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Potato and Ham Soup

Potato and Ham Soup

The House + Hive
This creamy potato and ham soup is a belly-warming staple recipe in our home, and is perfect for using up leftover holiday ham. 
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert
Servings 8


  • 3 1/2 cups Russet potatoes, peeled and diced
  • 1/3 cup Celery, diced
  • 1/2 cup Carrots, peeled and diced
  • 1/3 cup Onion, chopped fine
  • 1 1/2 cups Cooked ham, diced
  • 3 1/4 cups Water
  • 2 tbsp chicken bullion granules We use Better Than Bullion brand
  • 1/2 tsp Salt
  • 1 tsp White pepper, ground
  • 5 tbsp Flour
  • 5 tbsp Butter
  • 2 cups Milk We use 2%, but any percent is fine


  • Combine the diced potatoes, celery, carrots, onion, ham and water into a large stockpot. Bring the mixture to a boil, and cook over medium heat until the potatoes are tender (10-15 minutes). 
  • Stir in the chicken bullion, salt, and pepper. 
  • In a separate saucepan, melt the butter. Whisk in the flour and cook, stirring constantly until thick (approx 1 minute). Stir in milk slowly, preventing any lumps to form. Continue stirring over medium-low heat until thickened (4-5 minutes).
  • Stir the milk mixture into the stockpot, and cook until heated through. Enjoy!


Recipe adapted from AllRecipes.com, and changed slightly to the taste of our family. 
Keyword Ham, Potato, Soup