Easy & Comforting Ham and Potato Soup

Your New Favorite Bowl of Comfort: Easy Ham & Potato Soup

Hey friends, Jackson from Food Meld here. Let’s talk about that moment. You know the one. It’s been a long day, the wind is howling, or maybe you’re just feeling a little off, and your soul is whispering—no, demanding—a specific kind of meal. It’s not asking for fancy. It’s not asking for complicated. It’s asking for a hug in a bowl. It’s asking for something creamy, hearty, and deeply comforting that makes you sigh with contentment after the very first spoonful.

Well, pull up a chair, because I’m about to hand you the keys to that comfort food kingdom. This isn’t just any ham and potato soup; this is my ultimate, 30-minute, “why-is-this-so-good?!” version. We’re talking about a creamy, chunky, flavor-packed soup that feels indulgent but is made with a few smart, lightened-up twists. It’s the perfect vehicle for that leftover holiday ham, it’s a total crowd-pleaser for the whole family, and the best part? It comes together in one pot with minimal fuss. I’ve tested this recipe more times than I can count, tweaking and tasting until it was absolutely perfect. So, let’s ditch the intimidation and dive into a pot of pure, unadulterated comfort. Your weeknight dinner routine is officially saved.

A Soup Steeped in Sweet Memories

This recipe takes me right back to my grandma’s kitchen in Georgia. The day after every big family holiday—Easter, Christmas, you name it—wasn’t about fancy leftovers sandwiches. It was about The Soup. My grandma would appear in the morning, take one look at the massive bone and the remaining chunks of glazed ham taking up space in the fridge, and declare, “Soup’s on for supper.”

The entire house would slowly fill with the most incredible aroma—savory ham, sweet onions, and earthy potatoes bubbling away for what felt like forever. Us kids would run in and out, stealing celery sticks and begging for a taste, and she’d always shoo us away with a wooden spoon, saying “A watched pot never boils!” But the wait was always worth it. That first steamy bowl, usually enjoyed while still in our pajamas, was the official, cozy end to the holiday frenzy. This recipe is my faster, weeknight-friendly homage to her masterpiece. It captures every bit of that nostalgic flavor but gets you to the good part in half the time.

Gathering Your Flavor All-Stars

Here’s what you’ll need to make this magic happen. Don’t stress about exact measurements—cooking is about feeling, so make it yours!

• 7 cups Russet Potatoes (about 4 large), peeled & diced: Russets are my go-to here because they break down a little, naturally thickening the soup and giving it that perfect starchy heartiness. Chef’s Insight: For a less starchy option, Yukon Golds hold their shape beautifully and are equally delicious!
• 3 cups Cooked Honey Ham, diced: This is your flavor powerhouse! Using pre-cooked ham (especially leftover baked ham) adds a smoky, sweet, and salty depth that makes the broth incredible. Sub Tip: No ham? Diced cooked chicken or turkey works in a pinch, but you might want to add a bit more salt or a splash of liquid smoke for that classic flavor.
• 1 cup Celery, finely diced: This is part of the “holy trinity” of flavor bases. It adds a necessary fresh, slightly bitter note that balances the richness.
• 1 cup Onion, finely diced: The other key player in our flavor base. Yellow onions are perfect for their sweet, savory balance when cooked.
• 8 cups Chicken Broth: The foundation of our soup. Pro Tip: Use a low-sodium broth so you can control the salt level, especially since the ham will already be salty.
• 10 tablespoons Butter: This forms the base of our roux, which is what makes the soup luxuriously creamy. For a richer flavor, try using half butter and half bacon grease!
• ½ cup + 2 tablespoons (88g) All-Purpose Flour: This combines with the butter to create the roux, a thickening agent that prevents the flour from tasting raw and gives the soup its body.
• 4 cups Milk (any kind): This creates the creamy base. I often use 2% to lighten it up, but whole milk will give you an extra-rich result. For a dairy-free version, unsweetened oat milk or almond milk works surprisingly well!
• ½ teaspoon Black Pepper: Freshly cracked is always best for the brightest flavor.
• Salt to taste: Wait! Always taste the soup at the end before adding salt. The ham and broth add a lot of salinity on their own.

Let’s Build Some Flavor, Step-by-Step

Alright, let’s fire up the stove! Grab your biggest, heaviest-bottomed pot or Dutch oven—this is a one-pot wonder, and we’re using it from start to finish.

Step 1: Sauté the Aromatics. Melt that butter over medium heat. Once it’s foaming slightly, toss in your diced celery and onion. We’re not looking for color here, just softness. Sauté them for about 5 minutes until they’re translucent and smell amazing. This step, called “sweating,” is crucial—it builds a deep flavor foundation for the whole soup. Chef’s Hack: If you’re in a hurry, you can do this while you’re dicing your potatoes to save time!

Step 2: Create the Roux. Sprinkle the flour over the softened veggies and butter. Immediately start stirring! Cook this mixture for a full 1-2 minutes. You’ll see it form a pasty coating on the vegetables. This cooks out the raw flour taste and is the secret to a smooth, non-gloopy soup. This is your roux—your thickening superpower.

Step 3: Whisk in the Milk. Now, slowly pour in the milk while whisking constantly. I mean it—constant whisking is your best friend here! This incorporates the roux into the liquid without creating lumps. You’ll see the magic happen as it transforms into a thick, glorious sauce almost instantly. This is your creamy base.

Step 4: Bring It All Together. Now, add in your diced potatoes, ham, chicken broth, and black pepper. Give it a good stir, making sure to scrape up any tasty bits from the bottom of the pot. Bring this up to a gentle boil. You’ll see it start to bubble away happily.

