Creamy Ham Potato Soup with Vegetables

Make-ahead creamy ham potato soup with ham, potatoes, peas, and milk. Stovetop in 35 minutes, plus slow cooker and Instant Pot options. 400 calories.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Soup

Cuisine: American

Calories: 400

Stovetop Instructions:

1 tbsp olive oil
1 tbsp minced garlic
1 cup diced onions
1 cup quartered carrots
½ cup diced celery
4 cups potatoes peeled and chopped into 1-inch cubes (about 1 lb or 5–6 medium potatoes)
4 cups low-sodium vegetable broth
2 cups chopped cooked ham cut into ½-inch cubes
1 tsp finely chopped fresh rosemary
¼ tsp salt optional
½ tsp black pepper
1 cup peas
1½ cups milk of choice room temperature
¼ cup all-purpose flour or tapioca flour optional, for thickening

Crockpot Instructions:

1 tbsp olive oil
1 tbsp minced garlic
1 cup diced onions
1 cup quartered carrots
½ cup diced celery
4 cups potatoes peeled and chopped into 1-inch cubes (about 1 lb or 5–6 medium potatoes)
4 cups low-sodium vegetable broth
2 cups chopped cooked ham cut into ½-inch cubes
1 tsp finely chopped fresh rosemary
¼ tsp salt optional
½ tsp black pepper
1 cup peas
1½ cups milk of choice room temperature
¼ cup all-purpose flour or tapioca flour optional, for thickening

Instant Pot Instructions:

1 tbsp olive oil
1 tbsp minced garlic
1 cup diced onions
1 cup quartered carrots
½ cup diced celery
4 cups potatoes peeled and chopped into 1-inch cubes (about 1 lb or 5–6 medium potatoes)
4 cups low-sodium vegetable broth
2 cups chopped cooked ham cut into ½-inch cubes
1 tsp finely chopped fresh rosemary
¼ tsp salt optional
½ tsp black pepper
1 cup peas
1½ cups milk of choice room temperature
¼ cup all-purpose flour or tapioca flour optional, for thickening

Stovetop Instructions:

In a large pot, heat olive oil over medium heat. While oil heats, chop the vegetables.
Sauté garlic, onions, carrots, and celery until onions are translucent, about 5 minutes.
While vegetables sauté, chop the ham and potatoes.
Add potatoes, broth, ham, rosemary, salt, and pepper to the pot.
Cover and turn heat to high; bring to a boil. Once boiling, reduce heat to medium and cook 10–12 minutes, until potatoes are fork-tender, stirring occasionally to prevent sticking.
Once cooked, reduce heat and stir in milk and peas.
For thickening: The soup will thicken as it cools, but for a richer, thicker soup, add ¼ cup all-purpose flour to a bowl. Scoop 1–2 cups of broth (a few vegetable or ham pieces are fine) into the bowl and whisk together. Add the flour mixture back into the soup and stir. Bring to a boil for 2–3 minutes; the soup will naturally thicken.

Crockpot Instructions:

In a sauté pan, heat olive oil. While oil heats, chop the vegetables.
Sauté garlic, onions, carrots, and celery until onions are translucent, about 10 minutes.
While vegetables sauté, chop the ham and potatoes and gather the remaining ingredients.
Add all cooked vegetables and all remaining ingredients except milk and peas to the crockpot.
Cook on low for 5–6 hours or high for 3–4 hours.
Once cooked, reduce heat and stir in milk and peas.
For thickening: The soup will thicken as it cools, but for a richer, thicker soup, add ¼ cup all-purpose flour to a bowl. Scoop 1–2 cups of broth (a few vegetable or ham pieces are fine) into the bowl and whisk together. Add the flour mixture back into the soup and stir. Bring to a boil on the stove for 2–3 minutes; the soup will naturally thicken.

Instant Pot Instructions:

Set the Instant Pot to sauté for 10 minutes. Heat olive oil. While oil heats, chop the vegetables.
Sauté garlic, onions, carrots, and celery until onions are translucent, about 10 minutes.
While vegetables sauté, chop the ham and potatoes and gather the remaining ingredients.
Add all cooked vegetables and all remaining ingredients except milk and peas to the Instant Pot.
Set the Instant Pot to sealing and pressure cook for 8 minutes.
Once cooked, manually quick release the pressure.
Stir in milk and peas.
For thickening: The soup will thicken as it cools, but for a richer, thicker soup, add ¼ cup all-purpose flour to a bowl. Scoop 1–2 cups of broth (a few vegetable or ham pieces are fine) into the bowl and whisk together. Add the flour mixture back into the soup and stir. Bring to a boil by setting it to Sauté for 2–3 minutes; the soup will naturally thicken.