Name: Ham Potato Soup Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 4 cups russet potatoes, peeled and diced; 1 1/2 cups cooked ham, diced; 1 cup carrots, diced; 1 cup celery, diced; 1 cup yellow onion, chopped; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 4 cups low-sodium chicken broth; 2 cups whole milk; 1/2 teaspoon dried thyme; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 cup shredded cheddar cheese; 2 tablespoons fresh parsley, chopped

Ham Potato Soup Recipe tastes rich, smoky, and creamy with tender chunks of potato and savory bites of ham in every spoonful. It works perfectly for busy families or cozy weeknights because you pull it together in about 45–55 minutes, start to finish. I grew up in the Midwest with a mom who measured garlic with her heart, and this Ham Potato Soup Recipe absolutely reflects that energy.

Why Ham Potato Soup Recipe Is Worth It

This Ham Potato Soup Recipe gives you all the comfort of a baked potato and a ham dinner in one pot. You get creamy broth, soft potatoes, and salty ham that feels like a hug in a bowl.

You also use simple ingredients that you probably already keep in your kitchen. Leftover holiday ham, that half-bag of potatoes, and a few pantry staples jump in and turn into something that tastes like you planned it all week.

“This Ham Potato Soup Recipe tastes like a cozy diner classic, but it cooks in under an hour at home. ★★★★★”

Ingredients You Need

Ham & broth base

2 cups cooked ham, diced (use leftover spiral ham, smoked ham steak, or thick-cut deli ham)
4 slices bacon, chopped (optional but adds great smoky flavor)
1 medium yellow onion, diced
2 ribs celery, diced
2 medium carrots, diced
3 cloves garlic, minced (jarred minced garlic works in a pinch)
4 cups low-sodium chicken broth (use ham broth if you have it; I like Swanson or Kirkland)
1 cup water (adjust for thicker or thinner soup)

Potatoes & seasonings

2 pounds potatoes, peeled and diced into ½-inch cubes
- Russet potatoes give a creamier, slightly thicker soup.
- Yukon Gold potatoes hold shape better and taste buttery.
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
½ teaspoon smoked paprika (adds depth; use regular paprika if needed)
½ teaspoon dried thyme or Italian seasoning
1 bay leaf (optional but nice)

Creamy finish

3 tablespoons butter
3 tablespoons all-purpose flour (use gluten-free 1:1 blend if needed)
1½ cups milk (2% or whole; use unsweetened oat or almond milk for dairy-free)
½ cup heavy cream or half-and-half (optional, for extra richness)
1 cup shredded sharp cheddar cheese (block cheese that you shred melts smoother than pre-shredded)

Toppings (optional but highly encouraged)

Sliced green onions or chives
Extra shredded cheddar cheese
Crumbled bacon
Fresh parsley, chopped
A small dollop of sour cream or plain Greek yogurt

Equipment

Large heavy-bottomed soup pot or Dutch oven (5–6 quart)
Cutting board and sharp knife
Wooden spoon or silicone spatula
Ladle
Small saucepan (for the roux, if you prefer to make it separately)

Quick Tips & substitutions

Dice potatoes into even ½-inch cubes so they cook at the same speed.
Use leftover ham bone to simmer with the broth for 20–30 minutes, then remove it before adding potatoes for extra flavor.
Swap bacon with a tablespoon of olive oil if you skip pork.
Use pre-diced ham from the store when you feel short on time.
Stir the soup often after you add the milk and cheese so it stays smooth and doesn’t scorch.
Thin the soup with extra broth or water if it thickens too much as it cools.
Use gluten-free flour or cornstarch slurry (1½ tablespoons cornstarch + 3 tablespoons cold water) instead of regular flour.
Skip the cheese and cream and use full-fat coconut milk for a dairy-free version.

How to Make Ham Potato Soup Recipe

Step 1: Prep the ingredients

Peel and dice the potatoes into small cubes and set them aside in a bowl of cold water so they don’t brown. Dice the ham, onion, celery, and carrots, and mince the garlic. Lay everything out so the cooking part feels easy and relaxed.

Step 2: Cook the bacon and veggies

Place your soup pot over medium heat and add the chopped bacon. Cook until the bacon turns crisp and releases its fat, about 5–7 minutes, then scoop the bacon onto a plate and leave about 2 tablespoons of drippings in the pot. Add onion, celery, and carrots to the pot and sauté until they soften and smell sweet, about 5 minutes, then stir in the garlic for 30 seconds.

Step 3: Build the soup base

Drain the potatoes and add them to the pot with the sautéed veggies. Stir in the diced ham, salt, pepper, smoked paprika, thyme, and bay leaf. Pour in the chicken broth and water, scrape up any browned bits from the bottom, and bring the mixture to a gentle boil.

Step 4: Simmer until potatoes turn tender

Lower the heat to a steady simmer. Cook the soup for 15–20 minutes, stirring occasionally, until the potatoes turn fork-tender but not mushy. Taste the broth and adjust salt and pepper so the flavor pops.

Step 5: Make the creamy roux

In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until the mixture turns lightly golden and smells nutty, then slowly whisk in the milk until smooth and thickened. Keep whisking so no lumps form and the mixture coats the back of a spoon.

Step 6: Thicken the soup

Pour the warm milk mixture into the simmering soup while you stir constantly. Let the soup simmer another 5 minutes so it thickens and the flavors blend. If it looks too thick, add a splash of broth or water until it reaches your favorite texture.

Step 7: Add cheese and finish

Turn the heat down to low. Stir in the heavy cream or half-and-half, then add the shredded cheddar cheese a handful at a time, stirring until it melts smoothly. Toss the crispy bacon back in, taste again, and adjust seasoning with more salt, pepper, or paprika if you want a little extra kick.

Step 8: Serve

Ladle the Ham Potato Soup Recipe into warm bowls. Top with green onions, extra cheese, bacon crumbles, and a sprinkle of parsley. Serve hot while the cheese still stretches a little with every spoonful.

Recipe Variations

Gluten-free: Use gluten-free 1:1 flour or a cornstarch slurry instead of regular flour.
Dairy-free: Use olive oil instead of butter, skip the cheese, and stir in full-fat coconut milk or unsweetened oat milk.
Vegan: Use smoked tofu or vegan sausage instead of ham, vegetable broth instead of chicken broth, and plant-based milk and cheese.
Low carb: Swap half the potatoes with cauliflower florets and simmer until tender.
Extra protein: Add a can of drained white beans or chickpeas with the potatoes.
More veggies: Stir in frozen peas, corn, or chopped spinach in the last 5 minutes of cooking.

Ways to Serve Ham Potato Soup Recipe

Serve with warm crusty bread, garlic bread, or buttered toast.
Pair with a simple green salad with lemony dressing.
Offer a side of roasted broccoli or green beans for extra veggies.
Top with extra ham, cheddar, and green onions for a “loaded baked potato” vibe.
Serve in bread bowls for a fun, cozy dinner.

Storage Success

Cool the Ham Potato Soup Recipe to room temperature, then store it in airtight containers in the fridge for up to 3–4 days. The soup thickens as it chills, so stir in a splash of broth or milk when you reheat it on the stove over medium-low heat. Reheat only what you plan to eat so the texture stays nice. Freeze portions without the cheese and cream for up to 2 months, then thaw in the fridge and add dairy while you reheat.