This Creamy Ham and Potato Soup is the ultimate post-holiday comfort food—or a clever excuse to buy ham when it’s nowhere near a holiday.

It’s thick, savory, and full of tender potatoes, smoky diced ham, and just enough creamy richness to feel indulgent without being over-the-top.

It’s a one-pot wonder that tastes like it’s been simmering all day, even if you threw it together in your slippers while ignoring the laundry.

Jump to Recipe

Creamy Ham and Potato Soup Ingredients

• 1 tablespoon butter or olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 4 cups low-sodium chicken broth
• 1½ pounds Yukon Gold potatoes, peeled and diced
• 1½ cups cooked ham, diced (use smoked or leftover spiral ham)
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• 1 cup whole milk or half-and-half
• ½ cup sour cream (optional, for added creaminess)
• Optional garnish: chopped chives, extra ham, shredded cheddar, or black pepper

Kitchen Tool Tips

Heavy-bottomed soup pot
Essential for building a roux and simmering the soup evenly without scorching.

Potato masher or immersion blender
Use to partially mash potatoes in the pot for a creamier texture without needing full puree.

Whisk
Helpful when combining the flour and broth—avoids lumps in your creamy base.

How to Make Creamy Ham and Potato Soup

1. Melt butter in a large pot over medium heat. Add onion and sauté for 5 minutes until soft. Add garlic and cook for 1 minute.
2. Sprinkle in flour and cook, stirring constantly, for 1–2 minutes to create a roux.
3. Slowly pour in broth while whisking to avoid lumps. Add potatoes, ham, thyme, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
4. Lightly mash some potatoes with a masher or blend a small portion of the soup for a creamy base.
5. Stir in milk and sour cream (if using). Warm gently without boiling. Taste and adjust seasoning.
6. Ladle into bowls and garnish as desired.

Nutritional Information

Per serving:

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

How to Serve

Top with chopped chives, cracked pepper, or even shredded cheddar for a loaded-baked-potato feel. Serve with crusty bread, flaky biscuits, or just a spoon—this soup holds its own.

Storage

Fridge
Store in an airtight container for up to 4 days.

Freezer
Freeze for up to 2 months. For best texture, freeze before adding sour cream or milk, and stir in fresh when reheating.

Reheating
Reheat gently on the stovetop or in the microwave. Stir often and add a splash of broth or milk if too thick.

FAQ

Can I use leftover holiday ham?

Yes! This is an ideal way to repurpose ham from a roast or spiral-cut—just dice and toss it in.

What potatoes work best?

Yukon Golds are creamy and hold their shape. Russets will break down more and thicken the soup naturally.

Can I make it dairy-free?

Use olive oil and plant-based milk or cream alternatives. Omit the sour cream or sub with dairy-free yogurt.

Can I add veggies?

Sure—carrots, celery, or even corn go well here. Just sauté them with the onions at the start.

Is the flour necessary?

It helps thicken the soup, but you can skip it and mash more potatoes or blend part of the soup to get a similar effect.

Flavor Profile Breakdown

• Savory & smoky: From ham and chicken broth
• Creamy & comforting: Balanced with milk and sour cream
• Herbaceous: Thyme adds subtle depth
• Hearty & filling: Potatoes and ham make this a meal-in-a-bowl