Creamy Ham and Potato Soup (Easy Recipe for Leftover Ham)
There’s something about a pot of soup on the stove that just makes a house feel put together.
This ham and potato soup is one of those recipes I come back to anytime I have leftover ham and want something cozy, but still a little elevated. It’s simple, uses ingredients you probably already have, and comes together without a lot of effort, but it doesn’t taste like an afterthought.
The key is building the base properly and letting everything simmer just long enough to bring it all together. A little cream, a touch of Dijon, and suddenly it feels like something you actually meant to make.
This is the kind of meal I’d serve on a quiet night at home or even for a casual dinner with friends. It’s comforting, but still feels intentional.
If you have a ham bone, don’t skip it. Simmering it into the broth adds a depth of flavor that makes a big difference.
Recipe
Dinner · American
Creamy Ham and Potato Soup (Easy Recipe for Leftover Ham)
A creamy ham and potato soup that’s simple but feels elevated. Perfect for using leftover ham and building real flavor without overcomplicating things.
Prep
10 min
Cook
35 min
Total
45 min
Ingredients
- 2 tbsp butter
- 1 small onion (diced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 2 cloves garlic (minced)
- 3 tbsp flour
- 4 cups homemade ham stock (Chicken Stock as an alternative)
- 1½ lbs Yukon Gold potatoes (peeled and diced)
- 1½ –2 cups cooked ham (diced)
- 1 cup milk (or half & half for a richer soup)
- ½ cup heavy cream (optional)
- 1 tsp Dijon mustard (optional)
- Salt and pepper (to taste)
- Fresh thyme or parsley (optional, for garnish)
Instructions
Build the base
- 1Melt butter in a large pot over medium heat.
- 2Add onion, carrot, and celery. Cook for 5–7 minutes until softened.
- 3Add garlic and cook for 30 seconds.
Make the roux
- 4Stir in flour and cook for 1–2 minutes, stirring constantly.
Add liquid and potatoes
- 5Slowly whisk in the chicken stock.
- 6Add potatoes and bring to a simmer.
- 7Cook for 12–15 minutes, until potatoes are fork-tender.
Add ham and dairy
- 8Stir in ham, milk, and cream.
- 9Simmer for another 5–10 minutes.
Finish
- 10Add Dijon mustard (if using), salt, and pepper to taste.
- 11Lightly mash some of the potatoes in the pot to thicken the soup.
- 12Garnish with fresh thyme or parsley if desired.
Notes
- Yukon Gold potatoes give the soup a naturally creamy texture without needing extra dairy.
- Adding a small amount of Dijon mustard enhances flavor without making it taste like mustard.
- For deeper flavor, simmer a ham bone in the broth for 20–30 minutes before adding potatoes.
- For a thicker soup, mash more potatoes or simmer uncovered to reduce slightly.
Optional Add-Ons
- Stir in shredded cheddar cheese at the end
- Add corn for a subtle sweetness
- Deglaze with a splash of white wine after sautéing vegetables
- Top with crispy bacon for extra texture
Nutrition per serving