Delicious Ham and Potato Soup

My dad gave me this huge ham last week and I have been looking for any recipe that has ham in it. I tried this one yesterday and converted it to a crockpot recipe. I LOVE my crockpot and use it constantly! I sauted the onions in a little vegetable oil until soft, added all the ingredients except the butter/flour and milk to the crockpot and cooked all day until the potatoes were nice and soft. I also added one diced carrot. About an hour before dinner I made the rue with the flour and butter and used a 12 oz. and 5 oz. can of evaporated milk instead of regular milk. I don't like to use regular milk in crockpot recipes because it sometimes curdles on me. I added about a 1/2 teaspoon of garlic powder to the soup, it just seemed like it needed a little something when I tasted it before serving. Topped each bowl of soup with fresh ground pepper and sliced green onions. This soup is rich, thick and creamy. Very hearty and filling, perfect for a cold winter night meal! My family really enjoyed this served with a homemade cheesy garlic pizza.

OMG, I received this recipe today as the "Daily Dish" and it has already become a favorite! We could NOT stop eating this soup, just amazing. The only changes I made was to add a few extra cups of chicken broth in addition to the water and boullion because I think I went a little overboard on the potatoes and needed more liquid. I also found that turning the heat up to med-high while stirring the butter, flour and milk mixture helped it to thicken more quickly. I added some cheddar cheese while stirring the sauce and then topped the bowls with a little more. Thanks for an easy and absolutely scrumtious recipe, my husband will be asking for this often!

I LOVE THIS RECIPE. When there was a death in the family, I needed something to take FAST so that we could get on the road. Very risky to bring something as a gift for a whole family, especially if you have never tested the recipe, but this was a home run! The ham really made this special and oh so good. I used far less salt, didn't measure, just to taste. Since different hams have different salt content, I highly recommend tasting first. Also, I used a little over 1 TBSP of boullion because I wanted the great taste of ham to come through. I cooked this on the stove and then put in my crockpot to keep warm and make travelling and reheating easy. Perfect! Thanks for such a great recipe!

This was excellent soup. I made it for a friend of mine who just had a baby and she devoured it. It was a lot of chopping because I doubled the recipe...but it was well worth it. I think this could be very good with a can of corn added to it. It tastes more like a chowder than a soup.

This soup is superb! I used 2% milk and it still thickened nicely. Couldn't ask for better. No other changes were made but plan to make it again and add a little bacon. This recipe also works with lactaid milk.......For a most delicious clam chowder just replace the ham with a couple cans of clams in their juice and a few more potatoes to thicken. It was the best clam chowder I ever tasted! As I use this recipe so often, I now chop all the celery I purchase and keep it in premeasured zip lock freezer bags. Doing the same for a few onions makes this soup a breeze to put together. Also, if you want it thicker, just mash some of the potatoes. I suggest not to make and freeze the soup as it doesn't taste nearly as good that way.

Thanks so much for sharing this super easy and super delicious recipe! What a yummy comfort food on a cold winter's night, especially with a loaf of freshly baked bread! I used red potatoes and removed a few strips of skin from each with the peeler before dicing. I sauteed the onions, celery, ham and potatoes (along with a bit of minced garlic) in a little butter before adding the liquid. I used chicken stock but still added three bouillon cubes to bring the flavor up (since there are 2 cups of milk in the roux to be seasoned as well). The longer you cook the roux (butter/flour/milk mixture), the thicker it will get. You have to stay with it and stir so that it doesn't thicken on the bottom of the pot and scorch. You want it to be about the consistency of heavy cream or just a bit thicker. Soon as it hits that point, add to the soup pot. The soup will continue to thicken so long as the heat is on. So if it's a little thinner than you'd like, just cook a little longer once combined. If too thick, just dissolve a bouillon cube in water and thin with that. When the soup was done, I stirred in a TBS or so of chives and some fresh parsley. Garnished each soup bowl with a nest of shredded cheddar and green onion. Sometimes the simplest things are just THE best, and this soup is the perfect example. I'm going to try some add-ins like corn, broccoli, Italian sausage, bacon...the possibilities are endless! This recipe is a keeper. Thank you again, Ellie! :-)

