Leftover Ham and Potato Soup
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.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
- 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.
Calories: 482kcal | Carbohydrates: 25g | Protein: 15g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 124mg | Sodium: 3495mg | Potassium: 705mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4050IU | Vitamin C: 12mg | Calcium: 213mg | Iron: 5mg