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JUMP TO RECIPERATE RECIPE
An Easy Ham & Potato Soup Recipe everyone will love! Make it in your crockpot, instant pot or on the stove. Creamy & delicious! Easily made gluten/ dairy free and paleo or Whole30!
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This creamy Ham and Potato Soup is going to become one of your family’s favorite soup recipes. It is hearty and so simple to make!
Why we love this Potato Ham Soup Recipe
We love this delicious creamy soup for so many reasons:
- Easy to Make – This easy soup takes less than an hour to make if you are using your stovetop or Instant Pot and if you want to let your crockpot do all the work for you, it can still be done in just under 4 hours! It also has less than 15 ingredients, most of which you probably already have in your pantry.
- Good for Leftovers – This soup recipe is the perfect (and delicious) way to use up leftover cooked ham.
- Paleo/Whole30/Gluten Free/Dairy Free Options – This soup is easily made paleo, Whole30, Gluten Free and Dairy Free– so those of you following a specific diet won’t miss out!
Potato and Ham Soup Ingredients
This delicious soup is made with simple ingredients.
- Cooked ham (leftovers work great!)
- potatoes
- carrots, celery, onions, minced garlic,
- peas
- vegetable broth
- milk (of choice)
- olive oil
- fresh rosemary
- salt, pepper
- flour (optional)
For the full recipe and ingredient substitutions, see below.
A quick note about the best type of ham for this ham and potato soup: Any cooked ham will work for this recipe. We prefer to use leftover ham, but chopped ham steaks or deli ham that is sliced thinly would work as well!
Potato and Ham Soup substitutions
There are MANY substitutions for this recipe which is one of the reasons we love it. It’s easily adaptable to your own diet/needs!
Dairy Free/ Milk – You can use any milk you’d like in this recipe. Unsweetened coconut milk has the highest fat content and mimics heavy cream. The coconut milk does not taste like coconut, but if you’re worried about that or you don’t have it on hand you can use almond milk, light coconut milk, skim milk, whole milk, or even heavy cream will work in this recipe.I haven’t tried oat milk but it may work!
Potatoes – You can use any potatoes in this recipe, red, baby, russet potatoes, and yellow will all work. I wouldn’t recommend subbing potatoes for cauliflower in this recipe. It may work but I haven’t tested it so I can’t guarantee it will!
Peeling Potatoes – You don’t have to peel the potatoes in this recipe. I prefer them without the skins, but if you prefer them with the skins on – keep them on!
Veggies– Feel free to add or omit more onions, celery, carrots, or peas to this recipe.
Herbs – If you don’t have fresh rosemary you can use 1/4 teaspoon dried rosemary. If you don’t like rosemary, you can also use thyme or parsley.
Broth – You can make this with bone broth, vegetable broth, or chicken broth/beef broth – any broth will work. I would recommend looking for low sodium.
Whole30/Paleo – Use whole30/paleo friendly ham/broth, non dairy milk and tapicoa flour if thickening it
Flour: You can replace white flour with tapioca flour for a gluten free/paleo/Whole30 option
Ham– If you don’t like ham, check out our Potato Soup Recipe. You could also throw in a ham bone while the soup cooks, but be sure to remove before eating.
How to make Ham and Potato Soup
You can make this recipe in thecrockpot, theinstant pot, or on the stovetop. Here’s how to make this soup on the stovetop (for the other directions, see below):
- Sauté your garlic, onions, carrots, and celery in olive oil on the stovetop until the onions are translucent (about 10 minutes).
- Add the ham and all remaining ingredients (except milk and peas) to the pot and bring to a boil.
- Allow the soup to boil for 10-12 minutes, or until the potatoes are fork tender. Then, reduce the heat and stir in milk and peas.
How to thicken Ham Potato Soup
This is naturally a brothier soup but it can be thickened so that it is rich and creamy.
To thicken the soup I added 1/4 cup of flour to a bowl and scooped out about 1 cup of liquid from the soup pot (it’s ok if you get some ham/veggie/potato pieces but try to get mostly broth!
