It’s snowing and cold here in south Jordan, so I’m pulling out my favorite soup recipes. This ham and potato soup is a family favorite—comforting, creamy, and easy to make on the stovetop. The recipe below is adapted from a simple version I saw online and adjusted to work well in a large pot by using extra broth so the soup stays silky without becoming too thick. If you prefer a slower method, you can reduce the broth and finish the recipe in a slow cooker, adding the cream at the very end to keep it fresh and rich.
This soup is ideal for chilly days when you want something warm and satisfying with minimal fuss. It combines basic pantry ingredients—potatoes, onions, carrots, celery, ham, and cream—into a single pot that can feed a crowd or supply lunches for several days. The potatoes break down as they cook, giving the broth a naturally creamy body even before the heavy cream is added. For a lighter version, you can substitute half-and-half or use less cream. For a heartier, thicker soup, add a bit more flour or mash a portion of the potatoes once tender.
Below are the recipe details, ingredient list, and clear step-by-step instructions. I also include tips for serving, storage, and simple variations so you can adapt the soup to what you have on hand. This version serves as a reliable weeknight dinner or a cozy weekend meal.
Ham and Potato Soup
Soups
10
45
1
Ingredients
- 2 T oil
- 1 large onion diced
- 4 large carrot sticks chopped
- 4 ribs of celery chopped
- 8 cups chicken broth
- 8 medium russet potatoes chopped
- 1/2 cup flour
- 1 tsp salt
- pepper to taste
- 16 oz ham chopped
- 1 1/2 cups heavy cream
Instructions
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Add a couple of tablespoons of oil to a large pot over medium-high heat.
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Add the diced onion, chopped carrots, and chopped celery. Cook until the vegetables begin to soften, stirring occasionally.
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Stir in the chicken broth, chopped potatoes, and flour. Whisk well to combine so the flour disperses evenly.
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Bring to a gentle simmer and cook over medium heat for about 45 minutes, stirring often to prevent sticking and to help the potatoes break down.
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When the potatoes are completely soft, stir in the salt, pepper, and chopped ham. Taste and adjust seasoning as needed.
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Remove the pot from the heat and stir in the heavy cream. Serve warm.
Tips, Variations, and Storage
Tips: For a thicker texture, mash a portion of the cooked potatoes against the side of the pot before adding the ham and cream. If you want a smoother soup, use an immersion blender to puree part of the mixture, leaving some chunks for texture. Always add the cream off the heat to prevent curdling and to maintain a silky finish.
Variations: Substitute smoked sausage or diced cooked chicken for ham if preferred. Use vegetable broth instead of chicken broth for a different base flavor. Add corn or peas in the last 10 minutes of cooking for extra color and sweetness. For a lighter option, replace heavy cream with half-and-half or Greek yogurt stirred in at the end (temper the yogurt with a little hot broth first to avoid curdling).
Crockpot Method: If you want to make this in a slow cooker, use 4 cups of broth and combine the vegetables, flour, and potatoes in the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add the ham about 30 minutes before serving and stir in the cream just before serving.
Storage: Leftovers keep well in the refrigerator for 3–4 days. Reheat gently over low heat, adding a splash of broth or water if the soup has thickened. This soup also freezes well—freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop.
Serving suggestions: Serve with crusty bread, a simple green salad, or buttered rolls. Top each bowl with chopped fresh parsley, chives, or a sprinkle of grated cheese for extra flavor. This soup is also excellent served with pickles or a squeeze of lemon on the side to brighten the richness.