Made with sour cream, heavy cream, cheddar cheese, and chunks of ham and potato, this Creamy Ham and Potato Soup is thick and filling. Ready in just 30 minutes, it’s the perfect way to use up leftover ham.
My family LOVES this soup recipe, even the kids who aren’t big on soups. It’s thick, creamy, and super filling with chunks of ham and potatoes (and just a few veggies for flavor). I love it because it’s quick, easy, and a way for me to use up leftovers. There’s nothing better on a chilly afternoon!
Why You’ll Love This Creamy Ham & Potato Soup
Here are a few reasons why this is one of my favorite soup recipes to make.
- Thick, creamy broth. “Creamy” is definitely the perfect way to describe this ham and potato soup. The broth is made with heavy cream, sour cream, and cheddar cheese so it’s smooth and cheesy too!
- Ready in 30 minutes. Perhaps the best part of this recipe is that it’s ready in just 30 minutes. There’s no need to let the broth simmer for hours or any complicated cooking techniques.
- Great way to use leftover ham. This soup is one of my favorite ways to use up leftover ham, whether it’s Christmas ham or orange glazed ham from another occasion. I almost always make it a day or two later, when we’re tired of eating sliced ham or ham sandwiches.
Looking for more cozy soup recipes? Check out my classic potato soup, ham and bean soup, and 15 bean soup recipes too!
Ingredients You Will Need
Here’s a run down of what you’ll need to make this easy soup. Scroll down to the recipe card below for measurements.
- Unsalted butter – Used for sauteeing the veggies.
- Veggies – Onion, carrot, and celery.
- Garlic
- All-purpose flour – Thickens the chicken stock.
- Chicken stock – I like to use low-sodium chicken stock to control the saltiness of the broth.
- Diced ham – If you have leftover holiday ham, this is a great way to use it. Otherwise, you can grab a ham steak at the store.
- Potatoes – Peeled and diced small.
- Salt & pepper
- Heavy cream – Adds a creamy texture to the soup.
- Sour cream – Also helps to make the soup a bit creamy and breaks up some of the savory flavors.
- Cheddar cheese – Freshly shredded cheese melts better in the soup but packaged cheddar is fine here.
What Potatoes Are Best For Potato Soup?
When making this ham and potato soup, you want to use a potato that will hold up in the broth and not become mushy. Yukon Golds are a great option if you want a soft potato that holds its shape. Other varieties include red potatoes, baby potatoes, and fingerlings. Avoid super starchy potatoes.
How to Make Ham and Potato Soup
This creamy ham and potato soup is so simple to make. It comes together in under an hour too. Scroll down to the recipe card below for the printable instructions.
- Cook the veggies. Melt the butter in the Dutch oven over medium-low. Cook the onions, carrot, celery, and garlic until the onions are translucent. Add the flour and stir to coat the veggies, cooking for 2 minutes while stirring constantly.
- Simmer. Slowly pour the chicken stock in while stirring constantly. Then stir in the ham, potatoes, salt, and pepper. Make sure the potatoes are fully submerged. Bring to a boil then reduce the heat to low, cover, and simmer for 20-25 minutes until the potatoes are cooked.
- Add the dairy. Stir in the heavy cream, sour cream, and cheese. Continue cooking until the cheese is fully melted. Taste test and add more salt and pepper as necessary.
- Enjoy. Turn off the heat, ladle into bowls, and garnish with more cheddar cheese and green onions as desired.
Tips & Variations
Here are a few things to keep in mind when making your creamy ham potato soup.
- Don’t boil the dairy. After you stir in the dairy, do not increase the heat past a gentle simmer. Heating it too high can result in curdling.
- Cut the potatoes into small, equal pieces. The potato chunks need to be able to fully cook in 20 minutes or so, so they should be relatively small and bite-sized. You also want them roughly the same size for even cooking.
- Do I have to peel the potatoes? I prefer to peel the potatoes for this soup but if you don’t mind the texture of the skin, you could skip that step. Just be sure to wash them thoroughly.
- Swap out the ham. You could use smoked sausage (or bacon) in place of the ham for a different (but still tasty!) flavor.
Serving Suggestions
A bowl of ham and potato soup makes a cozy lunch or dinner on its own. I like to serve it with a slice of crusty bread to soak up every bit of the creamy broth.
You could also serve it with a salad for a soup & salad combo. It would be great with a fresh side salad, Caesar salad, or wedge salad.
Proper Storage
- Fridge. Store leftover ham and potato soup in an airtight container in the fridge for up to 5 days.
- Reheat. Reheat leftovers on the stovetop over medium-low, stirring frequently, until heated through. You can also reheat individual servings in the microwave.
- Freezer. You can also freeze leftovers in a freezer-safe container for up to 3 months. Thaw in the fridge then reheat as directed above. Note, however, that soups with lots of dairy, such as this one, often have a different texture when they thaw and for that reason, some people prefer to not freeze them.
More Soup Recipes
- Autumn Soup
- Beer Cheese Soup with Garlic Cheese Toast
- 15 Bean Soup
- Philly Cheesesteak Soup
- Easy Minestrone Soup Recipe
- Italian Wedding Soup
Creamy Ham and Potato Soup
Ingredients
- 4 tablespoons unsalted butter
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 4 cloves garlic minced
- 3 tablespoons all-purpose flour
- 4 cups chicken stock
- 3 cups diced ham
- 4 cups diced potatoes peeled and diced small
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese plus more for serving
- 1 scallion thinly sliced, garnish
Instructions
- In a large stockpot or dutch oven over medium-low heat, melt the butter. Add the onions, carrot, celery, and garlic and cook until the onions are translucent, stirring occasionally about 5 minutes.
- Add the flour to the pot and stir it in to coat the veggies, let cook for two minutes stirring constantly. Slow pour in the chicken stock while stirring constantly to avoid lumps. Add the diced ham, potatoes, salt, and pepper to the pot and stir them in, making sure the potatoes are fully submerged. Bring to a boil, reduce heat to low, cover and simmer for 20-25 minutes or until the potatoes are cooked through.
- Stir in the heavy cream, sour cream, and cheddar cheese. Continue to cook until the cheese is fully melted. Taste and adjust seasoning if necessary. Take off the heat and serve with more cheese, and scallion for garnish, optional.
Last Step:
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3 comments on “Creamy Ham and Potato Soup”
This is a delicious recipe.
Thank you Cindy!
Delicious! Used left over ham- will definitely be making again and again! YUM!