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You 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
- yellow onion
- 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.