​​​​​​​​​​​​​​Creamy Ham Potato Soup Recipe

There’s something deeply comforting about a bowl of Creamy Ham Potato Soup on a chilly evening. This beloved dish transforms simple, wholesome ingredients into a rich, satisfying meal that warms you from the inside out. Growing up, leftover holiday ham always found its way into my mom’s big soup pot, combined with tender potatoes and cream to create magic. This Creamy Ham Potato Soup recipe honors that tradition while offering shortcuts that make it perfect for busy weeknights. Whether you’re using leftover ham or starting from scratch, you’ll discover why this hearty soup has earned its place as a family favorite across generations.

Ingredients List

Base Ingredients:

• 3 tablespoons butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 4 cups chicken or vegetable broth
• 2 pounds Yukon Gold potatoes, peeled and cubed (about 1/2-inch pieces)
• 2 cups cooked ham, diced

Creamy Components:

• 2 cups whole milk
• 1 cup heavy cream (or half-and-half for lighter option)
• 1 cup shredded sharp cheddar cheese

Seasonings:

• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• Salt to taste

Garnishes:

• Fresh chopped parsley
• Additional shredded cheese
• Crispy bacon bits (optional)
• Sour cream

Substitution Suggestions:
For dairy-free needs, use coconut milk and nutritional yeast. Gluten-free? Replace flour with cornstarch mixed with cold water. Turkey works beautifully instead of ham, and cauliflower can replace half the potatoes for lower carbs.

Timing

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Time Management Tips:
While the potatoes simmer, prep your garnishes and set the table. This recipe works wonderfully when you dice potatoes the night before and store them in water in the refrigerator. You can also prepare the entire soup ahead, refrigerate it, and gently reheat when needed—the flavors actually deepen overnight.

How to Make It

1. Build Your Flavor Base

Melt butter in a large, heavy-bottomed pot over medium heat. Add diced onions and sauté for 4-5 minutes until they become translucent and fragrant. Stir in minced garlic and cook for another minute—watch carefully as garlic burns quickly. You’ll know it’s ready when your kitchen fills with that irresistible savory aroma.

2. Create the Roux

Sprinkle flour over the butter-onion mixture, stirring constantly for about 2 minutes. This roux will thicken your soup and give it that luxurious, velvety texture. The mixture should look like wet sand and smell slightly nutty. Don’t rush this step—proper roux development prevents lumpy soup.

3. Add Liquids Gradually

Slowly pour in the broth while whisking continuously to prevent lumps from forming. This gradual incorporation ensures a smooth base. Bring the mixture to a gentle simmer, then add your cubed potatoes, diced ham, thyme, pepper, and paprika. The potatoes should be uniform in size so they cook evenly.

4. Simmer Until Tender

Reduce heat to medium-low and let the soup simmer for 15-20 minutes, stirring occasionally. The potatoes are ready when you can easily pierce them with a fork but they haven’t completely fallen apart. Some pieces will naturally break down, creating a naturally thicker consistency.

5. Add the Creamy Finish

Lower the heat and stir in milk and cream. Add the shredded cheddar cheese gradually, stirring until completely melted and incorporated. The soup should be steaming but not boiling—high heat can cause dairy to separate. Taste and adjust salt as needed, keeping in mind that ham and broth already contribute saltiness.

6. Serve and Garnish

Ladle the hot, creamy soup into bowls and top with fresh parsley, extra cheese, bacon bits, or a dollop of sour cream. Each spoonful should deliver tender potato, savory ham, and that gloriously rich, cheesy broth.

Nutritional Information

Per Serving (approximately 1.5 cups):

• Calories: 420
• Protein: 22g
• Carbohydrates: 35g
• Fat: 22g
• Fiber: 3g
• Sodium: 890mg

This Creamy Ham Potato Soup provides substantial protein from ham and dairy, making it a satisfying main course. The potatoes offer complex carbohydrates and potassium, while the dairy components contribute calcium. Keep in mind these values are approximate and vary based on specific ingredients and portion sizes.

Healthier Alternatives for the Recipe

Lower Calorie Version:
Replace heavy cream with unsweetened almond milk and use reduced-fat cheese. Increase vegetables by adding carrots and celery for volume without significant calories.

Gluten-Free Adaptation:
Swap all-purpose flour with a cornstarch slurry (2 tablespoons cornstarch mixed with 3 tablespoons cold water) or use gluten-free flour blend.

Dairy-Free Option:
Use coconut cream for richness and nutritional yeast for cheesy flavor. Olive oil replaces butter beautifully.

Reduced Sodium:
Choose low-sodium broth and reduce added salt. Fresh herbs like rosemary and thyme boost flavor without sodium.

