Creamy Ham and Potato Soup Recipe for Cozy Weeknights

I’m in full comfort-food mode — trying to warm both my body and my soul. After baking a whole ham for the holidays last week, I turned the leftovers into a rich, creamy ham and potato soup that quickly became a family favorite.

This soup is hearty and full of flavor: smoky ham, tender potato chunks, carrots and peas swim in a thick, velvety broth. It’s exactly the kind of meal that warms you up on a chilly day and is a smart way to use leftover ham. If you don’t have leftover ham, a store-bought ham works just as well so you can enjoy this recipe any time of year.

If you enjoy creamy soups, try other favorites like white bean and ham soup or a gluten-free potato soup for more warming options.

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Ingredient Notes

This easy ham and potato soup relies on simple ingredients you can find at most grocery stores. Small choices make it adaptable whether you need dairy-free or gluten-free options.

• Butter – The recipe uses plant-based butter to keep it dairy-free, but unsalted dairy butter works fine if you don’t need a dairy-free version. Olive oil can be substituted at the same measure.
• Yellow Onion – Adds a savory aromatic base for the soup.
• Carrots – For extra vegetables and color. You can omit them if needed.
• Garlic – Adds depth and aroma.
• Celery Seed – A small amount adds celery flavor without buying a whole bunch. If you prefer fresh, use ½ cup diced celery added with the onions and carrots.
• Black Pepper, Dried Thyme & Bay Leaf – These seasonings build a balanced, savory profile for the soup.
• Gluten-Free Flour Blend – A 1-to-1 gluten-free flour blend is used here to thicken the soup. Use all-purpose flour if you are not avoiding gluten.
• Ham Broth (or Chicken Broth) – Homemade ham broth from the ham bone is excellent and concentrated, but good-quality chicken broth is an acceptable substitute. If you need gluten-free broth, be sure to select a labeled gluten-free brand.
• Potatoes – Yukon Golds are ideal for this soup, but reds or Russets work too. Because cooking time is moderate, the potatoes will hold their shape without disintegrating.
• Ham – About 2½ cups (roughly 1 pound) of cooked, diced ham. Leftover baked ham or packaged cooked ham are both fine choices.
• Frozen Peas – Added at the end, frozen peas heat through quickly and add a pop of color and sweetness. Omit if you prefer.
• Half & Half or Plant-Based Cream and Milk – For a dairy-free version, use plant-based cream and unsweetened non-dairy milk. If dairy is acceptable, half & half or heavy cream will make the soup richer.

See the recipe card below for the full ingredient list and exact quantities.

How to Make Creamy Ham and Potato Soup

This soup builds its creaminess from a roux, mashed potatoes and cream, all cooked in one pot. A heavy pot like a Dutch oven is ideal because it holds heat evenly and makes it easy to cook the soup from start to finish.

Storage

The soup tastes even better the next day after the flavors have melded. Keep leftovers in an airtight container in the refrigerator for up to four days. Reheat gently over low heat to preserve the soup’s creamy texture.

More soup recipes to consider:

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