Ham Potato Soup

An Easy Ham & Potato Soup Recipe everyone will love! Make it in your crockpot, instant pot or on the stove. Creamy & delicious!

Prep Time10

Cook Time25

Total Time35

Servings: people (about 1.5 cups each)

Calories: 397kcal

1 tablespoon olive oil
1 tablespoon minced garlic
1 cup diced onions
1 cup quartered carrots
½ cup diced celery
4 cups potatoes, peeled and chopped into 1 inch cubes about 1 lb or 5-6 medium sized potatoes
4 cups low sodium vegetable broth
2 cups chopped cooked ham cut small 1/2 inch cubes
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon salt optional
1/2 teaspoon black pepper
1 cup peas
1.5 cups milk of choice room temperature
Optional to thicken : ¼ cup flour or tapicoa flour

In a large pot, heat olive oil over medium heat. While oil is heating, chop veggies.
Sauté garlic, onions, carrots, and celery until onions are translucent, about 5 minutes.
While veggies sauté, chop ham and potatoes.
Add all potatoes, broth, ham, rosemary, salt and pepper to the pot.
Cover the pot and turn the heat to high. Bring the soup to a boil. Once boiling, reduce the heat to medium and cook for 10-12 minutes, or until your potatoes are fork tender. Make sure to stir the soup occasionally to prevent it from sticking.
Once cooked, reduce heat and stir in milk and peas.
For thickening: The soup will thicken as it cools, but if you prefer a richer, thick soup - add ¼ cup all purpose flour to a bowl. Scoop 1-2 cups of broth (it’s ok if a few veggie/ham pieces get in there too) into the bowl. Whisk together. Add flour mixture back into the soup and stir. Bring to a boil for 2-3 minutes and your soup will naturally thicken.

In a sauté pan, heat olive oil. While oil is heating, chop veggies.
Sauté garlic, onions, carrots, and celery until onions are translucent, about 10 minutes.
While veggies sauté, chop ham/potatoes and gather other ingredients.
Add all cooked vegetables + all remaining ingredients except milk and peas to the crockpot
Cook on low for 5-6 hours or high for 3-4 hours.
Once cooked, reduce heat and stir in milk and peas.
For thickening: The soup will thicken as it cools, but if you prefer a richer, thick soup - add ¼ cup all purpose flour to a bowl. Scoop 1-2 cups of broth (it’s ok if a few veggie/ham pieces get in there too) into the bowl. Whisk together. Add flour mixture back into the soup and stir. Bring to a boil on the stove for 2-3 minutes and your soup will naturally thicken.

Set instant pot to sauté for 10 minutes. Heat olive oil. While oil is heating, chop veggies.
Sauté garlic, onions, carrots, and celery until onions are translucent, about 10 minutes.
While veggies sauté, chop ham/potatoes and gather other ingredients.
Add all cooked vegetables + all remaining ingredients except milk and peas to the instant pot
Set instant pot to sealing, pressure cook for 8 minutes.
Once cooked, manually quick release the pressure in the instant pot
Stir in milk and peas
For thickening: The soup will thicken as it cools, but if you prefer a richer, thick soup - add ¼ cup all purpose flour to a bowl. Scoop 1-2 cups of broth (it’s ok if a few veggie/ham pieces get in there too) into the bowl. Whisk together. Add flour mixture back into the soup and stir. Bring to a boil by setting it to Sauté for 2-3 minutes and your soup will naturally thicken.