Creamy Ham and Potato Soup Recipe Perfect for Holiday Leftovers

Posted on October 30, 2025

Introduction

Let me tell you, there are few things more satisfying after a holiday feast than turning leftovers into something incredible. Last year, after staring at a mountain of ham and a bag of potatoes I swore I’d use “before they sprout,” I decided to experiment with a soup recipe. The result? Pure cozy, creamy perfection. Now, it’s officially a tradition in my house to make this Creamy Ham and Potato Soup every year after Christmas dinner.

This recipe is one of those rare gems that feels decadent but is secretly the easiest thing to make. It’s warm, hearty, and has that just-right balance of smoky ham and creamy potatoes. Bonus? It’s also a great way to clean out your fridge. If you’ve got a leftover ham bone, extra veggies, or even random bits of cheese, throw them in. Trust me, this soup welcomes it all.

Why You’ll Love This Recipe

This Creamy Ham and Potato Soup is a hug in a bowl. Whether you’re curled up on the couch binge-watching holiday movies or feeding a crowd, it’s got everything you need to make you feel warm and happy.

Perfect for leftovers: Got leftover ham? This recipe transforms it into something magical. No more boring sandwiches.
Ridiculously simple: Done in under an hour. You don’t need any fancy techniques, and everything happens in one pot.
Customizable: Add carrots, celery, or even corn if you’ve got them. This soup is flexible and forgiving.
Kid-approved: Creamy, cheesy, and filling—my picky eaters ask for seconds every time.
Freezer-friendly: Make a big batch and freeze the rest for quick dinners later. It reheats like a dream.

Honestly, this is the kind of recipe that feels like self-care. It’s soothing to make and even better to eat.

What Ingredients You’ll Need

Here’s the best part: you probably already have most of these ingredients in your kitchen. I’ve broken them down into what makes the soup creamy and comforting, plus optional extras to take it up a notch.

Ham (2 cups, diced): Leftover holiday ham is perfect, but you can use any cooked ham. The smoky flavor adds depth.
Potatoes (4 medium, peeled and chopped): Russets are my go-to for that buttery, creamy texture, but Yukon Golds work too.
Onion (1 medium, diced): Adds sweetness and a base of flavor.
Carrots (2 medium, diced): Optional, but I love the pop of color and slight sweetness they bring.
Celery (2 stalks, chopped): Another optional veggie, but it adds a nice savory note.
Chicken broth (4 cups): Homemade or store-bought works. If you’re using a ham bone, you can simmer it to make ham broth instead.
Heavy cream (1 cup): This is where the magic happens. It makes the soup velvety and indulgent.
Unsalted butter (4 tbsp): For sautéing and adding richness.
Flour (¼ cup): Helps thicken the soup and give it that silky texture.
Cheddar cheese (1 cup, shredded): Optional, but oh-so-good if you want a cheesy twist.
Salt and pepper: To taste. Remember, ham can be salty, so season carefully.

Quick tip: Don’t toss that ham bone! If you’ve got one, simmer it with the broth for an hour before starting this recipe for extra flavor.

Equipment Needed

You don’t need a chef’s kitchen to make this soup—just a few basics are all you’ll need.

Large pot or Dutch oven: Big enough to hold all the ingredients. I use my trusty enameled Dutch oven every time.
Cutting board and knife: For chopping your veggies and ham.
Ladle: For serving up those perfect bowls.
Whisk: Helps ensure a smooth texture when you’re thickening the soup with flour.

No fancy gadgets here—just the classics. Bonus points if your pot has a lid to help the soup simmer perfectly.

How to Make It: Step-by-Step

Alright, let’s get cooking! Follow these steps for the easiest, most comforting soup ever.

Sauté the veggies (5 minutes): Heat the butter in your pot over medium heat. Add the diced onion, carrots, and celery. Cook until softened and fragrant, stirring occasionally.
Add the flour (1 minute): Sprinkle the flour over the veggies and stir well. It’ll look clumpy but don’t worry—that’s what thickens the soup later.
Add the broth and potatoes (15 minutes): Slowly pour in the chicken broth while whisking to break up the flour. Add the chopped potatoes and bring to a simmer. Cover and cook until the potatoes are tender.
Add the ham (5 minutes): Stir in the diced ham and simmer for a few more minutes to warm it through.
Finish with cream and cheese (5 minutes): Reduce the heat to low and stir in the heavy cream. If you’re adding cheese, stir it in now until melted.
Season and serve: Taste and adjust salt and pepper as needed. Ladle into bowls and enjoy!

