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Ham and Potato Soup

Ham and Potato Soup

Michelle Boulé
Make a family favorite with this recipe for Ham and Potato Soup. This recipe is perfect to use leftover holiday ham but can be made anytime
5 from 7 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Soup
Cuisine American
Servings 6
Calories 359 kcal


  • Le Creuset Dutch Oven
  • Lodge Dutch Oven
  • Cuisinart Dutch Oven
  • Wooden Spoon


  • 4 Tbsp Flour
  • 4 Tbsp Butter
  • 8 Oz Chicken Stock
  • 2 Cups Whole Milk
  • 1 Cups Ham
  • 1 Cup Potatoes Cubed
  • 1 Tsp Ground Mustard
  • ½ Tsp Ground Thyme
  • 2 Cups Cheddar Cheese Shredded
  • Salt to taste
  • pepper to taste


  • In a dutch oven, melt butter and add flour. Cook until toasted brown, stirring occasionally to form the roux. 
  • Add chicken stock and milk to roux (flour mixture) and stir until fully combined.
  • Add ham and potatoes and bring to a simmer. Cook for 20 minutes or until potatoes have cooked through.
  • Season with ground mustard and thyme. Season to taste with salt and pepper.
  • Stir in cheese until fully incorporated. Serve warm and enjoy!


Like this recipe? It first appeared on my other site The Brooklyn Cook


Calories: 359kcalCarbohydrates: 10gProtein: 19gFat: 27gSaturated Fat: 16gTrans Fat: 1gCholesterol: 83mgSodium: 667mgPotassium: 261mgFiber: 1gSugar: 5gVitamin A: 747IUVitamin C: 1mgCalcium: 372mgIron: 1mg
Keyword Ham and Potato Soup
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