When the ham and cream warm through, the broth turns pale and silky while the potato cubes stay right there in the spoon. That’s what I want from a pot of soup: a filling bite with tender potatoes, savory ham, and enough broth to keep it from feeling like mashed potatoes in a bowl. One Pot Ham And Potato Soup brings those pieces together in a single Dutch oven, without a separate pan for the vegetables or thickener.
I like how the finished soup feels hearty without being heavy. The ham gives it a savory backbone, and the milk and cream soften the edges without covering up the thyme. Keep the heat gentle toward the end and you’ll get a smooth, creamy broth rather than a pot that’s been bubbling hard. It’s the kind of straightforward dinner that makes a cold evening feel a little less demanding, with plenty of potato and ham in every serving.
Kitchen Note
I give the soup its full five-minute rest off the heat before serving. That little pause lets the bubbling settle, so the first ladleful is easier to portion neatly.
Save this one pot ham and potato soup for a cozy dinner with tender Yukon Golds and a creamy, thyme-scented broth.
Why This Soup Is Creamy Without Blending the Potatoes
A thick, creamy soup doesn’t have to mean a blender or a pot of broken-down potatoes. Here, the flour thickens the broth before the potatoes go in, while the Yukon Golds soften enough to make each spoonful feel substantial and still hold their shape. Milk and cream give the broth its rounded finish; they don’t have to do the thickening on their own.
That balance is easy to lose if the potatoes are cut into a mix of large and tiny chunks. The small pieces can turn mushy while the larger ones are still firm, and blending everything to compensate changes the soup into a puree. Aim for even cubes, and let the flour do its job in the broth. You’ll end up with a soup that’s creamy around the potatoes, not a smooth potato puree with ham stirred through it.
Why Yukon Golds and a Smooth Flour Base Matter
- Yukon Gold potatoes — Their creamy texture suits a broth-based soup, and the cubes stay more intact than a potato that breaks down readily. Cut them evenly so they cook at the same pace. Russets will work in a pinch, but they soften more and make the soup cloudier.
- All-purpose flour — This is the soup’s main thickener. Cook it briefly with the softened vegetables and butter to get rid of the raw flour taste; whisking in the broth gradually helps keep the base smooth. A one-to-one gluten-free flour blend is the most practical swap.
- Low-sodium chicken broth — Low-sodium broth gives you room to season around the ham, which can bring its own saltiness. Use a broth you like drinking; it makes up much of the soup’s flavor. Regular-sodium broth works, but the soup may taste saltier.
- Fully cooked ham — Leftover baked ham is a good choice, especially if it has a little smoky flavor. Use fully cooked ham and dice it small enough to warm evenly in the final stage.
- Whole milk and heavy cream — Whole milk keeps the broth creamy without making it overly rich, and the cream adds body. The dairy’s quality matters less than choosing plain, fresh products; avoid flavored or sweetened alternatives.
- Onion, celery, garlic, and thyme — These build the savory base around the ham. Fresh garlic gives a cleaner flavor than garlic that has been sitting minced for a while, while dried thyme is convenient and fits the soup’s gentle, savory character.
Build the Broth Before the Potatoes Go In
Soften the Onion and Celery
Melt the butter in a 5-quart Dutch oven over medium heat, then add the diced onion and celery. Cook for 5 to 7 minutes, stirring occasionally, until both vegetables have softened. They should look glossy and tender, not browned at the edges. If the pan gets too hot, lower the heat so the butter and vegetables don’t scorch before the base is ready.
Cook the Garlic and Flour
Stir in the minced garlic and cook for 30 seconds, just until fragrant. Add the flour and keep stirring for 1 minute so it coats the vegetables and cooks in the butter. The mixture will look pasty; that’s expected. Don’t let the garlic darken, since scorched garlic can make the whole pot taste bitter.
Whisk in Broth and Simmer the Potatoes
Gradually whisk in the chicken broth until the flour mixture is smooth, then stir in the potatoes, thyme, salt, and pepper. Bring the pot to a boil, then reduce the heat to maintain a gentle simmer and cook uncovered for 15 to 20 minutes. The cubes should be tender when pierced with a fork, without collapsing into the broth. Keep the simmer gentle rather than letting the bottom boil hard.
Warm the Ham and Finish the Soup
Stir in the diced ham, whole milk, and heavy cream. Heat gently for 5 to 8 minutes, stirring occasionally, until the soup is steaming; don’t let it boil after the dairy goes in. A boil can make a creamy soup less smooth, so ease the heat down if you see vigorous bubbling. Remove the pot from the heat and let it rest for 5 minutes before serving.
Simple Swaps That Change the Pot Without Losing Its Character
Make It Gluten-Free With a 1:1 Flour Blend
Replace the all-purpose flour with the same amount of a one-to-one gluten-free all-purpose flour blend. Cook it with the butter and vegetables just as you would regular flour, then whisk in the broth gradually. The soup should still thicken, though the exact texture can vary a little by blend.
Use Smoked Turkey Instead of Ham
Swap in the same amount of diced, fully cooked smoked turkey. It keeps the soup savory but tastes a little leaner and less ham-forward. Stir it in at the same point as the ham so it warms through with the milk and cream.
Make a Dairy-Free Version
Use plant-based butter, unsweetened oat milk, and unsweetened dairy-free cooking cream in place of the butter, milk, and heavy cream. Keep the amounts the same and use plain, unflavored products. The soup will be less rich, but the flour-thickened broth still gives it body.
Storage and Reheating
- Refrigerator: Refrigerate in a covered container within 2 hours and use within 3 to 4 days. The potatoes may absorb some broth as the soup sits.
- Freezer: Freeze in airtight containers for up to 2 to 3 months. The potatoes may be softer and the creamy broth may separate slightly after thawing; thaw overnight in the refrigerator.
- Reheating: Warm on the stovetop over low heat, stirring often, until the soup reaches 165°F. Don’t bring it to a boil, which can make the dairy less smooth.
Questions That Come Up When Making Ham and Potato Soup
One Pot Ham And Potato Soup
Ingredients
Equipment
Method
- Melt the butter in a 5-quart Dutch oven over medium heat.
- Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until softened.
- Stir in the garlic and cook for 30 seconds.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the chicken broth until smooth.
- Stir in the potatoes, thyme, salt, and pepper.
- Bring to a boil, then reduce the heat to maintain a gentle simmer.
- Cook uncovered for 15 to 20 minutes, until the potatoes are tender when pierced with a fork.
- Stir in the ham, milk, and heavy cream.
- Heat gently for 5 to 8 minutes, stirring occasionally, until steaming; do not let the soup boil.
- Remove the pot from the heat and let the soup rest for 5 minutes before serving.
