Ham and Sweet Potato Soup Recipe

4.80 from 5 votes
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Creamy, comforting, and cheesy Sweet Potato Soup packed with ham and veggies. It’s a simple and delicious soup full of textures and flavor, and it’s the perfect recipe for leftover ham.

Close-up overhead image of Ham and Sweet Potato Soup served in a white bowl.


Despite tasting like it’s been simmering for hours, this Ham and Sweet Potato Soup is ready in under an hour. I’d love to have soup every night in winter, but with kids around clamoring for chicken nuggets and fries, it’s not always an option. However, with the chilly season here and the Holidays around the corner, this hearty, veggie-filled soup is a perfect way to enjoy those festive leftovers. On these chilly evenings, nothing beats curling up with a bowl of warm soup, whether it’s a creamy Cauliflower Cheese Soup, a hearty Turkey Soup, or the comforting Gnocchi Zuppa Toscana.

Why We Love This Soup

  • Comfort Food: The combination of sweet potatoes and ham is delicious and perfect for cozy meals.
  • Quick: This soup is quick to prepare, taking just a little over 30 minutes, making it ideal for busy days.
  • Great for Leftovers: This recipe is an excellent way to utilize leftover ham, offering a tasty solution for post-holiday meals.
Ham and Sweet Potato Soup served in a white bowl.

Ham And Sweet Potato Soup Ingredients

  • Olive Oil & Butter: For sautéing.
  • Diced Cooked Ham: I used 1 cup.
  • Onion & Garlic
  • Sweet Potatoes, peeled and cubed. You’ll need 3 to 4 cups.
  • Carrots & Celery: Contribute a mild, sweet, fresh flavor.
  • Dried Basil, Parsley, Thyme: A blend of herbs for depth of flavor.
  • Salt and Pepper
  • Chicken Broth
  • All-Purpose Flour (for roux): Thickens the soup, giving it a creamy texture.
  • Milk (for roux): Adds creaminess to the roux and the soup.
  • Shredded Cheddar Cheese: Brings a creamy, cheesy richness.

How To Make Ham And Sweet Potato Soup

  1. Cook the Ham: Heat a tablespoon of olive oil and brown the diced ham in a soup pot, then remove it and set aside.
  2. Sauté the Veggies: In the same pot, add oil and butter. Sauté onions, sweet potatoes, carrots, and celery.
  3. Add Seasonings: Mix in garlic, basil, parsley, thyme, salt, and pepper; cook briefly.
  4. Simmer: Pour in chicken broth, bring to a boil, then simmer until vegetables are tender.
  5. Roux: Melt butter in a saucepan, whisk in the flour, then the milk, cooking until thickened. Stir in the cheese.
  6. Combine: Add ham back to the soup, then pour in the roux. Cook until heated through and serve.

Recipe Tips And Variations

  • Consistent Chopping: Cut the vegetables into uniform pieces for even cooking.
  • Brown the Ham: Sautéing the ham enhances its flavor.
  • Low and Slow Roux: Cook the roux on medium-low heat to avoid a lumpy texture.
  • Simmer: Let the soup simmer gently to tenderize the vegetables without overcooking.
  • Adjust Thickness: If the soup is too thick, add more broth; if too thin, simmer longer for reduction.
  • Different Proteins: Substitute ham with cooked bacon, sausage, or chicken.
  • Vegetarian: Skip the meat and use vegetable broth for a vegetarian version.
  • Spice It Up: Add a pinch of cayenne pepper or smoked paprika for a bit of heat.
  • Veggies: Add other vegetables like spinach or corn for extra nutrition and flavor.
Overhead image of a bowl filled with Ham and Sweet Potato Soup.

Serving Suggestions

Slurp up and realize that sweet potatoes and ham were made for each other! Serve this rich and filling soup with Bacon and Eggs Asparagus Salad or my Salmon Cobb Salad with Spinach and Feta. Add a slice of warm Cornbread and a side of Oven Roasted Brussel Sprouts, too.

Storing Leftovers

Transfer cooled soup to an airtight container and keep in the refrigerator for up to 4 days or frozen for up to 3 months. To reheat, defrost in the fridge overnight, then add the soup to a saucepan and reheat over medium heat. Add broth or milk, a few tablespoons at a time, until desired consistency.

