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:
Shan says
Made this soup today. I stuck pretty true to the recipe, but added thinly sliced carrots. What delicious flavor! Will def make again. I have to laugh… looks like you posted this recipe a few years ago, and it’s still a hit!!! Thank you for sharing.
Tracy says
So glad you enjoyed the soup, Shan! And yes, this one has just gotten more and more popular with age, which makes me so happy, because I love it and love sharing it with people. 😉
Hillary says
Well I’ve had a hankering for potato & ham soup & yours sounded yummy so I went for it. I did make a few additions along the way (as is my custom) & ended up with a crazy-good chowderish version. I added a finely diced carrot, a little garlic, some cheese to the roux &, tossed in a can of cream corn that’s been gathered dust for longer than I care to admit.
I was aiming for a thick & chunky soup so I reserved most of the ham &, while making the roux, I removed several ladles of veggies, gave the remaining soup a good once over with my trusty immersion blender then added the reserved ham, veggies, creamed corn &, of course, the roux.
It turned out scrumptious. Thanks for the inspiration, even if I did end up wandering off the recipe.
Tracy says
LOL, I’m so glad you enjoyed the recipe AND made it your own! Thanks for taking the time to comment, Hillary. 🙂
Linz says
Have this soup sounds delicious, but I am wondering could I replace the milk and flour and just use some heavy whipping cream instead?
Tracy says
Hi, Linz. You could definitely give it a try, but the soup will be really rich (2 cups of heavy cream to replace the milk is a lot) and won’t be nearly as thick. Usually potato soups that use heavy cream instead of a roux also have you puree at least part of the vegetables, which helps thicken it. If you do try, please let me know how it turns out!
Wendy Martin says
Just made this tonight, delicious. I did add 1 cup cheddar cheese and carrots. I used ham I had left over from boiled dinner. I will be making this again!
Tracy says
Carrots and cheddar sound so good in this soup right about now. So glad you enjoyed it, Wendy!
Emily says
Do we need to put in the celery and onions??
Tracy says
Hi, Emily. You mean like omit them completely? You can. The soup will still come together without them, but they add flavor and texture to the soup, so I definitely prefer the soup with them, but it’s totally up to you!
Lorin says
It’s on the stove and smells divine. Keep telling my husband it is not done yet….snowing today and he is so excited to eat this!
Tracy says
Hope you both enjoyed it, Lorin! And totally jealous of your snow. It’s been sunny and 70 here all weekend and I want some cozy soup weather! 😉
Jan says
This was amazing. I made this for my family and we all enjoyed it. I would like to print the recipe but the print button did not work.
I give it 5 stars.
Tracy says
So glad the fam enjoyed this! Sorry the print function didn’t work for you. I’ll look into it. If you send me an email at tracy@bakingmischief.com, I’ll send you a PDF of the recipe.
Amanda says
Made this soup on this chilly Northern Ontario afternoon. It turned out great! I added diced carrots, corn and a handful of chopped spinach to the soup to add some hidden veggies. Great recipe!
Tracy says
Thanks, Amanda! I’m so happy you enjoyed it!
Lauren says
This recipe was great! Tasty and not too many ingredients. I didn’t find it necessary to make the rux separate. I sauteed the onions and celery, melted the butter, added the flour. Browned for a minute, then added my liquid and potatoes. Brought to a boil and cooked until potatoes were soft. I think it had the same affect and saved a dish
Tracy says
Good to know on the roux! And I’m so glad you enjoyed the recipe. Thanks, Lauren!
Holly says
Thanks for a great recipe. Even the picky 10 and 5 year olds loved it. I’m looking forward to making this again soon!
Tracy says
Thanks, Holly! Glad everyone enjoyed it!
Marcelle Lowder says
This is very, very good soup! I added a little more potatoes and ham and topped with cheddar cheese, excellent!
Tracy says
I’m so glad you enjoyed it, Marcelle!!
Margi says
So yummy, whole family loved it!
Tracy says
Thanks, Margi! I’m so happy to hear that!
Reneau says
I just made this (and finished a bowl… yum!). This recipe is a keeper! So easy, and used up some leftover Christmas ham. I had all the other ingredients on hand. I think it would be delicious even without the ham. Thanks for sharing your recipe!
Tracy says
Thanks, Reneau. Glad I could help you use up that leftover ham! 😉
Dottie says
We’re a soup loving family. Made this last night to use up leftover Christmas ham. I added a couple cloves of garlic and a bay leaf. Also, sauteed veggies before boiling. So glad I doubled the recipe! This was delicious! Served with shredded cheddar cheese
Tracy says
Thanks, Dottie! I’m glad you all enjoyed it, and your changes sound delicious!
Cindy says
Just made a pot of this soup, and it is delicious!!! Thanks so very much for sharing this recipe. Definitely a keeper that I will make over and over again!
Tracy says
Thanks, Cindy! I’m so happy you enjoyed it!
Holly says
This soup is delicious! It doesn’t last very long at our house… My husband complains that he never gets any, so I always double the recipe now. I use a combo of evaporated milk and regular milk. I have even added a couple carrots and a can of corn to add more veggies when doubling the recipe. YUM!!! Thanks so much for the recipe. It is definitely a family favorite.
Tracy says
Yum! I love the idea of adding evaporated milk and extra veggies. Sounds delish! I’m so glad you enjoyed the recipe, Holly!