Ham and Potato Soup

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Easy Ham and Potato Soup is made in one pot on the stovetop. It’s thick, hearty, comforting, and the perfect way to use any leftover holiday ham!

Use additional leftover ham in this Ham and Cheese Quiche, these Ham and Cheese Sliders, or this delicious Ham Pot Pie.

Two bowls of steaming ham and potato soup, rich and hearty, ready for consumption.

Ham And Potato Soup

This week, we’re experiencing a bit of a cold spell, and with plenty of leftover ham from Easter, nothing seems more appealing than Ham and Potato Soup! It’s the epitome of comfort food—rich, thick, and bursting with flavor.

Our recipe includes a variety of vegetables, an ample amount of ham, numerous potatoes, and a creamy soup base. This base is expertly seasoned with a hint of cayenne, thyme, and oregano.

Ham and vegetables being sautéed in a pan; a separate sauce base forming with melted butter and flour.

Ingredients In Ham And Potato Soup

  • Olive Oil: Used for cooking the ham and vegetables, adding flavor.
  • Ham: Adds a meaty taste and makes the soup more filling.
  • Onion, Carrot, Celery: These veggies create a flavorful base for the soup.
  • Garlic: Gives a strong, tasty kick.
  • Butter & Flour: Thicken the soup, making it creamy.
  • Seasonings (Thyme, Oregano, Cayenne, Salt, Pepper): Add a lot of flavor.
  • Milk & Chicken Stock: Make the soup liquid and rich.
  • Potatoes & Corn: The potatoes make the ham and potato soup hearty and thick, while the corn adds sweetness and a bit of crunch.
  • Cheese: Adds a creamy, cheesy flavor.

Completion of sauce base, incorporation of potatoes and broth, followed by the addition of corn, ham, and cheese.

How To Make Ham And Potato Soup

  1. Cook Ham: In a pot, heat some olive oil and cook the ham until it’s lightly browned. Then, take it out and set it aside.
  2. Sauté Veggies: In the same pot, add more oil and cook onion, carrot, and celery until the onion is clear. Add garlic and cook for another minute.
  3. Make Soup Thick: Add butter, let it melt, then mix in flour. Add thyme, oregano, cayenne (optional), salt, and pepper. Gradually pour in milk and chicken stock, stirring until the soup starts to thicken.
  4. Add Potatoes: Put in the potatoes and let the ham and potato soup boil gently until the potatoes are soft.
  5. Finish with Ham and Corn: Add the cooked ham and corn to the pot. Heat it all up.
  6. Add Cheese: Lower the heat and mix in the cheese until it melts.
  7. Serve: Taste and adjust seasonings if needed. Serve hot with a sprinkle of fresh thyme or parsley on top.


To make ham broth, put a ham bone in a pot with 7-8 cups of water, 2-3 carrots, 1 celery stalk, and 2-3 garlic cloves. Add fresh or dried thyme. Boil, then simmer for 1 hour or slow cook for 6-8 hours. Strain out the solids, and the broth is ready to use or freeze.

A generous spoonful of the finished ham and potato soup recipe, adorned with a fresh sprig of thyme.

Tips For Success

  • Potato Size: dice the potatoes into small 1/2-inch pieces for them to cook properly within 8-12 minutes. Larger pieces will take longer to cook.
  • Veggie Cutting: Chop all veggies to a similar size for even cooking; varying sizes lead to a mix of mushy and undercooked pieces in your ham and potato soup.
  • Potato Choice: Use Yukon gold potatoes for their creamy texture and buttery flavor. Their thin skin doesn’t require peeling.

A hearty, inviting bowl of potato and ham soup, steaming and ready to be enjoyed.


Freezing the Soup: It’s best not to freeze Ham and Potato Soup due to its high dairy content. Freezing and thawing can cause the milk solids to separate, leading to a grainy texture.

Reheating the Soup: To reheat, gently warm the soup in a pot, stirring often. Avoid boiling or high heat to prevent separation of the ingredients.

More Soup Recipes

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Ham and Potato Soup

5 from 24 votes
This easy Ham and Potato Soup is made in one pot on the stovetop. It's thick, hearty, comforting, and the perfect way to use any leftover holiday ham!
A hearty, inviting bowl of soup, steaming and ready to be enjoyed.
Print Recipe

Ham and Potato Soup

A hearty, inviting bowl of soup, steaming and ready to be enjoyed.
5 from 24 votes
This easy Ham and Potato Soup is made in one pot on the stovetop. It's thick, hearty, comforting, and the perfect way to use any leftover holiday ham!
Course lunch, Main Course, Soup
Cuisine American
Keyword ham and potato soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Chelsea Lords
Calories 336kcal
Cost $6.72


  • 1 tablespoon olive oil, separated
  • 1 and 1/2 cups cubed leftover (fully cooked) ham
  • 1 small yellow onion, diced (~1 cup)
  • 1 large carrot, diced (heaping 1/2 cup)
  • 1 stalk celery, diced (heaping 1/2 cup)
  • 1 and 1/2 teaspoons minced garlic (~2 cloves)
  • 3 tablespoons unsalted butter
  • 3 tablespoons white flour
  • 3/4 teaspoon EACH: dried thyme, dried oregano
  • 1/8 teaspoon ground cayenne pepper, optional
  • Seasoned salt and freshly cracked pepper
  • 3 cups milk (1%, 2% or whole; whole will be creamiest and what I typically use)
  • 1 and 1/2 cups chicken stock or broth
  • 2 cups Yukon gold potatoes, diced (peeled if desired) (See Note 1)
  • 1 and 1/2 cups frozen corn
  • 1 cup freshly grated sharp Cheddar cheese
  • Optional: fresh thyme or fresh parsley


