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:
mar-cee-ah says
I love this soup. I made it exactly according to directions and it was easy. This will be added to my soup rotation.. Thanks for the wonderful recipe.
Mike ODay says
Can I use ham steak
Tracy says
Yes. That’s a great option.
melanie says
This recipe is AMAZING I used different veggies though, still it was amazing!! Thank you sooo much for sharing your recipe, we need more people like you to share things like this!
Sandy says
Soup was delicious. Added cheese. Definitely making again.
marcia says
I just made this today and doubled the recipe. It’s fantastic! This will be added to my recipe box for future use. It’s really simple with basic on hand ingredients. I love it. Thanks for sharing.
Pat says
I would like to use a ham bone to start. How would you suggest I modify the recipe? Thank you!
Sarah clark says
I really love this recipe. I did alter it. I followed everything except for the roux and added a chicken boullion cube with the broth. For the roux I did 1 1/2 whole milk and 1/2 heavy whipping cream. I added a good dash of cayenne pepper, seasoned salt, pepper, creole and 2 dashes of smoked paprika. (This is the blend of seasonings i make my baked mac and cheese roux with. I also add 2 table spoons of sweetened condensed milk.)And 8 ounces of cheddar cheese. I recommend this if you like thick and hearty soups. I don’t like mine watery. I also added a bunch more ham. I had a small shoulder and just threw in as much as I could. You can never go wrong with more meat
Tracy says
Interesting! This recipe gets a lot of modifications, but I’ve never had anyone add condensed milk before. So glad you enjoyed the recipe, and I totally agree with you about more meat. 🙂
Erica Craig says
This soup was amazing! So simple and my family LOVES it! So glad I found this recipe! I leave out the celery because of picky kids but otherwise they love it. I top the bowls with shredded cheese and its wonderful! Thanks so much!
Tracy says
So glad the family enjoyed it, Erica!!
shirley says
Very good soup I used instant potatoes in potato soup makes excellent thickener .Thanks for great recipe!
Lace says
My husband didn’t care for ham so I substituted cooked bacon and it is a huge hit with my family. Also topped bowls with a little cheese, sour cream and green onion! Love it!
Katie says
I made this and added a bay leaf, garlic, and some cheddar cheese-looks and smells delicious. Going to serve with crusty bread.
Nita says
Made your soup and it truly is the best. Would it thicken if I substitute half-n-half for the roux ?
Tracy says
It would be a little thicker and a lot richer with half and half instead of milk.
Dena Batchelor says
My guys love this recipe! It is on the keeper list for sure. I have made it several times and they love it. Thanks for sharing.
Michelle says
Wow! This was amazing! Perfect for a cold winter day in New England ❤️
Tracy says
Thanks, Michelle!!
Jessica says
This recipe is easy and has wonderful flavor. I copied the recipe exactly and it was perfect! It’s a keeper! Thank you!
Tracy says
So glad you enjoyed it, Jessica!!
Meghan says
This is amazing soup! I took a cup of cooked potatoes, celery, and onion and blended it til smooth and added it in addition to the roux. Nice and thick!
Tracy says
Love this idea, Meghan!