READY IN 55 mins

Potato and Ham Soup

Read Reviews (71)

"A delicious blend of potatoes, vegetables, and chunks of ham in a wonderful creamy soup. Everyone that has ever tasted it has said that it was the best potato soup they have ever had, honest! You can eat it straight up or top it with shredded cheese or chives. Enjoy!" — Tabitha King

Directions

Bring the potatoes, onion, celery, carrot, salt, pepper, and water to a boil in a large pot. Cook until the vegetables are tender, about 15 minutes. Add the ham, cream of celery soup, and heavy cream; return to a simmer and cook for 5 minutes. Adjust the seasoning and serve.

Kitchen-Friendly View

PREP 25 mins
COOK 30 mins
READY IN 55 mins

Reviews More Reviews

Most Helpful Positive Review

May 08, 2009

I also want to add that in the original directions I put to add enough water to cover the veg, but they put in 4 cups. You might need a little more than that.

—Tabitha King

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Most Helpful Critical Review

Dec 01, 2010

I used cream of chicken soup instead of celery and 1/2 & 1/2 with cornstarch instead of heavy cream. I also added some boullion because the flavor was a little bland. It was good, but nothing terribly special! I like a different ham and potato soup on here!

—ericksonpad

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81 Ratings

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Dec 29, 2009

After experimenting, I use 1/2 tsp dried tarragon, 4 tsp chicken base in the water, and no cream of celery soup. Instead I melt 1/4 cup of butter and add 1/2 cup flour. Stir over low heat for a few minutes then add to soup with one can of evaporated milk. Skip the cream. Also, your veggies will taste better if you sweat them out in a tbsp of butter before you add the broth. Only about 5-7 minutes on med low heat.

—skeller311

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May 12, 2009

My family loved this recipe -and since my Mother-in-law's recipe is considered the be all and end all of potato soup, this was no easy feat!

—Jai

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Jan 21, 2010

This was very good soup. We liked this a lot and will definitely be making it again but with a few changes for our own taste. I did change 2 things this first time. I only had one can of cream of celery soup so that was all I used. I actually am glad that was all I had because I felt, to my taste, that the cream of celery was overwhelming for a potato soup. Then I used Half & Half instead of all heavy cream (which I would again). I think next time I will use either just cream of potato soup or maybe one of each (potato and celery). I will definetly be making this a lot as it is a good base but just with my own personal tweaking. Thanks for sharing Tabitha.

—Debi

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Dec 14, 2009

This is an excellent recipe. Once the vegetables were cooked, I threw in some leftover cooked broccoli that I had in the fridge. I also used evaporated milk instead of heavy cream since that is all I had on hand. I will definitely use this again. Thanks for the recipe.

—Sherry Silveira

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Jun 04, 2009

I can't tell you strongly enough how much my husband loved this recipe! (As did I!) Plus, one of the guys I work with claimed that I was the best soup maker ever because he loved this soup!! Thank you for sharing this delicious recipe - you make me look good!

—Lorrie

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Dec 03, 2010

Delicious and super easy. Prep didn't even take too long. I took the advice of some and replaced cream of celery/heavy cream with evap. milk and butter/flour mixture. Added thyme, bay leaves, a bit of rosemary and tarragon, which added flavor and removed the need for excessive salt. I also sweated the veggies before adding the liquid. This helped raised the flavor profile of the mirepoix. This should really be called a chowder since that's what it tastes and looks like, but whatever. I plan to add mushrooms next time.

—Machete Face

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Nutrition

Calories
231 kcal
12%

Carbohydrates
22 g
7%

Cholesterol
51 mg
17%

Fat
13.4 g
21%

Fiber
3 g
12%

Protein
6.6 g
13%

Sodium
1222 mg
49%

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

Nutritional Information

Potato and Ham Soup

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 231
Calories from Fat: 121

% Daily Value *
Total Fat 13.4g 21 %
Saturated Fat 6.8g 34 %
Cholesterol 51mg 17 %
Sodium 1222mg 49 %
Potassium 541mg 15 %
Total Carbohydrates 22g 7 %
Dietary Fiber 3g 12 %
Protein 6.6g 13 %
Sugars 2.7g
Vitamin A 43 %
Vitamin C 31 %
Calcium 8 %
Iron 12 %
Thiamin 28 %
Niacin 23 %
Vitamin B6 22 %
Magnesium 11 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.