Ham and Potato Soup

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You bought a ham for Easter, Thanksgiving, Christmas, or just for the heck of it. You ate it with your delicious holiday feast, and had it for leftovers for a few meals. You’ve now eaten alll of your side dishes and have a huge ham still left in your fridge. You have no idea what on earth you’re going to do with it, and at this point, you’re kind of sick of eating leftover ham. Does this sound familiar to you? Well if it does, I’m here to tell you to make Ham and Potato Soup. It’s easy, delicious, and is the perfect use for leftover holiday ham.

Ham and Potato Soup Ingredients

Ham and Potato soup is super easy and only takes a few ingredients. If you cook regularly, you should have most of these things in your fridge already. Here’s what you need to make this soup:

  • olive oil
  • butter
  • yellow onion
  • celery
  • carrots
  • potatoes
  • minced garlic
  • cooked ham
  • all-purpose flour
  • chicken broth
  • salt and pepper
  • whole milk
  • Shredded cheese (optional, but delicious)

How to Make Ham and Potato Soup

This Ham and Potato Soup is very simple to prepare. It’s perfect after cooking lots of large festive meals.

To make this meal, you’ll start by cooking the onion, celery, and carrots in some olive oil and butter for a few minutes. Once the veggies start to soften a bit, add the potatoes, minced garlic, and the diced ham. I like using the large pot from this set.

Next, you’ll thicken the soup by adding flour over all the of ingredients. This will create a roux as you stir it with the butter and oil. Then, slowly add in the chicken broth, stirring constantly. Going slowly is so important because it will help the flour combine well with the liquid and will keep everything smooth and thick.

Bring that all up to a boil and season the soup with salt and pepper. Cook the soup until the potatoes are fork-tender (this should take about 10 minutes). Once everything is all cooked, turn the heat to low and add in the milk. Divide the soup into bowls and top with shredded cheese, if you like. Serve with a side salad or some bread.

ham and potato soup

More Ham Recipes

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Slow Cooker Ham and Biscuit Casserole

Egg and Ham Breakfast Enchiladas

Ham and Potato Soup

5 from 3 votes
Recipe by Julia Pacheco Course: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 2 tbsp 2 olive oil

  • 1 tbsp 1 butter

  • 1 1 yellow onion, diced

  • 2 2 ribs of celery, sliced

  • 3 large 3 carrots, shredded

  • 2 large 2 potatoes, peeled and cubed into bite-sized pieces

  • 1 tbsp 1 minced garlic

  • 2 cups 2 cooked ham, cut into bite-sized pieces

  • 1/3 cup 1/3 all-purpose flour

  • 2 1/2 cups 2 1/2 chicken broth

  • 1 1/2 tsp 1 1/2 salt

  • 1 tsp 1 pepper

  • 3 cups 3 whole milk

  • Shredded cheese (optional)


  • To a large Dutch oven or pot over medium heat, add the oil and butter. Once the oil is hot and the butter has melted, add in the onion, celery, and carrots for 5-6 minutes or until the vegetables start to soften.
  • Stir in the potatoes, minced garlic, and ham. After one minute, stir in the flour and let it become a golden color. Slowly stir in the chicken broth, stirring constantly so no flour clumps form.
  • Stir in the salt and pepper and bring the soup up to a boil. Let simmer for 8-13 minutes or until the potatoes are fork-tender. Turn the heat to low and slowly add in the milk. Serve and top with cheese and enjoy.

Recipe Video

One Comment

  1. This soup was so yummy. I added a diced a green bell pepper and a can of corn into mine. It was a great comfort meal on a stormy night.

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