Step 5: Simmer to Perfection. Once boiling, immediately reduce the heat to a low simmer. Let it cook uncovered for 15-20 minutes. You’re waiting for the potatoes to become perfectly tender—a fork should slide in easily. Don’t walk away for too long; give it an occasional stir.

Step 6: Thicken It Up (Your Choice!). Here’s where you customize the texture. Love a chunky, brothy soup? You’re done! Prefer it extra thick and creamy? Take a potato masher and gently mash about a third of the potatoes right in the pot. This releases their starch and thickens the entire soup beautifully without any extra cream or flour.

Step 7: The Final Taste. This is the most important step! Turn off the heat. Taste your creation. Now, and only now, decide if it needs salt. Remember, the ham is salty! Add a pinch at a time until it’s just right for you.

How to Serve It Up Style

Ladle this steaming goodness into big, warm bowls. Now, let’s talk toppings—this is where the party starts!

I’m a firm believer that the right toppings take a soup from great to “can-I-have-your-recipe?!” legendary. Here’s my go-to lineup:

• A generous handful of shredded sharp cheddar cheese that melts into the hot soup.
• A sprinkle of fresh, chopped green onions or chives for a pop of color and fresh bite.
• Some crispy, crumbled bacon because, well, bacon. It adds fantastic texture.
• A dollop of sour cream or Greek yogurt for a cool, tangy contrast.
• A dash of hot sauce or a pinch of red pepper flakes for those who like a little kick.

Serve it alongside a thick slice of crusty, buttered bread for dipping, or with a simple side salad for a complete, satisfying meal that truly comforts from the inside out.

Make It Your Own: Creative Twists

This soup is like a blank canvas—it’s begging for your personal touch! Here are a few of my favorite ways to mix it up:

• The Garden Veggie: Stir in 1½ cups of frozen corn (adds a sweet crunch) or peas right at the end of cooking. You could also add a cup of chopped carrots in with the celery and onion for extra nutrition and color.
• The Smoky Sensation: Add ½ teaspoon of smoked paprika or a pinch of cayenne pepper when you add the black pepper. This gives it a deep, warm, smoky flavor that’s absolutely incredible.
• The “Everything” Loaded Bake: Go all out with toppings! Think like a loaded baked potato. Top with cheddar, bacon, green onions, and that dollop of sour cream.
• The Creamy Dream: For an ultra-luxurious version, swap out 1 cup of the milk for 1 cup of heavy cream or half-and-half added at the very end of cooking.
• The Dairy-Free Delight: It’s easy! Use a plant-based butter alternative and unsweetened, unflavored oat milk or almond milk. The result is still wonderfully creamy and satisfying.

Jackson’s Chef Notes

This recipe has been on quite a journey with me. The first time I made it, I was so excited I dumped all the salt in at the beginning. Big mistake! The ham released its salt as it cooked, and we ended up with Soup à la Ocean. Lesson learned: always season at the end! I also used to be afraid of making a roux, thinking I’d mess it up. But trust me, if you just whisk constantly, it’s foolproof. It’s the key to that velvety texture without any canned cream-of-anything soup. This pot of soup has seen me through busy weekdays, potlucks with friends, and quiet nights in. I hope it becomes a versatile favorite in your home, too.

Your Soup Questions, Answered!

Q: My soup is too thin! How can I thicken it?
A: No worries! The easiest fix is to create a quick slurry. Mix 2 tablespoons of cornstarch with ¼ cup of cold water or broth until smooth. Stir this into your simmering soup and let it cook for another 2-3 minutes. It will thicken right up. You can also just mash more of the potatoes!

Q: Can I freeze this ham and potato soup?
A: You can, but with a caveat. Because it’s dairy-based, the milk can sometimes separate or become grainy when thawed. It will still taste fine, but the texture might change slightly. For best results, freeze before adding the milk. Thaw, reheat, and then add the milk fresh when you’re ready to serve.

Q: My soup got too thick in the fridge overnight. What happened?
A> That’s totally normal! The potatoes continue to absorb liquid. Just thin it out with a little extra milk or broth when you reheat it until it’s back to your desired consistency.

Q: Can I make this in a slow cooker?
A> Absolutely! Sauté your celery and onion on the stove first for the best flavor, then transfer them to the slow cooker. Add the potatoes, ham, broth, and pepper. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. About 30 minutes before serving, whisk the milk and flour together until smooth and stir it in. Let it cook until thickened.

Print

Nutritional Information*

Here’s a rough estimate per serving (based on 10 servings, using 2% milk and without optional toppings). Remember, this is just an estimate—your specific ingredients will vary!

• Calories: ~340
• Fat: 15g
• Carbohydrates: 34g
• Fiber: 2g
• Sugar: 5g
• Protein: 17g

*This information is provided as a courtesy and is an estimate only. For precise nutritional information, we recommend using an online calculator with the exact brands and measurements you use.

Wrapping It All Up

And there you have it, friends—my ultimate, soul-warming, incredibly easy ham and potato soup. This recipe is everything I stand for at Food Meld: bold flavor, simple processes, and a whole lot of heart. It’s proof that you don’t need to be a professional chef to create something truly unforgettable in your own kitchen. It’s about taking simple ingredients, trusting the process, and ending up with a meal that feeds more than just your stomach.

I hope this recipe finds its way into your regular rotation and becomes a new comfort food classic for your family. Give it a try, play with the variations, and make it yours. And when you do, I’d love to hear about it! Tag me on social @FoodMeld so I can see your beautiful bowls.

Now, go forth and cook something awesome! Until next time,

– Jackson