Creamy Ham and Potato Soup
Creamy Ham and Potato Soup – so comforting and warm on a cold day!
I’ve been playing nurse over at my house. All of my kids and my husband all of sudden got hit with 103 temperature and the chills. John was on his way to go golfing and came home so you know it had to be serious. They’ve been sleeping most of the day. I’ve been shuffling around my house making the rounds between taking temperatures, giving medicine, and trying to make them drink fluids. I’m just hoping that I don’t get it next but I feel like it’s inevitable. They would hardly eat anything but I did get them to eat this soup. This soup has 5 out of 5 stars on Allrecipes and over 4,000 people have rated it so what does that tell you! It’s definitely the best potato soup I’ve had. Thanks Becky for sending it my way…
Creamy Ham and Potato Soup
Creamy Ham and Potato Soup - so comforting and warm on a cold day!
Ingredients
- 3 1/2 cups peeled and diced potatoes
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 1/2 cup carrot, diced (optional)
- 1 cup diced cooked ham (buy a ham steak in the deli section)
- 3 1/4 cups chicken broth
- 1/2 teaspoon salt, or to taste
- 1 teaspoon ground white or black pepper, or to taste
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk
Instructions
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Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.
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In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk so that lumps don't form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
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Stir the milk mixture into the stockpot, and cook soup until heated through.
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Top with cheddar cheese, chives, and bacon if desired. Serve immediately.
Recipe Notes
Source: adapted from Allrecipes
Made it today for the first time, and its so YUMMY!!!! Put a little cheese in with the flour, milk, and butter and a pinch of thyme…..thank you so much for the recipe!!
You’re welcome.
POTATO SOUP! Was awesome, I changed it up a bit since I had some ham broth I used that and vegetable broth, didn’t add any salt. I had enough broth to triple the recipe and freeze for quick meals. Definite on my comfort recipe list!!!! thanks
Donna
Tried your Creamy Ham and Potato Soup recipie tonight. Delicious! Thank you so much. My whole family was bowled over.
You’re welcome!
Loved the Creamy Ham and Potato soup. Your site looks awesome, cant wait to try other recipies.
Thank you!
You’re welcome!
This is very good soup. I made some changes instead of using chicken broth I use clam juice and add 4 cans of chopped clams.
I know it is warm (actually HOT) outside right now, but I still plan on making this wonderful recipe of Creamy Ham & Potato Soup for our dinner tonight. Your recipe sounds absolutely delish but I would like to recommend one more item to add… a bit of sour cream! (Can be added as the soup is cooking or a spoonful to each bowl.) Look forward to reading more of your recipes. <3
I made this last nite and the family loved it. Said it was the best potato soup they have had. I used sweet corn instead of celery. Will be making it again. Thanks for sharing.
You’re welcome!
I made this yesterday. It was Delicious but way too spicy. I will definitely make this again just not so much pepper, thanks for sharing.
Great soup. It sure satisfied my entire family
THANKS!!! SUPERGOOD!
Yay!
I would substitute avocado as it says, but being a Southern Californian, and having grown up in the middle of an avocado orchard, I beg to differ about the avocados from Mexico. I will make sure that I use avocados from California, preferably the Calavo brand. We sold our avocados to Calavo, so I am partial to them.
I tried this recipe with a single modification, I made my own ham stock using a leftover aitch bone from a Christmas ham. I did this simply by hitting the bone with a kitchen mallet to crack it, covering with water, and adding just a touch of salt and boiling for just over an hour. After doing so I sautéed the celery, shallots and garlic I had chopped and added to the stock left behind by the bone. The end result is a creamy potato soup with some additional, natural ham flavor and some extra character with the sautéed aromatics. The ham flavor carries through the whole soup and I am loving it.
