Quick Ham and Dill Potato Cream Cheese Soup

Here is my favorite ham and dill potato cream cheese soup recipe, with tender potatoes, savory ham, and a rich, creamy broth seasoned with dill and garlic.

This soup has become our go-to comfort meal on chilly evenings. I love making a big pot because it tastes even better the next day, and the kids always ask for seconds. Plus, it’s filling enough to be a complete dinner on its own.

What Kind of Cream Cheese Should I Use?

For this soup, regular full-fat cream cheese is your best bet since it creates that rich, creamy base you’re looking for. You can use either the brick-style cream cheese or the softer tub variety, though the brick style tends to melt more smoothly into hot liquids. Make sure to cut your cream cheese into smaller cubes before adding it to the soup – this helps it melt evenly without leaving you with stubborn lumps. If you only have low-fat or light cream cheese on hand, it’ll still work, but your soup won’t be quite as thick and creamy as it would be with the full-fat version.

Options for Substitutions

This creamy soup is pretty forgiving when it comes to swapping ingredients:

• Cream cheese: You can use sour cream or a combination of heavy cream and a bit of flour for thickening. If using sour cream, add it at the end and heat gently to prevent curdling. For a lighter option, try using Neufchâtel cheese (about 1/3 less fat).
• Ham: Leftover turkey, rotisserie chicken, or cooked bacon work great here. You could also use smoked sausage cut into small pieces for a different flavor profile.
• Chicken bouillon: Feel free to use vegetable or ham bouillon instead. You can also replace the water and bouillon combo with 6 cups of prepared chicken or vegetable stock – just taste and adjust the salt as needed.
• Fresh dill: If you only have dried dill, use about 1 teaspoon instead of fresh. In a pinch, parsley or chives can work, though you’ll lose that signature dill flavor.
• Potatoes: Any potato variety works – russets, red potatoes, or Yukon golds are all fine. Just peel them if the skins are tough, and cut into similar-sized pieces for even cooking.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is adding the cream cheese to boiling water, which can cause it to separate and create an unpleasant grainy texture – always melt it on medium-low heat and whisk constantly until smooth.

Cutting your potatoes into uneven pieces will result in some being mushy while others stay hard, so aim for uniform 1/2-inch cubes that cook evenly in the 18-20 minute timeframe.

Don’t skip stirring the soup regularly once all ingredients are added, as cream cheese-based soups can easily stick to the bottom of the pot and burn, creating a bitter taste that ruins the whole batch.

If your soup seems too thick after simmering, add water or broth a little at a time rather than dumping it all in at once, which helps you control the consistency better.

What to Serve With Ham and Dill Potato Cream Cheese Soup?

This hearty soup is pretty filling on its own, but I love serving it with some warm dinner rolls or a crusty baguette for dipping. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the cream cheese, or you could go with some roasted vegetables like carrots or green beans. If you want to make it a full meal, add some extra crackers on the side – saltines or butter crackers work great for crumbling into the soup. For a cozy dinner, pair it with a half sandwich like turkey and swiss on rye, which won’t compete with the ham flavor already in the soup.

Storage Instructions

Store: This creamy soup keeps really well in the fridge. Just transfer it to an airtight container once it’s cooled down, and it’ll stay fresh for up to 4 days. The flavors actually get even better the next day, so it’s great for meal prep or making ahead for busy weeknights.

Freeze: You can freeze this soup, though cream-based soups sometimes separate a bit when thawed. Store it in freezer-safe containers or bags for up to 2 months. Leave a little room at the top since it’ll expand as it freezes.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring often to keep it smooth. You can also microwave individual portions, but use 50% power and stir every minute or so. If it looks separated after thawing, just whisk it well while heating and it should come back together nicely.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-2950
• Protein: 90-105 g
• Fat: 175-190 g
• Carbohydrates: 175-190 g

Ingredients

• 6 cups water
• 8 tsp chicken bouillon (I use Better Than Bouillon for a richer base)
• 16 oz cream cheese (softened to room temperature to prevent clumping)
• 5 cups potatoes (peeled and diced into 1/2-inch cubes)
• 2 cups ham (diced into 1/2-inch pieces; I prefer Smithfield smoked ham)
• 1/2 cup onion
• 1.5 tsp garlic powder
• 1.5 tsp dill

Step 1: Prepare Your Mise en Place

• 5 cups potatoes
• 2 cups ham
• 1/2 cup onion
• 16 oz cream cheese

Peel and dice the potatoes into 1/2-inch cubes, dice the ham into 1/2-inch pieces, and finely dice the onion.

