The Best Ham and Potato Soup (Creamy, Cozy, and Easy)

By Barbara | Soul Food Cooking | SoulFoodCooking101.com

There’s nothing better than a warm bowl of ham and potato soup on a chilly evening, thick and creamy with tender potatoes and savory bits of ham. The smell of it simmering on the stove pulls everyone into the kitchen. Top it with crispy bacon and a little cheddar, and you’ve got a bowl worth coming back for.

This soup gets its velvety body from a simple base of butter, flour, and half-and-half whisked together while the potatoes simmer. The ham brings a salty, smoky depth, and the celery and onion round it all out. It’s the kind of soup that tastes like it took all day, but it’s on the table in under an hour.

If you love a slow-simmer pot of comfort, my 15 Bean Soup Slow Cooker Recipe lives in the same cozy family.

Recipe Overview

• Prep: 15 min
• Cook: 35 min
• Total: 50 min
• Servings: 6
• Calories: about 360 per serving
• Cuisine: American
• Course: Soup

Recipe Summary

Ham and Potato Soup is a creamy, comforting soup made with red potatoes, ham, celery, and onion simmered in a seasoned broth, then finished with a rich half-and-half base. It comes together in under an hour and gets topped with crispy bacon, cheddar cheese, and chives.

Why You’ll Love This Recipe

This is the kind of soup that turns a cold night into a cozy one. It’s creamy and hearty without being heavy, and the ham gives it a savory, smoky flavor that makes every spoonful satisfying. It uses simple ingredients you likely already have, and it comes together fast enough for a busy weeknight. The bacon, cheddar, and chives on top take it from a good soup to a great one, and it reheats beautifully for lunch the next day. It’s a wonderful way to use up leftover ham, and it feeds the whole family from one pot.

If you love a comforting one-pot dinner, you’ll feel right at home with my Old Fashioned Beef Stew Recipe too.

Ingredients

For the Soup

• 4 medium red potatoes
• 1 cup ham
• 1 half cup celery
• 1 half cup onion
• 2 cups chicken broth
• 1 and 1 half cups water
• 1 teaspoon chicken bouillon
• 1 half teaspoon salt
• 1 half teaspoon white pepper

For the Soup Base

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups half-and-half

For the Topping

• Bacon
• Cheddar cheese
• Chives

Tools You’ll Need

• Frying pan
• Medium pot
• Separate saucepan
• Whisk
• Cutting board and knife
• Measuring cups and spoons

Watch the Video

How to Make the Best Ham and Potato Soup

Step 1: Cook the Bacon

In a frying pan, cook your bacon until it is crispy and golden brown. This is your topping, so you want it nice and crisp since it’ll add crunch to every creamy spoonful. Cooking it first also lets it cool while you build the soup.

Step 2: Set the Bacon Aside

Remove the bacon from the pan and set it aside until later. Let it drain on a paper towel so it stays crisp, and once it’s cool you can crumble or chop it. It’ll go on top right before serving.

Step 3: Add the Vegetables and Ham

In a medium pot, add the potatoes, onion, celery, and ham. Getting everything in the pot together lets the flavors start mingling from the very beginning. Give it a quick stir so it’s all evenly spread out.

Step 4: Add the Broth and Water

Pour in the chicken broth and water, then bring it to a light simmer. The liquid should just cover the potatoes so they cook through and soften. Keep it at a gentle simmer rather than a hard boil so everything cooks evenly.

Step 5: Season and Simmer

Add the chicken bouillon, salt, and pepper, and allow the potatoes to cook for 15 minutes. The bouillon deepens the broth while the white pepper adds a gentle warmth without the specks of black pepper. You’ll know the potatoes are close when a fork slides in easily.

Step 6: Melt the Butter

While your potatoes are cooking, it’s time to make the soup base. In a separate saucepan, melt the butter over medium heat. Let it melt all the way and start to bubble gently before the flour goes in.

Step 7: Whisk in the Flour

Now whisk in the flour and keep whisking so it blends smoothly into the butter. This is your roux, and it’s what gives the soup its creamy, thickened body. Let it cook for a minute so the flour loses its raw taste.

Step 8: Add the Half-and-Half

Add the half-and-half and continue to mix until the sauce has just thickened. Pour it in slowly and keep whisking so it stays smooth and doesn’t clump. Once it coats the back of a spoon, your base is ready.