I found this recipe several years ago, and it has been a huge hit with our family and friends ever since. We have taken it to church "Soup Suppers" and were asked to double, then triple the recipe in subsequent years. It is just that good. The first time I made it, I used half the pepper and it was still WAY to peppery (for us). Thankfully I tried it again, cutting the pepper down to about 1/8 tsp. and we've been making it that way ever since. I found the recipe because I was looking for a way to use up Christmas ham, but now that I make it year round, I just buy ham steaks and easily dice them if I don't have ham leftovers. I usually double the recipe....so good the next day! My changes (not that changes were needed...just personal preference): I do not peel the potatoes, and throw in more than called for. Also like to use more ham. Use bouillon cubes, cuz that's what I have on hand. Cut pepper to 1/8 tsp at most. Use heaping tablespoons for flour...I like a thicker soup. Also, someone said the soup was a little too thin for them...more flour, PLUS just cook the white sauce a little longer so it really thickens up...you can really adjust it to any thickness you want. I use skim milk, because that's all we ever use, and it works great. Thanks very much Ellie11....one of the best recipes I've ever gotten from this site, and I have gotten many!

Excellent, I did not precook the potatoes put everything in a crock pot added 1 cup mild cheddar cheese and 1 can of chicken broth in stead of bouillon and cooked for 6 hours,

This soup was delicious with a few "modifications". I added more celery and onions then what the recipe called for, I also added some chives and served the soup topped with cheddar cheese and real bacon bits. After making this many times I can also advise not to change the liquid amounts much or else it will over thicken or not thicken enough. To me the cheese and bacon bits really gave it a five star rating.

we love love love this soup at our house. and we make it exactly as written with great success! however, we tried something new with it today and thought it would be fun to share! it's a great base for CLAM CHOWDER. Omitted the ham, added 4 slices of bacon that had been cooked crisp and chopped. instead of 3 1/4 cups water we used 2 cups water and 1 cup clam juice. Then at the very end added two 8oz cans of minced clams. Oh my.. absolutely deelish. And the beauty of it is it is so quick and easy too! LOVE

This soup was phenomenal! I doubled the recipe with ~2 cups of ham, a whole onion and three ribs of celery. I sauteed the ham & onions in my dutch oven and then added the celery, potato and water. I boiled for 10 minutes with a hambone, removed the bone once the potatoes were tender and added 4 chicken bouillon cubes and plenty of black pepper (no salt). While that was simmering, I made the cream sauce. I used one stick of butter, 10 tbsp flour and 4 cups of 2% milk. I also added about 1 cup of shredded cheddar cheese as it was thickening. I needed to turn my burner to medium high for it to thicken up. I added the cream sauce to the stock, let it simmer a bit and spooned half into my crockpot to bring to my friend who just had a baby. My husband and I kept the other half at home for lunch. Our half yielded 5 servings, so this recipe as-written should make 5 servings (not 8). I served it in "Italian Bread Bowls" from this site. The soup came together easily and tastes amazing. The base is indescribably good - I definitely felt like a rockstar chef serving this for lunch!

This is a terrific soup - more like a chowder. I agree with other reviewers - no salt needed if using commercial chicken broth. I tweaked it a little based on the reviews: extra ham (1 1/2 c.), extra onion. I used a frozen green & yellow beans, peas & red pepper mix thawed overnight - about 1 1/2 cups - instead of the celery. The colors - and the taste - are great. I used the last of some homemade chicken stock with commercial chicken broth instead of water. For the roux I used 3 tbsp butter/3 tbsp flour - worked perfectly. (As always, I heated the milk before adding it to the roux.) Once done I added some fresh ground pepper and Mrs. Dash. This recipe is a keeper!

