The Red Tea Detox

An Easy Ham & Potato Soup Recipe everyone will love! Make it in your crockpot, instant pot or on the stove. Creamy & delicious! Easily made gluten/ dairy free and paleo or Whole30!

ham and potato soup recipe in a white bowl with bread on the side

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This creamy Ham and Potato Soup is going to become one of your family’s favorite soup recipes. It is hearty and so simple to make!

Ham and Potato Soup

We love this delicious Ham and Potato Soup for so many reasons:

  • Easy to Make – This easy soup takes less than an hour to make if you are using your stovetop or Instant Pot and if you want to let your crockpot do all the work for you, it can still be done in just under 4 hours! It also has less than 15 ingredients, most of which you probably already have in your pantry.
  • Good for Leftovers – This soup recipe is the perfect (and delicious) way to use up leftover cooked ham.
  • Paleo/Whole30/Gluten Free/Dairy Free Options –  This soup is easily made paleo, Whole30, Gluten Free and Dairy Free– so those of you following a specific diet won’t miss out!
An overhead shot of Ham & Potato Soup in a red dutch oven

Ingredients in Creamy Ham and Potato Soup

This delicious and creamy ham and potato soup is made with simple ingredients. Cooked ham (leftovers work great!), potatoes, carrots, celery, peas, onions, vegetable broth, milk (of choice), olive oil, minced garlic, fresh rosemary, salt, pepper, and flour (optional). For the full recipe and ingredient substitutions, see below.

Ingredients for ham and potato soup recipe in white bowls on a grey background

A quick note about the best type of ham for this ham and potato soup: Any cooked ham will work for this recipe. We prefer to use leftover cooked ham, but chopped ham steaks or deli ham that is sliced thinly would work as well!

How To Make Creamy Ham and Potato Soup

You can make this delicious ham and potato soup in the crockpot, the instant pot, or on the stovetop. Here’s how to make ham and potato soup on the stovetop (for the other directions, see below):

  1. Sauté your garlic, onions, carrots, and celery in olive oil on the stovetop until the onions are translucent (about 10 minutes).
  2. Add all remaining ingredients (except milk and peas) to the pot and bring to a boil.
  3. Allow the soup to boil for 10-12 minutes, or until the potatoes are fork tender. Then, reduce the heat and stir in milk and peas.

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