Your New Favorite Bowl of Cozy: Creamy Ham & Potato Soup (No Cream, I Promise!)

Hey there, friend! Isla here from BiteTide. Can we just take a moment to appreciate the pure, uncomplicated magic of a really good soup? I’m talking about the kind that simmers on the stove, filling your entire home with an aroma that feels like a warm hug. The kind that requires just one pot and somehow makes everything in the world feel right. If you’re nodding along, then you and I are about to become besties, because this Creamy Ham and Potato Soup is all of that and a bag of (crunchy, bacon-y) toppings.

Now, I see you. You see “creamy” and you immediately think “heavy cream,” right? Well, prepare to have your mind (and taste buds) delightfully blown. We’re achieving that luxurious, velvety texture without a single drop of heavy cream. It’s a little kitchen wizardry I perfected after one too many “oops, I’m out of cream” moments during a snowstorm. The secret? A simple, classic technique that creates a rich, thick broth that’s somehow both hearty and not overly heavy.

This soup is the ultimate champion for using up that leftover holiday ham, but it’s so darn good, you’ll find yourself buying a ham steak just to make it on a random Tuesday. It’s loaded with tender potatoes, sweet carrots, and savory ham, all swimming in a buttery, deeply flavorful base. It’s the definition of comfort food that’s actually manageable on a busy weeknight. So, tie on your favorite apron, grab your trusty soup pot, and let’s make some coziness together.

The Soup That Saved Supper

This recipe will always remind me of my Grandma Mae. She was a force of nature in the kitchen, a woman who could feed a crowd of hungry fishermen with what seemed like nothing but a potato, an onion, and a whole lot of love. One blustery autumn evening, a whole gang of my cousins showed up unannounced at her seaside cottage. The cupboards were, as she’d say, “looking a bit thin.” But Grandma just smiled, pulled a leftover ham bone from the freezer, and got to work.

I was her sous-chef that day, tasked with peeling what felt like a mountain of potatoes. I remember watching her, mesmerized, as she made the roux—whisking the flour into the melted butter with a practiced hand, her face lit by the glow of the stovetop. “This is where the magic happens, Isla-girl,” she’d whisper. “This is what makes it feel like a hug from the inside.” That soup, born from leftovers and resourcefulness, was one of the most delicious things I’d ever tasted. It taught me that the best meals aren’t about fancy ingredients; they’re about heart, a little ingenuity, and sharing a steaming bowl with the people you love.

Creamy Ham and Potato Soup (No Cream, Big Flavor)

Author: islamerrick
Total Time: 35 minutes
Yield: 4–6 servings 1x
Diet: Gluten Free

Print Recipe

Description

Creamy Ham and Potato Soup (No Cream, Big Flavor) is a comforting and hearty soup that’s rich and velvety without any added cream. Made with tender potatoes, savory ham, and a flavorful broth thickened naturally with blended vegetables, it’s a cozy one-pot meal perfect for chilly nights.

Ingredients

Scale

1 tablespoon olive oil or butter
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
3 cups diced potatoes (Yukon gold or russet)
2 cups cooked ham, diced
4 cups chicken or vegetable broth
1 teaspoon dried thyme
Salt and pepper, to taste
½ cup unsweetened plant milk or dairy milk (optional, for extra creaminess)
Fresh parsley or chives, for garnish

Instructions

In a large pot, heat olive oil or butter over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until soft.
Add garlic and cook for 1 minute more. Stir in potatoes, ham, broth, thyme, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 15–20 minutes or until potatoes are tender.
Transfer 2 cups of the soup to a blender and puree until smooth. Return to pot and stir to combine. (Or use an immersion blender to partially blend the soup.)
Stir in milk if using. Adjust seasoning to taste.
Serve hot, garnished with chopped parsley or chives.

Notes

Use starchy potatoes like russet for a naturally creamy texture.
Skip the milk for a totally dairy-free version — it’s still creamy!
Smoked paprika or a bay leaf can enhance the depth of flavor.
Add peas or corn at the end for extra veggies and color.
This soup freezes well in portions for up to 2 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup, Main Dish
Method: Simmering, Blending
Cuisine: American, Comfort Food

Nutrition

Serving Size: 1 bowl
Calories: 310
Sugar: 5g
Sodium: 780mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 18g
Cholesterol: 35mg

Keywords: ham and potato soup, dairy free creamy soup, leftover ham soup, no cream soup, healthy ham soup, gluten free soup, potato blender soup, creamy soup without cream

Gather Your Flavor Crew

Here’s the dream team of ingredients that’s going to make this soup unforgettable. Don’t stress if you need to make a swap or two—I’ve got you covered with my favorite chef hacks right in the list!