  • HAM: Add 1/2 tablespoon olive oil to a large cast-iron pot over high heat. Once the oil is shimmering, add in the chopped ham and sauté for 1-2 minutes until lightly browned. Remove to a paper-towel-lined plate. Quickly dry the pot and return to the stove top.
  • VEGGIES: Over high heat, add the remaining 1/2 tablespoon olive oil and once shimmering, add the 1 cup diced onion, heaping 1/2 cup carrot, and heaping 1/2 cup celery. Sauté for 4-5 minutes until the onion is translucent. Add in the 1 and 1/2 teaspoons garlic and stir for another minute.
  • THICKEN: Add the butter to the pot and stir until melted. Once melted, sprinkle in the flour. Stir for 1 minute to cook off the raw flavor of the flour. Add the seasonings: the 3/4 teaspoon dried thyme, 3/4 teaspoon dried oregano, and 1/8 teaspoon cayenne pepper (if desired). Season to taste with salt and pepper. Stir seasonings for 30 seconds. Pour in 1 cup of milk and whisk until it starts to thicken (~1 minute); then pour in the remaining two cups of milk. Whisk until it thickens (~2-3 minutes) and then add in the 1 and 1/2 cups chicken stock. Whisk until slightly thickened (another ~1-2 minutes). (See Note 2)
  • POTATOES: Bring the soup to a boil, slightly lower the heat to medium, and add the potatoes to the soup. Cook for 8 to 12 minutes, stirring often. The soup will thicken as it cooks and the potatoes should be fork tender after 8-10 minutes. (If the soup has thickened too much, add in a splash of additional chicken stock; I usually add up to 1/2 cup extra.)
  • HAM AND CORN: Once the potatoes are fork tender, stir in the corn and the ham you set aside earlier. Heat through. Decrease the heat to low and add in the freshly grated cheese. Stir until just melted and then taste for seasonings. Remove from heat.
  • SERVE: Serve bowls of soup garnished with fresh thyme or parsley, if desired.

Recipe Notes

Note 1: Make sure to dice the potatoes into small pieces (1/2-inch) so they can cook through in the 8-12 minutes indicated in the recipe. Larger potato chunks will need to simmer longer, which will result in too much liquid being absorbed.
Note 2: As the soup simmers and thickens, be sure to stir it often and scrape the bottom as you stir. (The flour and butter have a tendency to stick to the bottom which will result in a soup that doesn't thicken properly.)

Nutrition Facts

Serving: 6servings | Calories: 336kcal | Carbohydrates: 25.6g | Protein: 16.6g | Fat: 18.7g | Cholesterol: 62.7mg | Sodium: 744.6mg | Fiber: 2.1g | Sugar: 9g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.


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5 from 24 votes (8 ratings without comment)

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Recipe Rating


  1. 5 stars
    This potato soup has SO MUCH flavor! My husband said it’s the best he’s ever had. And what a great way to use up leftover Easter ham. We loved it.

    1. So happy to hear that! 🙂 Thanks so much for trying and commenting on so many of my recipes Pam <3

  2. I totally needed to use up left over ham from Easter tonight, and of course I hopped into your website, and found this. Chelsea! It’s got the BEST flavor! Our family loved it.

  3. 5 stars
    Fantastic soup! I used 1% milk and found it worked great. Also, I used 3/4 cup corn and added 3/4 cup peas to recipe, plus I hit the soup with a couple tbsp of lemon juice. Really wonderful rainy day soup. Thx Chelsea!

  4. 5 stars
    Really delicious! I didn’t have ham so I substituted smoked sausage. Such a great tasting, creamy soup, a definite keeper!

    1. I don’t recommend freezing this soup because there is so much dairy in it. The milk solids will separate as the soup thaws, resulting in a grainy texture with a lot of separation.

  5. Can I do this is a crockpot and if I still have the bone in chunk can I simmer it in the crockpot?

  6. 5 stars
    This was such a great way to use up our ham from Thanksgiving that we had frozen. Really enjoy all the recipes you put together.

  7. 5 stars
    This has become my go to after a ham dinner. I’ve made it with and without adding cheese and it’s delicious both ways.

  8. 5 stars
    I make soup all the time, and this soup was 100% AMAZING! Can’t wait to make it again. A new favorite!

  9. 5 stars
    I absolutely love this soup! So easy to make and taste so delicious literally ‘fall’ in a bowl. I didn’t have oregano so I added poultry seasoning in its place and it was delicious!! Also pairs really well with sourdough bread.

  10. 5 stars
    This is probably one of my favorite soups of all time to make! We have it regularly here! I’m currently making a pot now! It’s the perfect cold day comfort soup. I serve it with fresh sourdough and it’s soooooo good!

  11. 5 stars
    Amazing soup so flavorful! Thank you! We were in Rochester Mn and ate at our motel restaurant and the chef made a potato ham soup so good. It had a spice that made it so good and found yours and determined it was the Thyme seasoning. Omg so happy I found it. Looking forward to more of your recipes!

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