If you’re looking for easy comfort food, this ham and potato soup is sure to please. Made with a ham steak, potatoes and veggies in a milk based broth, you’ll warm right up with a bowl of this soup.
Update: This recipe was originally posted in January 2013. It has been revised and photos have been updated for reader enhancement and republished in February 2021.
Have I mentioned 1,000 times yet that I am not a fan of winter? I’m definitely not and what makes it worse is that my house is very overdue for some updated insulation, making it cold ALL of the time. A fleece blanket, a portable space heater and a hearty bowl of this soup is a great way to warm up on those cold winter days.
what is creamy ham and potato soup?
This soup is made with ham steak, but can also be made with any leftover ham you may have. Potatoes, carrots, celery, onion and corn round out the vegetables in the soup and the creamy, white broth comes from an easy roux made with butter, flour, milk and cheese. Garlic, rosemary, thyme, salt and pepper add the flavor to this delicious bowl of comfort food.
🥘 Ingredients for this recipe
- Diced Ham – leftover ham or a ham steak works in this soup
- Potatoes – red, yellow, russet, etc.
- Onion – sweet, yellow, white or red
- Corn – fresh, canned or frozen
- Beef stock – low sodium is best
- Butter – unsalted is best
- All purpose flour – can be substituted with 1-1 ½ tablespoons of cornstarch. See note in recipe for instructions
- Milk – any percentage of milk is fine. Half and half or cream also works
- Cheddar cheese – skip entirely or replace with mozzarella, fontina, or colby
- Olive oil
- Salt and pepper
🔪 Instructions for this recipe
- First, saute the vegetables and herbs. Add olive oil, carrots, onion, celery, thyme and rosemary to a large stock pot and saute over medium heat for 10 minutes. Next, add in the garlic and cook for another minute. Then add in the potatoes and beef stock and bring to a boil.
- Then, make the roux. In a medium skillet, melt butter over medium heat. Then whisk in the flour until combined. Slowly add in the milk. whisking while you go until it is incorporated. Reduce the heat to low and once it begins to thicken, remove from the heat and stir in the cheese, salt and pepper until the cheese has melted.
- Next, add in the roux. Once the vegetables have boiled for 15 minutes, or until they are fork tender, reduce the heat to medium low. Pour the roux into the stock pot and stir until combined. Add in the ham and corn and cook for 5 minutes, stirring until everything is combined.
- Finally, serve the soup. Divide the soup into bowls and season to taste with additional salt and pepper.
FAQ’s for this soup
- Can you freeze ham and potato soup? You can, but the potatoes tend to take on a mealy texture when reheated after frozen. If the texture doesn’t bother you, go for it. Otherwise, the soup will remain good in the fridge for 3-5 days.
- Why is my potato soup gummy? You chopped your potatoes too small. Tiny diced potatoes will release starch that binds with stock and will create a gummy consistency. To avoid this, cut potatoes into 1 to 1 ½ inch cubes.
- Do I need to peel my potatoes for soup? Nope! It’s personal preference if you like the skin on or off your potatoes in soup.
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Creamy Ham and Potato Soup
For the Soup
- 2 cups cooked ham chopped
- 2 cups potatoes peeled and diced into 1 inch cubes
- 1 cup carrots peeled and cut into rounds
- 1 cup celery diced
- 1 medium onion diced
- 1 tbsp garlic minced
- 1 tbsp olive oil
- 3 cups beef broth
- 1 sprig rosemary
- 1 sprig thyme
- ½ cup corn
For the Roux
- 4 tbsp unsalted butter
- ¼ cup all purpose flour
- 2 cups milk
- 1 cup cheddar cheese shredded
- salt and pepper to taste
- In a large stock pot, saute carrots, onion, celery, thyme and rosemary in olive oil over medium high heat for 10 minutes, stirring frequently. Add in the garlic and cook 1 minute more.
- Add the potatoes and broth and bring to a boil. Boil 15 minutes or until vegetables are fork tender.
- While the vegetables boiling, melt butter in a skillet over medium heat. Whisk in the flour until combined, then slowly add in the milk, while whisking, until combined. Let mixture simmer for 5 minutes or until it begins to thicken, stirring frequently.
- Once thickened, remove from the heat and stir in the cheese, salt and pepper to taste. Set aside.
- Reduce the stock pot to medium and stir in the roux, followed by the ham and the corn. Cook for 5 minutes, mixing everything together and until ham and corn are heated through.
- Divide soup into bowls and season to taste with additional salt and pepper.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.