Creamy Ham and Potato Soup

ham and potato soup

It’s getting about that time to finalize our Thanksgiving day menus. We’ve got just a week left now before the big day. Many of my friends already have their menus planned out, while others make the same things year after year. For us, I like to change things up every year. None of our Thanksgiving Day feasts are exactly the same. Whether the change is as simple as the way we cook or season the turkey, or as dramatic as exchanging the turkey bird for something different all together, I like to keep my family on their toes.

So for this year’s feat I’ve decided, with the encouragement of my son, to exchange the turkey for a turducken. I’ve only heard about them before, but never tried them. My son is so enthralled with the idea of a turkey stuffed with a duck and stuffed with a chicken, he’s just can’t stop talking about it.

Since this turducken beast could go either way, good or bad, I’m also making a good holiday ham to go along with our feast. I’ll be making one of Smithfield’s amazing spiral sliced hams too. In addition to the flavor we usually get, the honey glazed hickory smoked ham, they also have new this year a caramel apple glazed hickory smoked ham and a pecan praline glazed hickory smoked ham.

potato soup

My favorite part about making a ham, is all the leftovers. I can freeze hunks of ham to put in soups, stews, greens and bean dishes later on throughout the year. We can also make lots of sandwiches, fry some up the next morning with eggs, and add chunks of ham to so many other different recipes.

Yesterday, I tried out this creamy ham and potato soup. I can’t wait to make this again after Thanksgiving with my leftover ham. This soup is very similar to a loaded potato soup, except it’s with ham. It’s very comforting and perfect for this cooler fall weather.

soup in white bowl

recipe photo

Yield: Serves 4

Creamy Ham and Potato Soup

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5.00 stars (1 reviews)
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3 cups diced leftover ham
1 medium diced onion
3 ribs celery, diced
2 medium carrots, diced
6 small - medium golden potatoes, diced
48 oz chicken broth
1 cup heavy cream
1/2 cup or more instant potato flakes (optional)


Add ham to a large soup pot. Saute over medium heat until heated through. Add onions, celery and carrots. Saute over medium heat until vegetables are tender. Add diced potatoes and chicken stock to pot and bring to a boil.

Cook over medium heat until potatoes are tender and starting to break down. You may need to add more water if soup is too thick.

When soup is done, add cream. If a thicker soup is desired, use a potato masher to mash some of the chunks of potatoes, or add some instant potato flakes and stir well. Heat through, but do not bring to a boil again. Serve,

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*Nutritional Information is not guaranteed for 100% accuracy.

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This post sponsored by Smithfield. All opinions 100% mine.

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  7 Responses to “Creamy Ham and Potato Soup”

  1. Krista — November 21, 2013 @ 6:17 pm

    This looks so perfect for a cold day!

  2. Sounds like you have feast planned! This is definitely a bowl of comfort, fun way to use up any leftover ham from the holidays. Happy Thanksgiving Angie!

  3. Gloria // Simply Gloria — November 22, 2013 @ 12:01 pm

    I’ve only heard of the turducken too, and never have attempted it… yet. I love to switch up our feast every year as well. And, I haven’t even sat down to do the menu quite yet…I’m one of those slackers! (hehe)
    I love comfort soup like this. Especially with the leftover Thanksgiving ham. I’m for sure putting some aside to make this later next week. Printing and pinning!

  4. Brenda @ a farmgirl's dabbles — November 22, 2013 @ 3:03 pm

    I have never made ham soup. But it’s always so good whenever I am served a bowl. Now I want to make this!

  5. Miss @ Miss in the Kitchen — November 23, 2013 @ 1:54 pm

    This looks so comforting! It has turned cold here and this would be ideal for dinner.

  6. Shaina — November 27, 2013 @ 10:37 pm

    I would eat soup for dinner every night. I think my family might not love it quite as much as I do, but on cold nights, there’s nothing as good as a hearty soup. This looks wonderful.

  7. Lynne — January 4, 2015 @ 2:33 pm

    Not bad, but not nearly enough spices in it. I added a little sautéed garlic, black coarse pepper, salt, parsley and fresh thyme.

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