Ham and potato soup is a creamy, comforting meal made by simmering diced potatoes, aromatics, and cooked ham in broth, then thickening it with a smooth milk roux in about 30 minutes.
This ham and potato soup turns leftover holiday ham into a warm weeknight dinner with tender potato cubes and a savory, velvety broth.
A gentle simmer keeps the potatoes tender while the roux gives every spoonful a rich finish. That nutty roux aroma is the good part.
Cut the potatoes into similarly sized pieces so they become tender at the same time instead of leaving some cubes firm and others mushy.
Key Ingredients for Rich Ham and Potato Soup
Each ingredient contributes something useful: potatoes give the soup body, ham adds savory depth, celery and onion build aroma, and the butter-flour roux creates a creamy, cohesive broth.
- 3 1/2 cups (about 2 large) russet potatoes, peeled and diced medium
- 1 1/2 cups (9 oz) cooked honey ham, diced medium
- 1/2 cup celery diced small
- 1/2 cup onion diced small
- 4 cups (2 15oz cans) chicken broth
- 5 tablespoons butter
- 1/4 cup and 1 tablespoon (44 g) all-purpose flour
- 2 cups milk, (any percentage)
- 1/4 teaspoon black pepper
- Salt
Russet potatoes soften and release enough starch to give the broth a naturally fuller texture. The cooked honey ham brings salty-sweet savoriness, while celery and onion keep the richness from tasting flat. Butter and flour form the roux that turns broth and milk into a creamy soup rather than a thin ham broth.
I taste the ham before seasoning anything, especially when using glazed holiday leftovers, because one salty bite tells me how cautiously to handle the final salt.
Best Potato Varieties: Russet vs. Yukon Gold
Russet potatoes are the strongest choice when you want a thick, cozy soup. Their higher starch content lets their edges soften slightly as they simmer, which helps the broth feel creamy even before the roux goes in.
Yukon Gold potatoes also work well. They hold their shape more neatly and have a naturally buttery texture, so choose them if you prefer defined potato cubes in each bowl. They will not break down as much as Russets, but the roux still gives the soup plenty of body.
Skip waxy red potatoes here if possible. They tend to stay firm and intact, which can leave the broth thinner and less integrated. Whether using Russets or Yukon Golds, check the cubes with a fork instead of relying on the clock alone.
Selecting the Ham: Leftovers, Steaks, and Ham Bones
Leftover baked ham is especially good here because it already has seasoning and browned edges. Thick-cut ham steaks and diced spiral ham are equally practical choices. Dice the ham medium so it stays noticeable in the finished soup instead of disappearing into the broth.
Taste the ham before it reaches the pot. Honey-glazed, smoked, and cured hams can vary widely in saltiness, and the chicken broth adds more seasoning. Hold the salt until the soup is finished and you can judge the whole pot.
If you have a leftover ham bone, simmering it with the broth can add deeper pork flavor. For another comforting way to use it, try ham and bean soup.
How to Make Creamy Ham and Potato Soup Step-by-Step
The stovetop method moves quickly, so have the roux saucepan and whisk ready while the potatoes cook. The key is simple: tender vegetables, a golden roux, then low heat once the milk enters the soup.
Boil
- Add the potatoes, ham, celery, onion, and chicken broth to a large pot, then bring the mixture to a low boil over medium heat.
Cook for 10 to 15 minutes, until a fork slides easily into a potato cube without making it fall apart.
Make the Roux
- Melt the butter in a medium saucepan over medium heat, whisk in the flour, and stir constantly for about 1 minute.
The roux should turn light golden and smell gently nutty, with no dry floury patches remaining. - Pour in the milk gradually while whisking, then continue cooking for about 5 minutes until the mixture thickens.
The sauce should look smooth and lightly coat the whisk rather than showing lumps or graininess.
Combine
- Stir the thickened milk mixture into the pot of cooked potatoes and ham, then add the black pepper.
The broth will become noticeably velvety as the roux blends into the hot soup. - Taste the soup and add salt only if it needs it, then serve while hot.
Keep the heat gentle after adding the dairy so the surface barely bubbles instead of boiling hard.
Simmering the Vegetables and Broth
Bring the broth to a low boil, not a rolling boil. That steady heat cooks the potatoes, celery, and onion through in 10 to 15 minutes while keeping the potato cubes intact. Stir once or twice as they cook so pieces near the bottom do not linger in one hot spot.
The fork test matters more than making every cube collapse. You want potatoes that pierce easily but still have enough structure to hold their shape after the creamy roux is stirred in.
