This easy ham and potato soup is thick, creamy and made in one pot with a simple butter-and-flour roux, chicken broth, tender diced potatoes, cubed ham and a cup of heavy cream. It's the best way we know to turn leftover holiday ham into a cozy weeknight dinner, and it's on the table in about an hour.

Close-up of creamy ham and potato soup with heavy cream in a red ramekin

Winter months in the Midwest call for bowls and bowls of soup, and this is the one we come back to every year, usually the week after a big glazed holiday ham. It's pure comfort food: creamy, rich and homemade in a way you just can't get from a can.

Key Ingredients & Substitutions

Butter and flour. These make the roux that thickens the soup. Salted or unsalted butter both work; if you use salted, go easy on the salt at the end. For a gluten-free version, skip the roux and thicken the finished soup with a cornstarch slurry instead.
Chicken broth. A 32-ounce carton is exactly what you need. We like Pacific Organic chicken broth, and low-sodium broth is a smart choice because the ham brings plenty of salt. Homemade ham stock or vegetable broth also works.
Potatoes. Yukon Gold potatoes hold their shape and taste buttery; russets break down a little more and make a thicker, starchier soup. You'll need about 3 pounds, peeled and cut into ½-inch cubes.
Ham. Leftover spiral or bone-in ham is perfect here, but a thick ham steak or a package of diced ham from the deli case works just as well. You'll want about 3 cups, cut into bite-size cubes.
Heavy cream. Heavy cream is what makes this soup so rich and silky, and it won't curdle when it simmers. Half-and-half works for a lighter soup, and whole milk will too if you keep the heat low and don't let it boil.
Salt and pepper. Taste before you season. Ham varies a lot in saltiness, so you may need very little salt, but a good amount of black pepper really brings the flavor out.

Two red ramekins of homemade ham and potato soup with a spoon on a wooden table

Helpful Tips

Cook the roux for a minute or two. After you stir the flour into the melted butter, keep stirring for 1 to 2 minutes before adding broth. That short cook takes away the raw flour taste and makes sure the soup thickens smoothly.

Add the broth slowly. Pour in the broth about a cup at a time and whisk until smooth before adding more. Dumping it all in at once is the most common cause of lumpy soup.

Cut the potatoes evenly. Uniform ½-inch cubes cook at the same rate, so you won't end up with some pieces mushy and others still firm. A heavy pot like a 6-quart enameled Dutch oven holds a steady simmer and keeps the potatoes from scorching on the bottom.

Keep it below a boil after the cream goes in. Heavy cream is forgiving, but a gentle simmer keeps the texture silky. If you swap in milk or half-and-half, this matters even more.

Mash a few potatoes for extra body. Want it thicker? Press some of the cooked potatoes against the side of the pot with a spoon or potato masher and stir them back in. The starch thickens the soup without any extra flour.

Variations

Loaded baked potato style. Top each bowl with shredded cheddar, crumbled bacon, a dollop of sour cream and sliced green onions.
Cheesy ham and potato soup. Stir in 1 to 2 cups of shredded sharp cheddar right at the end, off the heat, until melted.
Add vegetables. Sauté a diced onion, two chopped carrots and a couple of celery ribs in the butter before adding the flour for a heartier, chowder-style soup.
Slow cooker version. Make the roux on the stove, then add everything except the cream to the slow cooker and cook on low for 6 to 7 hours. Stir in the cream for the last 20 minutes.
Ham and bean twist. Add a can of drained white beans with the potatoes. If you love that combo, try our Crock Pot Ham and White Beans too.

Red ramekin filled with creamy ham and potato soup next to a striped napkin

Serving Ideas

This soup is hearty enough to be dinner on its own, but a warm bread on the side makes it a meal. Fluffy homemade drop biscuits are ready in about 20 minutes, and slightly sweet cornbread muffins are perfect for dunking. Crusty bread or dinner rolls work just as well.

To round out the table, add a crisp green salad with a tangy vinaigrette or a plate of raw veggies to balance the richness of the cream. It's also a great make-ahead lunch for busy weeks after the holidays, especially when you're still working through a big ham. Need more ideas for that leftover ham? Our holiday ham recipes roundup has plenty.

Storing & Freezing

Let the soup cool, then store it in an airtight container in the refrigerator for up to 4 days. It thickens as it chills, so when you reheat it on the stove over medium-low heat, stir in a splash of broth or milk to loosen it back up. Leftovers reheat well in the microwave too; just stir every minute or so.

Cream-based potato soups can be frozen, but the potatoes may turn a bit grainy and the soup can separate slightly when thawed. For the best results, freeze it in airtight containers for up to 3 months, thaw overnight in the refrigerator, and reheat gently while whisking to bring it back together. If you're planning ahead, you can also freeze the soup before adding the cream and stir the cream in when you reheat.

Two red bowls of creamy ham and potato soup on a striped napkin with a gold spoon

More Soups

If you loved this recipe, here are a few more cozy soups you might enjoy:

Recipe