Creamy ham and potato soup is the answer when you want comfort with an elegant twist. Start with diced potatoes, smoky ham, and a burst of dill drifting over everything like a favorite cashmere scarf. Sauté onion and carrot until they tumble together, golden and soft. Let the potatoes simmer until they yield to a gentle fork. The real star? Cream cheese. It melts into the pot, turning the soup lush and thick, no heavy cream needed. Fresh dill wakes up the flavor, while cracked black pepper adds a subtle kick. Serve it with sourdough or a light arugula salad, and watch guests swoon over the silkiness. This soup isn’t just easy, it’s special, dressed up for an occasion but just as at home on a weeknight table.
PrintCreamy Ham and Potato Soup Recipe
An easy creamy potato soup with cream cheese and dill that is special enough for guests but simple enough to serve any time!
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Category: Soup
- Cuisine: American
Ingredients
- 6 c. water
- 7 tsp. chicken bouillon
- 2 packages 8 oz. cream cheese, cubed
- 4 c. diced potatoes, peeled or unpeeled (diced into ¾ in. pieces)
- 1 ½ c. fully cooked ham, cubed
- ½ c. chopped onion (see Notes below)
- 1 tsp. garlic powder
- 1 tsp. dill weed
Instructions
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In a large pot, combine the water and bouillon.
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Add the cream cheese; cook on medium-low heat until the cream cheese is melted, stirring frequently. (I like to use a whisk for this.)
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Add the remaining ingredients and stir to combine.
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Simmer, uncovered, for 18-20 minutes or until the potatoes and onions are tender.
Notes
- Onion– If preferred, you can substitute 1 ½ tsp. onion powder for the chopped onion.
