Leftover Ham and Potato Soup Recipe

If you are searching for a recipe to use leftover ham or are looking for a hearty and delicious soup recipe then you are going to love this delicious ham and potato soup recipe. While there’s nothing wrong with enjoying ham sandwiches for days on end, there’s also something quite satisfying about transforming leftovers into a new and exciting dish.

And after the holidays, when it comes to repurposing ham and using the remaining potatoes that are in the kitchen, this is my go-to recipe. Not only is it filling, it is the perfect dish to help you warm up on a cold and blustery day.

Best of all it is quick and easy to make. In fact, by using just a few simple ingredients you will have a delicious soup made and ready to be enjoyed with very little effort. And after the holidays we all could use a recipe like that!

What Type of Potatoes To Use

Although the purpose of this recipe is to utilize leftover ham, the star ingredient in this soup recipe is really the potato. Therefore it is important to pick a potato variety that makes the best soup.

There are a few different types of potatoes that work well in soup. They have different features that will make your soup either light and flavorful or have a more hearty and creamy texture. The best type of potato for you depends on your personal preference.

Here are a few options:

Russet potatoes are starchy with a high moisture content. They break down when cooked, making the soup thick and creamy. They also have a neutral flavor that will not overpower the ham. If you like a smoother consistency to your potato soup, definitely use Russet potatoes.

Yukon Gold potatoes are starchy with a lower moisture content than Russet potatoes. They hold their shape when cooked, making them a good choice for chunky soups. They have a slightly sweet and buttery flavor that pairs well with ham.

Red potatoes have a low starch content and firm texture. They hold their shape well when cooked and have a slightly waxy texture. 

No matter what variety of potato that you choose I highly suggest that you peel the potatoes before adding them to your soup. Although the skins are full of nutrients, the texture can be displeasing in soups.

Other Ingredients Required

It goes without saying that to make this soup recipe you need both ham and potatoes. However you will need a few other items to get the soup on the table.

Vegetables

Just like when making Creamy Chicken and Wild Rice Soup this soup starts with a mirepoix of vegetables. Mirepoix is a classic French culinary term for a mixture of finely chopped onions, carrots, and celery.

Typically the ratio of onions to carrots to celery in mirepoix is 2:1:1, meaning that there are half as many carrots and celery than there are onions. However for this recipe I use a 2:2:1 ratio because the carrots add a little natural sweetness in the soup.

Then a little garlic is added to the pot to add even more flavor. However be sure to saute the garlic only briefly so that it doesn’t brown too much and become bitter tasting.

Flour

All-purpose flour is used in this recipe to help thicken the soup. Although, if you want to keep the ham and potato soup gluten-free use cornstarch instead.

To make a cornstarch slurry whisk together 2 tablespoons of cornstarch with ¼ cup of cool water. This will create a smooth slurry that will easily incorporate into the soup without clumping. Then whisk the slurry in the soup once the potatoes are tender.

Chicken Broth

It is best to use chicken broth to boil the potatoes. The diced potatoes will absorb the liquid as they cook giving them great flavor.

However it is best to use low-sodium broth so that you can control the salt content in the soup.

Milk

In order to give the soup a creamy texture that its known for milk is added to the mixture. However it is extremely important to reduce the heat before adding it so that it doesn’t curdle.

As for the type of milk that you should use depends on how creamy that you like your soup. Whole milk will make the soup more creamy than skim milk.

You could also add heavy creamy or half and half if you like a thick and creamy soup. And if you prefer a non-dairy soup use plain, unsweetened Almond milk.

Seasoning

To keep things simple, all you need is salt, pepper and cayenne pepper powder (optional). However be sure to taste the soup before adding salt because both the ham and chicken broth will provide a salty flavor as well.

How To Store Ham and Potato Soup

Although this is a small batch recipe, you may need or want to make this recipe ahead of time to enjoy later, as we all know soup tastes better the next day.

In order to store the soup, let it cool completely. Then put it in a closed container in the refrigerator for up to 3 days.

It is not recommended to freeze potato soup as it will separate and become grainy when reheated.

Leftover Ham and Potato Soup Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 2 Tablespoons unsalted butter
• 1/2 onion finely chopped
• 1/2 cup peeled and diced carrots
• 1/4 cup diced celery
• 1 1/2 cups peeled and diced potatoes
• 1 cup cooked and diced ham
• 2 cloves garlic, minced
• 2 1/2 Tablespoons all-purpose flour
• 2 cups low sodium chicken broth
• 1 cup milk
• salt and pepper to taste

INSTRUCTIONS

In a medium size pot add the butter and place over medium heat. Once the butter melts add the onions, carrots, and celery and cook for 4-5 minutes or until partially softened.

Add the ham and potatoes and sauté for 2 minutes. Add the garlic and sauté for 30 seconds – 1 minute or until fragrant.

Sprinkle the flour in the pot and stir constantly for 2 minutes. Stir in the chicken stock and mix until no clumps of flour can be seen.

Increase the heat to medium-high and bring the mixture to a boil. Maintain a steady boil for 10-12 minutes or until the potatoes can be pierced with a fork.

Reduce the heat to medium-low. Slowly add the milk, stirring constantly and continue to heat for 5 minutes (stirring frequently).

Taste test and season with salt, pepper, and/or red pepper flakes if desired.

*For a smoother texture use an immersion blender to puree the soup.

Enjoy! Mary

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