Creamy Ham and Potato Soup with Dill
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Be ready to put that leftover Easter ham to delicious use with this creamy ham and potato soup with dill. This comforting, family-friendly soup gets its rich, velvety texture from cream cheese, no roux needed. It makes every spoonful smooth, hearty, and incredibly satisfying. Tender potatoes and savory ham come together in a simple broth, while the fresh dill adds a light, herby brightness that perfectly balances the richness and gives the soup a subtle springtime twist.
The best part? This recipe keeps things easy with just 8 simple ingredients and comes together in about 30 minutes, making it perfect for busy weeknights after the holiday. It’s a cozy, no-fuss way to turn that extra ham into a warm and comforting meal your family will be excited to dig into.
Ingredients for Creamy Potato and ham Soup with Dill
- WATER
- CHICKEN BOUILLON
- CREAM CHEESE
- POTATOES
- HAM
- ONION
- GARLIC POWDER
- DRIED DILL WEED OR FRESH DILL
Instructions for Creamy Ham and Potato Soup with Dill
Start by placing a large stock pot on the stove and adding the water along with the bouillon. Turn the heat to medium-low and stir until the bouillon begins to dissolve into the water. Add the cream cheese to the pot and allow it to slowly melt, whisking frequently to help it break down smoothly into the broth. Continue whisking until the mixture is creamy and fully combined with no lumps remaining.
Once the base is nice and smooth, add in the diced potatoes, chopped ham, onion, garlic powder, and dill. Stir everything together to evenly distribute the ingredients. Increase to medium heat to bring the soup up to a gentle simmer.
Let the soup simmer uncovered for about 18–20 minutes, stirring occasionally to prevent anything from sticking to the bottom. As it cooks, the potatoes will become tender, and the flavors will meld together into a rich, comforting soup. You’ll know it’s ready when the potatoes are fork-tender, and the broth has thickened slightly.
Give the soup a final stir, taste, and adjust seasoning if needed. Serve warm and enjoy this cozy, creamy soup with your family. This recipe makes about 8 servings. You can garnish each bowl with extra dill if desired.
Frequently Asked Questions
Can I use leftover holiday ham for this potato soup recipe?
Yes! This recipe is perfect for leftover Easter or holiday ham. It adds great flavor and is an easy way to turn leftovers into a brand new meal.
Can I substitute the cream cheese?
You can, but cream cheese gives this soup its signature creamy texture. If needed, you can use heavy cream or half-and-half, but the soup will be slightly thinner.
Do I need to peel the potatoes?
That’s up to you! Peeling gives the soup a smoother texture, but leaving the skins on adds extra nutrients and a more rustic feel.
What type of potatoes work best?
Yukon Gold or russet potatoes work best. Yukon Gold potatoes hold their shape nicely, while russets will break down a bit and make the soup even creamier.
Can I use fresh dill or dried dill?
Both work well. Fresh dill gives a brighter, more vibrant flavor, while dried dill is more convenient and still adds that classic herby taste.
How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove or in the microwave, stirring occasionally.
How can I make this soup thicker?
If you’d like a thicker soup, you can add some instant potato flakes or make a cornstarch slurry with water.
Can I add other vegetables?
Absolutely! Carrots, celery, or even corn would be great additions and add more flavor and texture to the soup.
Is this soup gluten-free?
Yes, as long as your bouillon is gluten-free, this soup is naturally gluten-free.
Tips and Tricks
- For the smoothest soup base, be sure to keep the heat at medium-low when melting the cream cheese. If the heat is too high, the cream cheese can separate instead of blending smoothly into the broth.
- Cut the potatoes into evenly sized pieces so they cook at the same rate. This helps ensure you don’t end up with some potatoes too firm while others get overly soft.
- If you are using leftover ham, this recipe is a great way to repurpose both diced ham and small ham pieces that may not work as well for serving on their own. It’s a simple, budget-friendly way to stretch your holiday leftovers into another full meal.
- For an even creamier texture, mash a few of the cooked potatoes right in the pot before serving. This will thicken the soup naturally without needing any extra ingredients.
- This soup pairs really well with dinner rolls, crusty bread, or even a simple side salad if you want to round it out into a complete meal.
- The flavor gets even better as it sits, so leftovers are delicious the next day. Just reheat gently and stir well before serving.
For more recipes like this, try:
Creamy Ham and Potato Soup with Dill
Real Mom Kitchen
Ingredients
- 6 cups water
- 2 Tbsp chicken bouillon
- 1 tsp chicken bouillon
- 16 oz cream cheese cut into cubes
- 4 cups potatoes peeled and diced into 3/4 inch pieces
- 1 ½ cup ham cubed
- ½ cup onion diced
- 1 tsp garlic powder
- 1 tsp dill weed or 1 Tbsp chopped fresh dill
Instructions
- In a stock pot, combine the water and bouillon. Add the cream cheese and cook over medium-low heat until melted. Whisk frequently during this process.
- Once melted, add in the potatoes, ham, onion, garlic powder, and dill. Bring to a simmer and let simmer for 18-20 minutes, until the potatoes are tender. Serves 8.