Mastering the Velvet Smooth Roux
A roux is simply butter and flour cooked together before the milk is added. Give it the full minute over medium heat. That brief cooking time removes the raw flour taste and develops the pale golden color and warm, toasted aroma that make the soup taste rounded rather than chalky.
Add the milk in a slow stream and whisk continuously. Starting with a little milk lets the roux loosen smoothly; adding it all at once makes lumps more likely. Warm milk blends especially easily, though milk straight from the refrigerator can still work when added gradually.
Bringing the Soup Together
Pour the thickened roux mixture into the potato pot and stir until the broth looks even. The soup thickens right away because the warm milk base meets the hot broth, then settles into a silky consistency as it rests over low heat.
Do not let it boil rapidly once the dairy is in the pot. High heat can make milk proteins separate, leaving the soup less smooth. Taste first, then add pepper and only enough salt to balance the finished broth.
Recipe Tips and Troubleshooting
Most ham and potato soup problems come down to heat, potato texture, or seasoning. These fixes keep the soup creamy without changing its character.
Preventing Curdling and Separation
- Problem: The soup looks grainy or slightly broken after the milk goes in. Cause: The heat is too high. Fix: Keep the burner on low and avoid a rapid boil once the dairy has been added.
- Problem: The roux develops lumps. Cause: Milk was added too quickly. Fix: Whisk steadily and pour the milk in gradually so the roux loosens a little at a time.
- Problem: The milk mixture seems difficult to blend. Cause: A large temperature difference can make the mixture tighten briefly. Fix: Slightly warm the milk before whisking it into the roux.
How to Fix Soup That Is Too Thin or Too Thick
- Too thin: Mash a ladleful of cooked potatoes against the side of the pot, then stir them back through the soup. Their starch adds body without another flour mixture.
- Still loose: Let the soup sit at a gentle, uncovered simmer briefly. Avoid aggressive boiling, which can affect the dairy texture.
- Too thick: Stir in a splash of warm chicken broth or milk until the soup returns to a spoonable consistency.
Balancing Salt from Cured Ham
- Too salty: Add more diced potato and let it cook until tender. The extra potato softens the seasoning impact while making the soup heartier.
- Still salty: Stir in a little unsalted broth or milk, tasting after each addition rather than guessing.
- Flat after diluting: Add black pepper first. It gives the soup lift without adding more sodium.
Make-Ahead, Storage, and Reheating
This soup thickens as it chills, so portioning it before storage makes reheating easier and helps preserve its creamy texture.
Refrigerator Storage and Make-Ahead Prep
Cool the soup, transfer it to airtight containers, and keep it chilled. For refrigerated leftovers for 3 to 4 days, use clean containers and avoid leaving the soup out longer than needed before chilling.
For easier dinner prep, peel and dice the potatoes shortly before cooking, and keep the ham, celery, and onion ready to add to the pot. The finished soup tastes best when its potato texture is still fresh and creamy.
Gentle Reheating Instructions
Reheat individual portions slowly on the stovetop over low heat, stirring often. If using a microwave, heat in short 30-second intervals and stir between each round so the center warms evenly.
The chilled soup may look thicker than it did on day one. Add a tablespoon of milk or broth as it warms, then stop when the consistency looks silky again. Avoid hard boiling during reheating.
Why Freezing Is Not Recommended
Freezing is best avoided for this particular soup because dairy and potatoes lose their best texture after thawing. The milk portion can separate, and cooked potato cubes may become watery, grainy, or mealy instead of creamy.
If you need a meal with a smoother freezer-friendly texture, choose a broth-based soup without dairy and potatoes, or make the potato component fresh when serving.
Delicious Variations and Serving Ideas
Keep the classic stovetop version as written, then use these optional changes when you want a different texture, flavor, or cooking schedule.
Slow Cooker Ham and Potato Soup Method
For a hands-off version, add the potatoes, ham, celery, onion, and chicken broth to a slow cooker. Cook on low for 6 hours or on high for 3 to 4 hours, until the potatoes are fork-tender.
During the final 30 minutes, prepare the butter, flour, and milk mixture in a saucepan as directed above. Stir it into the slow cooker, set the heat to low, and let the soup thicken gently. For another hands-off potato dinner, this crockpot potato soup offers a similar cozy direction.
Loaded Cheesy Ham Chowder
Turn the soup into a richer chowder by stirring freshly grated sharp cheddar into the hot soup after it comes off the heat. The residual warmth melts the cheese while helping it stay smooth. Finish each bowl with crispy bacon pieces and chopped chives for a loaded baked-potato feel.