Lighter Texture:
Use half-and-half instead of heavy cream, or blend half the finished soup for creaminess without added dairy.

These modifications slightly alter the classic richness but maintain the comforting, hearty essence that makes this soup so beloved.

Serving Suggestions

Serve your Creamy Ham Potato Soup in warmed bowls for an extra cozy touch. A crusty sourdough bread or warm dinner rolls are perfect for soaking up every last drop. For a complete meal, pair with a crisp green salad dressed with light vinaigrette to balance the soup’s richness.

Consider serving in bread bowls for a fun presentation at casual gatherings. The soup also pairs wonderfully with grilled cheese sandwiches for ultimate comfort food indulgence.

For portion guidance, plan on 1.5 cups per person as a main course, or 1 cup as a starter. The recipe yields approximately 8 servings.

During fall and winter, add roasted butternut squash cubes. In spring, fresh peas and chives bring bright color and flavor. This soup shines at potlucks, holiday gatherings, or simple Sunday suppers.

Common Mistakes to Avoid

Boiling After Adding Dairy:
High heat causes milk and cream to curdle. Always reduce to low heat before adding dairy components and keep the soup at a gentle simmer.

Cutting Potatoes Unevenly:
Different-sized pieces cook at different rates, leaving you with mushy and crunchy potatoes simultaneously. Aim for uniform 1/2-inch cubes.

Adding Cheese Too Quickly:
Dumping all the cheese at once creates clumps. Add gradually while stirring constantly, allowing each handful to melt completely before adding more.

Skipping the Roux Step:
Without proper roux development, your soup lacks body and may taste floury. Cook the flour mixture for at least 2 minutes.

Over-Salting Early:
Ham and broth are already salty. Season conservatively during cooking and adjust at the end for perfect balance.

Not Tasting as You Go:
Flavors develop throughout cooking. Regular tasting lets you adjust seasonings and catch issues before serving.

Storing Tips for the Recipe

Refrigerator Storage:
Cool soup completely before transferring to airtight containers. Properly stored, this Creamy Ham Potato Soup keeps for 3-4 days refrigerated. Glass containers work best as they don’t absorb odors.

Freezer Storage:
This soup freezes reasonably well for up to 3 months, though cream-based soups can sometimes separate. Freeze in portion-sized containers, leaving an inch of headspace for expansion. Thaw overnight in the refrigerator.

Reheating Instructions:
Reheat gently on the stovetop over medium-low heat, stirring frequently. Add a splash of milk or broth if the soup has thickened. Microwave individual portions in 1-minute intervals, stirring between each.

Make-Ahead Preparation:
Prepare the soup through step 4, then cool and refrigerate. The next day, gently reheat and add dairy components for freshly-made taste and texture.

Conclusion

This Creamy Ham Potato Soup recipe delivers restaurant-quality comfort in your own kitchen with straightforward techniques and accessible ingredients. The combination of tender potatoes, savory ham, and rich, cheesy broth creates a meal that satisfies both body and soul. Whether you’re cooking for family dinner or preparing meals for the week ahead, this versatile soup adapts to your needs while consistently delivering delicious results.

Give this recipe a try and discover why it’s become a staple in kitchens everywhere. Don’t hesitate to make it your own with different garnishes or modifications. Share your results, variations, and family reactions—cooking is always better when we learn from each other’s experiences!

FAQs

Can I use fresh ham instead of leftover cooked ham?
Absolutely! Cut raw ham into cubes and brown it in the pot before adding onions. This adds depth of flavor. You’ll need to cook it for an additional 5-7 minutes to ensure it’s fully cooked.

Why is my soup too thin or too thick?
Thin soup needs more thickening—mash some potatoes against the pot side or add a cornstarch slurry. Too thick? Simply add more broth or milk until you reach desired consistency.

Can I make this in a slow cooker?
Yes! Sauté onions and garlic first, then transfer everything except dairy and cheese to your slow cooker. Cook on low for 6-7 hours. Add cream and cheese during the last 30 minutes.

What’s the best potato variety for this soup?
Yukon Golds offer perfect balance—they’re creamy but hold shape reasonably well. Russets work too but break down more, creating thicker texture. Red potatoes stay firmer if you prefer more distinct pieces.

How do I prevent the soup from curdling?
Temperature control is key. Never let the soup boil after adding dairy. Use fresh dairy products and add them when the soup is hot but not boiling. Stir frequently after adding cream.

Can I add other vegetables?
Definitely! Carrots, celery, and corn are excellent additions. Add harder vegetables like carrots with the potatoes, and quick-cooking items like corn during the last 5 minutes of cooking.

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