Warm up with a bowl of pure comfort! Whether you’re craving a quick weeknight dinner or a cozy weekend meal, these creamy ham and potato soup recipes are the ultimate comfort food. From classic stovetop versions to slow-cooker wonders, we’ve gathered 18 delicious options to satisfy every taste. Get ready to find your new favorite—let’s dive into these soul-warming soups!
Classic Ham and Potato Soup
On a chilly evening, nothing beats a warm bowl of this comforting soup. You’ll love how simple it is to make with just a few pantry staples, and it’s perfect for using up leftover holiday ham.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 tablespoons of creamy unsalted butter
– 1 large yellow onion, finely diced
– 3 cloves of aromatic garlic, minced
– 4 cups of rich chicken broth
– 4 cups of russet potatoes, peeled and cubed into 1-inch pieces
– 2 cups of leftover baked ham, diced into bite-sized chunks
– 1 cup of heavy cream
– 1 teaspoon of finely ground black pepper
– 1/2 teaspoon of kosher salt
– 2 tablespoons of fresh chives, finely chopped
Instructions
1. Melt the creamy unsalted butter in a large pot over medium heat.
2. Add the finely diced yellow onion and cook for 5 minutes, stirring occasionally, until it turns soft and translucent.
3. Stir in the minced aromatic garlic and cook for 1 minute until fragrant.
4. Pour in the rich chicken broth and bring to a gentle boil.
5. Add the cubed russet potatoes and reduce heat to a simmer, cooking for 15 minutes until the potatoes are fork-tender.
6. Tip: For a thicker soup, mash some of the potatoes against the side of the pot with a spoon.
7. Stir in the diced leftover baked ham and simmer for 5 minutes to warm through.
8. Reduce heat to low and slowly pour in the heavy cream, stirring constantly to prevent curdling.
9. Season with finely ground black pepper and kosher salt, adjusting as needed after tasting.
10. Tip: Let the soup rest for 5 minutes off the heat to allow the flavors to meld together.
11. Ladle the soup into bowls and garnish with finely chopped fresh chives.
12. Tip: Serve immediately to enjoy the creamy texture at its best.
This soup has a velvety, creamy base with tender potatoes and savory ham in every bite. Try topping it with extra chives or a sprinkle of shredded cheddar cheese for a cozy twist.
Creamy Cheddar Ham and Potato Soup
Nothing beats a cozy bowl of soup on a chilly day. You’ll love this creamy, cheesy, and comforting ham and potato soup that comes together with simple ingredients. It’s the perfect way to warm up from the inside out.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 tablespoons of salted butter
– 1 large yellow onion, finely diced
– 3 cloves of fresh garlic, minced
– 1/3 cup of all-purpose flour
– 4 cups of low-sodium chicken broth
– 4 cups of russet potatoes, peeled and diced into 1/2-inch cubes
– 2 cups of cooked ham, diced into small pieces
– 2 cups of heavy cream
– 2 cups of sharp cheddar cheese, freshly grated
– 1/2 teaspoon of freshly ground black pepper
– 1/4 teaspoon of smoked paprika
– Optional: fresh chives, finely chopped for garnish
Instructions
1. Melt the 4 tablespoons of salted butter in a large pot or Dutch oven over medium heat.
2. Add the 1 large finely diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the 3 cloves of minced fresh garlic and cook for 1 minute until fragrant.
4. Sprinkle the 1/3 cup of all-purpose flour over the onion mixture and whisk continuously for 2 minutes to form a roux, which will thicken the soup later.
5. Gradually pour in the 4 cups of low-sodium chicken broth while whisking constantly to prevent lumps.
6. Add the 4 cups of diced russet potatoes and 2 cups of diced cooked ham to the pot.
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the potatoes are fork-tender.
8. Stir in the 2 cups of heavy cream, 2 cups of freshly grated sharp cheddar cheese, 1/2 teaspoon of freshly ground black pepper, and 1/4 teaspoon of smoked paprika.
9. Cook over low heat for 5 minutes, stirring occasionally, until the cheese is fully melted and the soup is heated through—avoid boiling to prevent curdling.
10. Ladle the soup into bowls and garnish with optional fresh chives if desired.
Zesty and rich, this soup boasts a velvety texture from the melted cheddar and cream, with hearty chunks of potato and ham in every spoonful. Serve it with crusty bread for dipping or top with extra cheese for an indulgent twist.
