Leftover Ham and Potato Soup is an easy and delicious way to use up leftover ham and potatoes to make a creamy, comforting fall or winter soup.
T’was the day after Christmas and all through the house, not a creature was stirring, not even my spouse…. That pretty well describes our day after Christmas….lazy and restful, except for some cleanup.
So I wanted something easy for dinner that uses up the leftovers from the day before.
This year we had ham for Christmas over at my sister’s house. We generally alternate between turkey and ham.
Since a number of people in my family were leaving to go on a trip today, we took some of the leftover ham home with us.
This Leftover Ham and Potato Soup would make a wonderfully comforting dinner. I added some additional vegetables including, onion, celery, and carrots.
I sautéed the ham and vegetables in butter. You could certainly use olive oil, coconut oil, or your choice of oil. I chose the butter this time because it adds such a delicious flavor.
After sautéing the ham and vegetables, add the flour, chicken broth, cream (or milk), and follow the rest of the directions below. The result is a comforting, satisfying bowl of creamy, cheesy, potato-ey (is that a word?), soup.
For which occasion will you make this soup?
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- 1/4 cup butter
- 1 onion chopped
- 1 cup chopped celery
- 1 cup diced carrots
- 1 tablespoon minced garlic
- 1-1/2 cups chopped country ham
- 2 tablespoons all-purpose flour
- 3 cups low sodium fat free chicken broth
- 3 cups unpeeled chopped new potatoes
- 2 cups heavy cream or milk
- 1/2 teaspoon red pepper flakes optional
- 1 teaspoon ground black pepper adjust to taste
- 1 cup sharp Cheddar cheese
- 1/2 cup sour cream
- additional chopped country ham sour cream and cheese for garnish
- In a dutch oven or large pot, over medium-high heat, melt butter.
- Add onion, celery, carrots, and ham; cook for approximately 5 minutes, or until onion is soft and ham begins to brown.
- Stir in minced garlic and cook for about a minute.
- Add flour and stir for about a minute, or until well blended.
- Add broth and stir; let cook until thickened and bubbly.
- Add potatoes; bring to a simmer. Reduce heat to medium-low, cover, and cook for 15 minutes, or until potatoes are tender.
- Add cream (or milk), red pepper flakes (if desired), and black pepper; cook for 2 minutes.
- Stir in cheese and sour cream until well blended.
- Garnish with sour cream, cheese, and chopped ham.