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4.80 from 5 votes

Ham and Sweet Potato Soup Recipe

This Ham and Sweet Potato Soup is a comforting blend of creamy, cheesy richness, packed with savory ham and tender sweet potatoes, and makes for a hearty, flavorful meal.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings


For the Soup

  • 2 tablespoons olive oil,, divided
  • 1 cup diced cooked ham
  • 1 tablespoon butter
  • 1 small yellow onion,, diced
  • 3 to 4 cups peeled and cubed sweet potatoes,, about 1/2-inch cubes
  • 2 carrots,, cut into rounds
  • 4 ribs celery,, sliced
  • 3 cloves garlic,, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ½ teaspoon salt,, or to taste
  • ½ teaspoon fresh ground black pepper,, or to taste
  • 5 to 6 cups low sodium chicken broth

For the Roux

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups milk
  • ¾ cup shredded cheddar cheese
  • chopped fresh parsley,, for garnish, optional
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  • Heat 1 tablespoon olive oil over medium-high heat in a Dutch oven or a large soup pot. Add the diced ham to the heated oil and cook for 1 to 2 minutes or until lightly browned on all sides. Remove it from the pot and set aside.
  • Add the remaining olive oil to the pot and 1 tablespoon butter; cook over medium-high heat until butter is melted.
  • Stir in the diced onions, chopped sweet potatoes, carrots, and celery; cook for 5 minutes, stirring frequently.
  • Stir in garlic, basil, parsley, thyme, salt, and pepper; cook for 1 more minute.
  • Add the chicken broth and bring to a boil; lower to a simmer and continue to cook for 10 to 12 minutes or until the vegetables are tender.
  • In the meantime, make the roux and melt the butter in a saucepan over medium-low heat. Whisk the flour into the butter with a fork.
  • Cook and stir for 1 minute, or until the mixture is thickened.
  • Slowly stir in the milk and stir until completely smooth. Continue to cook and stir for 4 minutes, or until mixture is thickened. Stir in the cheese until melted and smooth.
  • Add the ham back into the soup, then, pour the roux into the soup, and cook for 5 more minutes or until heated through.
  • Taste for seasonings and adjust accordingly.
  • Ladle the soup into bowls, garnish with parsley, and serve.


  • Cut the vegetables into uniform pieces for even cooking.
  • Browning the ham enhances its flavor.
  • Cook the roux on medium-low heat to avoid burning.
  • Substitute the ham with cooked bacon, sausage, or chicken.
  • Stir in a pinch of cayenne pepper or smoked paprika for some heat.
  • Add other veggies like spinach, kale, or corn.


Serving: 2cups | Calories: 386kcal | Carbohydrates: 28g | Protein: 16g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 742mg | Potassium: 752mg | Fiber: 3g | Sugar: 9g | Vitamin A: 13522IU | Vitamin C: 9mg | Calcium: 262mg | Iron: 2mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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Recipe Rating:


  1. jackita viss says:

    This is a great recipe! Absolutely delicious and a great way to use leftover ham.

  2. Maya says:

    Fixed this tonight minus the roux (more fats than I can handle, and we don’t do dairy). Also put maya coba beans in it (I put beans in everything). Very delicious! I was completely weirded out by the spice mix, but it works. Used twice as much, though (nobody ever adds enough herbs and spices for me). Also only had dehydrated celery, homegrown, which is really strong tasting, so I only put a couple small handfuls in. But definitely a keeper.

  3. Mary says:

    This soup was delicious and easy to make it’s definitely a keeper!!

    1. Katerina Petrovska says:

      Thank YOU! I’m very glad you enjoyed it! 🙂

  4. Ivy says:

    Yum, next time I’ll do more ham, less celery and more cheese.

    1. Katerina Petrovska says:

      Thank YOU! I’m very glad you enjoyed it! 🙂

  5. Char says:

    Is it crockpot friendly? Someone asked earlier, but never got an answer.

    1. Katerina Petrovska says:

      Yes, you can make it in the slow cooker. Combine all the ingredients (except the ingredients for the roux) in the slow cooker; cover and cook on Low for 5 to 6 hours or on High setting for 2 1/2 to 3 hours. About 30 minutes before the soup is done, make the roux and add to the soup; continue to cook until done.

  6. Maureen says:

    I haven’t made this yet but I’m sure it’s going to be delicious! Just wanted to send comment to let you know I’ve made a lot of your recipes and never disappointed. And this is one of the best websites I’ve ever come across!

    1. Katerina Petrovska says:

      Thank you so much, Maureen!! I really appreciate your comment! I hope you enjoy this recipe! 🙂

  7. Dee Yost says:

    This soup was wonderful I have enough for a serving tomorrow and then freeze the rest…. I will definitely make this again.

  8. Rebecca says:

    Can this be made in a slow cooker/crock pot? I’d love to put this together and enjoy after a day skiing with the kids.

  9. Nancy Ruzicka says:

    This sounds so warm and comforting . I have all the ingredients and will be making soon! I enjoy your recipes and posts – Thank you!

  10. Michelle says:

    When do you add the ham back into the soup?

    1. Katerina Petrovska says:

      Oh that would certainly help! 🙂 So sorry. Thanks so much for pointing that out to me!
      The ham goes back in right before you add the roux to the soup pot.