Slow Cooker Ham and Potato Soup
Visions of cozy winter evenings just got tastier with this comforting slow cooker creation. You’ll love how the savory ham mingles with tender potatoes in a creamy broth that practically makes itself while you go about your day. It’s the ultimate hands-off meal for busy weeknights or lazy weekends.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 1.5 pounds of russet potatoes, peeled and diced into ½-inch cubes
– 1 pound of smoked ham steak, cut into ½-inch cubes
– 1 medium yellow onion, finely chopped
– 3 cloves of fresh garlic, minced
– 4 cups of rich chicken broth
– 1 cup of heavy cream
– 2 tablespoons of unsalted butter
– 2 tablespoons of all-purpose flour
– 1 teaspoon of dried thyme
– ½ teaspoon of freshly ground black pepper
– ¼ cup of fresh parsley, chopped
Instructions
1. Place the diced russet potatoes, cubed smoked ham steak, finely chopped yellow onion, and minced fresh garlic into your slow cooker.
2. Pour the rich chicken broth over the ingredients in the slow cooker, ensuring everything is submerged.
3. Add the dried thyme and freshly ground black pepper to the slow cooker, stirring gently to combine.
4. Cover the slow cooker with its lid and cook on LOW heat for 6 hours, or until the potatoes are fork-tender. (Tip: Resist the urge to open the lid frequently, as this releases heat and extends cooking time.)
5. About 30 minutes before serving, melt the unsalted butter in a small saucepan over medium heat.
6. Whisk the all-purpose flour into the melted butter and cook for 1 minute, stirring constantly, to create a roux.
7. Slowly whisk 1 cup of the hot broth from the slow cooker into the roux until smooth and thickened.
8. Pour the thickened roux mixture back into the slow cooker, stirring well to incorporate. (Tip: This step prevents the flour from clumping and ensures a silky soup.)
9. Stir in the heavy cream until the soup is creamy and uniformly combined.
10. Let the soup cook on LOW for an additional 20-30 minutes to heat through and allow the flavors to meld. (Tip: For a thicker soup, mash some of the potatoes against the side of the slow cooker with a fork before adding the cream.)
11. Stir in the chopped fresh parsley just before serving.
You’ll adore the velvety texture with soft potato chunks and savory ham bits in every spoonful. The creamy broth carries a subtle smokiness from the ham, perfectly balanced by the fresh parsley. Try topping it with shredded cheddar cheese or serving it alongside crusty bread for dipping.
Cheesy Ham and Potato Soup
Finally, a soup that feels like a warm hug on a chilly day. You know those cozy meals that make you want to curl up on the couch? This one’s packed with comforting flavors and comes together surprisingly easily.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 tablespoons of creamy unsalted butter
– 1 large yellow onion, finely diced
– 3 cloves of aromatic garlic, minced
– 1/3 cup of all-purpose flour
– 4 cups of rich chicken broth
– 4 cups of russet potatoes, peeled and diced into 1/2-inch cubes
– 1 1/2 cups of cooked ham, diced into small chunks
– 1 1/2 cups of heavy cream
– 2 cups of sharp cheddar cheese, freshly shredded
– 1/2 teaspoon of finely ground black pepper
– 1/4 teaspoon of smoked paprika
– Fresh chives, thinly sliced for garnish
Instructions
1. Melt the creamy unsalted butter in a large pot or Dutch oven over medium heat.
2. Add the finely diced yellow onion and cook for 5-7 minutes, stirring occasionally, until it becomes soft and translucent.
3. Stir in the minced aromatic garlic and cook for 1 minute until fragrant.
4. Sprinkle the all-purpose flour over the onion mixture and cook for 2 minutes, stirring constantly to form a roux and prevent lumps.
5. Gradually whisk in the rich chicken broth until the mixture is smooth and begins to thicken slightly.
6. Add the diced russet potatoes and bring the soup to a gentle boil.
7. Reduce the heat to medium-low, cover the pot, and simmer for 15-20 minutes until the potatoes are fork-tender.
8. Stir in the diced cooked ham and heavy cream, then heat through for 3-4 minutes without boiling.
9. Remove the pot from the heat and gradually stir in the freshly shredded sharp cheddar cheese until fully melted and creamy.
10. Season with finely ground black pepper and smoked paprika, stirring to combine evenly.
11. Ladle the soup into bowls and garnish with thinly sliced fresh chives.
Unbelievably creamy and hearty, this soup has a velvety texture with tender potato chunks and savory ham bits throughout. The sharp cheddar adds a tangy depth that balances the richness perfectly. For a fun twist, serve it in a bread bowl or with a side of crusty garlic bread for dipping.
