It reheats well and freezes nicely, so leftovers make convenient future meals.
The recipe begins with peeled, cubed potatoes, diced celery and onion, and chunks of cooked ham. These simmer in seasoned broth until the potatoes are tender and the vegetables are soft. A simple white sauce made from butter, flour and milk is stirred in to thicken the soup, then the pot is finished with salt, pepper and a hint of paprika for warmth.
Frequently Asked Questions
Q: What type of ham works best for this soup? A: A fresh ham steak or diced cooked ham works well. Leftover ham or precooked ham cubes are perfect substitutes.
Q: Can I use a different type of broth? A: Yes. Swap the chicken bouillon and water for beef or vegetable broth if you prefer a different depth of flavor.
Q: Can I add other vegetables? A: Absolutely. Stir in a cup of frozen peas, corn or green beans near the end of cooking for extra color and nutrition.
Delicious Ham and Potato Soup
3.1 from 54 votes
A comforting potato and ham soup with hearty flavor and a creamy texture. Serve it on its own, with crusty bread, or alongside a simple green salad for a complete meal.
4
servings
15
minutes
20
minutes
35
minutes
Ingredients
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3 1/2 cups peeled and diced potatoes
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1/3 cup diced celery
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1/3 cup finely chopped onion
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3/4 cup diced cooked ham
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3 1/4 cups water
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2 tablespoons chicken bouillon granules
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1/2 teaspoon salt, or to taste
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1 teaspoon ground white or black pepper, or to taste
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5 tablespoons butter
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5 tablespoons all-purpose flour
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2 cups milk
Directions
- Combine the potatoes, celery, onion, ham and water in a large stockpot. Bring to a boil, then reduce to medium heat and simmer until the potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper to taste.
- While the potatoes cook, make a simple white sauce: melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook, stirring constantly, for about 1 minute. Slowly add the milk while whisking to prevent lumps. Continue stirring over medium-low heat until the mixture thickens, about 4 to 5 minutes.
- Stir the thickened milk mixture into the pot with the potatoes and ham. Heat the soup through, adjust seasoning if needed, and serve hot. Garnish with a sprinkle of paprika if desired.