Veggie-packed ham soup perfect for cozy, in-between seasons!
These hot and cold spring days have me feeling all kinds of confused about what to make for dinner.
- 2 Tbsp olive oil ($0.44)
- 2 carrots, peeled and diced ($0.20)
- 3 ribs celery, diced ($0.30)
- 1 small white onion, diced ($0.70)
- 2 medium potatoes, peeled and diced (roughly 3½ cups)* ($1.66)
- 6 cups vegetable broth** ($0.78)
- 2 cups cooked diced ham ($6.38)
- 2 Tbsp salted butter ($0.24)
- 1/4 cup all-purpose flour ($0.05)
- 2 cups milk ($0.36)
- 2 Tbsp minced fresh parsley ($0.08)
- 1 tsp freshly cracked black pepper ($0.05)
- Salt, to taste*** ($0.01)
- In the stock pot, add 2 Tbsp olive oil on medium heat. Add the carrots, celery, and onion and cook down until slightly softened and the onions are nice and glossy, about 5 minutes.
- Add potatoes, vegetable broth, and ham in the stockpot. Bring the pot to a boil. Once boiling, turn the heat down to medium and let the potatoes simmer for about 15 minutes, or until they are tender. Stir in the pepper.
- Melt the butter in a separate medium-size saucepan over medium-low heat. Whisk in the all-purpose flour until smooth. Cook for about 1 minute. (Note: this is a “blonde roux” so you don’t want the flour to toast too much!) Whisk in milk and cook for about 4 minutes until thick and warm.
- Pour milk/roux mixture into the stockpot with ham soup and whisk to combine. Cook until all vegetables reach desired tenderness and soup thickens to your liking, another 10 minutes should do it. Add the parsley, additional salt and pepper if needed and enjoy!
“This was great! My kids said best potato soup ever. Will definitely add to my recipe book. Thank You!”
One day it’s warm and sunny, and the next it feels like winter all over again. But no matter the mood, I feel like soup is always the right answer, and this Ham and Potato Soup is a crowd pleaser. Creamy but not too heavy, and loaded with fresh veggies and salty ham, this soup is perfect for this transitional season!
All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious. “This was great!
My kids said best potato soup ever. Will definitely add to my recipe book. Thank You!”
DANIELLE
When the weather can’t decide between spring sunshine and winter chill, I turn to this Ham and Potato Soup—it’s the ultimate comfort food for those in-between days.
It’s creamy without being too heavy and packed with chunky potatoes, fresh veggies, and salty ham. Sometimes I grab a ham steak, but it’s also a great way to use up leftover ham from our Baked Ham recipe.
And if I’m cooking for vegetarian friends, I just skip the ham and it turns into a delicious veggie chowder. Either way, it’s a cozy, budget-friendly soup that always hits the spot.
Nutrition Information
how to make Ham and Potato Soup step-by-step photos
Sauté the veggies: In your stock pot, add 2 Tbsp olive oil on medium heat. Add 2 peeled and diced carrots, 3 diced stalks celery, and 1 diced small white onion and cook down until slightly softened and the onions are nice and glossy, about 5 minutes.
Add potatoes, broth, and ham: Add 2 peeled and diced potatoes, 6 cups vegetable broth, and 2 cups diced cooked ham in the stockpot. Bring to a boil; simmer over medium heat until potatoes are tender, about 15 minutes. Stir in your 1 tsp black pepper.
Make the roux: Melt 2 Tbsp salted butter in a separate medium-size saucepan over medium-low heat. Whisk in 1/4 cup all-purpose flour until smooth.
Cook for about 1 minute. (Note: this is a “blonde roux” so you don’t want the flour to toast too much!) Whisk in 2 cups milk and cook for about 4 minutes until thick and warm. Pour milk/roux mixture into the stockpot with ham soup and whisk to combine. Cook until all vegetables reach desired tenderness and soup thickens to your liking, another 10 minutes should do it.
Add parsley, additional salt, and pepper if needed and enjoy! This creamy ham and potato soup is perfect for the changing seasons!
How to store and reheat
Let soup cool completely. Transfer to an airtight container and store in the refrigerator for up to 4 days.
When ready to serve, reheat over medium heat on the stove, stirring occasionally. Cream soups typically don’t freeze well.
Serving suggestions
Our Cheddar Scallion Scones are just the thing for dipping into this rich, creamy soup. Pair it with our Kale and Apple Salad for a fresh, tangy contrast that brightens up the whole meal.
Try These Potato Soup Recipes Too!
- I’d happily make my Potato Corn Chowder every night because it’s budget-friendly, satisfying, and full of simple comfort.
- My Potato Leek Soup is a creamy classic made with buttery leeks, tender potatoes, and just enough cream for a rich but still delicate bowl.
- Slow Cooker Potato Soup is a hearty homemade soup that feels classic, filling, and perfect for topping with even more cheese and green onions!
