This creamy ham and potato soup has been my go to comfort food when I need something that feels like a hug. I first made this variation after a holiday ham left me with more meat than we could eat fresh. I took Jamielyn Nye s simple base and adjusted the vegetables and dairy balance until the texture was velvety and the flavor was deep and balanced. The combination of sautéed carrots, onion, and celery gives a subtle sweetness and aromatic backbone while russet potatoes add body and gentle starch that helps the broth cling to each spoonful.

I remember the evening I tested this for the family. It was raining and my kids came in from soccer practice cold and hungry. Within 30 minutes the kitchen smelled like Sunday dinner and every bowl disappeared. What makes this version special is the interplay between ham that has a little bite and the rich creaminess from milk and half and half. The small pinch of nutmeg and a few thyme leaves lift the overall profile without tasting like a spice festival. It s easy, forgiving, and ideal for using leftover ham or a quick diced steak ham from the grocery store.

Ingredients

• Unsalted butter 4 to 6 tablespoons. Start with 4 tablespoons and add more if your pan needs it. I like a European style butter for a slightly richer flavor but any unsalted butter works.
• Carrots 1 cup sliced. Choose firm carrots. The carrot gives sweetness and color so slice evenly for even cooking.
• Onion 1 2 cup diced. Yellow or sweet onion are best for their mellow flavor when sautéed.
• Celery 1 2 cup diced or substitute peas. Celery adds a classic savory note. If using peas add them toward the end so they stay bright.
• Garlic 1 to 2 cloves minced. Fresh garlic is preferable over powder for aroma.
• All purpose flour 1 3 cup. This creates the roux that thickens the liquid. Measure by spooning into the cup not packing.
• Russet potatoes 4 medium peeled and diced. Russets break down slightly and create that pleasantly thick, hearty mouthfeel.
• Chicken stock 3 to 4 cups. Use low sodium stock so you can control salt. Alternatively use water plus bouillon cubes if that is what you have.
• Diced ham 1 to 1 1 2 cups. Leftover holiday ham or diced steak ham both work and contribute savory depth.
• Kosher salt 1 2 teaspoon to start plus more to taste.
• Ground black pepper 1 4 teaspoon to start plus more to taste.
• Milk 1 cup. Whole milk gives the best balance of creaminess and lightness.
• Half and half 1 cup or substitute heavy cream for a richer finish. I often use half and half to keep richness without being overly heavy.
• Nutmeg Pinch. Adds warmth and rounds the dairy notes so use sparingly.
• Fresh thyme A few sprigs or a pinch of dried thyme. Thyme complements the ham and potatoes elegantly.
• Optional toppings shredded cheddar, bacon crumbles, sliced green onions for brightness and texture contrast.

Instructions

Sauté the vegetables and form the roux In a large heavy bottom pot melt 4 to 6 tablespoons butter over medium low heat. Add the sliced carrots, diced onion, and diced celery. Cook, stirring occasionally, until vegetables are softened and onion is translucent about 6 to 8 minutes. Add the minced garlic and cook about 1 minute until fragrant. Sprinkle in the 1 3 cup all purpose flour and whisk constantly for about 1 minute so the raw flour taste cooks out and the mixture becomes slightly paste like. Add potatoes and stock then simmer Add the peeled and diced russet potatoes to the pot and season with the 1 2 teaspoon kosher salt and 1 4 teaspoon ground black pepper. Slowly pour in 3 to 4 cups chicken stock while whisking to avoid lumps. Increase heat to bring the liquid to a gentle boil then reduce to a simmer. Cook until potatoes are fork tender, about 10 to 12 minutes depending on dice size. If you prefer a thicker soup start with 3 cups stock and add more at the end. Finish with ham and dairy Reduce heat to low and stir in 1 to 1 1 2 cups diced ham. Add a pinch of nutmeg and a few thyme leaves. Slowly stir in 1 cup milk and 1 cup half and half. Warm gently and cook about 5 minutes until the soup thickens slightly and flavors meld. Do not boil after adding dairy or the liquids may separate. Taste and adjust salt and pepper. Serve with toppings Ladle into warmed bowls and add desired toppings such as shredded cheddar, bacon crumbles, and sliced green onions. If the soup thickened too much thin with extra stock a splash of milk or hot water until the desired consistency is reached.

Storage Tips

Store cooled soup in airtight containers in the refrigerator for up to three days. For the best texture when reheating, warm slowly on low heat and stir often. If the soup has thickened in the fridge add a splash of warm stock or milk to loosen it before serving. To freeze, remove the dairy portion first and freeze the base in freezer safe containers for up to three months. When ready to eat thaw overnight in the refrigerator and finish with fresh milk and half and half heated gently to bring the soup back to life.

Ingredient Substitutions

If you need to avoid gluten use a gluten free all purpose flour for the roux or swap in cornstarch slurry at the end using one tablespoon cornstarch mixed with two tablespoons cold water per two cups liquid. For dairy free options use an unsweetened unsweetened almond or oat milk and a dairy free cream alternative but expect a lighter finish. Swap russet potatoes for Yukon gold for a smoother creamier texture. If you want more vegetable bulk add a cup of frozen peas or corn and stir them in during the last few minutes of cooking.

Serving Suggestions

Serve the soup with crusty bread or warm biscuits for dipping. For a complete plate add a crisp green salad dressed with lemon vinaigrette to cut through the richness. Garnish each bowl with chopped green onions and a sprinkle of sharp cheddar for contrast. For a smoky finish add bacon crumbles on top and a drizzle of extra virgin olive oil for shine. This is also wonderful in bread bowls for a cozy presentation at a casual gathering.

Cultural Background

Potato and ham soups are a classic in many northern European and North American home kitchens where root vegetables and cured meats were common staples. The combination is historically practical because it stretches a small amount of meat to feed many mouths while the potato provides sustenance. Over time regional variations developed with different dairy levels and spice additions such as nutmeg and thyme in this version which nod to continental cooking influences that favor subtle warming spices.

Seasonal Adaptations

In spring lighten the soup by using milk only and adding fresh herbs like parsley and chives at the end. For summer consider turning this into a chilled potato salad style by omitting dairy and serving cooled with vinaigrette and diced ham. In fall and winter increase the comfort factor by using heavy cream instead of half and half and stirring in shredded cheddar. Holiday leftovers make this perfect after a celebration since the flavors meld beautifully overnight.

Meal Prep Tips

Make a double batch and portion into single serving containers for easy lunches. Refrigerate up to three days and reheat on the stove or in the microwave with a splash of water or milk to refresh the texture. If freezing individual portions, leave space at the top of containers for expansion. Label with date and contents and finish with fresh toppings when reheating to keep flavors bright.

Every time I make this it reminds me that simple technique can turn humble ingredients into something memorable. I hope you enjoy making this soup and that it becomes one of those dishes you reach for when you want comfort without fuss. Share it with friends after a long day or keep it as a quiet weeknight pleasure.