Spicy Ham and Potato Soup
Zesty and comforting, this spicy ham and potato soup is the perfect cozy meal for chilly evenings. You’ll love how the smoky ham and tender potatoes come together in a creamy, slightly spicy broth that warms you from the inside out. It’s easy to make and even easier to devour!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 pound smoky diced ham
– 4 medium russet potatoes, peeled and cubed
– 4 cups rich chicken broth
– 1 cup heavy cream
– 1 teaspoon smoked paprika
– 1/2 teaspoon crushed red pepper flakes
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup fresh parsley, chopped
– 1/2 cup sharp cheddar cheese, shredded
Instructions
1. Heat the rich extra virgin olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced fresh garlic and cook until fragrant, about 1 minute.
4. Add the smoky diced ham and cook until lightly browned, about 4 minutes.
5. Tip: Browning the ham adds depth of flavor, so don’t rush this step.
6. Add the peeled and cubed russet potatoes and rich chicken broth to the pot.
7. Bring to a boil, then reduce heat to medium-low and simmer until potatoes are fork-tender, about 15 minutes.
8. Tip: Simmer gently to keep the potatoes from breaking apart too much.
9. Stir in the heavy cream, smoked paprika, crushed red pepper flakes, and freshly ground black pepper.
10. Cook for another 5 minutes over low heat, stirring occasionally, until heated through.
11. Remove from heat and stir in the chopped fresh parsley and shredded sharp cheddar cheese until the cheese melts.
12. Tip: Adding the cheese off the heat prevents it from becoming grainy.
13. Ladle the soup into bowls and serve immediately.
Buttery and creamy with a subtle kick from the red pepper flakes, this soup has a wonderful chunky texture from the tender potatoes and ham. The smoky paprika and sharp cheddar add layers of flavor that make each spoonful irresistible. Try topping it with extra cheese and a sprinkle of parsley for a beautiful presentation!
Loaded Ham and Potato Soup
Ever had one of those cozy, comforting meals that just hits the spot on a chilly day? This loaded ham and potato soup is exactly that—a creamy, hearty bowl full of savory goodness that’s surprisingly simple to pull together. You’ll love how the flavors meld into pure comfort food perfection.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 tablespoons of rich unsalted butter
– 1 large yellow onion, finely diced
– 3 cloves of fragrant garlic, minced
– 1/3 cup of all-purpose flour
– 4 cups of low-sodium chicken broth
– 4 cups of russet potatoes, peeled and diced into 1/2-inch cubes
– 2 cups of cooked ham, diced into small chunks
– 1 cup of heavy cream
– 1 cup of sharp cheddar cheese, freshly shredded
– 1/2 cup of sour cream
– 1 teaspoon of smoked paprika
– 1/2 teaspoon of finely ground black pepper
– 1/4 cup of fresh chives, finely chopped
Instructions
1. In a large pot or Dutch oven, melt the rich unsalted butter over medium heat until it bubbles slightly.
2. Add the finely diced yellow onion and cook for 5 minutes, stirring occasionally, until it turns soft and translucent.
3. Stir in the minced fragrant garlic and cook for 1 minute until aromatic—be careful not to let it burn.
4. Sprinkle the all-purpose flour over the onion mixture and whisk constantly for 2 minutes to form a smooth roux, which will thicken the soup nicely.
5. Gradually pour in the low-sodium chicken broth while whisking continuously to prevent lumps from forming.
6. Add the diced russet potatoes and bring the mixture to a gentle boil over medium-high heat.
7. Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes until the potatoes are fork-tender.
8. Stir in the diced cooked ham and smoked paprika, then simmer uncovered for 5 more minutes to let the flavors blend.
9. Pour in the heavy cream and shredded sharp cheddar cheese, stirring until the cheese melts completely into the soup.
10. Remove the pot from the heat and whisk in the sour cream and finely ground black pepper until smooth.
11. Ladle the soup into bowls and garnish with the finely chopped fresh chives for a pop of color and freshness.
Keep in mind that this soup thickens as it cools, so if you prefer it thinner, just stir in a splash of broth before serving. The result is a velvety, creamy texture with tender potatoes and smoky ham in every bite—it’s fantastic topped with extra cheese or served alongside crusty bread for dipping.
Smoked Ham and Potato Soup
Venturing into the kitchen on a chilly day? This smoked ham and potato soup is your cozy reward. It’s hearty, smoky, and comes together with minimal fuss—perfect for a comforting weeknight dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tablespoons rich unsalted butter
– 1 large yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 4 cups russet potatoes, peeled and cubed into 1-inch pieces
– 4 cups low-sodium chicken broth
– 2 cups diced smoked ham, with savory edges
– 1 cup heavy cream, for luxurious richness
– 1 teaspoon finely ground black pepper
– ½ teaspoon kosher salt
– Fresh chives, finely chopped for garnish
Instructions
1. Melt the rich unsalted butter in a large pot over medium heat.
2. Add the finely diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced fresh garlic and cook for 1 minute until fragrant.
