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Creamy Ham and Potato Soup

Creamy Ham and Potato Soup

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Ham at Easter is a family tradition. It might be my favorite holiday meal: the saltiness mixing with the sweetness of a nice glaze. So good! Followed, of course, by jelly beans and Cadbury mini eggs. Does it get any better than that?

Then there are the leftovers. Ham sandwiches are good, but they do get a bit boring. As much as I love ham, I crave variety after the big Easter meal.

That’s where this Creamy Ham and Potato Soup comes in.

Plus, you can feel good about using every single part of your Easter ham. The flavor in this soup comes from the bone, simmered in broth and giving all of the vegetables the smoky essence of the ham itself. 

It’s so simple!

Like many soups, this one takes a bit of chopping at the front end, but comes together quickly at the end. Start building incredible flavor with veggies – onion, carrots, and celery – then add the broth, potatoes, and ham bone. Simmer to bring all of the flavors together.

Thicken with a touch of starch from the flour, but also with the slight mashing of the cooked potatoes. The milk adds a creamy touch at the end. If you like a thinner soup, simply add more stock.

The ham bone and bits of ham itself add quite a bit of saltiness to this soup, so taste it before adding even the small amount called for in the recipe. You might not need any additional salt at all, depending on how much of the meat is left on the bone you use.

Serve this soup with some Easy Drop Biscuits or a piece of crusty baguette and enjoy!

Creamy Ham and Potato Soup

Course: MainCuisine: AmericanDifficulty: Easy
Prep time


Cooking time



This creamy soup makes delicious use of leftover Easter ham and is simple enough to throw together on a busy post-holiday weeknight.


  • 1-1/2 tablespoons unsalted butter

  • 1/2 medium yellow onion, diced

  • 2 stalks celery, diced

  • 3 medium carrots, diced

  • 1 cup diced mushrooms

  • 2 cloves garlic, minced

  • 1/4 cup all-purpose flour

  • 4 cups vegetable or chicken broth

  • 1-1/3 pound peeled and diced Russet potatoes (about 2 large)

  • 1 ham bone with some ham still on it

  • 1 cup milk

  • 1/2 teaspoon coarse kosher salt

  • 1/4 teaspoon black pepper

  • 1/2 cup shredded cheddar cheese

  • 2 green onions, sliced


  • In a large pot, heat the butter over medium heat. Add the onion, celery, carrots, and mushrooms. Saute, stirring often, until the vegetables soften. Add the garlic and cook until fragrant, about 30 seconds.
  • Sprinkle in the flour, then stir and cook for one minute. Pour in the broth in a slow stream, stirring constantly to break up any lumps of flour.
  • Stir in the potatoes and add the ham bone, nestling it down into the liquid. Bring to a boil, then reduce the heat and good simmer until the potatoes are tender, about 20-25 minutes.
  • Remove the ham bone from the soup and cut any remaining pieces of ham from the bone. Set the ham aside and discard the bone. Using a potato masher, slightly mash the potatoes and other vegetables in the pot.
  • Stir in the milk, then add the ham. Season with salt and pepper. Serve topped with a sprinkle of cheese and green onion.


  • Be sure to taste the soup before adding the salt at the end. Depending on your ham bone and how much ham is left on it, your soup may be salty enough already.
  • Serve this filling soup with crusty French bread on the side!

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  1. Megan says:

    This soup is delicious! It was the first time I made soup with a ham bone and it was the best I have ever made. It was also simple. It was rich enough without the cheese and I did not put the green onions in it. Thank you for the recipe.

    1. We are so glad you enjoyed it! The bone adds so much flavor!

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