An easy and delicious soup that is great for ham leftovers, this Ham and Potato Soup is hearty and comforting. Serve with some rolls for the perfect weeknight dinner.
This Ham and Potato Soup is a perfect way to use up ham leftovers! For more soup recipes with leftover ham, try this Ham and Bean Soup or Cauliflower Soup with Ham and Cheese.
As much as I love a holiday ham, I think I look forward to the leftovers even more.
Whether it is in the form of a ham and cheese sandwich, or of course – this Ham and Potato Soup.
I love this soup not only because it is easy and can be made on a weeknight, but once I have that leftover ham, the rest of the ingredients are ones that I usually have on hand. So it’s a great recipe to make after a holiday, when you don’t want to head back to the grocery store.
Make up a batch of this soup and some Potato Rolls – that’s my idea of the perfect dinner!
Ingredients
- Butter: I like to use butter to saute the veggies, but you could also use olive oil or another oil of your choice.
- Onion, Celery, and Carrot: This is your basic veggie mix, but feel free to mix things up or leave any of these out.
- Ham: This is the perfect use for leftover ham. If you don’t have leftover ham, you can get a ham steak at the grocery store and cut it into a dice.
- Potatoes: I like to use russet potatoes. They will soak up the liquid and start to fall apart a bit, which helps to thicken the soup. If you want a potato that is going to hold its shape better, go for a yukon gold potatoes.
- Garlic: I like to use a lot of garlic, so I’ll often double this. But feel free to use as much or as little garlic that you like.
- Thyme: I used dry thyme, but if you have fresh thyme, you’ll need about a tablespoon.
- Flour: The flour helps to thicken up the soup.
- Chicken Broth: I like to use chicken broth, but you can use vegetable broth, as well.
- Milk: The milk adds to the soup’s creaminess. I use 2%, but 1% or whole will work, too.
- Cream: The cream is optional, but it adds a nice richness to the soup.
- Salt and Pepper: Always season to taste with salt and pepper.
How to Make Ham and Potato Soup
Start by sauteing your vegetables in the butter until they are soft.
Add in the ham and potatoes and stir them in and cook for another couple minutes.
Stir in the garlic and thyme and cook just until the garlic is fragrant.
Add the flour and stir until you don’t have any white spots.
Add in your chicken broth. Bring this to a boil, and cook until the potatoes are tender.
Once the potatoes are tender, stir in the milk, then once warmed through, add in the cream, if using.
Tips and Tricks
Once you add the broth, you want to make sure the vegetables are covered. If they aren’t, add more chicken broth. You just need to make sure everything is just covered.
If you are adding the cream at the end, it’s best to warm it before adding it, otherwise, it may separate. If this does happen, just take a whisk and whisk the soup until the cream has incorporated.
Storing Instructions
Store any leftovers in the refrigerator for to to 3-4 days in an airtight container. You can gently reheat the leftovers on the stove, or you can heat the in the microwave. If the soup is too thick, stir in some extra broth or milk.
I don’t like freezing this soup because the potatoes tend to get really mealy if frozen.
More Ways to Use Leftover Ham
Ham and Cheese Crescent Bake
Mac and Cheese with Ham
Ham and Asparagus Quiche
Ham and Cheese Pasta with Ranch
Breakfast Casserole with Ham and Cheese
Ham and Potato Soup
Ingredients
- 2 tablespoons butter
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 1 1/2 cups diced cooked ham
- 1 pound potatoes peeled and cut into a 3/4 inch dice
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 5 tablespoons all-purpose flour
- 3 cups chicken broth*
- 2 cups milk
- 1/4 cup heavy whipping cream**
- Salt and pepper
Instructions
- In a soup pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrot and cook until tender, about 5 minutes.
- Stir in the ham and the potatoes and cook for another minute or two. Add the garlic and thyme and mix to combine.
- Add the flour and stir until no dry spots remain. Stir in the chicken broth. You should have just enough to cover everything, but if not, add a little bit more broth.
- Bring the mixture to a boil, then reduce the heat and cook until the potatoes are tender, about 10 minutes.
- Once the potatoes are tender, stir in the milk and heat through, about 5 minutes. If desired, stir in the cream.
- Season to taste with salt and pepper and serve.
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