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Jump to RecipeYou bought a ham for Easter, Thanksgiving, Christmas, or just for the heck of it. You ate it with your delicious holiday feast, and had it for leftovers for a few meals. You’ve now eaten alll of your side dishes and have a huge ham still left in your fridge. You have no idea what on earth you’re going to do with it, and at this point, you’re kind of sick of eating leftover ham. Does this sound familiar to you? Well if it does, I’m here to tell you to make Ham and Potato Soup. It’s easy, delicious, and is the perfect use for leftover holiday ham.
Ham and Potato Soup Ingredients
Ham and Potato soup is super easy and only takes a few ingredients. If you cook regularly, you should have most of these things in your fridge already. Here’s what you need to make this soup:
- olive oil
- butter
- yellow onion
- celery
- carrots
- potatoes
- minced garlic
- cooked ham
- all-purpose flour
- chicken broth
- salt and pepper
- whole milk
- Shredded cheese (optional, but delicious)
How to Make Ham and Potato Soup
This Ham and Potato Soup is very simple to prepare. It’s perfect after cooking lots of large festive meals.
To make this meal, you’ll start by cooking the onion, celery, and carrots in some olive oil and butter for a few minutes. Once the veggies start to soften a bit, add the potatoes, minced garlic, and the diced ham. I like using the large pot from this set.
Next, you’ll thicken the soup by adding flour over all the of ingredients. This will create a roux as you stir it with the butter and oil. Then, slowly add in the chicken broth, stirring constantly. Going slowly is so important because it will help the flour combine well with the liquid and will keep everything smooth and thick.
Bring that all up to a boil and season the soup with salt and pepper. Cook the soup until the potatoes are fork-tender (this should take about 10 minutes). Once everything is all cooked, turn the heat to low and add in the milk. Divide the soup into bowls and top with shredded cheese, if you like. Serve with a side salad or some bread.
More Ham Recipes
Cheesy Ham and Noodle Casserole
Slow Cooker Ham and Biscuit Casserole
Egg and Ham Breakfast Enchiladas
Ham and Potato Soup
Ingredients
- 2 tbsp olive oil
- 1 tbsp butter
- 1 yellow onion, diced
- 2 ribs celery, sliced
- 3 large carrots, shredded
- 2 large potatoes, peeled and cubed into bite-sized pieces
- 1 tbsp minced garlic
- 2 cups cooked ham, cut into bite-sized pieces
- ⅓ cup all-purpose flour
- 2 ½ cups chicken broth
- 1 ½ tsp salt
- 1 tsp pepper
- 3 cups whole milk
- Shredded cheese , (optional)
Instructions
- To a large Dutch oven or pot over medium heat, add the oil and butter. Once the oil is hot and the butter has melted, add in the onion, celery, and carrots for 5-6 minutes or until the vegetables start to soften.
- Stir in the potatoes, minced garlic, and ham. After one minute, stir in the flour and let it become a golden color. Slowly stir in the chicken broth, stirring constantly so no flour clumps form.
- Stir in the salt and pepper and bring the soup up to a boil. Let simmer for 8-13 minutes or until the potatoes are fork-tender. Turn the heat to low and slowly add in the milk. Serve and top with cheese and enjoy.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This soup was very good, but I would micro-wave the vegetables first. It seemed like it took a long time for the potatoes to cook. I kept thinking the pan was going burn on the bottom,but it didn’t. Next time I will try this with Obrien’s potato hash browns which could drastically cut down on the cooking time. Served it up with Cheddar Garlic biscuit mix.
This soup was so yummy. I added a diced a green bell pepper and a can of corn into mine. It was a great comfort meal on a stormy night.