Creamy Ham and Potato Soup Recipe -
Creamy Ham and Potato Soup Recipe
  • READY IN 40 mins

Creamy Ham and Potato Soup

Recipe by  

"A delicious and creamy ham and potato soup that is chock-full of vegetables so it's still good for you! A wonderful hearty soup the whole family will enjoy! Any variety of squash can be used."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Combine potatoes, onion, turkey, ham, celery, carrots, asparagus, peas, and butternut squash in a large pot. Pour chicken broth and water over mixture; bring to a boil. Reduce heat to medium and simmer soup until potatoes and squash are tender, 10 to 15 minutes. Stir Italian seasoning, white pepper, salt, and bay leaves into soup and continue to simmer.
  2. Melt butter in a saucepan over medium-low heat. Whisk flour into butter, whisking constantly, until thickened, about 1 minute. Slowly stir milk into flour mixture until mixture it smooth and thickened, 4 to 5 minutes. Stir milk mixture into soup and cook until thickened and heated through, 3 to 5 minutes.
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Reviews More Reviews

Jun 25, 2015

My vegetarian, soup hating daughter loved this soup! I used 1/2 and 1/2 instead of milk, only becuase it was about to expire. Soup was delicious!

May 19, 2015

Just delicious. My husband liked it. I didn't have Italian seasoning, so used oregano. I put the spices in while it cooked for the first 15 minutes. I think the asparagus added a lot to the flavor. Will make this again. A quick and flavor rich soup.


9 Ratings

Feb 19, 2015

This is such an easy soup to prepare and so delicious. Made it tonight when it was -5 degrees outside. This is a keeper. Didn't change a thing in the recipe.

Oct 20, 2014

I made attempted this soup for the first time for my moms 50th surprise party and it was the hit of the party!!!!! I am not familiar with cooking whatsoever so having this recipe and the easy directions made it so easy...with that being said it never said anything about taking the bayleaves out after adding them so they stayed in the soup so that was a bummer because I had to pick out the leaves that were crumbled in there. So rookie mistake I know but I would definitely make this again. Loved it and I didn't change a thing!! For some reason it won't let me rate it but it's a 5+ in my book.

Sep 24, 2014

This was really pretty great! This was the first soup I've made from scratch (not counting jambalaya as a soup) and the whole family is impressed. I followed the directions exactly, as I tend to do for the first time through. The only thing I KNOW I'll change for next time is significantly cutting the onions. I'm not an onion person (in fact, I buy them pre-chopped!) but I know that for simmering/slow cooked recipes, they help. If you love onion, keep it as is! Also, my little girls said it was a bit spicy so I may use a bit less pepper next time I make it for the family.

Jan 07, 2014

I LOVED this! I didn't have all the veggies on hand but consistency and flavor was perfect!This is now my favorite. Plan to make tomorrow!

Dec 30, 2013

This was outstanding! We've cut out white and refined carbs from our diet for health reasons. I really wanted a potato soup but couldn't use white potatoes. This recipe was perfect, even my picky family declared it the best potato soup they'd ever had. I did make 3 changes: 1- left out the corn (empty carbs) 2- I ran it through the blender when it was all done cooking until it was smooth and then added some more ham chunks at the end and 3- substituted 5tbsp of whole wheat flour in the rue

Dec 09, 2013

Very good, easy to make. Great meal.


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  • Calories
  • 255 kcal
  • 13%
  • Carbohydrates
  • 30.8 g
  • 10%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 12.6 g
  • 25%
  • Sodium
  • 814 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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