This healthy ham and potato soup is pure comfort food in a bowl. Easy, fast, and low-calorie, it’s one of my favorite busy weeknight meals.
The photos in this post have been updated. Don’t worry. You’re in the right place. 😉
Have you seen that Campbell’s soup commercial with the sick guy lying on his couch trying to get his partner to make him soup?
He tells her that his mom always used to make some for him when he wasn’t feeling well, and for a moment, it looks like she’s going to do it, but instead she just throws a phone at him, tells him to call him mom, and leaves him to wallow.
I laugh SO hard, every single time I see that commercial, and I have no idea why, because I’m totally that person who makes soup for sick people. Feeling sick? Here, let me bring you some soup. And if I’m bringing soup, I’m probably bringing this one.
Like my Peasant Chicken Soup, this surprisingly healthy Ham and Potato Soup is another of the early recipes I learned in college. It saw me and my friends through many an illness and late-night study session.
It’s perfect for what ails you because it’s pure comfort food. Ham and potatoes in a bowl? That’s like a hug from the inside.
And the nice thing about this soup is that it’s deceptively easy. Sure it looks gorgeous and complicated, but once you cut the veggies and put them on to boil, all you really have to do is make the roux, stir in the milk, and watch the broth go from clear to creamy and delicious.
Throwing this together for a sick friend or a busy weeknight dinner takes all of a half hour, and when you’re done, the result is the best damn healthy ham and potato soup you’ve ever tried.
Looking for more Easy Weeknight Meals? Try my Tri-tip in the Oven, No-Fuss Beef Ribs, and Broccoli Chowder.
Easy and Comforting Ham and Potato Soup
Ingredients
- 3 1/2 cups (about 2 large) russet potatoes, peeled and diced medium
- 1 1/2 cups (9oz) cooked honey ham, diced medium*
- 1/2 cup celery diced small
- 1/2 cup onion diced small
- 4 cups (2 15oz cans) chicken broth
- 5 tablespoons butter
- 1/4 cup and 1 tablespoon (44g) all-purpose flour
- 2 cups milk, (any percentage)
- 1/4 teaspoon black pepper
- Salt
Instructions
Boil
- In a large pot, combine potatoes, ham, celery, onions, and chicken broth. Bring to a low boil and cook over medium heat until vegetables are fork-tender, 10 to 15 minutes.
Make the roux
- In a medium saucepan, melt butter over medium heat and whisk in flour. Cook, stirring constantly until flour is golden, about one minute. Slowly add in milk, continuing to stir so that no lumps form and cook until mixture is thick, about 5 minutes.
Combine
- Pour flour and milk mixture into the soup and stir. Add pepper, and salt to taste.
- Serve and enjoy.
Notes
Nutritional Information
Recipe Adapted From: Allrecipes
Small Batch Instructions: This recipe halves cleanly.
Make-ahead Instructions: Ham, onions, and celery can be cut up to two days in advance. Potatoes should be cut just before cooking to avoid browning.
Freezer Notes: You can freeze this soup–it will keep up to 4 months in the freezer, but I was not a huge fan of the texture of the potatoes once my test batch defrosted. I probably wouldn’t freeze this soup again.
Circa early 2016 photo:
Dena says
My go to recipe. My family loves it.
Tifani says
This soup is a 10/10! So easy and quick. Full of flavor. Such a comforting meal. I sprinkled a little shredded cheddar on top and it was perfection!
Penny C Blankenship says
Made this tonight. OMG it was so good I had to hold back from getting seconds! I added cheddar cheese to the roux and took it to another level. Thank you for the recipe!
Tracy says
Cheese really does make everything better! So happy you enjoyed it, Penny!!
Sheri says
Absolutely wonderful! So easy and tasty and that’s what I was looking for! The only thing I did different was add a few tsp of minced garlic. Will definitely make this again! Thank you!’
Sandy says
Love this soup! My hubby loved it and he is not a soup person!
Stephanie says
My family loves this recipe. It’s now my go-to potato soup recipe.
Monica says
I followed the recipe. It came out delicious, very very yummy
Thank you for a wonderful tasting soup.
Tracy says
Thank you for taking the time to leave a comment. I’m so glad you enjoyed it, Monica!
Christy says
Yum! I did 1/2 cup butter and 8Tbsp flour for the roux. Also added garlic powder. I mashed up some of the potatoes and it was thicker. Great soup!
Marnie Zorn says
This is a really nice soup, very flavourful and quite easy to make
Amy S says
Soup turned out really well
I used only about 3 cups of broth instead of 4 and added an extra tablespoon of flour ….. to make it thicker
Turned out really well
Next time I will add a bag of frozen peas
Beth says
We love this recipe.
Tonya Routt says
Loved this recipe thank you
Kellie says
Oh my… this is my favorite recipe for this soup. I added a few handfuls of cheese to the rue…. This is a keeper
Tracy says
So glad you enjoyed it, Kellie!