This is simply amazing!! I have never tasted a potato soup with this much creaminess! I did add corn to the recipe and as other users suggested used Chicken Broth instead of bouillon. I also added a small amount of Philadelphia cream cheese to the sauce mixture and added sharp cheddar cheese on top served with sweet cornbread. Yummy! Will be making this again!! Thank you!

Once minor changes are made, this one is a keeper. It's a great comfort food. I greatly reduced the amount of butter as 5 tbsp. was too much (I used 2 tbsp). I also did as suggested and used reduced salt chicken stock, as the ham will make it salty enough. I served this with crusty Italian bread, and Egg bread. Yummy!!!

one teaspoon of pepper in this recipe is way too much for my taste. I wish I would have used a more conservative approach with the pepper because it overpowered everything. Anyway, I made the recipe "as is" and tasted it. Then I decided to add extra ham and some cheese for additional flavor. I used 8 oz of colby jack cheese, but think that an extra sharp cheddar would have been much better. I don't think I'll make this again.

I used my leftover ham from Christmas and it worked wonderful in this recipe. It is great! I made it last night and it was soooo easy. I am learning how to cook and this was a very easy recipe. Thanks for a great dinner!

I like to double this recipe and make it in the crockpot. I just throw in the potatoes, celery and onion with a mess of fresh garlic in the crockpot and cover it with organic chicken broth (instead of using water and chicken bouillion) and let it cook for most of the day. I then mash the potatoes with the potato masher and add the ham and the rest of the ingredients. I don't usually use that much milk and flour as the soup thickens well enough on it's own, adding too much milk thins it out. I like to add some chopped chives, extra sharp cheddar cheese, a little dijon mustard and some Frank's hot sauce for a little more flavor. NOTE: If you want your soup really infused with ham flavor--throw in your ham bone with the potatoes and let it cook all together.

Excellent soup. Feel free to try different things in it. I used broclie (sp), added cheese and a little white wine. Easy and very good.

No question this is a five star recipe! It's easy and so delicious. I've made it at least 4 times in the last few months. Comfort food isn't "spectacular" as one reviewer thought it should be - it's comforting and delicious and simple. The only change I make is I add more ham as we love ham. This was the first cream soup I ever made thinkig they would be too hard and now this has given me the confidence to try new things.

This was a wonderful soup that I will definatly make again. One thing that I'll change though is that I'll put way less bullion in it. I didn't add the salt but it was still too salty.

Very impressed!!! By the way this is the first recipe I have taken the time to rate and review. This literally took 25 mins to throw together and already has an outstanding flavour. I'm hoping it gets better with time (2 hrs till dinner) but i'm not sure I can keep my spoon out never mind my 17 yr old son!!!! Made a few changes...not big just personal preferrance. Used Chicken broth instead of water as others have suggested. Didnt have chicken boullion so substitute knorr vegetable cubes (2) Used whole onion ( 1 cup) 1 stalk of celery (1/2 to 2/3 cup) and 4cups of potatoes instead of 3 1/2 All for the sake of convienience ( whose going to use 1/2 cup of leftover diced potaotes) didnt add the salt either...tastes great just the way the recipe reads....Thanks for sharing I know this is going to be a Favourite!

Great recipe! I boiled down a ham bone that had alot of meat left on it, threw in some onion and celery with it and let it simmer the goddness out of it.When it was done I discarded the bone, onion, and celery and used that as the base instead of plain water. Then I followed the recipe exactly, but did add a can of whole kernel corn. Delicious! Will definetly do again.

FABULOUS recipe!!! I did everything just the way it is, except I added little dumplings to the soup and it was the icing to the cake! Just mix 1 cup of flour with 1 egg and about 10 minutes before the soup is ready, add small spoon fulls of the flour/egg mixture into the boiling soup. Outstanding!!

i have to admit that i tinkered with this soup, but now this is my favorite winter-time meal. I used 3 cups potatoes, 1 1/2 cups ham, added 1/2 cup diced zucchini, 3 strips crumbled bacon, 1 cup cheddar cheese, 1 can cream of potato soup + 1 cup milk (omitted the flour) and 1 clove minced garlic. Bonus points if you make it the day before and refrigerate overnight. so thick, so hearty, (SO FATTY, but SO worth it!!!) thanks ellie :-)

This was very good. I did embelish it a bit. I added carrots to the vegies and I sauted them for a few minutes before I added the water in a little butter. I also added more water about 1/2 - 3/4 cup to the amount given. Then at the very end I added some grated cheddar cheese. It was very tasty.