Quick note: If your soup is too thick, add a splash of broth or water to loosen it up. Too thin? Simmer uncovered for a few extra minutes.

My Best Tips & Techniques

After making this soup more times than I can count, I’ve picked up a few tricks to make it foolproof.

Don’t skip the flour: It’s what gives the soup its creamy, velvety texture. Just make sure to cook it for a minute to avoid a raw taste.
Use leftover ham: The smoky flavor adds depth you won’t get from deli ham.
Simmer the ham bone: If you have a ham bone, simmer it with the broth before starting the recipe. It’s an easy way to add incredible flavor.
Cut potatoes evenly: Uniform pieces ensure they cook at the same rate. You don’t want half mushy and half crunchy!
Cheese is optional: But let’s be honest—cheese makes everything better. Cheddar is my favorite, but Swiss works too.

Real talk: this soup gets better as it sits. The flavors mingle, and leftovers are *chef’s kiss* delicious the next day.

Ways to Mix It Up

This recipe is super flexible, so feel free to experiment! Here are some variations I’ve tried and loved.

Loaded Baked Potato Style: Top each bowl with shredded cheddar, crumbled bacon, and a dollop of sour cream.
Corn Chowder Twist: Add 1 cup of frozen or canned corn during the last 10 minutes of cooking.
Spicy Version: Stir in ½ teaspoon of smoked paprika and a pinch of cayenne for a little heat.
Vegetarian Option: Swap the ham for roasted mushrooms and use vegetable broth instead of chicken.
Extra Veggie Boost: Add diced zucchini or spinach in the last 5 minutes of cooking.

Pro tip: If you’re feeling fancy, garnish each bowl with fresh parsley or chives before serving.

Serving Ideas & Storage

This soup is perfect for any time of day, and it stores beautifully.

How to Serve

Classic: Just ladle into bowls and serve with crusty bread or crackers.
Fancy: Top with shredded cheese, crispy bacon, and a sprinkle of parsley.
Family-style: Serve with a big green salad and fresh rolls.

How to Store

In the fridge: Let the soup cool completely, then transfer to an airtight container. It’ll keep for up to 5 days.
In the freezer: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in a pot over medium heat, stirring occasionally. Add a splash of broth if it’s too thick.

Pro tip: This soup is perfect for meal prepping. Make a big batch and portion it out for easy lunches or dinners throughout the week.

Nutritional Info & Health Benefits

This soup is hearty and comforting, but it’s also packed with protein and veggies.

Nutritional Info (Per Serving)
Calories: ~320
Protein: 18g
Carbs: 25g
Fat: 15g
Fiber: 3g

Health Highlights:

Protein-packed: Thanks to the ham and cream, this soup keeps you full for hours.
Rich in vitamins: Carrots, celery, and potatoes add a boost of nutrients.
Comfort food with balance: It’s indulgent without feeling heavy.

Honest note: This isn’t diet food, but it’s a much better option than grabbing fast food or pre-packaged meals.

Final Thoughts

So there you have it—my Creamy Ham and Potato Soup recipe! It’s warm, filling, and the perfect way to use up holiday leftovers while creating something totally new. I love making this for my family, and it’s become one of those recipes we look forward to every year.

I hope you’ll give it a try! If you do, let me know how it turned out in the comments. Did you add your own twist? Snap a picture and tag me on Instagram @yourhandle—I love seeing your creations.

Happy cooking, and may your holiday leftovers always lead to something delicious!

FAQs

Q: Can I use sweet potatoes instead of regular potatoes?

A: Absolutely! Sweet potatoes will add a touch of natural sweetness. Just know the texture will be slightly different—still delicious, though!

Q: What if I don’t have heavy cream?

A: No problem! You can use half-and-half or even whole milk. The soup won’t be quite as rich, but it’ll still be creamy and delicious.

Q: Can I make this in a slow cooker?

A: Yes! Sauté the veggies in a pan first, then transfer everything except the cream and cheese to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cream and cheese at the end.

Q: Can I make this ahead of time?

A: Absolutely! This soup reheats beautifully. Just store it in the fridge or freezer and reheat as needed.

Q: What’s the best way to thicken the soup?

A: The flour does most of the work here, but if you want it even thicker, mash some of the cooked potatoes with a fork and stir them back into the soup.

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