⅔ cup unsalted butter – This is the rich, flavorful base for our roux. Using unsalted lets us control the sodium level perfectly. Chef’s Insight: If you only have salted, just reduce the added salt later!
2 onions, finely chopped – The sweet, savory foundation of any great soup. Yellow or white onions work beautifully here.
2 cups diced carrots – They add a pop of color and a touch of natural sweetness. Substitution Tip: No fresh carrots? A cup of frozen peas or corn tossed in at the end works great too!
1 cup diced celery – The classic aromatic partner to the onion, building that essential flavor base.
6 cups potatoes, peeled and diced – I recommend Yukon Golds for their buttery texture and ability to hold their shape, but Russets will also work! Chef’s Insight: Cut them into ½-inch cubes for the perfect, tender bite.
8 cloves garlic, minced – Yes, eight! This soup is garlicky in the best way possible. Don’t be shy.
3 cups cooked ham, diced – The star of the show! This is the perfect way to use up leftover holiday ham. Substitution Tip: No leftover ham? A thick-cut ham steak from the grocery store works perfectly. You can even use a leftover hambone for an even deeper flavor—just simmer it in the broth!
⅔ cup all-purpose flour – This is our thickening agent. It combines with the butter to create the roux that makes our soup creamy without cream.
4 cups low sodium chicken stock – Using low-sodium is key since the ham and bouillon add salt. Substitution Tip: Vegetable stock is a fantastic vegetarian alternative (just swap the ham for sautéed mushrooms!).
4 tsp chicken bouillon (paste or powder) – This is my secret weapon for a major flavor boost. I prefer the paste, but powder works just fine!
6 cups whole or 2% milk – This creates the creamy base. Whole milk will give you the richest result, but 2% works wonderfully too. Chef’s Insight: Avoid skim milk, as it can make the soup a bit thin.
½ tsp salt & ½ tsp freshly cracked black pepper – Season to taste! Always start here and add more at the end if needed.
Optional twist: 1 tsp smoked paprika or a pinch of nutmeg – A little smoked paprika adds a gorgeous, smoky depth, while a tiny pinch of nutmeg enhances the creaminess in a magical way.

Let’s Get Cooking: Your Soup-Making Adventure

Ready to create some magic? Follow these steps, and you’ll have a perfect pot of soup in no time. I’ve sprinkled in my favorite tips and tricks to make sure you feel like a pro.

Sauté the Aromatic Base: Grab your largest soup pot or Dutch oven—we need room for all that goodness! Melt the butter over medium heat. Once it’s foaming slightly, add your onions, carrots, and celery. We’re not looking for color here, just to soften them up and sweeten them. Give them a good stir and let them hang out for 5-7 minutes until the onions are translucent. Chef’s Hack: This combo of onion, carrot, and celery is called a “mirepoix,” and it’s the flavor foundation for so many incredible dishes. Sautéing them in butter first is a non-negotiable step for building deep flavor!
Bring in the Big Flavors: Now, stir in the minced garlic and diced ham. The smell at this point is going to be incredible. Cook for another 2-3 minutes, letting the garlic become fragrant and the ham get a little friendly with the heat. This wakes up all those savory notes in the ham.
Welcome the Potatoes & Make the Roux: Time for the potatoes! Dump them in and give everything a good mix. Now, sprinkle the flour evenly over the entire mixture. This is important! Stir constantly for a full 2-3 minutes. We’re cooking the raw taste out of the flour, and it’s coating everything in a buttery, starchy layer that will thicken our soup beautifully. It’ll look a bit pasty, and that’s exactly what we want.
Create the Broth: Here’s the only slightly tricky part, but you’ve got this. Slowly pour in the chicken stock, about a cup at a time, stirring vigorously after each addition. This gradual process is the key to a lump-free, velvety soup. Once all the stock is in, add the chicken bouillon. Bring the whole thing to a gentle simmer, then pop the lid on and let it cook for 10-15 minutes. You’re waiting for the potatoes to become just tender enough to be pierced easily with a fork.
The Grand Finale: The Creamy Finish: Uncover your pot of wonder and stir in the milk. Now, we need to be gentle. Bring the soup back to a very gentle simmer—do not let it boil! A rolling boil can cause the milk to separate or scorch. Let it heat through for 5-10 minutes, stirring occasionally, until it’s thick, creamy, and perfectly heated. Now, taste it! This is the moment. Season with your salt and pepper, and add that optional smoked paprika or nutmeg if you’re feeling fancy. Adjust to your heart’s content.

