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Leftover Ham and Potato Soup Recipe

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.
Course Soup
Cuisine American
Keyword Ham and Potato Soup, Leftover Ham and Potato Soup, Potato Soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 482kcal


  • 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