4. Tip: Toasting the garlic briefly enhances its flavor without burning.
5. Add the peeled and cubed russet potatoes to the pot.
6. Pour in the low-sodium chicken broth, ensuring the potatoes are fully submerged.
7. Bring the mixture to a boil, then reduce the heat to a simmer.
8. Cover the pot and simmer for 20 minutes, or until the potatoes are fork-tender.
9. Tip: Simmering with the lid on helps the potatoes cook evenly and retain moisture.
10. Stir in the diced smoked ham with savory edges.
11. Pour in the heavy cream for luxurious richness.
12. Season with finely ground black pepper and kosher salt.
13. Simmer uncovered for 5 minutes to allow the flavors to meld and the soup to thicken slightly.
14. Tip: Letting the soup rest off the heat for 5 minutes before serving deepens the smoky ham flavor.
15. Ladle the soup into bowls and garnish with finely chopped fresh chives.
Luxuriously creamy with tender potato chunks, this soup boasts a deep smoky essence from the ham. Serve it with crusty bread for dipping or top with extra crispy ham bits for added texture—it’s a bowl of pure comfort that’ll warm you from the inside out.
Garlic Parmesan Ham and Potato Soup
On a chilly evening, you crave something cozy and satisfying. This creamy soup combines savory ham, tender potatoes, and a garlic-parmesan punch that’ll warm you right up—it’s comfort food at its best, perfect for a quick weeknight dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 tablespoons unsalted butter
– 1 medium yellow onion, finely diced
– 4 cloves garlic, minced
– 1/4 cup all-purpose flour
– 4 cups low-sodium chicken broth
– 4 cups Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
– 1 cup diced cooked ham
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon salt
– 2 tablespoons chopped fresh parsley
Instructions
1. Melt the unsalted butter in a large pot over medium heat.
2. Add the finely diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it, as garlic can turn bitter quickly.
4. Sprinkle the all-purpose flour over the onion-garlic mixture and whisk constantly for 2 minutes to form a roux, which will thicken the soup nicely.
5. Gradually pour in the low-sodium chicken broth while whisking continuously to prevent lumps.
6. Add the diced Yukon Gold potatoes and bring the mixture to a boil over high heat.
7. Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes until the potatoes are fork-tender.
8. Stir in the diced cooked ham and heavy cream, then simmer uncovered for 5 minutes to heat through.
9. Remove the pot from the heat and stir in the freshly grated Parmesan cheese until melted and smooth—adding cheese off the heat prevents it from clumping or becoming grainy.
10. Season with freshly ground black pepper and salt, adjusting to your preference.
11. Ladle the soup into bowls and garnish with chopped fresh parsley for a pop of color and freshness.
Grab a spoon and dive into this velvety soup, where the potatoes melt in your mouth and the ham adds a smoky depth. The garlic and Parmesan create a rich, savory broth that’s utterly addictive—try serving it with crusty bread for dipping to soak up every last drop.
Herbed Ham and Potato Soup
There’s something so comforting about a warm bowl of soup on a chilly day, and this herbed ham and potato soup is just the cozy hug you need. You’ll love how simple it is to throw together with ingredients you probably already have on hand.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons rich unsalted butter
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 3 cups hearty ham, diced into bite-sized pieces
– 4 large russet potatoes, peeled and cubed
– 4 cups rich chicken broth
– 1 cup heavy cream
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary, crushed
– ½ teaspoon finely ground black pepper
– ½ teaspoon sea salt
– 2 tablespoons fresh parsley, chopped
Instructions
1. Melt the rich unsalted butter in a large pot over medium heat.
2. Add the finely diced yellow onion and sauté for about 5 minutes, until it becomes soft and translucent.
3. Stir in the minced fresh garlic and cook for 1 minute, just until fragrant.
4. Add the diced hearty ham and cook for 3–4 minutes to lightly brown it, stirring occasionally.
5. Tip: Browning the ham adds a deeper, savory flavor to the soup.
6. Add the peeled and cubed russet potatoes to the pot.
7. Pour in the rich chicken broth, ensuring the potatoes are fully submerged.
8. Bring the mixture to a boil over high heat, then reduce to a simmer.
9. Cover the pot and let it simmer for 15–20 minutes, until the potatoes are fork-tender.
10. Tip: Simmering with the lid on helps the potatoes cook evenly without losing too much liquid.
11. Stir in the heavy cream, dried thyme, dried rosemary, finely ground black pepper, and sea salt.
12. Let the soup simmer uncovered for another 5 minutes to allow the flavors to meld.
13. Remove the pot from the heat and stir in the chopped fresh parsley.
14. Tip: Adding the parsley at the end keeps its bright color and fresh taste intact.
15. Ladle the soup into bowls and serve immediately.
Ultimate comfort in a bowl, this soup has a creamy, velvety texture with tender chunks of potato and savory ham. The herbs add a subtle earthy note that makes every spoonful feel like a warm embrace. Try topping it with a sprinkle of shredded cheddar or a dollop of sour cream for an extra indulgent twist.