Whisk the flour and broth mixture together until it’s a thick paste like consistency. Stir it into the soup and bring to a boil for 2-3 minutes, stirring continually.. You can add more flour directly to the pot and stir it in if necessary.
What to serve with Ham and Potato Soup
This soup is hearty enough to be enjoyed on its own with a side of bread. It can also be enjoyed with a sandwich, salad, or our Healthy Chicken Tenders.
Here are some of our favorite toppings:
- cheese
- chives
- black pepper
- green onions
- sour cream or greek yogurt
- crackers
- a drizzle of heavy cream
(Just a friendly reminder: if you are Whole30 – cheese, sour cream, greek yogurt, heavy cream, and crackers are not permitted.)
How to store Easy Ham and Potato Soup
How long does ham and potato soup last in fridge? This soup will last for up to 5 days in the refrigerator.
Separation is normal and ok! Just stir it up.
Can you freeze creamy ham and potato soup? Yes it can, but with this recipe, we don’t recommend it!
The potatoes can get grainy and we don’t like the taste of milk after it has been frozen in recipes.
If you are going to freeze it, store your creamy ham and potato soup in an airtight container. When you’re ready to eat, defrost the night before by leaving this in the fridge, or take out of the refrigerator and heat over the stove/in the microwave.
We like these containers for freezing!
We have a whole post on the best way to freeze soup!
Can potato soup be canned? I have not tried canning this soup. I’d check out this post and do your own research on whether canning this soup is safe.
How do I reheat this soup? You can reheat this potato soup in a pot or in the microwave.
Leftover Ham Soup FAQs
Should I boil potatoes before adding them to soup?
No, you do not want to boil the potatoes before adding them to this ham soup recipe. They will be fully cooked if you follow the directions and pre boiling could cause them to lose their shape and become mushy.
What makes a bowl of soup more flavorful?
To add flavor to potato soup, add fresh herbs like rosemary thyme or sage. Other spices (italian seasoning, hot pepper, more black pepper). This recipe is pretty flavorful on its own and you don’t need to add much extra.
How do you make potato soup from scratch?
This potato soup is made completely from scratch. If you are looking for potato soup recipes – check out this Healthy Potato Soup recipe!
What can ham stock be used for?
Ham stocks can be used like you would use other stocks/broths. It would be great in soups, but be aware that it can sometimes be more salty than other stocks.We didn’t use ham stock in this recipe.
Can you leave skins on potatoes for potato soup?
You don’t have to peel the potatoes for potato soup. I prefer them without the skins, but if you prefer them with the skins on – keep them on!
What potatoes are best for soup?
Yukon gold potatoes are best for soup because they are soft and velvety. When blended they get super smooth and creamy. Russet potatoes are also good for soup because they hold their shape.
Is potato soup good for weight loss?
Potato soup is not the best soup for weight loss. It’s mostly carbs and fat.
How long is leftover ham good for?
Leftover ham is good for 3-5 days in the refrigerator. It’s best to eat it as close to the cook date as possible.
How long is Ham Soup good for?
Ham Soup is good for 3-4 days in the refrigerator. You can freeze it for up to 2 months.
Other Healthy Soup Recipes
We love soup SO much that we actually have a free healthy soup ebook! We also have a post filled with 25 Healthy Soup Recipes! Here are some of our other favorite soups that you may like:
- Ham White Bean Soup
- Healthy Chicken Pot Pie Soup
- Pumpkin Soup Recipe
- Asian Chicken Soup
- Healthy Butternut Squash Soup
- Lemon Chicken Soup
- Healthy Potato Soup
- Crockpot Chicken Noodle Soup
- Sweet Potato Soup
- Leftover Turkey Soup
- Healthy Italian Wedding Soup
- Easy Minestrone Soup
Ham Potato Soup
4.74 from 42 votes
An Easy Ham & Potato Soup Recipe everyone will love! Make it in your crockpot, instant pot or on the stove. Creamy & delicious!
