This creamy ham and potato soup is hearty, comforting, and packed with tender potatoes, ham, and a velvety broth. It’s ready in 40 minutes and perfect to heat you up on a cold winter's day!
I took inspiration from a recipe on Café Delites website to make it, using some leftover festive gammon, and adapted it slightly.
The end result is deliciously creamy (without the addition of actual cream!) and comforting.
Tips
- Use up leftover festive gammon to make this delicious soup…if you have any left!!
- Extra vegetables – add some peas, sweetcorn or spinach for extra nutrition.
- This creamy ham and potato soup recipe is easily adapted if you’re cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Yes - soup keeps well and tastes better the next day as the flavours infuse.
Reheat it gently on the hob over a medium low heat, stirring often, or in the microwave. If it thickens too much, add some milk or stock to obtain the desired consistency.
It’s best to avoid freezing soup with milk or cream in it as it can become grainy when thawed.
Yes – this is a perfect recipe to use up leftover ham! Chop it into bite-size pieces or shred it, depending on preference.
Let it simmer longer or stir in a cornflour slurry by mixing 1 tbsp cornflour with 2 tbsp water. Ensure the soup is bubbling on a fast simmer to avoid lumps!
Yes – try bacon, prosciutto or a plant-based ham substitute.
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How to make this Creamy Ham and Potato Soup
Ingredients
- 20g butter
- 1 onion, finely chopped
- 150g carrots, peeled and diced
- 60g celery stalks, trimmed and diced
- 240g cooked ham, shredded (see Tips)
- 350g potatoes, peeled and diced
- 2 cloves garlic, crushed
- 40g plain flour
- 500ml ham or chicken stock (made using a cube or pot)
- 1 ham stock cube, crumbled
- 750ml semi-skimmed milk
- salt and freshly ground black pepper
- fresh parsley, chopped, to garnish
Instructions
- Melt the butter in a casserole over a medium heat. Sauté the onion, carrots and celery for 4 minutes, until beginning to soften.
- Add the ham and potatoes, cook for 2 minutes, then add the garlic and stir for 30 seconds, until fragrant.
- Stir in the flour and cook for 2 minutes, stirring frequently.
- Add in the stock and crumbled ham stock cube, stirring all the ingredients together.
- Increase the heat and bring to a boil, then reduce to a simmer and cover mostly with a lid. Cook for 10 to 12 minutes until the potatoes are just tender.
- Slowly add the milk, stirring continuously then increase the heat until it just starts to boil. Reduce to a simmer and stir for 5 minutes, until thickened.
- Season, to taste, with salt and freshly ground black pepper. Garnish with the chopped parsley and serve warm with some crusty bread on the side.
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Creamy Ham and Potato Soup
Equipment
Ingredients
- 20 g (0.7 oz) butter
- 1 onion finely chopped
- 150 g (5.3 oz) carrots peeled and diced
- 60 g (2.1 oz) celery stalks trimmed and diced
- 240 g (8.5 oz) cooked ham shredded (see Notes)
- 350 g (12.3 oz) potatoes peeled and diced
- 2 cloves garlic crushed
- 40 g (1.4 oz) plain flour
- 500 ml (2 cups) ham or chicken stock (made using a cube or pot)
- 1 ham stock cube crumbled
- 750 ml (3 cups) semi-skimmed milk
- salt and freshly ground black pepper
- fresh parsley chopped, to garnish
Instructions
- Melt the butter in a casserole over a medium heat. Sauté the onion, carrots and celery for 4 minutes, until beginning to soften.
- Add the ham and potatoes, cook for 2 minutes, then add the garlic and stir for 30 seconds, until fragrant.
- Stir in the flour and cook for 2 minutes, stirring frequently.
- Add in the stock and crumbled ham stock cube, stirring all the ingredients together.
- Increase the heat and bring to a boil, then reduce to a simmer and cover mostly with a lid. Cook for 10 to 12 minutes until the potatoes are just tender.
- Slowly add the milk, stirring continuously then increase the heat until it just starts to boil. Reduce to a simmer and stir for 5 minutes, until thickened.
- Season, to taste, with salt and freshly ground black pepper. Garnish with the chopped parsley and serve warm with some crusty bread on the side.
Notes
- Use up leftover festive gammon to make this delicious soup…if you have any left!!
- Extra vegetables – add some peas, sweetcorn or spinach for extra nutrition.
- This creamy ham and potato soup recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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