Bacon and Ham Potato Soup
Ever had one of those cozy days where you just want to curl up with a big bowl of something warm and comforting? This bacon and ham potato soup is exactly that kind of meal—it’s hearty, savory, and feels like a hug in a bowl. You’re going to love how simple it is to make, and the smoky, salty flavors from the meats pair perfectly with the creamy potatoes.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 6 slices of thick-cut bacon, chopped into small pieces
– 1 cup of diced smoked ham
– 4 large russet potatoes, peeled and cubed into 1-inch pieces
– 1 medium yellow onion, finely chopped
– 3 cloves of fresh garlic, minced
– 4 cups of low-sodium chicken broth
– 2 cups of whole milk
– 1 cup of heavy cream
– 2 tablespoons of unsalted butter
– 1 teaspoon of kosher salt
– ½ teaspoon of freshly ground black pepper
– ¼ cup of all-purpose flour
– ½ cup of shredded sharp cheddar cheese
– 2 tablespoons of chopped fresh chives
Instructions
1. In a large Dutch oven or heavy-bottomed pot over medium heat, cook the chopped thick-cut bacon until it’s crispy and browned, about 8-10 minutes, stirring occasionally to prevent burning.
2. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving the rendered bacon fat in the pot.
3. Add the diced smoked ham to the pot and cook for 3-4 minutes until lightly browned, then remove it with the slotted spoon and set aside with the bacon.
4. Tip: Save the bacon and ham drippings in the pot for extra flavor—they’ll add a rich, smoky base to the soup.
5. Add the unsalted butter to the pot and let it melt, then stir in the finely chopped yellow onion, cooking for 5-6 minutes until soft and translucent.
6. Stir in the minced fresh garlic and cook for 1 minute until fragrant, being careful not to let it burn.
7. Sprinkle the all-purpose flour over the onion and garlic mixture, stirring constantly for 2 minutes to cook out the raw flour taste and create a roux.
8. Gradually pour in the low-sodium chicken broth while whisking continuously to prevent lumps from forming.
9. Add the peeled and cubed russet potatoes, kosher salt, and freshly ground black pepper to the pot, bringing the mixture to a gentle boil.
10. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes until the potatoes are fork-tender.
11. Tip: For a creamier texture, mash about half of the potatoes directly in the pot with a potato masher or the back of a spoon—this thickens the soup naturally.
12. Stir in the whole milk and heavy cream, then add the cooked bacon and ham back to the pot, heating everything through for 5 minutes on low heat without boiling.
13. Remove the pot from the heat and stir in the shredded sharp cheddar cheese until it’s fully melted and incorporated.
14. Tip: Let the soup sit for 5 minutes off the heat before serving—this allows the flavors to meld together beautifully and the soup to thicken slightly.
15. Ladle the soup into bowls and garnish with the chopped fresh chives.
Zesty and satisfying, this soup has a velvety texture with tender potato chunks and a smoky depth from the bacon and ham. Serve it with crusty bread for dipping, or top it with extra cheese and a dollop of sour cream for an indulgent twist—it’s perfect for chilly evenings or as a make-ahead meal that tastes even better the next day.
Chunky Ham and Potato Soup
Let’s be real—some days you just need a big, comforting bowl of soup that feels like a warm hug. This chunky ham and potato soup is exactly that, and it comes together with minimal fuss using ingredients you probably already have on hand. It’s the perfect cozy meal for a chilly evening.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 tablespoons of rich unsalted butter
– 1 large yellow onion, finely diced
– 2 cloves of aromatic garlic, minced
– 3 large russet potatoes, peeled and cut into hearty 1-inch cubes
– 4 cups of rich chicken broth
– 2 cups of diced, smoky cooked ham
– 1 cup of heavy cream
– 1/2 teaspoon of finely ground black pepper
– 1/4 cup of fresh chives, finely chopped
Instructions
1. Melt the rich unsalted butter in a large pot or Dutch oven over medium heat.
2. Add the finely diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced aromatic garlic and cook for 1 minute until fragrant. Tip: Don’t let the garlic brown, as it can turn bitter.
4. Add the hearty 1-inch potato cubes to the pot.
5. Pour in the rich chicken broth, ensuring the potatoes are just covered.
6. Bring the mixture to a boil over high heat.
7. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 15 minutes.
