Ham and Potato Soup

A thick and creamy ham and potato soup that turns leftover ham into a full meal in about 40 minutes. Chunks of salty ham, soft potatoes that start to fall apart at the edges, and a roux-thickened broth that lands somewhere between a chowder and a cream soup. This is the recipe that makes buying a whole ham worth it.

The roux does most of the heavy lifting here. Cooking flour in butter before adding the broth gives the soup a velvety body from the start, and then mashing some of the potatoes at the end pushes it into that thick, spoonable territory. The ham is already cooked, so it just needs to warm through and release its smoky flavor into the broth.

Why This Recipe Works

• A butter-flour roux builds body from the start. Cooking the flour in butter for a full two minutes before adding broth creates a smooth, lump-free base that thickens evenly. This is more reliable than adding cornstarch at the end, where timing and temperature can go wrong.
• Mashing some potatoes thickens without a blender. Crushing about a third of the cooked potatoes against the side of the pot releases their starch directly into the broth. You get a thick, creamy soup with chunks still intact — no immersion blender, no transferring hot liquid.
• Ham is already cooked, so the timing is forgiving. Since the ham only needs to heat through, the potatoes set the pace. Once they are fork-tender, the soup is done. No risk of under- or over-cooking the protein.

Ingredient Notes

Simple pantry ingredients — the ham and potatoes carry the soup.

• Cooked ham: Bone-in leftovers from a holiday ham are ideal because the smoky, cured flavor is more concentrated. Deli ham works in a pinch but tastes milder. Cut the pieces into half-inch cubes so they are spoonable but still substantial. For another way to use leftover ham, see our cabbage soup.
• Yukon Gold potatoes: Their waxy-starchy balance holds shape during simmering but breaks down at the edges just enough to thicken the broth naturally. Russets work too but fall apart faster — reduce the simmer time by 3 to 4 minutes if using russets. For a pure potato soup without the ham, try our potato soup.
• Chicken broth (low-sodium): Ham is already salty, so low-sodium broth is critical here. Full-sodium broth plus cured ham will push the soup well past the point of being pleasant. Taste before adding any extra salt at the end.
• Heavy cream and milk: The milk goes in for volume and the cream for richness. Adding them at the very end, off a hard boil, prevents the dairy from breaking and turning grainy.

How to Make Ham and Potato Soup

The short version — full amounts and times are in the recipe card below.

Step 1: Build the roux and add broth. Melt butter, cook the aromatics until soft, then sprinkle flour over everything and stir for two minutes. Pour in the broth gradually while stirring. The roux dissolves into the liquid and starts thickening immediately.

Step 2: Simmer the potatoes and ham. Add the cubed potatoes, ham, bay leaves, and thyme. Simmer covered with the lid cracked for 18 to 22 minutes until the potatoes are tender enough that a fork slides through with no resistance. The broth thickens as the potatoes release starch.

Step 3: Mash, add cream, and serve. Crush some potatoes against the pot to thicken the soup further. Stir in milk and cream, warm through without boiling, and serve with chives on top.

Variations

Same base, different directions.

• Loaded baked potato ham soup: Stir in 1 cup of shredded sharp cheddar after adding the cream. Top each bowl with sour cream, crumbled bacon, and extra chives. Essentially a loaded baked potato in soup form.
• Ham and potato soup with corn: Add 1.5 cups of frozen corn kernels with the potatoes at the start of the simmer. The corn adds sweetness and makes the soup closer to a ham chowder. For another hearty comfort soup, try our chicken noodle soup.
• Lighter ham and potato soup: Skip the roux and cream. Simmer the potatoes in broth until very soft, mash half of them for thickness, and stir in 1 cup of milk at the end. Lighter body but still creamy from the potato starch alone.

Storage & Reheating

Store leftover ham and potato soup in an airtight container in the refrigerator for up to 4 days. The soup thickens considerably as it cools because of the roux and potato starch — this is normal.

Reheat on the stovetop over medium-low heat, adding a splash of broth or milk to thin it back to your preferred consistency. Stir frequently to prevent the bottom from scorching. Heat until it reaches 165°F (74°C) throughout.

This soup freezes acceptably for up to 2 months, but the potato texture softens further after thawing. Cool completely, transfer to freezer-safe containers with an inch of headspace, and freeze. Thaw overnight in the refrigerator before reheating on the stovetop. The cream may separate slightly — stirring well during reheating brings it back together.

FAQ

Common questions about making ham and potato soup.

Can I use a ham bone instead of cubed ham?

A ham bone adds incredible depth. Simmer it in the broth for 30 minutes before adding the potatoes, then pull it out, shred whatever meat is clinging to it, and return the meat to the pot. Discard the bone. This method takes longer but produces a richer, smokier broth.

What kind of potatoes work best?

Yukon Gold potatoes are the top choice because they hold their shape while still releasing enough starch to thicken the soup. Red potatoes hold their shape even better but contribute less thickening. Russets fall apart quickly, which makes the soup very thick but leaves fewer chunks — reduce the simmer time by a few minutes if using russets.

Can I make this in a slow cooker?

Combine everything except the flour, milk, and cream in a slow cooker. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. In the last 30 minutes, whisk the flour into the milk until smooth and stir it into the slow cooker. Add the cream in the last 5 minutes. The roux method does not translate directly, so this flour-milk slurry is the workaround for slow cooker thickening.

What to Serve With

Crusty bread or warm buttermilk biscuits are the go-to pairing — something to dip and soak up the creamy broth. A simple green salad with a tangy vinaigrette balances the richness. For a soup night spread, pair it with our taco soup or broccoli cheddar soup for a lighter or cheesier contrast.