The Best Ham and Potato Soup (Creamy & Comforting!)

You know what’s better than leftover ham? Leftover ham transformed into the most incredible, creamy, soul-warming soup you’ve ever tasted.

Every year after the holidays, I’d look at that leftover ham sitting in my fridge and think, “Sandwiches again?” Then one day, I threw it into a pot with some potatoes, cream, and cheese, and something magical happened. This soup is so good, so comforting, that now I actually buy ham just to make it—no holiday required.

It’s rich without being heavy, hearty without feeling like a brick in your stomach, and comes together in about 45 minutes with minimal effort. This is the kind of soup that makes you want to curl up on the couch with a blanket and a big bowl. Pure comfort food at its finest.

Why You’ll Love This Ham and Potato Soup

Perfect for Leftover Ham: Got ham leftover from Easter, Christmas, or just because? This is hands-down the best way to use it up. The smoky, salty ham flavor infuses the entire soup and makes it taste like you spent hours developing flavor.

Creamy Comfort in a Bowl: Rich, velvety broth with tender chunks of potato and savory ham—this soup is the definition of comfort food. It’s like a warm hug from the inside out.

Ready in 45 Minutes: From start to finish, you’re looking at less than an hour. Most of that is just letting the potatoes simmer until tender. Minimal hands-on time for maximum coziness.

Budget-Friendly Winner: Potatoes are cheap, and if you’re using leftover ham, this meal costs next to nothing. Even if you buy ham specifically for this, it’s still way more affordable than takeout.

One-Pot Simplicity: Everything cooks in one pot, which means minimal cleanup. After dinner, you’ve got one pot to wash and you’re done. That’s the kind of recipe I can get behind.

Freezer-Friendly: This soup freezes beautifully, making it perfect for meal prep. Make a big batch, freeze portions, and you’ve got homemade comfort food ready whenever you need it.

Ingredients You’ll Need

For the Soup:

• 3 tablespoons butter
• 1 medium onion, diced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups diced ham (about 1.5 lbs)
• 6 cups chicken broth (or ham broth if you have it!)
• 2 lbs russet or Yukon gold potatoes, peeled and cubed
• 1 cup heavy cream (or half-and-half)
• 1 cup whole milk
• 1.5 cups shredded sharp cheddar cheese
• 3 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste

For Garnish:

• Shredded cheddar cheese
• Chopped green onions
• Crumbled bacon (optional but amazing)
• Sour cream
• Fresh parsley

Key Notes:

Ham Selection: Leftover baked ham is ideal—it’s already seasoned and adds tons of flavor. Smoked ham works great too. Deli ham is fine in a pinch but won’t have quite the same depth. If using particularly salty ham, you might not need to add much extra salt.

Potato Choice: Russet potatoes break down slightly as they cook, naturally thickening the soup and creating a creamier texture. Yukon golds hold their shape better, giving you more distinct potato chunks. Both are delicious—just depends on your texture preference.

Making it Richer: The combination of heavy cream, milk, and cheese creates that signature creamy texture. For an even richer soup, use all heavy cream. For lighter, use all milk or even half chicken broth.

Thickening Agent: The flour creates a roux that thickens the soup naturally. Some people skip this and mash a few potatoes instead, which also works great for a gluten-free option.

Broth Choice: Chicken broth is standard, but if you have a ham bone, make ham broth first! Simmer the bone with water, onions, and celery for an hour, then use that liquid. It adds incredible depth.

Step-by-Step Instructions

Step 1: Sauté the Aromatics

Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and celery.

Cook for 4-5 minutes, stirring occasionally, until the vegetables soften and the onions become translucent. Add the minced garlic and cook for another minute until fragrant. Your kitchen should smell incredible right now.

Step 2: Make a Quick Roux

Sprinkle the flour over the vegetables and stir constantly for about 1-2 minutes. You’re making a quick roux here—it should look slightly golden and smell nutty. This is what’ll thicken your soup and keep it from being watery.

Don’t skip this step or rush it. Cooking the flour removes that raw flour taste and creates a smooth, creamy soup base.

Step 3: Add Broth and Potatoes

Gradually pour in the chicken broth, stirring constantly to prevent lumps. The mixture will thicken as you add the liquid—that’s exactly what you want.

Add the cubed potatoes, dried thyme, and bay leaf. Bring everything to a boil, then reduce the heat to medium-low. Cover and simmer for 15-20 minutes until the potatoes are fork-tender.

Step 4: Add the Ham

Stir in the diced ham. Let it heat through for about 5 minutes. The ham doesn’t need to cook—it’s already cooked—you’re just warming it up and letting its flavor infuse into the soup.