Having everything prepped and ready before you start cooking will make the process smooth and prevent the soup from overcooking while you’re still chopping.

Soften the cream cheese to room temperature by leaving it out for 20-30 minutes; this is crucial to prevent lumps from forming when it hits the hot broth.

Step 2: Build the Broth Base

• 6 cups water
• 8 tsp chicken bouillon
• 5 cups potatoes
• 1/2 cup onion

Combine the water and chicken bouillon in a large pot and bring to a boil over medium-high heat, stirring occasionally to dissolve the bouillon completely.

This creates a flavorful base that will cook your vegetables and carry all the seasoning throughout the soup.

Once the broth is at a rolling boil, add the diced potatoes and onion, then reduce heat to medium and simmer for about 10 minutes until the potatoes begin to soften.

Step 3: Incorporate the Cream Cheese and Remaining Ingredients

• 16 oz cream cheese
• 2 cups ham
• 1.5 tsp garlic powder
• 1.5 tsp dill

Reduce heat to medium-low and add the softened cream cheese in chunks, stirring constantly until it’s completely melted and incorporated into the broth—this low heat is essential to prevent the cream cheese from becoming grainy.

Once smooth, stir in the diced ham, garlic powder, and dill.

I like to add the dill toward the end of cooking rather than at the beginning; this preserves the fresh herbal flavor better than if it simmered the whole time.

Step 4: Finish and Serve

Simmer the soup for another 8-10 minutes, stirring occasionally, until the potatoes are completely tender and the flavors have melded together.

Taste and adjust seasonings as needed—you may want a bit more dill or garlic powder depending on your preference.

Ladle into bowls and serve hot.

Quick Ham and Dill Potato Cream Cheese Soup

Delicious Quick Ham and Dill Potato Cream Cheese Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 8 servings

Calories 2825 kcal

Ingredients

  

• 6 cups water
• 8 tsp chicken bouillon (I use Better Than Bouillon for a richer base)
• 16 oz cream cheese (softened to room temperature to prevent clumping)
• 5 cups potatoes (peeled and diced into 1/2-inch cubes)
• 2 cups ham (diced into 1/2-inch pieces; I prefer Smithfield smoked ham)
• 1/2 cup onion
• 1.5 tsp garlic powder
• 1.5 tsp dill

Instructions

 

• Peel and dice the potatoes into 1/2-inch cubes, dice the ham into 1/2-inch pieces, and finely dice the onion. Having everything prepped and ready before you start cooking will make the process smooth and prevent the soup from overcooking while you're still chopping. Soften the cream cheese to room temperature by leaving it out for 20-30 minutes; this is crucial to prevent lumps from forming when it hits the hot broth.
• Combine the water and chicken bouillon in a large pot and bring to a boil over medium-high heat, stirring occasionally to dissolve the bouillon completely. This creates a flavorful base that will cook your vegetables and carry all the seasoning throughout the soup. Once the broth is at a rolling boil, add the diced potatoes and onion, then reduce heat to medium and simmer for about 10 minutes until the potatoes begin to soften.
• Reduce heat to medium-low and add the softened cream cheese in chunks, stirring constantly until it's completely melted and incorporated into the broth—this low heat is essential to prevent the cream cheese from becoming grainy. Once smooth, stir in the diced ham, garlic powder, and dill. I like to add the dill toward the end of cooking rather than at the beginning; this preserves the fresh herbal flavor better than if it simmered the whole time.
• Simmer the soup for another 8-10 minutes, stirring occasionally, until the potatoes are completely tender and the flavors have melded together. Taste and adjust seasonings as needed—you may want a bit more dill or garlic powder depending on your preference. Ladle into bowls and serve hot.