Creamy Ham & Potato Soup


Out of all my easy-to-make recipes, this one has to be my favourite. It’s a hearty and delicious soup that tastes like you spent all day slaving over a hot stove to make it, but it really only takes about an hour, tops (maybe less if you’re better at chopping veggies than I am!). Special thanks to my mom, who gave me this recipe years ago. It makes me look like a culinary genius and I’m grateful :).

Suffice to say, it’s easier to make this if you have some leftover ham from a previous meal. I’ve used both toupie style and non-toupie style hams and really have no preference. If you’re short on time or leftovers, you can absolutely buy a pre-cooked toupie style (or even canned ham) to use here (no judgement!). Trust me, you’re still going to look like a cooking superstar no matter if you cook your own ham or not.


  • 1+1/2 lbs Yukon gold potatoes, peeled and diced
  • 1 yellow onion, diced
  • 3 cloves garlic, diced
  • 1 large carrot, diced
  • 1 rib of celery, diced
  • 1-2 cups of ham, diced
  • 3 tbsps butter or margarine
  • 1/4 cup flour
  • 4 cups broth (veggie or chicken)
  • 4 cups water
  • 1 cup cream or milk (the thicker, the better – but you decide based on what you prefer)
  • Salt & pepper to taste ( I like about 1/2 tsp of pepper and minimal salt)


  • Melt butter / margarine in a stock pot over medium heat.
  • Stir in carrot, celery, onion, garlic, salt & pepper. Cook about 5 minutes, until onions are translucent.
  • Add ham and mix.
  • Stir in flour to coat all ingredients.
  • Stir in broth and water.
  • Heat on high until boiling, making sure to scrape the bottom of the pot for any yummy goodness that stuck there.
  • Once boiling, reduce heat to medium and simmer for 20 minutes.
  • Stir in potatoes and continue to simmer for another 20 minutes.
  • Mash lightly with a masher to break down the potatoes, leaving some chunks. Don’t over mash – just enough to make it creamy.
  • Add in cream or milk and stir well.
  • Let simmer for another 5 minutes, just to heat the milk and thicken the soup.
  • Serve with biscuits (I use bisquick mix and it takes 10 minutes. And people think I’m chef).
  • Revel in the adoration of your family and guests.

I hope you enjoy this one as much as my guests do!