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:
Skylar says
Best soup I’ve had in a long time, and super easy to make, my husband left the bowl and went and sat down with the pot and a spoon, definitely making again!
Thank You!
Tracy says
I’m cracking up at this image!! So glad to hear you both enjoyed it so much!
tracy says
Making this tonite for supper
Jessica says
This was great! I used cream of celery and smoked sausage cause I didn’t have the other stuff and it was delicious.
Robert Daley says
Excellent and easy to make. Thanks.
Tracy says
Thanks, Robert! I’m so glad to hear it!
Pat v says
I made this last night it was a big hit as rvrtyone loved it
Elisabeth says
This is such a delicious soup! I’m definitely going to make it again whenever I need some comfort food 🙂 Thanks for the recipe!
Tracy says
Thanks, Elisabeth! I’m so happy you enjoyed the soup!
ronda says
Yummy! I used evaporated milk, added about a half tsp of red pepper flakes and a cup of coarsely diced carrots. My husband and really liked it. I will definitely make it again, and again … Thank you!
Tracy says
So glad you enjoyed it, Ronda! Love the evaporated milk idea!
Alechia Bean says
this was freakin amazing, quick and easy….I didnt change a thing.
Tracy says
LOL. Thanks, Alechia. So glad you enjoyed it!
Kelly says
I see you have this listed as healthy, wondering if you know the nutritional information on the soup recipe?
Tracy says
Hi, Kelly, here’s the full nutritional info: https://bakingmischief.com/wp-content/uploads/2016/02/easy-and-comforting-ham-and-potato-soup-nutritional-information.jpg
jaine kunst says
I just finished making this soup and it’s DELICIOUS!! I added some chopped cooked bacon to mine. Definitely a keeper! Thank you for the recipe.
Brittany says
Any idea what kind of fat grams is in this recipe? I am on a low calorie low fat diet
Tracy says
Hi, Brittany approximate fat grams were 15g/serving when divided into 5 servings. You can see more of the nutritional breakdown here: https://bakingmischief.com/wp-content/uploads/2016/02/easy-and-comforting-ham-and-potato-soup-nutritional-information.jpg Hope that helps!
KB says
Doubled the recipe, found pre-cut potatoes in the freezer isle, and pre-cubed ham at the deli! It took me 5 minutes to throw together, and now it is in the crockpot keeping warm. Smells delicious and I can’t wait to try it!
Tracy says
Hope you enjoyed it!
Bonnie says
Wonderful!!! Made my husband very happy, and I’ve made it several times this winter already. I did add more potatoes, a little larger. Thanks for this recipe.
Tracy says
So happy to hear, Bonnie!
Pinkie says
I made this last night, and it was absolutely delicious. To save time, I bought pre-chopped trinity mix at the grocery store (onion/celery/bell pepper). The pepper was great in it. My husband ate four bowls. This is definitely going into my regular rotation.
Tracy says
Thanks, Pinkie! I haven’t seen that combo around here. I’ll have to keep an eye open for it, because it seems like a great way to keep things simple!
Emilie says
This was delicious!!!
Think it could be made with unsweetened almond milk as well?
Tracy says
Thanks, Emilie! I haven’t tried this with almond milk, so I can’t 100% say for certain, but I think it would work just fine. If you try it, please let me know how it turns out!
Jillian says
Can I make this in the Crock-Pot?
Tracy says
I haven’t done it, but it would probably work just fine. Just cook the potatoes, ham, celery, onions, and chicken broth together in the slow cooker for 3-4 hours on high or 6-8 on low. Then make the roux on the stove and add it in at the end. Hope that helps!