Classic Potato Ham Soup Recipe

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


This chunky potato and ham soup takes a handful of simple ingredients and turns it into a cozy meal in under 30 minutes.


  • 2 lbs. baking potatoes, cubed
  • 8 oz. cubed ham
  • 4 cups low or no sodium chicken broth
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ¼ cup flour
  • 1 cup whole milk*
  • 2 spring onions, chopped (optional)


  1. Put the potatoes into a large pot with the ham, broth, salt, and black pepper. Stir.
  2. Bring to a boil over high heat. Stir. Reduce heat to a simmer and cook until the potatoes are fork tender, about 8-10 minutes. Remove from the heat.
  3. Scoop out about half of the potatoes and put them into a large bowl. Use a potato masher to gently mash them a bit. You don’t want them fully mashed, more like half mashed. Return the half-mashed potatoes to the pot. Stir.
  4. Measure the flour into a jar or container with a tight-fitting lid. Add the milk. Put on the lid and shake it well until the flour and water are fully combined.
  5. Stir the flour mixture into the pot of soup. Return the soup to medium-high heat and bring to a simmer, stirring occasionally. Simmer for one minute.
  6. Taste and add extra salt and pepper, if desired.
  7. Serve topped with some of the chopped spring onion for garnish, if using.

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*Instead of the whole milk, you can use heavy cream, half-and-half, a mixture of either of those with the milk, fat-free milk, or even water. I just find the whole milk to be the perfect balance of flavor and thickness for this soup.