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:
Leah says
Delicious! Great use of leftover ham! We added a bay leaf and some dill with shredded cheddar cheese on top! Turned out great!
Tracy says
So happy you enjoyed it, Leah!!
Gloria Gauntt says
Love this recipe! I wanted to make potato soup today, but my only recipe calls for a can of potato soup, which I didn’t have so I used your recipe. I did take a short cut (based on my original recipe) by using about half a package of Potatoes O’Brien (as someone above did also). I microwaved them in two batches for 5-7 minutes each, then added the remainder of the ingredients. I did not make the roux, instead after adding the milk I added instant potatoes, 1/4 c. at a time, to thicken the soup to the desired consistency. And I added fresh spinach because I had some that needed to be used up. Served with garlic bread sticks made with hot dog buns, butter and garlic powder. Awesome meal — lunch and supper. Thank you. Loved all the reviews and the idea of adding a lot of vegetables to make a potato-veggie soup.
Debbie says
My husband loved this recipe! The only change I made was to use celery flakes in place of celery. We like the flavor but not the texture of celery. Thanks for a wonderful recipe that helped me use up leftover Christmas ham!
Tracy says
So glad to hear it, Debbie!!
Amanda Peterson says
Wow! I wasn’t expecting it to be that good. Excellent recipe!
Tracy says
So glad you enjoyed it, Amanda!!
Jackie says
Can I use heavy cream instead of milk? Any suggestions? Has anyone used almond milk?
Tracy says
Heavy cream will make a *very* rich and creamy soup, but I have had people tell me they’ve done it and really enjoyed it!
Juanita says
I made this today for my husband – he hated it. I made the rue and had the potatoes separate and the rue looked great – thick but then added to the potatoes, onions, celery and carrots in the chicken broth, then it was too thin?? If I make this again, i will make it all in the rue and add chicken broth as needed. 🙁 was very disappointed.
Tracy says
Sorry to hear you didn’t enjoy it, Juanita!
Hailey says
I used a little chicken bouillon cube with water because I didn’t have chicken broth and it worked just as well.
Hailey says
It’s so great! I switched out the ham and potatoes for broccoli and carrots to make broccoli soup with this and it’s still great!
Tracy says
Oooo, I love that idea!!
Anna says
I come from a family of soup lovers. So it is fair to say that some of us have become quite picky. This soup was a hit with everyone. And so easy to make. It has become the go to when I don’t know what to make for dinner. I do sometimes change it up a bit by adding different veggies. And still it is always good. Thanks for putting it out there.
Tracy says
Thank you, Anna! So glad the family enjoys it!
Shawn says
I follow every recipe to the letter the first time I make it. That way, if I feel like it needs more salt, adding anything I can tweak it after that.
My family loved it, just the way you have it. I saw comments saying others added sour cream and corn, etc. which could be great additions as well. I have added your recipe to our after holiday meal favorites (what to do with Leftover holiday ham).
**Note: 1- 1 1/4 tsp. salt was found to be great for us in this recipe. ❤️
Tracy says
Thanks, Shawn! I’m so thrilled to hear the family enjoyed it!
Pat says
Thanks, Tracy. The soup is delicious and no curdling! I added cheddar cheese to the flour mixture and corn and creamed corn to the soup. Really good!!
Tracy says
So glad to hear it! Thanks for reporting back!
Pat says
Didn’t see this question…can I use low-fat milk and if I do, will soup curdle?
Tracy says
Low-fat or non-fat milk works just fine. Since you’re making a roux first and not boiling the milk directly in the soup, you don’t need to worry about it curdling.
MARIE says
Just something to try … when adding milk to any recipe, heat it in the microwave first. I almost always use skim milk in recipes but if you add it cold, it WILL curdle. You want the milk to be close to the temp of what you are adding it to, then add it slowly as you wisk it in to incorporate it to your mixture.
Kathy says
Yummy and so easy to make
Tracy says
Thanks Kathy! So glad you enjoyed it!
Kim says
Delicious soup! I made it as written except I added rivels. Even my picky eater son loved it! Thanks for the recipe.
Melissa Cooper says
This was a BIG HIT for my family! I made it per instructions but added some broccoli. It’s rare in my house that EVERYONE likes the same thing. Got requests for this to be added to the “rotation”! That’s the highest honor in my house! Thanks for sharing!
Tracy says
I love the idea of adding broccoli!! So glad everyone enjoyed it, Melissa!!
Amber says
I made this the other night and it was a hit. Great recipe and so easy to make! Thank you!