Flavor Enhancements and Lighter Adaptations
- Stir in 1 teaspoon of Dijon mustard for subtle tang that cuts through the ham and dairy richness.
- Add a pinch of smoked paprika for a gentle smoky note, especially if the ham is mild rather than smoked.
- For a lighter naturally thickened bowl, blend or mash some of the cooked potatoes and reduce the butter in a future batch. The potato starch adds creamy body, though the soup will be less rich than the classic roux version.
- For a different smoky-meat direction, try kielbasa potato soup when you want sausage flavor in a hearty potato broth.
What to Serve with Ham and Potato Soup
Serve this soup with warm crusty sourdough bread or soft dinner rolls for dipping into the creamy broth. A crisp mixed green salad with tangy vinaigrette is a smart contrast because its acidity freshens each rich, savory bite.
For a casual dinner, set out extra black pepper, chives, bacon, and cheddar so everyone can finish their own bowl. The soup is filling on its own, but bread makes the last spoonfuls especially worthwhile.
Conclusion
This 30-minute soup delivers tender potatoes, savory ham, and a creamy broth without complicated cooking. Keep the roux pale golden, whisk the milk gradually, and hold the heat low once the soup comes together.
A little Dijon and smoked paprika can add extra depth when you want it, but the classic version is satisfying exactly as it is. Serve it hot with something good for dipping.
Frequently Asked Questions
What Type of Potato Is Best for Ham and Potato Soup?
Russet potatoes are ideal when you want the creamiest, thickest broth because their starch breaks down slightly as they cook. Yukon Gold potatoes are also a good choice when you prefer tender cubes with a buttery texture. Avoid waxy red potatoes, which tend to stay firm and contribute less body to the soup.
How Can I Thicken My Ham and Potato Soup if It Is Too Runny?
Mash some cooked potato cubes against the side of the pot, then stir them back in. Their starch thickens the soup naturally. You can also let the soup simmer uncovered briefly over low heat. If you are making the soup from the beginning, the butter-flour roux is the most reliable way to create a velvety texture.
Can I Freeze Ham and Potato Soup?
It is best not to freeze this soup if creamy texture matters. Dairy can separate after thawing, and the potatoes may become grainy or watery. Store leftovers chilled instead, then reheat gently with a small splash of milk or broth to loosen the consistency.
How Do I Prevent Milk From Curdling in Hot Soup?
Keep the soup at a low simmer after adding the dairy, never a hard boil. Rapid heat is the usual cause of a grainy or separated texture. Whisk the milk gradually into the roux and stir the roux into the soup evenly. Slightly warming the milk first can also help it blend smoothly.
How Long Does Leftover Ham and Potato Soup Keep in the Fridge?
Keep cooled leftovers in an airtight container in the refrigerator and use them within the storage window described above. Reheat only the portion you plan to eat, using low heat and a splash of milk or broth if the soup has thickened.
Ham and Potato Soup
Equipment
- Large Pot
- Medium saucepan
- Whisk
Ingredients
- 3 1/2 cups russet potatoes (about 2 large), peeled and diced medium
- 1 1/2 cups cooked honey ham (9 oz), diced medium
- 1/2 cup celery diced small
- 1/2 cup onion diced small
- 4 cups chicken broth (2 15oz cans)
- 5 tablespoons butter
- 1/4 cup and 1 tablespoon all-purpose flour (44 g)
- 2 cups milk (any percentage)
- 1/4 teaspoon black pepper
- Salt
Instructions
Boil
- Add the potatoes, ham, celery, onion, and chicken broth to a large pot, then bring the mixture to a low boil over medium heat. Cook for 10 to 15 minutes, until a fork slides easily into a potato cube without making it fall apart.
Make the Roux
- Melt the butter in a medium saucepan over medium heat, whisk in the flour, and stir constantly for about 1 minute. The roux should turn light golden and smell gently nutty, with no dry floury patches remaining.
- Pour in the milk gradually while whisking, then continue cooking for about 5 minutes until the mixture thickens. The sauce should look smooth and lightly coat the whisk rather than showing lumps or graininess.
Combine
- Stir the thickened milk mixture into the pot of cooked potatoes and ham, then add the black pepper. The broth will become noticeably velvety as the roux blends into the hot soup.
- Taste the soup and add salt only if it needs it, then serve while hot. Keep the heat gentle after adding the dairy so the surface barely bubbles instead of boiling hard.
