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Creamy Potato Soup With Ham

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+ +Written by +
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+ + +Diana Rattray + + +
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+Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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+ +Learn about The Spruce Eats' +Editorial Process +
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+Diana Rattray +
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+ +Updated 10/02/19 +
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Creamy potato soup with ham recipe

The Spruce Eats / Katarina Zunic
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+ +Prep: +20 mins + +
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+ +Cook: +35 mins + +
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+ +Total: +55 mins + +
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+ +Servings: +6 servings + +
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Nutritional Guidelines (per serving)
533Calories
28g Fat
49g Carbs
23g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories533
% Daily Value*
Total Fat 28g36%
Saturated Fat 15g73%
Cholesterol 108mg36%
Sodium 1444mg63%
Total Carbohydrate 49g18%
Dietary Fiber 6g22%
Protein 23g
Calcium 206mg16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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+Potato soup is a comforting and versatile dish. It can be light enough for a lunch with a sandwich or hearty enough for a main dish along with a salad and crusty bread or biscuits.  +

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+Top this flavorful soup with a tablespoon or two of shredded cheese, sliced green onions, or chopped fresh parsley. +

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+This version of soup calls for diced cooked ham, but the ham may be replaced with diced and browned smoked sausage or crumbled browned mild Italian sausage or a similar ground sausage. See the tips and variations below the recipe for more ideas. +

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+Related Recipe: Loaded Baked Potato Soup +

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Ingredients

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  • +2 tablespoons butter +
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  • +1 1/2 to 2 cups onion (chopped) +
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  • +1 cup celery (chopped) +
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  • +2 large carrots (peeled and chopped) +
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  • +2 to 3 cups ham (about 1 pound, diced) +
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  • +1 clove garlic (minced) +
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  • +2 cups vegetable broth +
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  • +1 cup water +
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  • +4 to 5 cups potatoes (peeled and diced) +
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  • +3 tablespoons all-purpose flour +
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  • +1 cup heavy cream +
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  • +1 cup half-and-half (or whole milk, more if needed to thin) +
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  • +Dash salt (to taste) +
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  • +Dash freshly ground black pepper (to taste) +
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  • +Optional: 2 tablespoons fresh parsley (chopped) +
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  • +Garnish: green onions or chives (sliced) +
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  • +Optional: cheddar cheese or cheddar-jack blend (shredded) +
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Steps to Make It

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+Note: there are two great methods you can use to create this delicious creamy potato soup: using the stovetop or the slow cooker. +

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Stovetop Method

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  1. +

    +Gather the ingredients. +

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    +In a large saucepan, melt butter over medium-low heat. +

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    3. +
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    +Add onion, celery, carrots, and ham. +

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    +Cook, stirring frequently until onions are tender, about 5 minutes. +

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    5. +
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    +Add the garlic and continue cooking for 1 to 2 minutes longer. +

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    6. +
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    +Add vegetable broth, water, and potatoes. +

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    7. +
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    +Cover and cook for about 25 minutes, until potatoes are tender. +

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    8. +
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    +Whisk flour into the heavy cream until smooth. +

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    9. +
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    +Stir into the hot mixture. +

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    +Stir in the half-and-half or milk. Taste and add salt and pepper, as desired. Continue cooking until hot. +

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    11. +
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    +Using a potato masher or fork, mash the potatoes slightly to thicken; add more milk if the soup is too thick. +

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    12. +
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    +Serve the potato soup garnished with parsley, sliced green onions or chives, or a little bit of shredded cheese. +

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Slow Cooker Method

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  1. +

    +Gather the ingredients. +

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    +​The Spruce Eats / Katarina Zunic +
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    +In a large saucepan, melt butter over medium-low heat. +

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    3. +
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    +Add onion, celery, carrots, and ham. +

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    +​The Spruce Eats / Katarina Zunic  +
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    +Cook, stirring frequently until onions are tender, about 5 minutes. +

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    5. +
  5. +

    +Add the garlic and continue cooking for 1 to 2 minutes longer. +

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    +Then transfer the cooked vegetables to the slow cooker and add the broth, water, and potatoes. +

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    +Cover and cook on HIGH for about 2 to 3 hours, or until the potatoes are very tender. +

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    +Whisk flour into the heavy cream until smooth. +

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    +Stir the flour-cream mixture into the slow cooker. +

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    10. +
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    +Stir in the half-and-half or milk. Taste and add salt and pepper, as desired. Continue cooking until hot. +

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    11. +
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    +Using a potato masher or fork, mash the potatoes slightly to thicken; add more milk if the soup is too thick. +

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    12. +
  12. +

    +Serve the potato soup garnished with parsley, sliced green onions or chives, or a little bit of shredded cheese. +

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    13. +
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+Recipe Variations

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  • Add a cup or more of chopped kale, chard leaves, or spinach to the soup along with the other vegetables.
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  • Lighten the soup with low-fat or fat-free half-and-half in place of the heavy cream.
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  • Omit the diced ham or replace it with 1 or 2 cups of diced sausage or crumbled browned ground sausage, mild or spicy. Or add cooked crumbled bacon before it's done.
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  • Add 1 cup of shredded cheddar cheese to the soup along with the milk and cook until the cheese has melted.
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  • For a vegan version, try this dairy-free vegan cream of potato soup.
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