8. Check the potatoes by piercing one with a fork; they should be tender but not falling apart.
9. Stir in the diced, smoky cooked ham and simmer, uncovered, for 5 minutes to heat through.
10. Reduce the heat to low and slowly pour in the heavy cream, stirring constantly to incorporate. Tip: Adding the cream off the heat helps prevent curdling.
11. Season with the finely ground black pepper.
12. Let the soup simmer gently on low for another 5 minutes to thicken slightly and blend the flavors. Tip: Avoid boiling after adding the cream to maintain a smooth texture.
13. Remove the pot from the heat and stir in the finely chopped fresh chives.
14. Ladle the soup into bowls and serve immediately.
What you get is a wonderfully creamy soup packed with tender potatoes and savory ham in every spoonful. The texture is thick and chunky, with the fresh chives adding a bright, oniony finish. Try topping it with extra crispy ham bits or a sprinkle of sharp cheddar cheese for an even heartier twist.
Leek and Ham Potato Soup
You know those chilly evenings when you crave something warm and comforting? This leek and ham potato soup is exactly what you need—it’s hearty, savory, and comes together with minimal fuss. Let’s get cooking!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons of rich unsalted butter
– 2 large leeks, white and light green parts only, thinly sliced and rinsed well
– 3 cloves of aromatic garlic, minced
– 4 cups of low-sodium chicken broth
– 1 pound of Yukon Gold potatoes, peeled and diced into 1-inch cubes
– 1 cup of diced smoked ham
– 1 cup of heavy cream
– 1 teaspoon of finely ground black pepper
– 1/2 teaspoon of kosher salt
Instructions
1. Melt the rich unsalted butter in a large pot over medium heat.
2. Add the thinly sliced leeks and cook for 5–7 minutes, stirring occasionally, until they soften and become fragrant.
3. Stir in the minced aromatic garlic and cook for 1 minute, just until you smell its aroma.
4. Pour in the low-sodium chicken broth and bring it to a gentle boil.
5. Add the diced Yukon Gold potatoes and reduce the heat to medium-low; simmer for 15 minutes, or until the potatoes are fork-tender.
6. Stir in the diced smoked ham and cook for 5 minutes to warm it through.
7. Reduce the heat to low and slowly pour in the heavy cream, stirring constantly to prevent curdling.
8. Season with finely ground black pepper and kosher salt, then simmer for 2 more minutes to blend the flavors.
9. Remove the pot from the heat and let it cool slightly before serving.
Savor this soup’s creamy texture with tender potato chunks and smoky ham bits. It’s perfect with a crusty bread for dipping or topped with extra pepper for a kick!
Corn and Ham Potato Soup
Nothing beats a cozy bowl of soup on a chilly day, and this corn and ham potato soup is the ultimate comfort food. You’ll love how the sweet corn, smoky ham, and creamy potatoes come together in one pot—it’s hearty, satisfying, and super easy to make.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons rich unsalted butter
– 1 large sweet yellow onion, finely diced
– 2 cloves fragrant garlic, minced
– 4 cups low-sodium chicken broth
– 4 medium russet potatoes, peeled and cubed into 1-inch pieces
– 2 cups sweet corn kernels (fresh or frozen)
– 1 cup diced smoky ham
– 1 cup heavy cream
– 1 teaspoon finely ground black pepper
– 1/2 teaspoon kosher salt
– Fresh chives, finely chopped for garnish
Instructions
1. Melt 2 tablespoons of rich unsalted butter in a large pot over medium heat.
2. Add 1 large sweet yellow onion, finely diced, and cook for 5 minutes until softened and translucent.
3. Stir in 2 cloves of fragrant garlic, minced, and cook for 1 minute until fragrant.
4. Pour in 4 cups of low-sodium chicken broth and bring to a gentle boil.
5. Add 4 medium russet potatoes, peeled and cubed into 1-inch pieces, and simmer for 15 minutes until fork-tender.
6. Stir in 2 cups of sweet corn kernels and 1 cup of diced smoky ham, and cook for 5 minutes.
7. Reduce heat to low and slowly pour in 1 cup of heavy cream, stirring constantly to prevent curdling.
8. Season with 1 teaspoon of finely ground black pepper and 1/2 teaspoon of kosher salt, adjusting as needed.
9. Simmer for 5 more minutes to let the flavors meld, stirring occasionally.
10. Ladle the soup into bowls and garnish with fresh chives, finely chopped.
Savor the creamy, chunky texture with pops of sweet corn and savory ham in every spoonful. It’s perfect with a crusty bread for dipping, or try topping it with shredded cheddar for an extra cheesy twist.
