The Conundrum of What to Do With Your Leftover Ham Stops With This Easy Potato and Ham Soup.
Every year after Christmas or Easter I have a leftover ham, and it’s always earmarked for a soup of some sort. Many times I use it for my rustic Ham and Bean Soup, which makes good use of the bone to make a delicious broth. However, we recently had that, so my other favorite leftover ham recipe, Potato and Ham Soup, is on deck.
Earlier this week I fell ill with Strep Throat (again, yes, I know I need my tonsils out) and this time it was the worst I have ever had it. I was sick for two days, and the antibiotic didn’t work until the third day.
The hubby stepped up and made this Potato and Ham Soup while I was spending my afternoon under the covers. To all my young readers (*cough cough, my nieces, cough), THIS is what love looks like. Find a man who will make you Potato and Ham soup when you’re laying half-dead in bed. Mind you, without makeup, greasy hair, and 2-day-old clothes. Afterwards he took the boys out to run errands so I could have peace and quiet. He wins the Husband of the Year Award.
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All that said I’d love to fill you in on how easy this Potato and Ham soup recipe is. It took the husband 45 minutes to make, and basically just requires some measuring and chopping. It made enough for two dinners for our family of four, and it freezes well for future grab-and-go lunches.
The ham we used in our Potato and Ham Soup is a spiral ham that was baked in the crockpot. It was lightly rubbed with some brown sugar, drizzed with maple syrup, and a couple cups of apple cider. The ham was great, but not too sweet which was perfect for soup. I’ve used sweeter variations of ham in the past (with pineapple), and the soup took on a sweet flavor. So, consider yourself forewarned if you have a really sweet ham, and reserve that for ham sandwiches or Croque Madames. YUM.
We hope you enjoy this recipe as much as we do. Don’t forget to pin it for later!
Potato and Ham Soup
This creamy potato and ham soup is a belly-warming staple recipe in our home, and is perfect for using up leftover holiday ham.
- 3 1/2 cups Russet potatoes, peeled and diced
- 1/3 cup Celery, diced
- 1/2 cup Carrots, peeled and diced
- 1/3 cup Onion, chopped fine
- 1 1/2 cups Cooked ham, diced
- 3 1/4 cups Water
- 2 tbsp chicken bullion granules (We use Better Than Bullion brand)
- 1/2 tsp Salt
- 1 tsp White pepper, ground
- 5 tbsp Flour
- 5 tbsp Butter
- 2 cups Milk (We use 2%, but any percent is fine)
Combine the diced potatoes, celery, carrots, onion, ham and water into a large stockpot. Bring the mixture to a boil, and cook over medium heat until the potatoes are tender (10-15 minutes).
Stir in the chicken bullion, salt, and pepper.
In a separate saucepan, melt the butter. Whisk in the flour and cook, stirring constantly until thick (approx 1 minute). Stir in milk slowly, preventing any lumps to form. Continue stirring over medium-low heat until thickened (4-5 minutes).
Stir the milk mixture into the stockpot, and cook until heated through. Enjoy!
Recipe adapted from AllRecipes.com, and changed slightly to the taste of our family.
thehouseandhive.com 
How much butter for the roux?
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Hi Rose! 5 tbsp butter. Thanks for calling that out! Hope you like it!
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