This creamy ham and potato soup is the perfect comfort food. It’s packed with vegetables, chunks of ham, potatoes, and a yummy creamy broth. The perfect dinner idea to use up your leftover ham.
I love a soup that is creamy, tasty, and hearty and this creamy potato soup with ham is just that. It is the perfect meal for busy nights and is ready in just 30 minutes. My favorite thing about this recipe is that it uses leftover honey ham. Which makes it great to make after holidays like Christmas or Easter.
Don’t worry if you don’t have any leftover honey ham to use. It also works great with regular precooked ham as well. If you are not a ham fan you should take a look at our Crockpot Potato Soup. It is another hearty soup that your family will love.
Ham and Potato Soup Ingredients
- Russet Potatoes
- Cooked Ham
- Celery
- Onion
- Carrots
- Chicken Broth
- Salt and Black Pepper
- Garlic
- Thyme
- All-purpose Flour
- Milk
- Unsalted Butter
How To Make Ham and Potato Soup
- In a large pot over medium-high heat, add 1 tbsp of butter and melt. Then, add garlic and cook for 1 minute.
- Next, add potatoes, ham, carrots, celery, onion, chicken broth, thyme, black pepper, and salt. Stir until well combined. Bring to a boil and cook for 12-15 or until vegetables are tender.
- about 5 minutes before vegetables are done cooking. Add 5 tbsp of butter to a medium saucepan over medium heat and melt butter. Then, slowly whisk in flour until well combined. Cook for about 1 minute until butter and flour mixture becomes a golden brown. Then, slowly add in milk while stirring with a whisk. Whisk until there are no longer any lumps. Cook and stir occasionally until sauce begins to thicken. About 5 minutes.
- Next, pour milk and flour mixture into the soup. Stir until well combined and cook for another 2-3 minutes until soup begins to thicken.
- Serve while still hot and enjoy.
Ham and Potato Soup
Ingredients
- 3½ cups russet potatoes (peeled and diced to ½")
- 1½ cups precooked ham (I used leftover honey baked ham)
- 3 cups low sodium Chicken Broth
- ½ cup carrots (peeled and diced to ½")
- ½ cup celery (diced to ½")
- ½ cup yellow onion (diced)
- 2 cloves garlic (minced)
- 6 tbsp unsalted butter (divided into 1 tbsp and 5 tbsp)
- ⅓ cup all-purpose flour
- 2 cups milk
- ½ tsp dried thyme
- 1 tsp ground black pepper
- ¼ tsp salt
Instructions
- In a large pot over medium-high heat, add 1 tbsp of butter and melt. Then, add garlic and cook for 1 minute.
- Next, add potatoes, ham, carrots, celery, onion, chicken broth, thyme, black pepper, and salt. Stir until well combined. Bring to a boil and cook for 12-15 or until vegetables are tender.
- about 5 minutes before vegetables are done cooking. Add 5 tbsp of butter to a medium saucepan over medium heat and melt butter. Then, slowly whisk in flour until well combined. Cook for about 1 minute until butter and flour mixture becomes a golden brown. Then, slowly add in milk while stirring with a whisk. Whisk until there are no longer any lumps. Cook and stir occasionally until sauce begins to thicken. About 5 minutes.
- Next, pour milk and flour mixture into the soup. Stir until well combined and cook for another 2-3 minutes until soup begins to thicken.
- Serve while still hot and enjoy.
Notes
Nutrition
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