Sweet Potato and Ham Soup
Savor a cozy bowl of this creamy sweet potato and ham soup on a chilly evening—it’s the ultimate comfort food that comes together with minimal fuss. You’ll love how the sweet potatoes melt into a velvety base, while the smoky ham adds a savory punch that makes every spoonful irresistible.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 4 cups peeled and cubed sweet potatoes (about 2 large)
– 4 cups low-sodium chicken broth
– 2 cups diced smoked ham
– 1 cup heavy cream
– 1 teaspoon finely ground black pepper
– 1/2 teaspoon sea salt
– Fresh parsley, chopped for garnish
Instructions
1. Heat the rich extra virgin olive oil in a large pot over medium heat until shimmering.
2. Add the finely diced yellow onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced fresh garlic and cook for 1 minute until fragrant.
4. Add the peeled and cubed sweet potatoes and low-sodium chicken broth to the pot.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes until the sweet potatoes are fork-tender.
6. Carefully transfer the soup to a blender and blend until smooth and creamy, or use an immersion blender directly in the pot.
7. Return the blended soup to the pot over low heat if removed.
8. Stir in the diced smoked ham, heavy cream, finely ground black pepper, and sea salt.
9. Simmer the soup for 10 minutes, stirring occasionally, until heated through and slightly thickened.
10. Ladle the soup into bowls and garnish with chopped fresh parsley.
11. Serve immediately while hot.
Keep in mind that this soup has a luxuriously smooth texture with subtle sweetness from the potatoes, balanced by the smoky, salty ham. For a fun twist, top it with crispy bacon bits or serve alongside crusty bread for dipping—it’s hearty enough to be a meal on its own.
Vegan Ham and Potato Soup
Vegan ham and potato soup is the cozy, comforting bowl you crave when the weather turns chilly. It’s hearty, savory, and completely plant-based, making it a perfect weeknight dinner that everyone will love. You’ll be amazed at how simple it is to whip up this satisfying meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 3 medium russet potatoes, peeled and cubed into 1-inch pieces
– 4 cups rich vegetable broth
– 1 cup unsweetened plain almond milk
– 8 ounces savory vegan ham, diced into small cubes
– 1 teaspoon smoked paprika
– 1/2 teaspoon finely ground black pepper
– 1/4 cup fresh parsley, chopped
Instructions
1. Heat the rich extra virgin olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until soft and translucent, about 5-7 minutes.
3. Stir in the minced fresh garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add the peeled and cubed russet potatoes to the pot, stirring to coat them in the onion mixture.
5. Pour in the rich vegetable broth, ensuring the potatoes are fully submerged, and bring to a gentle boil.
6. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the potatoes are fork-tender.
7. Stir in the unsweetened plain almond milk, savory vegan ham cubes, smoked paprika, and finely ground black pepper.
8. Simmer uncovered for an additional 5-7 minutes to allow the flavors to meld and the vegan ham to heat through.
9. Remove from heat and stir in the chopped fresh parsley just before serving.
10. Ladle the soup into bowls while hot.
Warm and creamy with tender potato chunks, this soup has a smoky depth from the vegan ham and a hint of freshness from the parsley. Serve it with crusty bread for dipping, or top with extra parsley for a vibrant finish—it’s comfort in a bowl that’s both nourishing and delicious.
Gluten-Free Ham and Potato Soup
As the chilly weather settles in, you might be craving something warm and comforting that won’t weigh you down. This gluten-free ham and potato soup is exactly that—a creamy, hearty bowl that feels like a hug from the inside out. It’s perfect for using up leftover holiday ham or just when you need a cozy meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- 2 tablespoons rich extra virgin olive oil
- 1 medium yellow onion, finely diced
- 2 cloves fresh garlic, minced
- 4 cups low-sodium chicken broth
- 4 medium russet potatoes, peeled and cubed into 1-inch pieces
- 2 cups diced cooked ham, cut into bite-sized chunks
- 1 cup heavy cream
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Heat the rich extra virgin olive oil in a large pot over medium heat until shimmering, about 2 minutes.
- Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Stir in the minced fresh garlic and cook until fragrant, about 1 minute.
- Pour in the low-sodium chicken broth and bring to a gentle boil over medium-high heat.
- Add the peeled and cubed russet potatoes, reduce heat to medium-low, and simmer uncovered until the potatoes are fork-tender, about 15 minutes.
- Tip: For a thicker soup, mash some of the potatoes directly in the pot with a fork or potato masher.
- Stir in the diced cooked ham and simmer for 5 minutes to heat through.
- Reduce heat to low and slowly pour in the heavy cream, stirring constantly to prevent curdling.
