Discover the ultimate comfort food with this easy Ham and Potato Soup recipe! Loaded with tender potatoes, savory ham, and fresh vegetables, this creamy soup is perfect for cozy dinners and family meals. Quick to prepare and rich in flavor, it’s ideal for using up leftover ham or making a flavorful homemade broth. Perfect for cold nights or as a satisfying lunch option. Try this delicious and hearty soup today!

Ingredients
- ⅓ cup unsalted butter
- 1 onion, finely chopped
- 1 cup carrots, peeled and diced
- ½ cup celery, diced
- 3 cups potatoes, peeled and diced
- 4 cloves garlic, minced
- 1 ½ cups cooked ham, diced (add more if desired)
- ⅓ cup all-purpose flour
- 2 cups low-sodium chicken stock or broth
- 2 teaspoons chicken bouillon
- 3 cups milk (whole or 2%)
- ¼ teaspoon salt (adjust to taste)
- ¼ teaspoon cracked pepper (adjust to taste)
Instructions
- Sauté Vegetables: In a pot over medium heat, melt the butter. Add the chopped onion, carrots, and celery. Cook until they start to soften, about 4 minutes.
- Add Ham and Potatoes: Stir in the diced ham and potatoes, cooking for an additional 2 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
- Thicken Soup: Sprinkle the flour over the mixture and stir well. Cook for 2 minutes.
- Add Liquids: Gradually stir in the chicken stock and bouillon. Increase heat and bring to a boil. Cook until the potatoes are just fork-tender, about 10-12 minutes.
- Finish with Milk: Reduce the heat to medium-low. Stir in the milk and cook until the soup has thickened, about 5 minutes. Season with salt and pepper to taste.
- Serve: Enjoy the soup warm.
Notes
- Ham Broth Option: For a richer flavor, replace chicken stock with homemade ham broth. Simmer a ham bone in a stock pot with enough water to cover it halfway (about 2 quarts). Bring to a boil, reduce heat, cover, and simmer for about 1 hour. Discard the bone and use the broth in place of chicken stock.
- Adjusting Consistency: If the soup is too thick, add more milk in ¼ cup increments until the desired consistency is reached. If it’s too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of milk, then stir into the soup and bring to a boil until thickened.
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