Soups & Stews
This one-pot Campbell’s ham and potato soup delivers the cozy, creamy comfort of classic diner-style soup with minimal effort—perfect for chilly evenings when you crave hearty flavors without the fuss.
The secret lies in balancing tender diced ham, fluffy potatoes, and a rich broth that simmers into velvety perfection while keeping the process simple. I’ve refined this recipe over years of testing, ensuring every spoonful delivers that familiar, satisfying warmth without requiring multiple pots or complicated techniques.
The beauty of this soup is its foolproof simplicity: just chop your ingredients, combine them in one pot, and let the stove do the work. No peeling potatoes or chopping onions—this version uses pre-diced ham and cubed potatoes for convenience, though fresh ingredients elevate it further.
The key is simmering low and slow, allowing the flavors to meld into a harmonious blend of savory, smoky, and slightly sweet notes that define this classic dish.
What you’ll end up with is a steaming bowl of creamy, comforting soup where tender potatoes and ham float in a lusely broth, topped with a swirl of cream for extra richness.
The aroma alone will have everyone gathering around the table, and the texture—soft potatoes, melt-in-your-mouth ham, and a velvety sauce—makes it impossible to resist a second helping. This is the kind of soup that tastes even better the next day, making it ideal for meal prep or serving a crowd.
Ready to make this one-pot wonder? The recipe below breaks down every step, from ingredient prep to simmering tips, so you can achieve restaurant-quality results in your own kitchen. Whether you’re feeding a family or craving a solo comfort meal, this soup delivers on warmth, simplicity, and pure satisfaction.
Ingredients for campbell's ham and potato soup
Pantry staples plus a few fresh touches. Everything you need for cozy one-pot comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Diced Ham 🥓 | 1 ½ cups | Pre-diced or finely chopped |
| Yellow Onions 🧅 | 1 medium | Diced, about 1 cup |
| Russet Potatoes 🥔 | 3 medium | Cubed, 2-inch pieces |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Whole Milk 🥛 | 1 cup | Full-fat for creaminess |
| Heavy Cream 🥛 | ½ cup | For velvety finish |
| Cream of Mushroom Soup 🍄 | 1 can (10.5 oz) | Condensed, Campbell's brand |
| Garlic Cloves 🧄 | 2 cloves | Minced for depth |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Butter 🧈 | 2 tbsp | Unsalted, for richness |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The ham makes this soup sing. Pre-diced is easiest, but if you're chopping fresh, look for thinly sliced ham—it melts better. Costco or Trader Joe's often have the best prices for pre-diced. The potatoes? Russets hold up best to long simmering. I usually grab a 5 lb bag and cube them myself—about 3 medium potatoes for this recipe. Fresh thyme is ideal, but dried works in a pinch (just use half the amount).
No Campbell's soup? Homemade mushroom sauce works—sauté mushrooms, garlic, and a splash of cream. Short on milk? Half-and-half or evaporated milk adds richness. The onions can be swapped for 1 cup frozen diced onions if you're in a rush. For extra depth, add 1 tsp Worcestershire sauce with the broth. The butter? Brown it first for nutty flavor—takes 2 minutes and makes a huge difference.
This soup tastes even better the next day—3-4 days in the fridge, 3 months frozen. Double the batch and freeze half for lazy weeknights. I like to portion it into 4-cup containers so each bowl is perfect-sized. The parsley? Add it at the end—it keeps its color and brightens everything up. Leftovers reheat beautifully with a splash of milk or broth to restore creaminess.
Why You'll Love This Recipe
- Fewer Ingredients, Bigger Flavor: I swear by this combo—just ham, onions, and potatoes simmered in broth until the starch melts into the broth. That creamy milk finish? It’s like someone secretly added velvety richness without extra effort.
- One-Pot Magic: Honestly, this soup is my lazy-day hero. Toss everything in one pot, let it bubble, then stir in milk at the end. No straining, no fuss—just hands-off comfort while you sip your coffee.
- Leftovers That Don’t Suck: Between us, most soups turn sad after day two. Not this one. The potatoes stay tender, the ham stays juicy, and the milk keeps it luscious. I’ve reheated mine three times—no complaints.