- Tip: Let the cream come to room temperature before adding to avoid temperature shock.
- Season with the freshly ground black pepper, then simmer for an additional 5 minutes, stirring occasionally.
- Remove from heat and stir in the chopped fresh parsley.
- Tip: Taste and adjust seasoning if needed, but avoid adding salt until the end since the ham and broth provide saltiness.
Here’s what makes this soup special: it’s luxuriously creamy with tender potatoes and savory ham in every spoonful. The texture is velvety smooth yet chunky, and the flavors meld together beautifully after a quick rest. Try serving it with a sprinkle of extra parsley or a side of crusty gluten-free bread for dipping—it’s a meal that’ll warm you right up on a cold day.
Low-Carb Ham and Potato Soup
Sometimes you just need a cozy, comforting soup that won’t derail your healthy eating goals. This low-carb ham and potato soup is exactly that—a creamy, savory hug in a bowl that’s surprisingly simple to make. You’ll love how the flavors come together with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons of rich, salted butter
– 1 medium yellow onion, finely diced
– 2 cloves of aromatic garlic, minced
– 4 cups of low-sodium chicken broth
– 1 pound of russet potatoes, peeled and diced into ½-inch cubes
– 8 ounces of fully cooked, thick-cut ham steak, diced
– 1 cup of heavy cream
– ½ teaspoon of finely ground black pepper
– ¼ cup of fresh chives, finely chopped
Instructions
1. Melt the rich, salted butter in a large pot or Dutch oven over medium heat.
2. Add the finely diced yellow onion and cook for 5 minutes, stirring occasionally, until it turns soft and translucent.
3. Stir in the minced aromatic garlic and cook for 1 minute, just until fragrant—be careful not to let it burn.
4. Pour in the low-sodium chicken broth and add the diced russet potatoes.
5. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15 minutes, or until the potatoes are fork-tender.
6. Add the diced thick-cut ham steak and heavy cream to the pot.
7. Season with the finely ground black pepper and simmer for an additional 5 minutes, stirring gently to combine everything evenly.
8. Remove the pot from the heat and stir in the finely chopped fresh chives.
Just ladle this soup into bowls and enjoy its creamy texture and smoky ham flavor. It’s thick enough to feel indulgent but light enough for any weeknight. For a fun twist, try topping it with a sprinkle of crispy bacon bits or a dollop of sour cream.
Instant Pot Ham and Potato Soup
Hearty, comforting, and perfect for chilly evenings, this Instant Pot ham and potato soup comes together with minimal effort. You’ll love how the flavors meld into a creamy, satisfying bowl that feels like a warm hug. It’s the ultimate cozy meal when you’re craving something simple yet delicious.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 4 tablespoons of unsalted butter
– 1 large yellow onion, finely diced
– 2 cloves of fresh garlic, minced
– 4 cups of low-sodium chicken broth
– 1.5 pounds of Yukon Gold potatoes, peeled and cubed into 1-inch pieces
– 1 cup of diced cooked ham
– 1 cup of heavy cream
– 1 cup of shredded sharp cheddar cheese
– 1 teaspoon of dried thyme
– 1/2 teaspoon of freshly ground black pepper
– 1/4 cup of all-purpose flour
– 2 tablespoons of chopped fresh parsley
Instructions
1. Turn your Instant Pot to the “Sauté” setting and melt the unsalted butter until it’s bubbly and fragrant, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until it’s soft and translucent, about 5 minutes.
3. Stir in the minced fresh garlic and cook for 1 more minute until aromatic, being careful not to let it burn.
4. Sprinkle the all-purpose flour over the onion mixture and stir constantly for 1 minute to form a roux, which will help thicken the soup.
5. Pour in the low-sodium chicken broth while whisking continuously to prevent lumps from forming.
6. Add the peeled and cubed Yukon Gold potatoes, diced cooked ham, dried thyme, and freshly ground black pepper to the pot.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes—once done, let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
8. Carefully open the lid and stir in the heavy cream and shredded sharp cheddar cheese until the cheese is fully melted and the soup is creamy.
9. Ladle the soup into bowls and garnish with chopped fresh parsley for a fresh, colorful finish.
Generously creamy with tender potatoes and savory ham, this soup boasts a rich, comforting texture that’s perfect for dipping crusty bread. For a fun twist, top it with crispy bacon bits or serve it alongside a simple green salad to balance the heartiness.
Summary
Overall, these 18 creamy ham and potato soup recipes offer cozy, satisfying meals perfect for chilly days. We hope you find a new favorite to warm your kitchen and heart! Give one a try, then drop a comment below to tell us which you loved, and don’t forget to share this roundup on Pinterest to spread the comfort. Happy cooking!
