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Ham and potato soup in bowl with spoon.
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4 from 1 vote

Ham and Potato Soup (Without Milk)

This homemade old fashioned Healthy Ham and Potato Soup recipe is easy and a great way to use leftover ham! It's made without milk or dairy.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Diet: Gluten Free, Low Lactose
Keyword: ham potato soup, leftover ham soup, healthy potato soup
Servings: 6
Calories: 321kcal
Author: Christine Rooney



  • Mince 6 cloves of garlic and 1 onion (any color). Chop 2 stalks of celery into small pieces.
  • Cut 5-6 large carrots into slices (equals ~3 cups). Peel 4-5 Russet potatoes and cut them into cubes (equals ~5 cups).
  • Cut 1 lb. ham steak or leftover ham into cubes.
  • Place a cast iron Dutch oven or soup pot on the stove top and heat it to medium-high. Add 1 Tbsp. olive oil. Add the cubed ham to the pot and saute for 4-5 minutes, stirring often. Once the ham has been sauteed remove it from the soup pot and set aside.
  • Add another 1 Tbsp. olive oil along with the minced garlic, onions, and celery. Saute for 2-3 minutes, stirring often. Add the carrots along with ¼ tsp. kosher salt and ½ tsp. pepper. Saute for 4-5 minutes, stirring often.
  • Once the carrots have sauteed for 4-5 minutes, add 5 cups low-sodium chicken broth. Bring the soup to a boil, cover, and reduce to a low boil and cook for 15 minutes. After 15 minutes, remove the cover and add the diced potatoes and ham. Return the cover and cook on a low boil for another 15-20 minutes.
  • To thicken the soup remove 1 cup of the diced potatoes and place them in a small bowl. Mash them with a fork or potato masher. Return the mashed potatoes to the soup and stir until combined. Add 1 tsp. Italian seasoning to the soup and cook for another 2 minutes.
  • Note: If you would like a creamier texture simply mash more of the potatoes. You can mash all of the potatoes if you like or you can skip the mashing process altogether and leave all the potatoes cubed. If you choose not to mash the potatoes the soup will have a more ‘broth-y’ texture.
    Alternately, you can thicken the soup even more by scooping out a cup of the broth and adding a few tsp. corn starch to it. Stir the corn starch into the broth and return it to the soup. (This is completely optional).


If sodium is an issue for you feel free to substitute some or all of the chicken broth for water.
Feel free to adjust salt and pepper levels to your liking.


Serving: 1.5cups | Calories: 321kcal | Carbohydrates: 38g | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 1159mg | Potassium: 1283mg | Fiber: 5g | Sugar: 5g | Vitamin A: 10097IU | Vitamin C: 39mg | Calcium: 79mg | Iron: 3mg