- Budget Meal for Busy Nights: Diced ham on sale? Russets cheap at the store? Boom—dinner’s covered. It’s the kind of soup that makes you feel like you’re feeding a crowd without breaking the bank or standing at the stove for hours.
Step-by-step instructions for Campbell's ham and potato soup
This creamy, comforting soup comes together in one pot with minimal effort.
Sauté the Aromatics and Ham
In a large Dutch oven or heavy pot, melt the 2 tablespoons butter over medium heat. Add the 1 medium yellow onions and 1.5 cups diced ham, cooking for 5-6 minutes until the onions soften and become translucent. You'll notice the ham releases its savory juices and the onions turn a pale golden color.
Next, add the 2 cloves minced garlic and cook for 30 seconds until fragrant—this prevents the garlic from burning, which would make the soup bitter. Stir in the 0.5 teaspoon dried thyme and let it toast for 10 seconds to release its earthy aroma. This step builds the flavor foundation for your soup.
Add Potatoes and Broth
Push the ham and onions to one side of the pot and add the 3 medium russet potatoes (cut into 2-inch cubes) to the empty space. Pour in the 4 cups chicken broth and stir gently to combine. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to medium-low to maintain a simmer.
Let the potatoes cook for 10-12 minutes until they begin to soften but aren't fully tender. You'll know they're ready when a knife slides in easily but still offers slight resistance. This partial cooking prevents the potatoes from turning mushy later in the process. Keep the lid slightly ajar to allow excess steam to escape.
Incorporate Creamy Elements
Once the potatoes are partially cooked, stir in the 1 can (10.5 oz) cream of mushroom soup, 1 cup whole milk, and 0.5 cup heavy cream. The soup will thicken noticeably as it simmers. Add the 1 teaspoon salt and 0.5 teaspoon black pepper, then taste and adjust seasoning if needed.
Continue simmering for 10-12 minutes until the potatoes are fork-tender and the soup reaches your desired consistency. The mixture should coat the back of a spoon smoothly but still be easy to stir. If the soup thickens too much, add 1-2 tablespoons of water to loosen it. This step ensures a velvety texture without breaking the potatoes.
Finish and Serve
Remove the pot from heat and let the soup rest for 5 minutes. This allows the flavors to meld and the cream to fully incorporate. Stir in the 0.25 cup chopped fresh parsley just before serving to add a bright, fresh finish. The parsley not only enhances the presentation but also balances the richness of the cream and ham.
Ladle the soup into bowls and serve immediately. The combination of tender potatoes, savory ham, and creamy mushroom elements creates a satisfying, hearty meal. For extra depth, you can garnish with additional black pepper or a sprinkle of grated Parmesan cheese if desired. This one-pot method delivers restaurant-quality results with minimal cleanup.
Pro Tips For Making Campbell'S Ham And Potato Soup
- Simmer Potatoes Separately: Russets break down into mush if boiled in broth—save them for last. Parboil 10 minutes in salted water first, then drain and add to the soup after onions and ham cook. This keeps them creamy but holds their shape.
- Sweat Onions Low and Slow: I used to rush this step, and the onions burned before softening. Instead, cook them over medium-low heat for 8–10 minutes with a splash of broth, stirring often. The extra time caramelizes them just enough to deepen the flavor without browning.
- Strain the Milk: Whole milk can make the soup greasy if not handled right. Heat it separately until steaming (don’t boil) and strain through a fine-mesh sieve to remove any scum. Then whisk it in at the end—this keeps the texture smooth without curdling.
- Don’t Skip the Fat: The ham’s natural fat renders out while cooking, but if you skim it off, the soup loses richness. Let it cook uncovered for the first 5 minutes to render the fat, then add broth. The fat coats the potatoes and balances the broth’s saltiness.
Creative variations of this campbell's ham and potato soup
Creamy Cheese Twist
Swap the cream of mushroom soup for a blend of 1 cup sour cream and ½ cup grated Gruyère cheese for a richer, tangier flavor profile. I like to stir this in during the final 5 minutes of simmering to prevent curdling.
