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Chef John's Ham and Potato Soup

Chef John

"You can never have too many soup recipes. This hearty soup is definitely filling enough to serve as a main course."
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1 h servings 467 cals
Original recipe yields 4 servings

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  1. Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.
  2. Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.
  3. Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired.
  4. With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives.


  • Cook's Notes:
  • Any kind of potatoes will work in this recipe.
  • Keep diced potatoes in cold water until ready to use to prevent browning.

Nutrition Facts

Per Serving: 467 calories; 25.4 g fat; 43.3 g carbohydrates; 16.8 g protein; 80 mg cholesterol; 1824 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 535
  1. 695 Ratings

Most helpful positive review

yum yum yum! made almost exactly to the recipe and was very good. The only change I made was to saute the vegies in water instead of butter in order to reduce the fat and calories. I also use...

Most helpful critical review

Disappointing! This had a pretty good flavor, but it wasn't thick and creamy like I had hoped. I followed the recipe exactly. I did add a sprinkle of cayenne pepper and thought it added a ni...

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Least positive

yum yum yum! made almost exactly to the recipe and was very good. The only change I made was to saute the vegies in water instead of butter in order to reduce the fat and calories. I also use...

VERY good! I doubled the recipe because it said it made four servings. SERIOUSLY? How big are those servings? I have SO much soup left over. It's very rich also so I recommend just a light s...

I made this with very few modifications and it turned out superb. I used my own homemade chicken stock and ham stock which I had leftover in the freezer. I used a little less flour just because ...

I've made this recipe a few times now, and whereas I may add some extra seasonings and/or veggies, the basic recipe is fabulous! I usually have to make double if I want any for lunch the next da...

This was soooo good! I had leftover Easter ham that I wanted to start to use up, and im so glad I found this recipe. One change I made based on what I had on hand was that I used 2 cans of pot...

I made this with packaged diced ham and it was delicious! This soup freezes very well!!

I'm what you'd consider a non-cook. If it has more than 2 steps I'm usually lost. The first time I made this recipe I followed the video recipe for it (found on this site and on Food Wishes)....

We eat a lot of soup because it's the perfect way to camoflauge vegetables for my picky husband. He devoured this recipe. I did make some changes for a soup we'd be more accustomed to eating. Fi...

I showed my husband the video because it looked so yummy. He made it that day and it was such a delicious comfort food. Loved it.