I thought this was very good. I added 1 cup of shredded cheddar to the white sauce and a couple of slices of american cheese. I omited the salt, the chicken granules make it salty enough. I also sauted the vegtables in butter before adding to the soup, and I added a clove of minced garlic while sauteing. I also added some broccoli chopped up farily small. A very good recipie, it will taste even better in the winter.

This was excellent!! I did add 1-2 more tablespoons of flour, to the melted butter, for a thicker broth. I also added thinly sliced carrots to the potatoes and ham. When finished I added left over green beans, and it turned out great!!!!

Yummy soup. I increased the ham, celery and onions and used heavy cream mixed with some milk. Added more fresh cracked black pepper. Tasty way to use up some leftover ham.

really good

Very good. The taste took time to mature- tastes much better after a day or two in the fridge. We added peas to ours for color and taste.

Wow this soup is great! I hate ham and I hate celery and i followed the ingredients to a T. I LOVE THIS SOUP!! lol. The only thing different is that i crock potted it on low for 7 hours with everything but the milk/butter/flour. Then about an 90 minutes before we were ready to eat I put together those remaining three as directed and added it to the crock and let it cook for another hour. YUM YUM YUM!!

Delicious soup recipe. I definitely will make this again and again. A little bit salty. The ham is salty, the butter is salty, and the bouillon is mostly salt. Next time I will omit the 1/2 teaspoon salt.

Awesome!!!! I added Carrotts. Ummm...Good on a cold day!

I didn't have any celery, so I used some broccoli & green beans with wonderful results. Nice for a cold day.

I've made this several times and it comes out better every time I make it. A very versatile recipe that's not sensitive to exact measurements. Takes a little longer at altitude in Colorado, but it's worth waiting for.

This is a very good soup, but my son and I both agreed that NO extra salt is needed.

I wanted a soup like my mom made when I lived at home and after I made this one, I called her to tell her my soup was better! :) I used 2-3cans of chicken broth instead of water and it was perfect flavor!

I was looking for simple yet good recipe for New Year's Eve, so that I could use the leftover ham from Thanksgiving. I 'lucked' upon this one. It was easy to prepare and the results where great. I tripled the recipe but didn't add the celery, instead extra onion, a half cup of very finely chopped cabbage, a cup of blended corn and a few sprinkles of shredded American cheese. I used heavy cream and milk to make the base and less salt. I served with peppered crackers and french bread. This would be great for church functions or parties where lots of people will be served. Thanks.

Great, fast, & easy recipe. I substituted bacon drippings for the butter and it tasted fabulous!!! I will make again

I made this with left over ham. I added extra ham and potatoes. Everyone loved it.

I made this exactly as is except for deleted the salt. Salted and peppered to taste when done. Doubled and next time will triple if more than just us. Yummy

This soup ended up with a cheesy taste to it, which my family loved. It was very easy and good. The second time I made it, I added carrots and a few other vegetables. It was very good this way, too.

This is an excellent soup! I took a slightly different approach in that I cooked the potatoes in a little olive oil and browned them a bit like you do for home fries. Then added celery and let the potatoes and celery cook together a bit. Then I made a well in the middle of the potatoes, exposing some of the pan and added the chopped onion plus a bunch of chopped garlic and more olive oil as needed. Sauteed them altogether until the onion softened. Then I added about a cup of chicken broth and enough water to cover all the potatoes. Cooked everything until the potatoes were soft. I stirred a heaping TBS of flour into about 1/2 coup of cream. Stirring constantly and poured into the potato soup. Continued stirring until soup thickened. Added more cream to adjust the consistency of the soup. I had thin sliced off the bone deli ham and I didn't want the flavor to wash out in the broth so the ham went in last. Everyone in the house was delighted with the result. Happy eating!

