Name: Creamy Potato Ham Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound potatoes (peeled and diced (Yukon Gold or Russet)); ⅓ cup onion (yellow or white, finely chopped ); ⅓ cup celery (finely diced); ¾ cup cooked ham (diced); 3 ¼ cups water (or chicken broth); 2 tablespoons chicken bouillon granules; 1 teaspoon ground white or black pepper (or to taste); 5 tablespoons butter; 5 tablespoons all-purpose flour; 2 cups whole milk

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If there’s one thing I love, it’s a recipe that makes me look like a Michelin Star chef—without actually requiring hours of effort. This creamy potato ham soup checks all the boxes: quick, inexpensive, and absolutely delicious. It’s the perfect solution for busy nights when you want something homemade but don’t have time to babysit a stove. Best of all? You can feed the whole family for less than the cost of a fast-food meal!

If there’s one thing my family loves, it’s a big, hearty bowl of soup—especially on chilly nights when we need something warm and comforting. But let’s be real, some nights, I have zero energy for anything remotely complicated. That’s where this potato ham soup comes in.

This recipe is ridiculously easy. No fancy ingredients, no complicated steps—just simple, wholesome goodness that comes together in about 30 minutes. I’ve made this soup more times than I can count, and every single time, it disappears faster than I can ladle it into bowls. Even the picky eaters in my house go back for seconds.

Trust me, once you make it, you’ll wonder why you ever settled for canned soup!

What You’ll Need to Make This Easy Potato Soup

This soup comes together with simple ingredients—most of which you probably already have on hand. But a few little choices can make a big difference in flavor and texture. Here’s what you need and how to make the most of it:

Potatoes: I love using Yukon Gold for their naturally creamy texture, but Russets work great, too—they just break down a bit more, making the soup extra thick.
Onion & Celery: Yellow or white onions work best, but if you’re in a pinch, a little onion powder will do. No celery? Just leave it out—the soup will still be delicious.
Diced, Cooked Ham: This is a great way to use up leftovers. If you don’t have ham, cooked bacon, smoked sausage, or even shredded rotisserie chicken would be tasty swaps.
Water & Chicken Bouillon: Bouillon packs a punch of flavor that plain water just can’t match. If you have chicken broth on hand, use that instead and skip the bouillon altogether. Want to keep it vegetarian? Swap in vegetable broth for a rich, savory base—just be sure to also leave out the ham (obviously!).
Pepper: White pepper blends seamlessly into the soup, but black pepper works just as well. Add to taste.
Butter & Flour: This duo creates a simple roux, thickening the soup and giving it that velvety texture. For a gluten-free option, try cornstarch instead of flour (use half the amount and dissolve it in cold milk before adding).
Whole Milk: This makes the soup rich and creamy, but you can use half-and-half for an extra indulgent version or 2% milk to lighten things up. Dairy-free? Unsweetened almond milk or coconut milk (the kind in a carton, not a can) work well.

How to Make the Easiest Potato Ham Soup

From start to finish, this soup comes together in about 30 minutes—and tastes like you spent hours making it. Here’s how to get that rich, creamy texture without any fuss:

1. Get things simmering.

In a large pot, combine the potatoes, onion, celery, ham, and water. Bring it to a rolling boil over high heat, then cover and reduce the heat to medium. Let it simmer until the potatoes are fork-tender—about 10 to 15 minutes. (If you can easily pierce a potato chunk with a fork, you’re good to go!)

2. Build the flavor.

Stir in the bouillon, salt, and pepper. This is when the soup starts to come alive, so taste as you go and adjust the seasoning if needed.

3. Make it creamy.

In a separate small saucepan, melt the butter over medium-low heat. Whisk in the flour and keep stirring for about a minute—it should look like a thick paste. This quick step cooks out the raw flour taste and ensures a silky-smooth soup.

4. Whisk in the milk.

Slowly pour in the milk, stirring constantly to avoid lumps. Keep stirring for about 4 to 5 minutes, until the mixture thickens into a smooth, velvety sauce. (Patience here pays off—this is what gives the soup its creamy texture!)

5. Bring it all together.

Pour the milk mixture into the big pot of simmering potatoes and ham, stirring well. Let everything meld together for a few more minutes until the soup is hot and creamy.

6. Serve & enjoy!

Ladle into bowls and serve immediately. It’s perfect as-is, but if you’re feeling fancy, top it with shredded cheese, a sprinkle of fresh herbs, or crispy bacon bits. And don’t forget a warm slice of crusty bread for dipping.

Tips for Perfectly Thick & Creamy Soup

If you want that rich, velvety texture without any lumps or thin, watery broth, here are my best tips to get it just right:

Don’t rush the roux. That butter-and-flour mixture (aka roux) is the key to a thick, creamy soup. Let it cook for a full minute before adding the milk—this gets rid of any raw flour taste and makes for a smoother texture.
Whisk like you mean it. When adding the milk, pour slowly and whisk constantly. This keeps the mixture lump-free and silky smooth. If you end up with lumps anyway, don’t panic—just strain it or give it a quick blitz with an immersion blender.
Adjust to your preference. Want an even thicker soup? Reduce the milk slightly or let the soup simmer a few extra minutes. If it’s too thick, just add a splash of broth or milk until it’s perfect for you.
Choose the right potatoes. Russets will give you a creamier texture since they break down more, while Yukon Golds hold their shape a bit better. If you like a chunkier soup, go with golds.
Blend it (or don’t). If you love a silky-smooth soup, use an immersion blender to puree part of the mixture before serving. If you prefer a chunky, hearty texture, just leave it as-is.
Let it sit. Like most soups, this one gets even better after resting for a bit. If you have leftovers, expect an even thicker soup the next day—just add a little extra liquid when reheating.

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4.67 from 9 votes

Creamy Potato Ham Soup

If there’s one soup that feels like a warm hug on a chilly day, it’s this one. This creamy, hearty potato ham soup comes together in under 30 minutes, but tastes like you spent all day in the kitchen. It’s rich, satisfying, and—best of all—you can make it for under $5 if you shop smart. Perfect for busy nights when you want homemade comfort without the hassle!

Prep Time10

Cook Time20

Total Time30

Course: Autumn, Soup, Winter

Cuisine: American, Comfort Food

Servings:

Calories: 362kcal

Ingredients

1 pound potatoes peeled and diced (Yukon Gold or Russet)
⅓ cup onion yellow or white, finely chopped
⅓ cup celery finely diced
¾ cup cooked ham diced
3 ¼ cups water or chicken broth
2 tablespoons chicken bouillon granules
1 teaspoon ground white or black pepper or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups whole milk

Instructions

In a large pot, combine the potatoes, onion, celery, ham, and water. Bring to a boil over high heat, then cover and reduce the heat to medium. Let simmer until the potatoes are fork-tender, about 10–15 minutes.
Stir in the bouillon granules, salt, and pepper.
In a separate saucepan, melt the butter over medium-low heat. Whisk in the flour and cook, stirring constantly, for about 1 minute. This helps eliminate the raw flour taste.
Slowly whisk in the milk, stirring constantly to prevent lumps. Continue cooking until the mixture thickens, about 4–5 minutes.
Pour the thickened milk mixture into the stockpot and stir well. Let it simmer for a few minutes until heated through.
Ladle into bowls and serve immediately. Optional: Top with shredded cheese, green onions, or a sprinkle of crispy bacon for extra goodness.

Notes

No ham? Swap in cooked bacon or smoked turkey for a slightly different flavor.
Make it vegetarian. Use vegetable broth and skip the ham—it's still delicious!
Want it thicker? Mash some of the potatoes or add a little extra flour to the roux.