Creamy Ham and Potato Soup Recipe

Creamy Ham and Potato Soup Recipe

How To Make Creamy Ham and Potato Soup

This creamy potato soup recipe is loaded with ham for extra protein to keep you warm and filled on a frigid wintry night.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 2tbspolive oilor butter
  • 1smallonionwhite or yellow , peeled and diced
  • 2celery stalksdiced
  • 2largecarrotsdiced
  • 3clovesgarlicpeeled and minced
  • ¼ cupall-purpose flour
  • 2cupschicken stock
  • 3cupsmilkwarmed
  • 1 ½lbsbaby Yukon gold
  • 2cupsham
  • 1bay leaf
  • tspthymedried
  • 1tspkosher salt
  • ½tspblack pepperfreshly-cracked


  1. Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 3 minutes, stirring occasionally.  Stir in the celery, carrots, and garlic.  

  2. Continue to saute for 4 more minutes, stirring occasionally.  Stir in the flour until combined, and sauté for 1 more minute, stirring occasionally.

  3. Gradually stir in the chicken stock until it is completely combined.  Stir in the milk, potatoes, ham, bay leaf, dried thyme, salt, and pepper until combined.  Continue cooking until the mixture reaches a simmer, but not boiling.

  4. Reduce heat to medium-low, cover, and simmer for about 10 to 15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom of the soup does not burn.

  5. Once the potatoes are soft, give the soup a taste and season with extra salt and pepper if needed.  Serve immediately.


  • Calories: 1035.35kcal
  • Fat: 14.72g
  • Saturated Fat: 4.68g
  • Monounsaturated Fat: 6.48g
  • Polyunsaturated Fat: 2.15g
  • Carbohydrates: 188.67g
  • Fiber: 14.96g
  • Sugar: 10.83g
  • Protein: 36.54g
  • Cholesterol: 44.40mg
  • Sodium: 1000.78mg
  • Calcium: 210.39mg
  • Potassium: 2548.54mg
  • Iron: 10.43mg
  • Vitamin A: 196.44µg
  • Vitamin C: 92.04mg
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