Give the soup a taste at this point. Depending on how salty your ham is, you might not need much additional salt.

Step 5: Create the Creamy Base

Reduce the heat to low. Stir in the heavy cream and milk. Let it heat through gently for 2-3 minutes—don’t let it boil or it might curdle.

Add the shredded cheddar cheese a handful at a time, stirring until it’s completely melted before adding more. The soup should be thick, creamy, and absolutely gorgeous.

Step 6: Final Seasoning

Remove the bay leaf. Taste and adjust the seasoning with salt and black pepper. Sometimes I add a pinch of garlic powder or onion powder for extra depth.

If the soup is too thick, add a splash of milk or broth. If it’s too thin, let it simmer uncovered for a few more minutes to reduce and thicken.

Step 7: Serve Hot

Ladle the soup into bowls while it’s piping hot. Top each bowl with shredded cheddar, chopped green onions, crumbled bacon if using, and a dollop of sour cream.

Serve immediately with crusty bread or crackers. Watch as everyone goes quiet except for satisfied slurping sounds. That’s when you know you nailed it.

Serving Suggestions

This ham and potato soup is a complete meal, but here are ways to make it even better:

Bread is Essential: Serve with crusty French bread, sourdough, or cornbread for dipping. Garlic bread is another fantastic option. You need something to soak up every last drop of that creamy broth—it’s too good to waste.

Loaded Baked Potato Style: Go all out with toppings like shredded cheese, sour cream, chopped green onions, crumbled bacon, and even diced jalapeños. Basically turn it into loaded baked potato soup vibes.

Side Salad: A simple green salad with vinaigrette provides a fresh, crisp contrast to the rich, creamy soup. Caesar salad works great too.

Make it Lighter: Use half-and-half or whole milk instead of heavy cream. Skip the cheese or use reduced-fat cheddar. Add extra vegetables like carrots or green beans for bulk without adding calories.

Make it Richer: Want to go full indulgence? Use all heavy cream, add an extra cup of cheese, and top with bacon. Sometimes you just need that level of comfort.

Add More Veggies: Stir in some corn, diced carrots, or frozen peas in the last 5 minutes of cooking. They add color, nutrition, and texture without changing the fundamental character of the soup.

Serve in Bread Bowls: Hollow out round sourdough loaves and fill them with soup. It’s messy, fun, and absolutely delicious. Plus, you can eat the bowl!

Storage Tips

Refrigerator: Store in an airtight container for up to 4 days. The soup will thicken as it sits because the potatoes continue absorbing liquid. Add a splash of milk or broth when reheating to thin it back out.

Reheating: Reheat gently on the stovetop over medium-low heat, stirring frequently. Don’t boil it or the cream might separate and the cheese could get grainy. Add extra liquid as needed. You can microwave individual portions, but do it in 1-2 minute intervals, stirring between each one.

Freezing: This soup freezes well for up to 3 months. Let it cool completely first. The texture might be slightly different after freezing—the potatoes can get a bit grainy and the cream might separate slightly—but it still tastes great. Reheat gently on the stovetop, whisking to reincorporate any separated cream.

Cream Separation: If your reheated soup looks separated or grainy, don’t panic. Just whisk it vigorously while heating, or use an immersion blender to blend a portion of it. This brings it back together beautifully.

Make-Ahead Strategy: You can make this soup through step 4 (before adding cream and cheese) up to 2 days ahead. Store it in the fridge, then when you’re ready to serve, heat it up and add the cream and cheese fresh. This gives you the best texture.

Portion Control: Freeze in individual portions using freezer-safe containers or bags. Label them with the date. Then you can pull out exactly what you need for a quick lunch or dinner.

Pro Tip: If you’re planning to freeze this, consider slightly undercooking the potatoes. They’ll finish cooking when you reheat, and you won’t end up with mushy potatoes.

Final Thoughts

There’s something incredibly satisfying about transforming leftover ham into something this comforting and delicious. This soup has become one of those recipes I make again and again, not just after holidays but whenever I need a bowl of pure comfort.

What I love most is how it manages to be rich and creamy without feeling heavy. The combination of tender potatoes, smoky ham, and that cheesy broth is just perfect. Every spoonful feels like a warm hug.

My family requests this constantly, especially when the weather turns cold. But honestly, I’ve made it in the middle of summer too because sometimes you just need comfort food, regardless of the temperature outside.

Give this recipe a try next time you have leftover ham—or don’t wait, just buy some ham and make it this weekend. Your taste buds will thank you.

Thanks for cooking with me. Now go make yourself a cozy bowl of creamy goodness!

With gratitude,
Kip