One Pot Ham And Potato Soup

Thick, creamy, and loaded with tender potatoes, this one pot ham and potato soup lands right in the middle of comforting and practical. The broth turns velvety without needing a separate blender, the ham stays savory instead of drying out, and the potatoes break down just enough to give the soup body while still leaving plenty of chunks in every spoonful.

The trick is starting with a quick flour base in the same pot, then mashing only part of the potatoes once they’re tender. That gives you a naturally thick soup instead of one that tastes pasty or heavy. Dijon mustard sharpens the cream and keeps the flavor from going flat, which matters more than people expect in a soup built around mild potatoes and leftover ham.

Below, I’ve included the small details that keep the texture right, plus a few ways to adjust this soup if your ham is saltier than mine or you want to make it stretch a little farther.

The Potato Trick That Keeps This Soup Creamy, Not Gummy

Ham and potato soup can go wrong fast when the potatoes cook too hard or the soup gets blended too smooth. Russets help here because they break down just enough to thicken the broth, but they still hold some shape if you stop cooking them at the right moment. The goal is a creamy spoonful with visible potato pieces, not a pot of mashed potatoes in liquid form.

Mashing only part of the pot is the part most people skip, and it matters. If you mash everything, the soup can turn gluey. If you mash none of it, the broth stays thin and tastes more like ham and vegetables floating in stock. A quick mash against the side of the pot gives you body with almost no extra work.

• Russet potatoes — These are the right choice because their starch naturally thickens the soup. Waxy potatoes stay firmer and won’t give you the same creamy finish.
• Heavy cream — Add it at the end over a gentle simmer. Boiling cream can make the soup look greasy or separate around the edges.
• Dijon mustard — This doesn’t make the soup taste mustardy. It adds a little sharpness that keeps the cream and ham from tasting flat.

What Each Ingredient Is Actually Doing in the Pot

• Cooked ham — Use ham that’s already flavorful. This soup is one of the best places for leftovers, but if your ham is especially salty, hold back on added salt until the very end.
• Onion, carrots, and garlic — They build the base and keep the soup from tasting one-note. Dice the carrots small so they soften in time with the potatoes.
• Butter and flour — This quick roux gives the broth a silky finish. Cook the flour for a minute or two so the soup doesn’t taste raw or chalky.
• Chicken broth — A full-bodied broth matters more than a fancy one here. Since the soup is simple, a weak broth will show.
• Shredded cheddar for serving — Optional, but it melts into the hot soup and adds a sharp finish that works well with the ham.

Building the Soup Base Without Scorching the Bottom

Softening the vegetables first

Start by cooking the onion and carrots in butter until the onion looks translucent and the carrots lose their raw edge. That first 5 minutes sets the flavor of the whole soup. If the heat is too high, the butter browns before the vegetables soften, and the base tastes nutty in the wrong way. Keep the vegetables moving so nothing sticks.

Making a smooth roux

Once the garlic goes in, stir in the flour and cook it briefly before adding the broth. The mixture should look thick and a little paste-like, and it may smell faintly nutty when it’s ready. If you dump the broth in too fast without cooking the flour, the soup can end up with a raw flour taste and small lumps that never fully disappear.

Cooking the potatoes until they give up easily

Add the potatoes and simmer until a fork slides in without resistance. The broth should stay at a gentle bubble, not a hard boil, or the outside of the potatoes will break apart before the centers are soft. This is the moment that determines the final texture. Undercooked potatoes won’t mash smoothly, and overcooked ones can disappear completely.

Finishing with cream and ham

Stir in the cream, ham, and Dijon once the potatoes are tender. Let the soup warm through for a few minutes without boiling hard. That last simmer ties everything together and lets the ham season the broth. Taste before salting, since cured ham often brings plenty of salt on its own.

Questions I Get Asked About This Recipe

One Pot Ham And Potato Soup

One pot ham and potato soup with tender russet potatoes, carrots, and ham in a creamy, lightly thickened broth. Made in a single pot by sautéing aromatics, simmering until potatoes are soft, then stirring in heavy cream and Dijon for a smooth finish.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Main Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

Soup base

• 2 cup cooked ham, diced Use diced leftover ham or a cooked ham portion.
• 3 lb russet potatoes, peeled and cubed Cubing helps them simmer evenly and become tender.
• 2 carrots, diced Small dice blends into the soup.
• 1 onion, diced Yellow or white onion works well.
• 3 garlic, minced Freshly minced for best flavor.
• 5 cup chicken broth Use low-sodium if you want more control over salt.

Creamy thickening

• 1 cup heavy cream Stir in at the end to keep it silky.
• 3 tbsp unsalted butter For the sauté and roux.
• 3 tbsp all-purpose flour Thickens after cooking 1-2 minutes.
• 1 tsp Dijon mustard Adds tang and rounds out the flavor.
• 1 tsp garlic powder Boosts savory potato flavor.
• 0.5 salt and pepper to taste Add gradually and adjust to preference.
• 1 fresh parsley For serving.
• 1 shredded cheddar For serving.

Equipment

• 1 Dutch oven

Method

 

Sauté vegetables and build the roux

1. Melt the butter in a large pot over medium heat, then sauté the onion and carrots for 5 minutes, stirring occasionally until softened and fragrant.
2. Add the garlic and cook for 1 minute, then whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.

Simmer until potatoes are tender

1. Pour in the chicken broth, then add the potatoes and garlic powder and stir to combine.
2. Bring the soup to a boil, then reduce to a simmer and cook for 18-20 minutes, until the potatoes are tender enough to mash.
3. Mash a portion of the potatoes in the pot using a spoon or potato masher to thicken the soup while keeping it chunky.

Finish with cream and ham

1. Stir in the heavy cream, diced ham, and Dijon mustard, then simmer for 5 minutes to heat through.
2. Season with salt and pepper to taste, then serve with fresh parsley and shredded cheddar.

Notes

Pro tip: when thickening with flour, cook it 1-2 minutes until smooth before adding broth so the soup tastes silky, not pasty. Store leftovers in the refrigerator up to 3 days; reheat gently to avoid curdling. Freezing is not recommended because the cream can break after thawing. For a lighter option, use half-and-half instead of heavy cream (texture will be slightly thinner).