Thick & Creamy Ham and Potato Soup made as a cozy, dependable bowl with balanced seasoning and practical prep.
A Cozy Pot of Ham-and-Potato Comfort
A thick, velvety soup that turns humble potatoes and leftover ham into an everyday comfort dinner with pantry-smart ease.
This is the kind of soup you make when you want something warm and dependable without fuss: diced russets for body, a handful of carrot and celery for sweetness, and salty ham for instant savory depth. The result is thick and creamy without heavy cream—just a simple roux, milk, and a little cheddar to round everything out into a spoonable, satisfying bowl.
The technique is forgiving. Sweat the mirepoix until soft, sprinkle in flour to make a light roux, then whisk in chicken broth so the potatoes can simmer until tender and just beginning to break down. That starch is your natural thickener; a short finish with whole milk and shredded cheddar gives the soup a silky finish that clings to the back of the spoon.
Seasoning stays straightforward: dried thyme and a bay leaf lift the smoky ham and naturally sweet vegetables, while minced garlic and a scattering of green onion at the end keep each bite bright. The texture balance—chunks of potato and ham against a creamy base—is what makes this feel homemade rather than pureed mush.
Practical notes: it reheats beautifully and actually tastes better the next day as the flavors meld, and it freezes well in portions for busy nights. If you prefer a looser soup, add a splash more broth; for a richer bowl, stir in extra cheese off the heat. Serve with crusty bread or a simple green salad for a complete, budget-friendly dinner.
Ingredients
How to Make Thick & Creamy Ham and Potato Soup
- Peel (if desired) and cut the potatoes into roughly 1/2-inch cubes; dice the onion, carrot and celery; mince the garlic; cut the ham into 1/2-inch pieces and shred the cheddar; chop the green onion for garnish.
- In a large heavy pot over medium heat, melt the butter. Add the onion, carrot and celery and cook, stirring occasionally, until softened and translucent, about 5–7 minutes; add the garlic and cook 30–45 seconds more until fragrant.
- Sprinkle the flour over the softened vegetables and stir to coat; cook, stirring, 1–2 minutes to remove the raw flour taste and form a light roux.
- Slowly whisk in the chicken broth until smooth. Add the potatoes, dried thyme and bay leaf and bring the soup to a simmer; reduce heat, cover, and simmer until the potatoes are tender, about 12–15 minutes.
- Remove and discard the bay leaf. To thicken the soup, mash about 2 cups of the cooked potatoes in the pot with a potato masher or use an immersion blender to pulse 1–2 times, leaving some chunks for texture.
- Stir in the diced ham, whole milk and shredded cheddar and warm gently over low to medium-low heat until the cheese melts and soup is heated through, about 4–6 minutes; do not boil after adding milk to avoid curdling.
- Taste and season with salt and black pepper as needed (if your ham or broth is very salty, go easy on added salt). If the soup is too thick, loosen with up to 1/2 cup extra broth or milk.
- Ladle into bowls and garnish with chopped green onion. Serve hot with crusty bread or crackers if desired.
Recipe Card
Thick & Creamy Ham and Potato Soup
Thick & Creamy Ham and Potato Soup made as a cozy, dependable bowl with balanced seasoning and practical prep.
- Prep
- 15 min
- Cook
- 35 min
- Servings
- 4
Ingredients
Instructions
- Peel (if desired) and cut the potatoes into roughly 1/2-inch cubes; dice the onion, carrot and celery; mince the garlic; cut the ham into 1/2-inch pieces and shred the cheddar; chop the green onion for garnish.
- In a large heavy pot over medium heat, melt the butter. Add the onion, carrot and celery and cook, stirring occasionally, until softened and translucent, about 5–7 minutes; add the garlic and cook 30–45 seconds more until fragrant.
- Sprinkle the flour over the softened vegetables and stir to coat; cook, stirring, 1–2 minutes to remove the raw flour taste and form a light roux.
- Slowly whisk in the chicken broth until smooth. Add the potatoes, dried thyme and bay leaf and bring the soup to a simmer; reduce heat, cover, and simmer until the potatoes are tender, about 12–15 minutes.
- Remove and discard the bay leaf. To thicken the soup, mash about 2 cups of the cooked potatoes in the pot with a potato masher or use an immersion blender to pulse 1–2 times, leaving some chunks for texture.
- Stir in the diced ham, whole milk and shredded cheddar and warm gently over low to medium-low heat until the cheese melts and soup is heated through, about 4–6 minutes; do not boil after adding milk to avoid curdling.
- Taste and season with salt and black pepper as needed (if your ham or broth is very salty, go easy on added salt). If the soup is too thick, loosen with up to 1/2 cup extra broth or milk.
- Ladle into bowls and garnish with chopped green onion. Serve hot with crusty bread or crackers if desired.
Nutrition
- Carbohydrates
- 44
- Saturated Fat
- 9
- Sodium
- 1500
- Fiber
- 5
- Unsaturated Fat
- 9
- Protein
- 24
- Fat
- 18
- Cholesterol
- 74
- Trans Fat
- 0.2
- Calories
- 434
- Sugar
- 8