There’s something about a pot of soup on the stove that just makes a house feel put together.
This ham and potato soup is one of those recipes I come back to anytime I have leftover ham and want something cozy, but still a little elevated. It’s simple, uses ingredients you probably already have, and comes together without a lot of effort, but it doesn’t taste like an afterthought.
The key is building the base properly and letting everything simmer just long enough to bring it all together. A little cream, a touch of Dijon, and suddenly it feels like something you actually meant to make.
This is the kind of meal I’d serve on a quiet night at home or even for a casual dinner with friends. It’s comforting, but still feels intentional.
If you have a ham bone, don’t skip it. Simmering it into the broth adds a depth of flavor that makes a big difference.
Creamy Ham & Potato Soup
Ingredients
- 2 tbsp butter
- 1 small onion diced
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 3 tbsp flour
- 4 cups homemade ham stock Chicken Stock as an alternative
- 1½ lbs Yukon Gold potatoes peeled and diced
- 1½ –2 cups cooked ham diced
- 1 cup milk or half & half for a richer soup
- ½ cup heavy cream optional
- 1 tsp Dijon mustard optional
- Salt and pepper to taste
- Fresh thyme or parsley optional, for garnish
Instructions
Build the base
- Melt butter in a large pot over medium heat.
- Add onion, carrot, and celery. Cook for 5–7 minutes until softened.
- Add garlic and cook for 30 seconds.
Make the roux
- Stir in flour and cook for 1–2 minutes, stirring constantly.
Add liquid and potatoes
- Slowly whisk in the chicken stock.
- Add potatoes and bring to a simmer.
- Cook for 12–15 minutes, until potatoes are fork-tender.
Add ham and dairy
- Stir in ham, milk, and cream.
- Simmer for another 5–10 minutes.
Finish
- Add Dijon mustard (if using), salt, and pepper to taste.
- Lightly mash some of the potatoes in the pot to thicken the soup.
- Garnish with fresh thyme or parsley if desired.
Notes
- Yukon Gold potatoes give the soup a naturally creamy texture without needing extra dairy.
- Adding a small amount of Dijon mustard enhances flavor without making it taste like mustard.
- For deeper flavor, simmer a ham bone in the broth for 20–30 minutes before adding potatoes.
- For a thicker soup, mash more potatoes or simmer uncovered to reduce slightly.
Optional Add-Ons
- Stir in shredded cheddar cheese at the end
- Add corn for a subtle sweetness
- Deglaze with a splash of white wine after sautéing vegetables
- Top with crispy bacon for extra texture