Potato and Ham Soup Recipe - Allrecipes.com
Potato and Ham Soup Recipe
  • READY IN 55 mins

Potato and Ham Soup

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    25 mins
  • COOK

    30 mins

    55 mins


  1. 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.
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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.

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!

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.

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!

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.

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.

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!

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.


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  • 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.

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