This recipe is very good for large groups as well as being easy to convert to vegetarian. I cooked it for my crew, and everyone loved it. I went by the recipe for the meat-eaters, and for the vegetarians I used veggies instead of ham (broccoli works well) and vegetable bouillon instead of chicken. You could also easily make this gluten free by using cornstarch mixed with water rather than the flour and butter.

A great soup just how it is! I just put it in the crock pot with no prep and went to work. 8 hours later it was fantastic and would highly recommend for a staple in the winter months!

This was so good and easy! I did use chicken broth instead of water and leeks instead of onion. Yummy! Going to make more today to warm my husband up from shovelling a foot of snow. Thanks!

This soup is DELICIOUS. I have made it twice so far. The first time I followed the directions exactly. The second time I cut the butter and flour back to 4 tbsp each, added a bit more celery and onion, and added a package of frozen corn. I also used "Better than Bouillon" chicken flavor in place of the bouillon in place of the granules and garlic salt in place of regular salt. SO GOOD, and a little healthier too!

This is a great recipe. I would make this for anyone special. It makes you feel warm inside. Yummy!

This is very good.I used chicken once instead of the ham.I also used ground beef twice,very good both ways.(To tell the truth I have never made it with ham before.)My favorite was the ground beef.At first I was not so sure about the ground beef, but now it is my favorite way to make this soup.This is one of my favorites.You do not need to peel the potatoes either,I made it both ways,with them peeled and without them peeled,cannot even tell a difference.This is a very good soup.Try it.

This is great. I had some leftover ham and a couple stray potatoes in the fridge. I also had some pre-diced onions and celery. I made this in a slow cooker and it turned out great. First I combined the water, bouillon and vegetables in the crock pot. Then I melted the butter and flour and milk in the saucepan as directed, and added it to the crock pot and let it cook for 4 hours. This was rich, but not overly so. It reminded me of a potato soup my mom used to make, but not as creamy. I didn't find it too salty, but then again I like salt. It's very quick and easy and a great way to use up potatoes. I also agree it is delicious garnished with a bit of shredded cheese.

Way too bland for our liking. Was anticipating something much better given the overall great ratings this has received. First time a very well rated recipe on Allrecipes has let me down.

Hubby and I made this w/leftover ham he had made in the slow cooker last week. Made to recipe EXCEPT SALT. There is NO need to add salt to this. The bullion and ham have enough salt to make it perfect. Otherwise do as written and you will be pleased. We will be re-heating the leftovers soon. I sealed them up in an a food saver container which will keep them fresh for a week or more in the fridge. I do NOT suggest freezing anything with cooked potatoes.....they get gritty.

I made this for dinner last night, and didn't expect it to be so good! Between 3 adults, there wasn't a single drop left. It was such a relief not to have to find room in our already full fridge for leftover soup! I did make some changes: 1) I used turkey bacon instead of ham because that's what I had on hand. 2) I added some fresh thyme, tarragon, mint and chives from my herb garden. 3) I added half a cup of light sour cream just coz I needed to use it up. 4) I used my immersion blender to blend the soup. It was gooooddddd!!!

This is a delicious soup recipe... perfect for a hearty dinner or a filling lunch!

Delicious! I have made this at least 3 times now and I will be making it again and again.

I needed something to do with leftoves from the holiday and stumbled upon this awesome recipe. I made four batches in one day! What a hit-thank you

This has become a favorite in our house!!

My family loved it!! I didn't have any ham on hand so we did without; next time I will definitely be making it with ham. I also made it a bit thicker than called for, other than that I didn't change a thing!

This is a great soup! Like the description says you can add more potatoes, ham etc. and it does come out great. I needed to add a touch more milk because it was very thick but that is no big deal. New cooks note: always 'cook' your flour butter mixture for at least a minute to get rid of the raw flour taste. Also, I am not sure this would feed 8 hungry people because the 4 of us almost finished it (maybe because it is that good!)

