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creamy ham, potato, and vegetable soup in a white bowl

Easy Ham, Potato, and Vegetable Soup

This Easy Ham, Potato, and Vegetable Soup is so comforting! This dish works wonderfully if you have leftover ham from Thanksgiving or Easter. Loaded with hearty vegetables and served thick and creamy, this is one the whole family will love!
Course dinner, lunch
Cuisine American
Keyword creamy ham and vegetable soup, ham and potato soup, ham and vegetable soup, leftover ham soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 cups
Calories 288kcal


  • 1 tablespoon olive oil
  • 1/3 cup chopped onions I used white onions.
  • 1/3 cup chopped carrots
  • 1/3 cup chopped celery
  • 3-4 garlic cloves Minced
  • 4 cups broth I used chicken
  • 1 1/2 - 2 pounds potatoes Peeled and diced. I used russet. This was 3 medium potatoes for me.
  • 2 cups cooked and diced ham
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon ground oregano
  • 1/2 cup milk I used almond milk.
  • 1/2 cup heavy whipping cream
  • 1 tablespoon cornstarch


  • Place a soup pot or Dutch oven on medium-high heat.
  • Add the olive oil, onions, carrots, and celery. Saute for 3-4 minutes until the onions are translucent and fragrant.
  • Add in the garlic. Stir and cook for 2 minutes.
  • Add in the broth, diced ham, potatoes, oregano, and thyme. I wait to add salt and pepper at the end. I found with this soup I don't need it. The ham provides plenty of flavor.
  • Place the lid on the pot and reduce the heat to medium-low. Simmer for 15-25 minutes. This is a large range because you want to monitor the soup and cook it until the potatoes soften. The smaller you dice your potatoes, the faster they will soften. I like potatoes about 1 inch in size. This takes 25 minutes to cook for me.
  • Remove the lid and add the milk and cream. Stir.
  • Place the cornstarch in a small bowl. Add 2 tablespoons of cooked soup from the pot to the bowl and stir until the slurry thickens. Add the slurry back to the pot and stir. It will take about 10 minutes for the soup to thicken.
  • Cool before serving.



  • You can use any cooked meat you wish.
  • You can use any broth you like.
  • You can use any potatoes you like. I always have russet potatoes on hand at home. That's what I used. You can also use red potatoes, Yukon gold, etc. The cook time will stay within the range noted in the recipe. Keep a close eye and cook the potatoes until soft.
  • This soup is wonderful when served with cheese. You can add any type of shredded cheese you like. Add it during the final steps when the cream and milk are added.
  • You can substitute the milk/heavy cream with equal parts of half and half, milk only, almond milk, coconut milk, or whatever you prefer.
  • You can use all-purpose flour to substitute cornstarch if you wish. I prefer cornstarch because it blended better.
  • To use your Instant Pot pressure cook for 5 minutes with a quick release of steam. Add in the cream and milk after pressure cooking.


Serving: 1cup | Calories: 288kcal | Carbohydrates: 24g | Protein: 15g | Fat: 10g