Made this tonight, and it was delicious! Thank you! 🙂
We made this last night and it was amazing! It seems like the perfect go-to potato soup recipe that can be modified to use whatever meat or veggies you have in the fridge. I’m imagining a version with veggie stock and no ham for our meatless Monday meals. I’ll be committing this recipe to memory and using it often, thank you so much for sharing!!! Sheila
Oh my goodness love the soup. So delicious . Thank you. It was my first time making potatoe soup. It’s a keeper for sure
Is that 3 1/4 Cups of Chicken Broth???
Yes, sorry. I added the cups to the recipe.
I have been making potato soup for years and this is by far, without a doubt, the best potato soup I have ever made. I used red-skinned potatoes and used 1 cup fat free half and half and used 1 cup skim milk. Unbelievably creamy and delicious. Thank you for sharing! This is going in the recipe box!
This soup recipe was amazing! My whole family loved it! I used Fat Free Half n Half instead of milk and it turned out great:) Thanks for the awesome recipe!
FYI…fat free half&half is nothing but chemicals. Read the ingredients.
To make this gluten free, could I replace cornstarch with flour?
I’m not so sure about cornstarch because I haven’t tried it. I’m sorry.
I think it would be delicious if you finish the soup with some lovely cream instead of the white sauce! I love cream……
Hi, I made this last night. I added 1 t white pepper and the soup nearly killed us with hotness. Do you always add 1 t? Well, I liked the recipe otherwise, so next time I will modify it by adding 1/2 t pepper and seeing how it is. The soup looked great and the white sauce made it perfectly creamy. I used whole milk, but I imagine you can use other milk and still get a creamy result?
Carrie
p.s. we are accustomed to spicy food, too.. I don’t know if my pepper was extra hot or what 🙂
@Carrie,
Sorry! I don’t remember mine being spicy. Hmmm. I’m not sure. I think you could use reduced fat milk and still have a creamy soup.
Can you make this in a crock pot?
Marianne,
I haven’t tried but I don’t see why not?
I do not comment often on peoples blogs but I must in this case! I have made this recipe several times and WOWWWW amazing. The whole family loves it!! I have given the recipe out and its a hit with everyone. I especially love it because it can be creamy without being heavy and feel fattening. Thank you 🙂
Thanks for leaving a comment this once!
I just made this for dinner, using a ham bone and followed the directions exactly, EXCEPT doubled it. We had a fair amount of ham on the bone and I wanted to use it up. DELICIOUS!! It is a keeper! Printing it off as I type.
Thanks for sharing it!
Made it for guests last night. I doubled the batch so that we would have leftovers. HA every last little bite was eaten!!! Sooo good, thank you.
My family is completely broke for the next week so I don’t have the means to get the ham steak, and my husband is on a gluten free diet, so I would have find a substitute for the flour, other than that I would love to make that . It sounds great. I may make it for my self on the broke side of the recipe, because it has been over cast dreary and flat cold out for a almost a week now. Thanks for sharing and if I have success , I will let it be known. Take care and God bless.
I agree about the number of pages printed. I only needed 2-3 but got 19.
This recipe looks really good, but 18 pages for “Print Friendly”?? Surely you all can do better than that!!
@Carol,
Sorry. Print Friendly is a third party plugin. I have no control over what it does but apparently it has a bug. I’ve now formatted it myself so the print button in the upper right works correctly.
GOING INTO THE RECIPE BOX/VAULT! I truly have to say this is the best soup I have ever made. Just perfect! I even substituted rice flour for the all purpose flour since I have a daughter who has gluten/wheat allergy. Can’t wait for her to try it when she gets home from school. Thank you for the recipe!!!!!
is it possible to use sweet potatoes for this recipe?
Sweet potatoes will totally change the flavor. I’ve never tried it with sweet potatoes so I’m not sure…
Before I saw this recipe, I had a large sweet potato, that I wanted to use up and cut that up. Delicious soup….ate it three days in a row and didn’t tire of it.
I like to make my potato soup with dumplings. Don’t bother to thicken the broth, the dumplings will do that for you. My family loves potato soup with dumplings! Then again, we do love dumplings- the fluffy kind.