I realize there are a gazillion reviews of this marvelous soup, but I couldn't resist adding my own. Outstanding! I did change the water to chicken broth and added a small can of corn and left out the salt completely due to the salt in the chicken broth. I cooked the meat and veggies in the broth in the slow cooker for several hours, made the roux and added it for a couple of hours. Delicious!

Delicious. we all love this. I sprinkle with cheddar and bacon, because if my kids see cheddar and bacon, they'll actually take bites. In doing so, they accidentally discoverd that they love this soup. yay manipulation! :)

Everyone loved it! It's our new family favorite!!

restaurant quality

Excellent soup! I added all ingredients as called for, except used chicken stock in place of the water. I felt the flour/milk/butter mixture could have been increased, as the soup was on the thin side. The flavor was awesome, just as others have described!

Delicious is right! I made this for a friend who had a knee-replacement, so unfortunately, I only had a couple of spoons to taste it, but it was super yummy! I made another potato soup recipe from this site in the past, and this one was better IMO. As far as the ingredients, I used Yukon Gold potatoes...for their creamy texture and the fact they don't fall apart and get mushy like russets do in soups. I used 2% milk instead of whole, and it was just fine. I do not like things tasting too salty, so generally go easy on the salt so I used sodium-free chicken bouillon granules. For that reason, I was not concerned about it tasting too salty and went ahead and added the 1/2 tsp. of Kosher salt. After a taste, I actually added a bit more. I would say it might have begged for more, still, according to some tastes, but I figure you can easily add it to your bowl. As an additional FYI...as far as potatoes...I did some digging around and for those of you who may not be potato "saavy"...the best ones for soups are Yukon gold, Yellow Finn, red-skinned, white round and purple. Also, a rough estimate is about 1 lb = 4 c. diced. I also ran it through the Weight Watchers Calculator per the AllRecipes nutritional info and it came out to 5 PointsPlus per 1 cup serving. I'll be making this again for myself! EDIT 6/2/16 - Made this numerous times (it's in the rotation) and always good. I use "Better than Bouillon" i/o cubes. I buy a small ham steak and save leftover in freezer for late

Great soup. Better the second day.

I have not ever made cream soup before - Wow easy and delicious. This is now one of my families favourites.

This really is delicious!!! I am a crock pot lover... and so I followed the advice of the another reviewer and used my crock pot to prepare. I put in everything but the butter/flour/milk and let it cook on low all day long. I added a little over an extra 1/3 C. of the chopped ham... an extra 1/3 C. chopped celery to get in those extra veggies for the kids... and I didn't have milk so I used half and half and I actually think that helped to make the soup a bit thicker... the way we like it! When it was time to add the butter/flour/milk I just followed the directions to put that together and added it to the crock pot when it was ready. We ate about 45 minutes later. The kids gobbled it down and even asked for seconds. We liked adding shredded cheddar cheese the the soup when serving. Thank you for sharing this wonderful recipe! Perfect for these cold fall days!

Don't mess with this one because it is perfect.

This was fantastic! I made it in a crockpot on New Year's Eve for some friends. It was gone in 10min. Even the kids wanted seconds and thirds! Very, very good soup!

I followed the recipe to a T only adding some Velveeta to make it cheesy. Seriously folks...the best soup recipe Ive found on here.

very easey to make verry verry good

Simple and delicious.

I also added some carrots, but instead of boullion and water I like to use low sodium chicken broth.

Excellent! I did make a couple of simple changes. I sauted the celery & onions in a bit of EVOO and then added to the potatoes. I cooked the potatoes & ham in water with chicken base along with a diced carrot (for color). I used unsalted butter for the roux. Had to season ever so slightly. It was terrific. Thanks for sharing.

on the rare 2 occasions my husband baked a ham. i had to find something to do with the leftovers. this is a great way. thank you

great recipe....i used all chicken broth instead of water, and because i hate to peel and dice potatoes used frozen hash brown potatoes instead. also added about a cup of shredded cheddar cheese. turned out super! thanks for the great recipe!

