Creamy Ham and Potato Soup

This is comfort food at its finest and is filling enough for an entrée. It’s a great way to use leftover ham too. Go ahead and add whatever vegetables you’d like; cauliflower, asparagus, and corn would be delicious in this soup.

Serves: 8Hands-on: 20 minutesTotal: 35 minutesDifficulty: Easy

Serves: 8


  • 3½ lbs. Yukon Gold potatoes, peeled and diced
  • 2 medium onions, chopped
  • 2 medium carrots, sliced
  • 2 celery stalks, diced
  • 1 cup smoked ham, diced
  • ⅛ tsp. cayenne pepper
  • ½ tsp. sage, dried
  • 1 tsp. parsley, dried
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 2 cups water
  • ⅛ tsp. salt
  • ⅛ tsp. ground black pepper
  • 4 Tbsp. butter
  • 5 Tbsp. wheat-free, all-purpose flour
  • 1½ cups milk
  • ¼ cup shredded Cheddar cheese
  • 2 tsp. chopped fresh chives


  • In a large stock pot, place the potatoes, onions, carrots, celery, ham, cayenne pepper, sage, parsley, garlic, broth, and water over high heat. Bring to a boil, then lower heat to medium, and cook for 15 minutes, until potatoes soften. Add salt and pepper.
  • To make a roux, melt butter over medium-low heat in a medium saucepan. Slowly add flour, stirring continuously until thick, about 1 minute. Gradually add milk while continuing to stir. Continue stirring until thick and no lumps remain, about 4 minutes.
  • Stir the milk mixture into stock pot and mix well. Cook until thoroughly combined. Add shredded cheese and garnish with chopped chives. Serve immediately.