Go Back Email Link
frontal view of ham and potato soup in bowl
Print Recipe
5 from 2 votes

Creamy Ham and Potato Soup

This cozy Ham and Potato Soup is creamy, flavorful, and the perfect way to use up leftover ham. Built with classic veggies, Yukon Gold potatoes, and two thickening tricks for the silkiest texture—this is pure comfort food done right.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Difficulty: Easy
Servings: 6 servings
Calories: 348kcal
Author: Nora from Savory Nothings

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 small yellow onion diced (about ¾ cup)
  • 1 medium carrot peeled and diced (about ½ cup)
  • 1 rib celery diced (about ½ cup)
  • 2 cloves garlic minced
  • 1 tablespoon all-purpose flour
  • 4 cups low sodium chicken broth
  • 3 cups peeled and diced Yukon Gold potatoes about 4 medium potatoes / 1¼ lbs before peeling
  • 2 cups cooked ham diced or shredded
  • 1 ham bone or ham hock optional, for extra flavor
  • 1 teaspoon Dijon mustard optional, adds savory depth
  • ½ teaspoon dried thyme

To finish the soup:

  • 1 cup whole milk
  • ½ cup heavy cream or half-and-half
  • 1-2 tablespoons cornstarch whisked into the milk and cream
  • salt & pepper to taste
  • ¾ cup shredded cheddar cheese
  • chopped fresh parsley for garnish (optional)

Instructions

  • Sauté vegetables: 
In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onion, carrot, and celery. Sauté for 4–5 minutes, until softened. Stir in garlic and cook 30 seconds.
    1 tablespoon butter, 1 tablespoon olive oil, 1 small yellow onion, 1 medium carrot, 1 rib celery, 2 cloves garlic
    overhead view of sautéed vegetables in Dutch oven
  • Make the roux
: Sprinkle flour over vegetables and stir well. Cook for 1–2 minutes, stirring constantly.
    1 tablespoon all-purpose flour
    overhead view of sautéed vegetables in Dutch oven with flour sprinkled on
  • Simmer the soup: 
Stir in broth until smooth. Add potatoes, ham, optional ham bone, Dijon, and thyme. Stir well, bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes, until potatoes are fork-tender.
    4 cups low sodium chicken broth, 3 cups peeled and diced Yukon Gold potatoes, 2 cups cooked ham, 1 ham bone or ham hock, 1 teaspoon Dijon mustard, ½ teaspoon dried thyme
    overhead view of vegetables and ham in broth in Dutch oven
  • Thicken with dairy mixture: Reduce heat to low. 
In a bowl or measuring cup, whisk milk, cream, and cornstarch until smooth. Remove ham bone (if using) from the pot and discard. Slowly pour the milk mixture into the soup, stirring constantly. Simmer on low for another 5–7 minutes, until the soup thickens slightly.
    1 cup whole milk, ½ cup heavy cream or half-and-half, 1-2 tablespoons cornstarch, salt & pepper
    cream being poured into ham and potato soup in Dutch oven
  • Add cheese and season
: Take off the heat. Stir in shredded cheddar until melted and smooth. Season to taste with salt and pepper.
    ¾ cup shredded cheddar cheese
    female hand stirring ham and potato soup in Dutch oven
  • Serve: 
Ladle into bowls, garnish with chopped parsley if desired, and serve hot with crusty bread.
    chopped fresh parsley
    overhead view of thickened ham and potato soup in Dutch oven

Notes

Yukon Golds hold their shape well and stay creamy—Russets will work but may break down more. The roux adds richness; the cornstarch stabilizes the finish and keeps the soup smooth (no grainy dairy here!). Add Dijon and thyme for savory depth, and don’t skip the cheese swirl at the end—it ties everything together.

Nutrition

Serving: 1serving | Calories: 348kcal | Carbohydrates: 24g | Protein: 16g | Fat: 22g