Creamy Potato Ham Soup

4.67 from 9 votes

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

Cost: $5

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.

Nutrition