This creamy ham and potato soup is a great way to use up holiday leftovers. It is also a good excuse to buy a ham steak when no holiday is in sight. The soup is thick and savory, full of tender potatoes and smoky diced ham, with just enough creaminess to feel like a treat.

It all happens in one pot in under an hour, and it tastes like it simmered all afternoon. The recipe makes 4 hearty bowls.

Jump to Recipe

Why This Ham and Potato Soup Works

A quick roux of butter and flour gives the soup body from the start, so it never tastes thin or watery. Mashing a few of the cooked potatoes right in the pot thickens it even more. That means you get a creamy texture with only a cup of milk and a little sour cream, not a whole carton of heavy cream.

The ham does a lot of the seasoning work. Its smoky, salty flavor seeps into the broth as it simmers, and a teaspoon of thyme adds a gentle herby note.

Ingredients and Easy Swaps

• Butter or olive oil, onion, and garlic: The flavor base. A diced shallot can stand in for the onion.
• All-purpose flour (2 tablespoons): Thickens the soup. For gluten-free, skip it and mash more of the potatoes.
• Low-sodium chicken broth (4 cups): Low-sodium matters here because ham is already salty.
• Yukon Gold potatoes (1 1/2 pounds): They are creamy and hold their shape. Russets break down more and make a thicker soup.
• Cooked ham (1 1/2 cups diced): Leftover spiral ham, a ham steak, or diced deli ham all work.
• Whole milk or half-and-half (1 cup) and sour cream (1/2 cup, optional): Half-and-half makes it richer. Plain Greek yogurt can replace the sour cream.
• Thyme and black pepper: Add a bay leaf while it simmers if you like, and remove it before serving.

Kitchen Tool Tips

Heavy-bottomed soup pot
It helps you build the roux and simmer the soup evenly without scorching.

Potato masher or immersion blender
Use it to partly mash the potatoes in the pot for a creamier texture without a full purée.

Whisk
Whisking while you add the broth keeps lumps out of the creamy base.

How to Make It at a Glance

1. Melt the butter and cook the onion for 5 minutes. Add the garlic for 1 minute.
2. Stir in the flour and cook 1 to 2 minutes to make a roux.
3. Whisk in the broth slowly. Add the potatoes, ham, thyme, and pepper.
4. Boil, then simmer 15 to 20 minutes until the potatoes are fork-tender.
5. Mash some of the potatoes, then stir in the milk and sour cream and warm gently without boiling.

Common Mistakes to Avoid

• Dumping in the broth all at once. Pour slowly and whisk the whole time, or the flour will clump.
• Boiling after adding dairy. Milk and sour cream can curdle at a hard boil. Keep the heat low once they go in.
• Uneven potato pieces. Cut them about 1/2 inch so they cook at the same rate.
• Salting too early. Wait until the end to taste. The ham may give you all the salt you need.

Variations

• Loaded baked potato style: Top with cheddar, bacon, sour cream, and chives.
• More veggies: Sauté diced carrots and celery with the onion, or stir in a cup of corn with the potatoes.
• Cheesy: Stir in a cup of shredded sharp cheddar with the milk until melted.
• Dairy-free: Use olive oil and an unsweetened plant milk, and skip the sour cream or use a dairy-free yogurt.

How to Serve

Top each bowl with chopped chives, cracked pepper, or shredded cheddar. Serve it with crusty bread, flaky biscuits, or warm cornbread. A crisp green salad or apple slices on the side add something fresh. This soup is filling enough to be the whole meal.

Nutritional Information

Per serving:

• Calories: 400
• Fat: 18g
• Carbohydrates: 36g
• Protein: 21g
• Fiber: 4g
• Sodium: 860mg

Storage and Reheating

Fridge: Store in an airtight container for up to 4 days. The soup thickens as it sits.

Freezer: Freeze for up to 2 months. For the best texture, freeze it before adding the milk and sour cream, then stir them in fresh when you reheat.

Reheating: Warm gently on the stove or in the microwave, stirring often. Add a splash of broth or milk if it is too thick.

Ham and Potato Soup FAQ

Can I use leftover holiday ham?
Yes. This is one of the best ways to use ham from a roast or spiral-cut ham. Just dice it and add it with the potatoes.

What potatoes work best?
Yukon Golds are creamy and hold their shape. Russets break down more and thicken the soup on their own.

Is the flour necessary?
It helps thicken the soup, but you can skip it and mash more potatoes or blend part of the soup instead.

Can I make it in a slow cooker?
Yes. Cook the onion, garlic, and roux on the stove first, then add everything except the dairy to the slow cooker. Cook on low 6 to 7 hours, mash some potatoes, and stir in the milk and sour cream at the end.