Delicious, I used turkey instead of ham because my boyfriend doesnt eat pigs meat. IT came out to be a wonderful chowder.

We love love love this recipe! It has been a hit at the family table as well as church potluck gatherings.

This is a real comfort food recipe. I have made it by the recipe and I have done variations. We like it with crumbled bacon bits on top, I stir in shredded cheddar cheese (or whatever cheese you like) and when I have fresh, steamed broccoli, I always save the leftovers for the soup. Frozen peas, cooked carrots, corn...use your imagination. I also make it in my pressure cooker sometimes, which I think helps the flavors to blend. Just be careful not to cook too long, or it will become 'mushy'. I always use chicken stock instead of water. It is delicious! Thank you Ellie for sharing.

This was AMAZING! I did change it up a bit, because I didn't have everything on hand. Instead of the onion and celery, I used broccoli and sliced baby carrots. It was a little thin, so per other user's suggestions I added about 1.5 tablespoons of dehydrated mashed potato mix and it was perfect :) I also threw in some shredded cheddar cheese to taste.

This is a wonderful soup with so many options to make it truly your very own. I myself didn't have any ham so used bacon instead and love it.

Loved this soup! Spouse said it was the best potato soup he's had. Thanks, Ellie11, for sharing your recipe.

this is a very delicious soup recipe, however I would suggest making a few changes to spruce it up a bit. Start by frying up some bacon until crisp, remove then saute the onion, celery and ham in the bacon fat. Then add the water and potatoes to boil.

I am a beginner, never made a "roux" in my life! But this turned out beautifully. Beginners, start here!

Simply yummy. To cut down on the chopping I just used my mandolin and julienned the potatoes. My only addition/substitution was adding 2 julienned carrots and replaced the bullion/water with low sodium broth. I like adding a little shredded cheddar to the bowl before serving.

Best potato soup recipe I've ever made. Shredded some carrot and added 1 can of chicken broth, cooked all in a slow cooker all day. Excellent

Delicious and easy!!! Everyone loves..This is my go-to soup recipe when I am cooking for family gatherings or church dinner.

dice the potatoes small for best results

I just tried this recipe last weekend. It is by far the best Potato Soup I have ever had. I will definitely be making this soup many more times to come. Anyone that hasn't tried it needs to give it a try. Love it!!

Wow - this was a phenomenal soup!!! My family gives out the stars each night (we looooove "allrecipes") 1 star inedible, 2 stars okay, but wouldn't make it again, 3 stars good it's a keeper, 4 stars REALLY good we'll share this recipe with others and definitely make again, and 5 stars makes our TOP RECIPE category of all-time favorites. This soup went unanimously to a "5"!!

WOW!! the first time i made this I used low sodium chicken broth instead of the water and bouillon cube. It was pretty good but I felt like it wasnt as full of flavor as it could have been. The second time I used regular chicken broth AND a cube. It was perfect. Also, I drink Skim milk and did not want to buy 2% milk so in place of the milk, I used half skim and half cream (that I use for my coffee) mmmmmm.... Just had this last night and my company LOVED it. Even my brother who does not like potatoes usually. He had two big bowls! Thanks Ellie!

This is a good recipe and definitely a keeper. It is easy and a good way to get rid of left over ham. Watch out for the salt. It is a little heavy on the salt (the chicken bullion, salt, butter, and ham), I omitted the 1/2 tsp. of salt

Cut back the pepper... WOAH! But still good!

Amazing. I used leeks for onion and celery seed instead of fresh becaue I didn't have any but wow I am about to make it for the 3rd time this month.

I'm sorry, but I must have missed the boat on this one. I followed the recipe exactly as written, and I did not care for it.

Amaaaazing soup. I threw in carrots, used olive oil instead of butter (habit), and and everybody loved it. Good recipe for leftover Easter ham, just wish it was a bit colder today!

My husband loves sou[p, this was very bland and watery

Omitted celery, everything else, I doubled... this was awesome soup! Love it! Thanks!