If you love soup recipes, you’ll adore this creamy and flavorful ham and potato soup. Serve it with a side of honey cornbread or garlic knots, and watch the rave reviews come in! There’s nothing better than a hot bowl of soup on a cold day. When I’m looking to warm up, I make recipes such as Cincinnati chili, albondigas soup, chicken gnocchi soup, matzo ball soup, white bean soup and creamy ham and potato soup. This soup is so simple to make, and it also happens to be a great way to use up leftover ham!
Ham And Potato Soup Ingredients
To make this recipe, you will need butter, onion, carrots, celery, ham, garlic, potatoes, chicken broth, flour, milk, white cheddar cheese, salt, black pepper and parsley.
How Do You Make Ham And Potato Soup?
Melt some of the butter in a large pot, then add the onions and cook until they start to get soft. Stir in the carrots, celery, ham, potatoes and garlic. Add the chicken broth and simmer until the potatoes are tender. Make the creamy soup base in a separate pan by whisking together melted butter and flour for a roux. Pour the milk into the butter and flour mixture, then simmer until thick. Add the creamy mixture to the pot with the ham and veggies. Stir in the cheese, then add salt and pepper to taste. Sprinkle with parsley, and serve.
Tips For The Perfect Soup
You can use leftover ham, or any diced cooked ham such as a ham steak. I like to keep the pieces on the larger side so that the soup has plenty of texture. Between the ham, chicken broth and cheese, this soup has plenty of salty ingredients, so hold off on adding any salt until the very end after you’ve tasted the final dish. This soup makes great leftovers! It will stay fresh in the fridge in an airtight container for up to 3 days. Simply reheat on the stove top or in the microwave. Ham and potato soup is not a great candidate for the freezer because of the dairy in the recipe. Skip the bags of pre-shredded cheese at the grocery store and grate your own instead. Bagged shredded cheese typically contains preservatives and anti caking agents which means it won’t melt as well.
Slow Cooker Ham And Potato Soup
This soup can easily be adapted for the slow cooker. Simply add your ham, potatoes, vegetables and chicken broth to a slow cooker and cook until the veggies are tender, about 4 hours on low. Make the milk sauce as directed in the recipe, then stir in the sauce along with the cheese right before serving.
Flavor Variations
This recipe is delicious as-is, but you can customize some of the ingredients to suit your preferences.
Protein: This recipe also works well with cooked chicken or turkey. Vegetables: Feel free to add more veggies to the soup. Some great options include corn, mushrooms, green chilies or spinach. You can also use Yukon Gold potatoes instead of Russet. Cheese: Instead of white cheddar, try stirring in some mozzarella, Monterey Jack or fontina cheese. Toppings: Finish your soup with a sprinkle of crispy bacon, chives, french fried onions or croutons.
Leftover Ham Recipes
Ham and potato soup is a fabulous way to use up leftover ham. If you’re looking for more ideas on how to use up that ham, be sure to check out my comprehensive list of Leftover Ham Recipes. There are tons of great options from pasta, to salads, to casseroles. Whether you’re looking to use up ham, or simply craving a creamy and hearty soup, this recipe is sure to satisfy!
Ham and Potato Soup Video
