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:
Laura Lindstrom says
I made this with a few tweaks (because I didn’t have exactly what it called for) and it was delicious! I seared some bone-in pork chops, then diced and cooked. I removed them from the dutch oven, sauteed the onions, then added the pork, potatoes and broth. I also added some rosemary, sage, and smoked bacon sea salt.
Tracy says
So happy it worked out for you. Your version sounds delish!
Terri says
This soup is amazing and a monthly request in my house no matter what the temp is outside. Paired with crusty bread and it’s an easy dinner
Britney says
This recipe seemed worthy of using my first-ever batch of homemade chicken broth from a carcass and veggie scraps, and it SO was. I was pleased to skip the usual step of sautéing veggies and it worked out perfectly! Served with corn muffins with corn in them. Mmmmm. So glad there’s leftovers (I loosely doubled it)!
Raquel says
So freaking good! I’ve made it several times and the whole family loves it. I cook it quite a bit longer so everything gets soft, and I definitely add more of all of the ingredients—I even add some canned sliced potatoes to thicken it up a bit. Delicious—thank you for an easy crowd pleaser!
Sandy says
Made this with leftover Easter ham. It was delicious and easy!
Amy Kay says
Instant potatoes work well if you have watery soup … do same thing with beef stew or split pea soup … i learned that as a kid when i was learning to cook work’s awesome
Alice says
I made this yesterday, I didn’t change a thing. I did add a tablespoon of flour to the soup and threw a handful of cheddar cheese in the soup to help thicken it. My husband loved it as did I. Oddly amazing without any spices. Shared the recipe with some friends.
Rachel says
So yummy! My family loved it.
How much is a serving?
Kim from California says
Excellent and very easy to make
Rhonda says
This soup is absolutely delicious. I added a good tsp of parsley, onion flakes instead of onion and I added 3/4 cup of carrots
I am addicted to this soup now. Thanks for sharing
June says
I LOVED this soup!!! The only problem was I loved it so much, I didn’t share it with my granddaughters. When I make a pot of soup, I usually double the recipe and share it with my daughter and her family. This time I had all the ingredients, but not enough potatoes to double the recipe. I’ll know better next time. I think I’ll add leeks next time as that sounds delicious. THANK YOU for sharing your recipe.
BTW, thank you for not having all those annoying pop-up advertisements. Some websites have so many you can only see an inch or so of the recipe at a time.
Brody says
Can you use Ham stock instead of Chicken stock ?
Bethany says
Made this for dinner with grilled cheese sandwiches and it was delicious! Definitely will add to my recipes but will add more potatoes but that is my families preference.
Rebecca says
Very good!! Thanks! Easy and delicious.
Kelly says
I added about 4 ounces of cream cheese and about a cup or so of medium cheddar cheese when adding in the milk. Also a teaspoon of garlic powder is good in potato soup.
Laura says
I found this recipe last year in the spring, using up the last of our Easter Ham. It was absolutely so simple and tasted AMAZING!!! It’s finally getting cold again, and my family immediately requested this soup. It’s so comforting. Plus, unlike Chili, it leaves your tummy alone
Thank you so much for the recipe. New family staple- BIG WIN! 5+++ stars