Step 9: Combine the Soup and Base

When the potatoes are ready, pour in your sauce and mix well. This is where the soup turns rich and creamy, so stir gently until it all comes together. Everything should look thick and velvety now.

Step 10: Simmer and Finish

Allow your soup to cook for another 10 minutes, or until your potatoes have reached your desired texture. Keep the heat low so the creamy base stays smooth and never boils hard. After 10 minutes, the soup is ready to serve.

Step 11: Top and Serve

Ladle the soup into bowls and top it with your crispy bacon, cheddar cheese, and chives. The bacon adds crunch, the cheddar melts into the warm soup, and the chives bring a little fresh color. Serve it hot and enjoy every spoonful.

What to Serve With Ham and Potato Soup

This soup is filling on its own, but it’s even better with something to dip. A wedge of crusty bread or a warm dinner roll is perfect for soaking up the creamy broth. A crisp green salad on the side keeps things light, and a handful of crackers adds a nice crunch. For a real treat, serve it alongside a grilled cheese sandwich and let everyone dunk to their heart’s content.

If you want to lean into comfort, set a small pan of my Baked Mac And Cheese next to the pot, and my crispy Fried Chicken. This combo will have you satisfied in no time.

How to Store & Reheat

Let the soup cool down, then store it in an airtight container in the fridge for up to 3 to 4 days. Keep your bacon topping separate so it stays crisp until you’re ready to eat. The flavors deepen overnight, so leftovers taste just as good the next day.

The best way to reheat this soup is gently on the stovetop over low heat, stirring now and then. Add a small splash of chicken broth or milk if it thickened up too much in the fridge. Keep the heat low and don’t let it boil, because a hard boil can cause the creamy base to separate.

Pro Tips

The biggest tip is to cut your potatoes into even pieces so they cook at the same rate and you don’t end up with some too soft and some too firm. When you make the base, whisk it steadily so it stays smooth, and pour the half-and-half in slowly to keep it from clumping. Once the cream goes in, keep the heat gentle because a hard boil can break a creamy soup. Taste before you serve since ham and bouillon are both salty, so you may want to hold back on extra salt. And don’t skip the bacon on top, because that little bit of crunch and smoke pulls the whole bowl together.

For a spoon that carries a little more depth, borrow the roux-and-simmer instinct from my Authentic New Orleans Gumbo and give this one an extra five minutes to marry.

FAQs

What kind of potatoes are best for potato soup?

This recipe uses red potatoes, which hold their shape well and give the soup a nice texture. Yukon golds are another great choice because they turn creamy as they cook. Both work beautifully, so use whichever you have on hand.

Can I use leftover ham?

Absolutely, and this soup is one of the best ways to use up leftover holiday ham. Just dice it up and add it right along with the potatoes. Any cooked ham works, so use what you have and let it flavor the whole pot.

Why is my soup not thick enough?

The thickness comes from your butter, flour, and half-and-half base, so make sure you cook it until it just thickens before adding it to the soup. If you want it thicker, let the finished soup simmer a few extra minutes. You can also mash a few of the potatoes against the side of the pot to help it along.

Can I use something other than half-and-half?

You sure can. Whole milk will give you a lighter soup, and heavy cream will make it extra rich, or you can use a mix of milk and cream to land right in the middle. Just add it the same way and cook until the base thickens.

Can I make this soup ahead of time?

Yes, this soup reheats really well, so it’s great for making ahead. Keep it in the fridge and warm it gently on the stove when you’re ready, adding a splash of broth or milk to loosen it. Creamy soups can separate in the freezer, so it’s best enjoyed fresh or from the fridge.

Join the #SFCFamily!

If you make this Ham and Potato Soup, I want to hear from you! Drop a comment below and let me know how it turned out. Did you add your own twist? Did your family go crazy for it? I read every single comment and I love hearing from my #SFCFamily. Snap a picture of your plate and upload it on the Soul Food Cooking app so we can all see how yours turned out.

If you haven’t downloaded the Soul Food Cooking app yet, you can grab it free at https://soulfoodcooking101.com/soul-food-cooking-app/. It keeps every recipe you love in one place on your phone.

Until next time, remember to cook with love, eat with joy, and always season your food!

Barbara