WW Freestyle Points Not WW friendly
Prep Time : 10 minutes minutes
Cook Time : 25 minutes minutes
Total Time : 35 minutes minutes
Serves : 4 people (about 1.5 cups each)
(hover over # to adjust)
PRINTPINRATE
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon garlic minced (2 cloves)
- 1 cup onions diced
- 1 cup carrots diced
- ½ cup celery diced
- 4 cups potatoes, peeled and chopped into 1 inch cubes about 1 lb or 5-6 medium sized potatoes
- 4 cups vegetable broth use low/no sodium!
- 2 cups cooked ham chopped in small 1/2 inch cubes
- 1 teaspoon fresh rosemary chopped finely
- 1/4 teaspoon salt optional
- 1/2 teaspoon pepper
- 1 cup peas
- 1.5 cups milk of choice
- Optional to thicken : ¼ cup flour or tapicoa flour
Instructions
Stovetop Instructions:
In a large pot, heat olive oil. While oil is heating, chop veggies.
Sauté garlic, onions, carrots, and celery until onions are translucent, about 10 minutes.
While veggies sauté, chop ham/potatoes and gather other ingredients.
Add all remaining ingredients to the pot, except milk and peas
Bring the soup to a boil. Allow it to boil for 10-12 minutes, or until your potatoes are fork tender.
Once cooked, reduce heat and stir in milk and peas.
For thickening: The soup will thicken as it cools, but if you prefer a richer, thick soup – add ¼ cup all purpose flour to a bowl. Scoop 1-2 cups of broth (it’s ok if a few veggie/ham pieces get in there too) into the bowl. Whisk together. Add flour mixture back into the soup and stir. Bring to a boil for 2-3 minutes and your soup will naturally thicken.
Crockpot Instructions:
In a sauté pan, heat olive oil. While oil is heating, chop veggies.
Sauté garlic, onions, carrots, and celery until onions are translucent, about 10 minutes.
While veggies sauté, chop ham/potatoes and gather other ingredients.
Add all cooked vegetables + all remaining ingredients except milk and peas to the crockpot
Cook on low for 5-6 hours or high for 3-4 hours.
Once cooked, reduce heat and stir in milk and peas.
For thickening: The soup will thicken as it cools, but if you prefer a richer, thick soup – add ¼ cup all purpose flour to a bowl. Scoop 1-2 cups of broth (it’s ok if a few veggie/ham pieces get in there too) into the bowl. Whisk together. Add flour mixture back into the soup and stir. Bring to a boil on the stove for 2-3 minutes and your soup will naturally thicken.
Instant Pot Instructions:
Set instant pot to sauté for 10 minutes. Heat olive oil. While oil is heating, chop veggies.
Sauté garlic, onions, carrots, and celery until onions are translucent, about 10 minutes.
While veggies sauté, chop ham/potatoes and gather other ingredients.
Add all cooked vegetables + all remaining ingredients except milk and peas to the instant pot
Set instant pot to sealing, pressure cook for 8 minutes.
Once cooked, manually quick release the pressure in the instant pot
Stir in milk and peas
For thickening: The soup will thicken as it cools, but if you prefer a richer, thick soup – add ¼ cup all purpose flour to a bowl. Scoop 1-2 cups of broth (it’s ok if a few veggie/ham pieces get in there too) into the bowl. Whisk together. Add flour mixture back into the soup and stir. Bring to a boil by setting it to Sauté for 2-3 minutes and your soup will naturally thicken.
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Nutrition Facts
Nutrition Facts
Ham Potato Soup
Amount Per Serving (1.5 cups)
Calories 397Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 41mg14%
Sodium 426mg19%
Potassium 1325mg38%
Carbohydrates 53g18%
Fiber 9g38%
Sugar 9g10%
Protein 18g36%
Vitamin A 6180IU124%
Vitamin C 75mg91%
Calcium 179mg18%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients
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