These hot and cold spring days have me feeling all kinds of confused about what to make for dinner. One day it’s warm and sunny, and the next it feels like winter all over again. But no matter the mood, I feel like soup is always the right answer, and this Ham and Potato Soup is a crowd pleaser. Creamy but not too heavy, and loaded with fresh veggies and salty ham, this soup is perfect for this transitional season!
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
What is Ham and Potato Soup?
This rich and creamy soup is made from a base of vegetable broth enriched with milk and butter and stuffed to the brim with fresh veggies, chunky potatoes, and salty ham. It’s real belly-warming food, perfect for taking the chill off!
Ingredients for Ham and Potato Soup
Here’s what you’ll need to make ham and potato soup:
- Oil: I used olive oil, but a neutral-flavored oil like canola or vegetable oil will also work well.
- Mirepoix: A base of celery, carrots, and onion builds the flavor of this soup.
- Potatoes: I used 2 medium potatoes, which came out to be 3 1/2 cups once diced. I prefer to peel my potatoes for this recipe, but you can leave the skins on if you like them!
- Cooked Ham: You can buy a ham steak or use your leftover ham from our Baked Ham recipe! Vegetarian? No problem. You can leave out the ham and this becomes more of a vegetable chowder and it is delicious!
- Vegetable Broth: You’ll need 6 cups, or you can dissolve 2 Tbsp of vegetable bouillon in 6 cups of water. You can also use Chicken Broth if that’s what you have on hand!
- Salted Butter: Adds richness and helps form the roux that thickens the soup.
- All-Purpose Flour: Combines with the butter to form a roux that thickens the soup.
- Milk: Adds creaminess to the soup.
- Salt and Pepper: Enhance the overall flavor of the soup.
- Parsley: A bit of minced fresh parsley adds some color and freshness to the soup.
What Potatoes Are Best For Soup?
The best potato for any given soup really depends on the texture you’re after.
- With this soup, I wanted to keep distinct chunks of intact potato, so I went for red potatoes. Other varieties that hold their shape well include new potatoes, baby potatoes, and fingerlings.
- If you’re looking for your potatoes to soften up a bit more but still mostly hold their shape, Yukon Golds are a great choice for this soup.
- Starchier potatoes, like Russets, will melt into the soup, making it super thick, but you won’t get the whole potato texture in every bite.
A Note on Salt
You may not need any salt depending on the ham you’re using, so taste often and adjust as you see fit. Between the salted butter, bouillon, and the ham from our Baked Ham recipe, I didn’t have a need for more than a pinch of additional salt.
How Do You Thicken Ham and Potato SOup?
I chose to thicken this soup with what’s known as a “blonde roux.” It’s a mixture of butter and flour that is cooked over medium-low heat until it juuust starts to change color from white to blonde. This deepens the flavor of the soup without overpowering the natural flavor of the other ingredients.
Ham and Potato Soup
Servings 8 (1.5 cups each)Ingredients
- 2 Tbsp olive oil ($0.34)
- 2 carrots, peeled and diced ($0.20)
- 3 stalks celery, diced ($0.30)
- 1 small white onion, diced ($1.02)
- 2 medium potatoes, peeled and diced (roughly 3½ cups) ($1.66)
- 6 cups vegetable broth ($0.53)
- 2 cups cooked diced ham ($6.38)
- 2 Tbsp salted butter ($0.24)
- 1/4 cup all-purpose flour ($0.05)
- 2 cups milk ($0.38)
- 2 Tbsp minced fresh parsley ($0.08)
- 1 tsp freshly cracked black pepper ($0.05)
- Salt, to taste ($0.01)
Instructions
- In the stock pot, add 2 Tbsp olive oil on medium heat. Add the carrots, celery, and onion and cook down until slightly softened and the onions are nice and glossy, about 5 minutes.
- Add potatoes, vegetable broth, and ham in the stockpot. Bring the pot to a boil. Once boiling, turn the heat down to medium and let the potatoes simmer for about 15 minutes, or until they are tender. Stir in the pepper.
- Melt the butter in a separate medium-size saucepan over medium-low heat. Whisk in the all-purpose flour until smooth. Cook for about 1 minute. (Note: this is a “blonde roux” so you don’t want the flour to toast too much!) Whisk in milk and cook for about 4 minutes until thick and warm.
- Pour milk/roux mixture into the stockpot with ham soup and whisk to combine. Cook until all vegetables reach desired tenderness and soup thickens to your liking, another 10 minutes should do it. Add the parsley, additional salt and pepper if needed and enjoy!
See how we calculate recipe costs here.
Equipment
- Dutch Oven
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!
how to make Ham and Potato Soup – step by step photos
In your stock pot, add 2 Tbsp olive oil on medium heat. Add 2 peeled and diced carrots, 3 diced stalks celery, and 1 diced small white onion and cook down until slightly softened and the onions are nice and glossy, about 5 minutes.
Add 2 peeled and diced potatoes, 6 cups vegetable broth, and 2 cups diced cooked ham in the stockpot. Bring to a boil; simmer over medium heat until potatoes are tender, about 15 minutes. Stir in your 1 tsp black pepper.
Melt 2 Tbsp salted butter in a separate medium-size saucepan over medium-low heat. Whisk in 1/4 cup all-purpose flour until smooth. Cook for about 1 minute. (Note: this is a “blonde roux” so you don’t want the flour to toast too much!) Whisk in 2 cups milk and cook for about 4 minutes until thick and warm.
Pour milk/roux mixture into the stockpot with ham soup and whisk to combine. Cook until all vegetables reach desired tenderness and soup thickens to your liking, another 10 minutes should do it. Add parsley, additional salt, and pepper if needed and enjoy!
This creamy ham and potato soup is perfect for the changing seasons!
This stuff is AMAZING! I made it for myself and my picky eater. I didn’t realize that you’re not supposed to freeze creamy soups so the leftovers, I portioned and put in the freezer. I was like ahh darn it, I’ve wasted it.
BUT I did decide to give it a try about 3 weeks later and it was even better than the first time. I am so happy I found this recipe. Thank you for sharing. It’s wonderful.
So glad you enjoyed it, Ash!
Was a big hit!
I had less potatoes and less ham than required, so I added some cut up bacon, which I cooked first, removed except 2 Tbsp of the grease, which I cooked the veggies in and used for the roux. I also reduced the broth down to 4 cups and the milk to 1. There’s only 2 of us, and we both had a big bowl tonight and will have leftovers for tomorrow. Served it with a crusty baguette and some bacon bits and shredded cheese on top :)
That sounds amazing. Nice thinking on the fly. Love it!
So, so good!!!
Forgot the starts!
Thanks, Amy!!
This is an excellent recipe. I doubled the recipe since we have a lot of mouths to feed and like leftovers. Thank you for sharing.
This was so straightforward to make and tasted fantastic. The recipe did specify vegetable stock and I only had beef bullion in my pantry but that worked just fine. I’m going to be making this one over and over again.
I’m glad you enjoyed it, Morgan! Thanks.
This recipe was great – it took longer than expected but it was my first time making it and I wasn’t as prepared as I should have been. It got RAVE reviews in my household. I think I only got one bowl.
We’re glad everyone enjoyed it, TK!