Bowl, Top, and Devour!

Ladle this glorious, steaming soup into big, cozy bowls. Now, the fun part: the toppings! This is where you can really make it your own. I love a generous handful of sharp shredded cheddar cheese that melts into the hot soup, a sprinkle of fresh chopped parsley for a bright pop of color, and, for the ultimate crunch, a hefty scattering of crispy bacon bits. Serve it with a thick slice of crusty, buttered bread for dipping—because you absolutely must get every last drop.

Ride Your Own Flavor Wave: Fun Twists & Swaps

This recipe is a fantastic canvas for your creativity! Here are a few of my favorite ways to mix it up:

Cheesy Broccoli Twist: Stir in 2 cups of small broccoli florets when you add the potatoes, and finish the soup with 1 ½ cups of shredded sharp cheddar cheese at the very end, stirring until melted.
Loaded Baked Potato Style: Top each bowl with cheddar, crispy bacon, a dollop of sour cream, and a sprinkle of sliced green onions.
Lighter Version: Use 1% milk and reduce the butter to ½ cup. It’s still wonderfully creamy and satisfying.
Spicy Kick: Add a pinch of red pepper flakes with the garlic, or stir in a diced jalapeño (seeds removed for mild, kept for heat) with the onions and celery.
Smoky White Bean: For a different texture and fiber boost, add a can of drained and rinsed white beans (like cannellini) along with the potatoes.

Isla’s Kitchen Chronicles

This soup has been on quite a journey with me. The very first time I made it, I was so excited that I poured all the milk in at once without tempering it. Let’s just say I ended up with a few little floury lumps! A quick blitz with my immersion blender saved the day (and my dinner), and it taught me a valuable lesson: slow and steady wins the creamy soup race. Now, I keep my immersion blender handy just in case, but following the slow-pour method makes it foolproof.

This recipe has also been my go-to for new parents, sick friends, and anyone needing a little edible comfort. It’s the dish I get the most texts and DMs about, with photos of steaming bowls and messages like, “Isla, my family is obsessed!” That, right there, is why I do this. It’s more than soup; it’s a warm, delicious connection.

Your Soup Questions, Answered!

I’ve gotten a lot of questions about this recipe over the years, so here are the answers to the most common ones!

Q: My soup is too thin! How can I thicken it?
A: No worries, this is an easy fix! Make a “slurry” by mixing 2 tablespoons of cornstarch with ¼ cup of cold milk or water until smooth. Stir this into your simmering soup and let it cook for another 2-3 minutes. It will thicken up beautifully. Alternatively, you can mash a few of the cooked potatoes against the side of the pot and stir them in—this releases their natural starch to thicken the broth.

Q: Can I make this soup ahead of time?
A: Absolutely! This soup is a fantastic make-ahead meal. Let it cool completely and store it in an airtight container in the fridge for up to 3 days. When you reheat it, do so gently over medium-low heat, stirring often, as it will have thickened up in the fridge. You may need to add a splash of milk or broth to loosen it to your desired consistency.

Q: Can I freeze creamy ham and potato soup?
A> I’ll be honest, I don’t recommend freezing this one. Soups with a milk or potato base can separate and become grainy when thawed. The potatoes can also get a bit mushy. It’s so quick to make and so delicious fresh, it’s best enjoyed within a few days of making it.

Q: My soup is too thick, almost like a stew. What happened?
A> This usually means it reduced a bit too much or you measured the flour a little heavy. Easy peasy! Just thin it out by stirring in a little more warm milk or chicken broth until it reaches your perfect soup consistency.

Nutritional Info (Approximate)

Please note: This is an estimate based on the ingredients used. Values can vary depending on your specific ingredients and portion sizes.