The Gruyère adds a nutty depth that pairs beautifully with the ham, while the sour cream keeps the texture velvety without needing extra cream. 🧀
Spicy Kick
Add 1-2 teaspoons smoked paprika and ½ teaspoon cayenne pepper when sautéing the onions for a smoky, spicy variation. For heat lovers, stir in 2 tablespoons hot sauce (like Crystal or Cholula) at the end.
The cayenne adds a subtle burn, while the smoked paprika gives it a deep, campfire-like aroma that complements the ham perfectly.
Vegetarian Swap
Replace the ham with 1 cup diced tempeh or smoked tofu, marinated in 1 tablespoon soy sauce, 1 teaspoon liquid smoke, and ½ teaspoon garlic powder for 30 minutes.
Sauté the tempeh with the onions until golden brown. This version keeps the soup hearty and satisfying while making it plant-based. The liquid smoke mimics the smokiness of ham beautifully. 🌱
Creamy Corn Addition
Stir in 1 cup frozen corn kernels (thawed) during the final 10 minutes of simmering for a sweet, creamy twist. The corn adds natural sweetness that balances the savory ham and mushrooms. For extra texture, top each bowl with crispy fried shallots or a sprinkle of chopped chives.
This variation feels like a cross between classic ham soup and a creamy corn chowder. 🌽
Slow Cooker Version
For hands-off cooking, combine all ingredients in a 6-quart slow cooker and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The slow cooker keeps the potatoes from breaking down, resulting in a thicker, heartier soup.
I like to add ½ cup shredded cheddar cheese during the last 30 minutes for extra richness. Perfect for busy weeknights when you want minimal effort and maximum comfort. ⏳
Garnish Ideas
Elevate your soup with creative toppings. A dollop of crème fraîche adds a tangy contrast, while crispy fried onions provide crunch. For a pop of color, try microgreens or chopped chives.
A sprinkle of freshly cracked black pepper or smoked sea salt finishes the dish with a sophisticated touch. These garnishes turn a simple bowl of soup into a restaurant-worthy meal. ✨
Nutrition facts
Frequently asked questions
Why does my Campbell's ham and potato soup turn out watery?
The most common cause is overcooking the potatoes, which releases excess starch into the broth. To fix this, simmer the potatoes for only 10-12 minutes before adding the cream elements. For a thicker texture, stir in 1-2 tablespoons of cornstarch mixed with 2 tablespoons of cold water during the final 5 minutes of cooking. The cream of mushroom soup also helps thicken naturally as it simmers.
Can I make this soup without cream of mushroom soup?
For a lighter version, replace the canned soup with 1 cup of finely chopped mushrooms sautéed with the onions. For extra richness, use ½ cup sour cream or Greek yogurt instead. If you prefer a vegetarian option, blend 1 cup cooked lentils with ½ cup vegetable broth until smooth and use that as your base. The key is maintaining the creamy texture with milk or cream.
How do I reheat leftover ham and potato soup?
Reheat gently on the stovetop over low heat while stirring frequently to prevent scorching. For best results, add 1-2 tablespoons of milk or broth to restore creaminess. Microwave reheating works too—cover the bowl and heat in 30-second intervals, stirring between each, until warmed through. Avoid boiling to prevent the potatoes from turning mushy. The soup tastes even better the next day!
What's the best way to store this soup for meal prep?
Store in an airtight container in the fridge for up to 4 days or freeze for 3 months. For freezing, portion into 4-cup containers to make single servings. When reheating frozen soup, thaw overnight in the fridge first, then warm gently on the stove. The texture holds up beautifully when properly stored, though the creaminess may separate slightly—just stir vigorously to restore.
Can I make this soup in an Instant Pot?
Yes! Sauté the onions, ham, and garlic as directed, then add potatoes and broth. Secure the lid and cook on high pressure for 4 minutes. Quick-release the pressure, then stir in the cream of mushroom soup, milk, and cream. Cook on sauté mode for 3-4 minutes until heated through. The Instant Pot version cooks 30 minutes faster than stovetop while keeping the potatoes tender. Just be careful not to overcook—potatoes can turn to mush quickly under pressure.