Big bowls of ham and potato soup earn their place at the table because they’re creamy without being heavy, full of tender potato chunks, and built from one pot of honest pantry ingredients. The broth turns velvety as the potatoes break down a little, while the ham brings salt and smoke so every spoonful tastes like it had a longer simmer than it did.
The trick here is using russet potatoes and then mashing a portion of them right in the pot. That gives the soup body without relying on extra cream or a complicated roux. The flour cooks with the butter and vegetables long enough to lose its raw taste, and the Dijon mustard doesn’t make the soup taste mustardy — it sharpens the broth and keeps the cream from tasting flat.
Below, I’ll walk through the little details that matter most, including how thick to mash the potatoes and when to add the cream so the soup stays smooth. There are also a few variations for making it a little lighter, a little richer, or better for using up leftover ham.
I love how the potatoes thicken the soup on their own. I only mashed about half of them, and it came out creamy with actual chunks left, not gluey. The ham stayed tender too, even after the last simmer.
Love the creamy texture and chunky potatoes in this ham and potato soup? Save it to Pinterest for the next night you need a cozy one-pot dinner that makes leftovers worth looking forward to.
The Trick to Thick Ham and Potato Soup Without Turning It Gluey
A lot of potato soups go wrong in the same place: the potatoes are either left in huge chunks, so the broth stays thin, or they’re overworked until the texture turns pasty. This version lands in the middle. Russet potatoes soften enough to break down naturally, and a portion of them gets mashed right in the pot, which thickens the soup without making it feel like mashed potatoes in broth.
The other detail that matters is the flour. It needs a minute or two in the butter with the onions, carrots, and garlic so it cooks out the raw taste and actually helps bind the broth later. If the soup ever tastes thin at the end, the fix isn’t more flour dumped in at the last second. It’s giving the potatoes a little more time to collapse and do the thickening for you.
What Each Ingredient Is Actually Doing in This Pot
- Russet potatoes — These are the best choice because they’re starchy and break down just enough to thicken the soup. Waxy potatoes hold their shape better, which sounds good until you realize the broth stays loose and doesn’t get that creamy finish.
- Cooked ham — Use leftover ham if you have it. It brings seasoning and body at the end of cooking, so it stays tender instead of drying out. If your ham is very salty, hold back a little on the final salt until you taste the soup.
- Butter, flour, onion, and carrots — This is the base that gives the soup depth. The butter carries the flavor, the flour thickens, and the onion and carrots sweeten the broth as they soften. Don’t rush the first sauté; pale, soft vegetables give you a cleaner soup than browned ones here.
- Heavy cream — This is added near the end so it stays smooth and doesn’t split. Half-and-half will work in a pinch, but the soup will be a little less rich and won’t coat the spoon the same way.
- Dijon mustard — It doesn’t make the soup taste like mustard. It sharpens the creamy base and wakes up the ham. That tiny bit of acidity keeps the soup from tasting flat.
Building the Soup in the Right Order
Softening the vegetables first
Melt the butter over medium heat, then cook the onion and carrots until the onion turns translucent and the carrots start to lose their raw edge. You’re not looking for color here. If the vegetables brown too fast, the soup can taste heavy before it ever simmers.
Cooking out the flour before the broth goes in
Add the garlic, then stir in the flour and let it cook for a minute or two. The mixture should look pasty and cling to the vegetables. Once the broth goes in, whisk steadily so the flour disperses instead of clumping at the bottom of the pot.
Letting the potatoes do the thickening
Add the potatoes and simmer until they’re tender all the way through and a fork slips in without resistance. Then mash some of them directly in the pot. Leave plenty of chunks intact. That contrast is what makes the soup feel hearty instead of uniform.
Finishing with cream, ham, and mustard
Stir in the cream, ham, and Dijon mustard after the potatoes are tender. Keep the heat at a gentle simmer, not a hard boil, so the cream stays smooth and the ham stays juicy. Taste at the end and season in small additions. The ham often brings enough salt that you may need less than you expect.
How to Adapt This for Different Kitchens and Different Leftovers
Make It Dairy-Free
Swap the butter for olive oil or a plant-based butter and use unsweetened oat cream or coconut cream instead of heavy cream. The soup will still be creamy, but coconut cream brings a faint sweetness, while oat cream stays closer to the original flavor. Keep the mustard in place, because it helps balance either swap.
Use What You Have Instead of Ham
Diced smoked turkey or cooked bacon can step in for the ham. Bacon gives the soup a sharper, smokier edge, while turkey is milder and keeps the broth a little cleaner. If you use bacon, cook it first and use a spoonful of the drippings in place of part of the butter for extra depth.
Make It Gluten-Free
Replace the all-purpose flour with a gluten-free flour blend that’s meant for 1:1 baking or a cornstarch slurry added at the end. A blend in the roux gives the most familiar texture, while cornstarch thickens faster and can make the soup a little shinier. If you use cornstarch, whisk it into cold broth first so it doesn’t clump.
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 4 days. The soup will thicken as it chills, and the potatoes will absorb some broth.
- Freezer: It freezes, but the texture changes a little because potatoes and cream can turn grainy after thawing. If you want to freeze it, cool it completely and leave a little room in the container, then stir well after reheating.
- Reheating: Warm it slowly on the stove over low heat, stirring often. A splash of broth or milk loosens it back up. High heat is the mistake here — it can make the cream separate and turn the potatoes mealy.
Answers to the Questions Worth Asking
One Pot Ham And Potato Soup
Ingredients
Equipment
Method
- Melt the butter in a large pot over medium heat, then add the onion and carrots and cook for 5 minutes, stirring occasionally until softened.
- Add the garlic and cook for 1 minute until fragrant, then whisk in the flour and cook for 1-2 minutes to form a light roux.
- Pour in the chicken broth, then add the potatoes and garlic powder and stir to combine.
- Bring the mixture to a boil, then reduce to a simmer and cook for 18-20 minutes until the potatoes are tender when pierced with a fork.
- Mash a portion of the potatoes in the pot to thicken the soup, leaving some chunks for texture.
- Stir in the heavy cream, diced ham, and Dijon mustard, then simmer for 5 minutes to heat through.
- Season with salt and pepper to taste, then ladle into bowls and top with fresh parsley and shredded cheddar.