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Potato and Ham Soup

Potato and Ham Soup

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Tabitha King

A delicious blend of potatoes, vegetables, and chunks of ham in a wonderful creamy soup. Everyone that has ever tasted it has said that it was the best potato soup they have ever had, honest! You can eat it straight up or top it with shredded cheese or chives. Enjoy!

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 1222 mg
  • 49%

Based on a 2,000 calorie diet


  1. Bring the potatoes, onion, celery, carrot, salt, pepper, and water to a boil in a large pot. Cook until the vegetables are tender, about 15 minutes. Add the ham, cream of celery soup, and heavy cream; return to a simmer and cook for 5 minutes. Adjust the seasoning and serve.
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Tabitha King

I also want to add that in the original directions I put to add enough water to cover the veg, but they put in 4 cups. You might need a little more than that.


After experimenting, I use 1/2 tsp dried tarragon, 4 tsp chicken base in the water, and no cream of celery soup. Instead I melt 1/4 cup of butter and add 1/2 cup flour. Stir over low heat for a few minutes then add to soup with one can of evaporated milk. Skip the cream. Also, your veggies will taste better if you sweat them out in a tbsp of butter before you add the broth. Only about 5-7 minutes on med low heat.


My family loved this recipe -and since my Mother-in-law's recipe is considered the be all and end all of potato soup, this was no easy feat!