Easy and Delicious Ham and Potato Soup

Easy and Delicious Ham and Potato Soup

cara burtis 5

"This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc., and it still turns out great."

Ingredients 40 m {{adjustedServings}} servings 227 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 682 mg
  • 27%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Combine potatoes, cauliflower, corn, cooked ham, onion, celery, and garlic in a large soup pot and cover with water. Bring to a boil, reduce heat to medium, and cook until potatoes are tender, 10 to 15 minutes. Stir chicken bouillon, salt, and white pepper into mixture.
  2. Melt butter in a saucepan over medium-low heat; whisk in flour to make a paste. Cook for 1 minute and gradually whisk milk into flour mixture until smooth. Continue cooking until thick, 4 to 5 minutes, whisking often.
  3. Stir milk mixture into soup and cook until heated through, 5 to 10 minutes.
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  • Cook's Note:
  • Bouillon can be broth you have prepped ahead and frozen, and garlic needs to be fresh if you can.
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Reviews 16

  1. 18 Ratings

Baking Nana

Very nice recipe. I cooked a meaty ham bone from the freezer in the crockpot overnight and used the broth from that in place of the water and chicken bouillon. I kind of reserved the method. I cooked the potatoes in the ham broth in a large sauce pan. I cooked the onion, celery, garlic and carrot (not called for in the recipe) in the butter. Added the flour and made a roux using 2 cups low fat milk. I added the seasonings to the roux / milk mixture. Once the potatoes were done I dumped them and the broth into the large pot and added the ham from the ham bone and the corn. If you like larger pieces of potato in your soup leave it as it. If you like a smoother more creamy soup, use a potato masher to smash up the potatoes and broth before adding the the creamy vegetable mixture. The white pepper gives the a very tasty finish. If you are sensitive to pepper cut the white pepper back to 1/2 tsp. I garnished the soup with a little grated cheese and diced chives. Served with a crusty bread it made for a wonderful dinner. Thanks for a good recipe, Cara.


This was great and went over well during a football game party. Minor changes..I doubled the recipe and sauteed all of the vegys (except corn and potatoes) until tender and then used an immersion blender to puree half of the vegys once it cooked in the liquid for a while (potatoes cooked through) and only used half the butter. Super good and easy!


This was my third time making this addictive soup. The only thing differentwas I added kraft shredded cheese with cream cheese.Awesome s