This Creamy Ham and Potato Soup recipe is the perfect way to use up leftover holiday ham! This ultra cozy soup is essentially a smoky potato chowder that’s loaded with ham, cream, fresh dill, and chives.
It’s an easy one-pot soup recipe that’s perfect for chilly nights. The whole recipe comes together in about 30 minutes — perfect for any night of the week!
“This soup is wonderful ….. easy and delicious. The Dijon mustard, fresh chives and dill add the perfect little punch. This is a keeper. Thank you.” – Patricia, So Much Food reader
Table of contents
This Is One of My Favorite Recipes to Make with Leftover Ham
There’s nothing more comforting than a bowl of hearty, creamy ham and potato soup. All in all, it takes under 45 minutes to have a pot of soup ready and on the table. Perfect for busy weeknights or for when you’re craving a hearty meal!
Leftover glazed ham adds the perfect amount of smoky and savory flavor to the soup. The fresh dill and chives add the perfect fresh balance. This is an easy recipe with simple ingredients and lots of flavor!
The great thing about this soup is that it simmers away on the stove, pretty much taking care of itself, thickening into a delicious creamy base. All this recipe requires is a bit of chopping and dicing, and you’ve got a cozy and hearty dinner on the table in no time!
Ingredients and Substitutions
- Ham. I used leftover glazed ham for this recipe, but you could also purchase a ham steak and dice it up.
- Veggies. Onions, carrots, and celery create the flavor base here. You could also use some leeks, and stir in corn, peas, or green beans towards the end.
- Garlic. Garlic makes everything better!
- Butter and flour. Combine to make a roux to help thicken the soup.
- White wine. Optional, but adds a nice balance of acidity to the soup.
- Dijon. A couple of spoonfuls of dijon mustard add tons of savory flavor to the ham and potato soup.
- Potatoes. I use Yukon gold because they’re my favorite, but russets would also be great.
- Broth. Homemade chicken broth is best, but you can also use store bought and bolster the flavor by simmering it with a leftover ham bone.
- Cream. Heavy cream makes this soup ultra velvety and creamy.
- Herbs. Chives and fresh dill are the perfect pairing with the smoky ham!
Need to Make This Soup Gluten-Free?
To make this ham and potato soup gluten-free, omit the flour and use russet potatoes for this soup because they’re extra starchy. Once the potatoes are tender, mash some of them with a fork to help thicken the soup. (You can also stir in leftover mashed potatoes towards the end to thicken the soup.)
Finally, you can mix 2 teaspoons of cornstarch with 1 1/2 tablespoons of water until smooth. Stir that into the soup before adding the cream and let it simmer for 3-4 minutes.
Tools Needed
How to Make Creamy Ham and Potato Soup in 1 Pot
Jenny’s Tip: You don’t need any fancy equipment to make this leftover ham and potato soup, but as with all soups I recommend investing in a nice dutch oven! It’s my go-to for so much of my cooking, and soups especially.
- Saute the veggies in some butter. Once they’re soft, add the Dijon and then sprinkle with flour. Make sure to cook the flour for at least 3 minutes to remove its raw flavor and to prevent the soup from developing a gummy texture.
- Add the wine and chicken broth. I’ve found that stirring the soup as you pour in the liquids prevents lumps from forming.
- Add the ham and potatoes. Then simmer, covered, until the potatoes are very tender. I like to use a fork to smash some of them (this helps thicken the soup even more). Add the cream and simmer for another 5 minutes.
- Add the herbs. I love using dill and chives, but you can use pretty much any herbs you have leftover from your holiday feast. (Just note that some are more potent than others, so add a little, taste, and then add more as needed.)
Ways to Customize Your Soup
Add more protein. You could add shredded chicken, turkey, or diced bacon to the soup to make it extra hearty. Don’t forget the leftover chopped ham!
Add veggies. The classic veggies are present here including onions, carrots, and celery! You could also saute in some sliced leeks for more flavor. At the end, if you have leftover green beans, peas, or corn, those would all be great additions.
Swap the herbs. I absolutely adore the fresh dill and chives, but you could also add some sage, thyme, or rosemary when you saute the veggies. Stir in chopped parsley at the end!
Ramp up the toppings. Have leftover stuffing? Cut chilled stuffing into cubes and toss with olive oil. Toast in the oven and use them as extra flavorful croutons.
What to Serve with Ham and Potato Soup
A hearty soup pairs so perfectly with homemade bread for dipping and / or a side salad for freshness. Here are some suggestions:
- Salads. Loaded Wedge Salad, Crunchy Italian Chopped Salad, or Kale Caesar Salad
- Breads. No-Knead Focaccia or Overnight Sourdough
- Rolls. Brioche Dinner Rolls or Classic Dinner Rolls
If you give this recipe a try, be sure to let me know. Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA onInstagram. I LOVE hearing about & seeing your SMF creations!
More Cozy Soup Recipes to Try Now
- Albondigas Soup
- Chicken Curry Noodle Soup
- Chicken Tortellini Soup
- Creamy Loaded Cauliflower Soup
- Italian Wedding Soup
- Creamy Chicken Orzo Soup
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Creamy Ham and Potato Soup Recipe
Ingredients
- 4 tablespoons unsalted butter, diced
- 1 yellow onion, diced
- 2 large carrots, peeled and diced
- 2 celery ribs, diced
- 4 garlic cloves, minced
- 1 tablespoon dijon mustard
- 3 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 4 cups chicken broth, homemade is best
- 1 1/2 lbs potatoes, peeled and diced
- 3 cups diced cooked ham
- 2 bay leaves
- 1 cup heavy cream
- 1/4 cup chopped fresh dill
- 1/4 cup minced fresh chives
- kosher salt
- freshly cracked black pepper
Instructions
- Saute the veggies. Melt butter in a 4 qt dutch oven and saute the onion, carrot, celery, and garlic until soft. Add the dijon and cook for 1-2 minutes. Sprinkle the flour over the top and stir it in. Cook the flour for 3-4 minutes, stirring often, to remove any raw flour taste.
- Add the liquid. Stir in the white wine, if using, and the chicken broth. Make sure to stir well as you add the liquid so that there aren't any lumps. Bring to a gentle simmer. Simmer for 5 minutes or so, until thickened.
- Add the ham and potatoes. Add the diced potatoes, bay leaves, and ham and simmer, covered, until the potatoes are very tender. Use a fork to gently smash some of them so that they thicken the soup a bit. Add the cream and simmer for another 5 minutes.
- Season and add herbs. Season the soup to taste with salt and lots of freshly cracked pepper. Stir in the chopped dill and chives and any additional leftover veggies that you want to add. Serve Creamy Ham and Potato Soup with crusty bread for dipping.
Notes
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Rate & Review This Recipe
This soup is wonderful ….. easy and delicious. The Dijon mustard, fresh chives and dill add
the perfect little punch. This is a keeper. Thank you.
So happy you loved it Patricia!
This was a wonderfully flavored soup and was prefect for a cold day. I ended up using only half the ham and was glad I did. I’m a big meat eater but felt the ham might over power the rest of the soup. I also added cheddar cheese on top and loved it.
Love the addition of cheese!
This soup is absolutely wonderful!! I made it just like you said. The only thing was you didn’t say when to add the bay leaves. I figured they should go with the first simmer. Then I let it sit with the lid on for an hour. Brought out the flavor. I will certainly make this one again.! It’s a keeper! Thank you for sharing.
So happy to hear it Pat!