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Looking for a way to use up leftover ham? Try this easy, creamy ham and potato soup. All you need is about 45 minutes from start to finish. It’s a great make ahead soup!
A few months ago we shared our creamy potato soup recipe…you all loved it! It’s thick, rich and so comforting. Today we’re sharing a recipe similar to that that uses leftover ham. Perfect for after the holidays or Easter.
Ham and potatoes are one meal my family loves. I never have to worry about someone not eating it and loving it. This easy soup recipe comes in handy because the kids will even eat the leftovers for lunch. I heat the soup and put it in their Thermos. Boom. Easy school lunch!
The best potatoes for soup are either red potatoes or yellow potatoes. Red potatoes are low in starch so they will stay in one piece and not fall apart, making your soup thicker vs thinner. We love to use red potatoes in this recipe.
If you don’t have red potatoes but have yellow potatoes, you can use those. Yellow potatoes are a great all-purpose potato choice.
Yes! If you don’t mind skins in your soup then you can skip the peeling. Red potato skin tends to be thin and lightweight.
Our family prefers peeled potatoes, but if you like skins, leave them on.
This soup is thickened with a roux made from butter and flour. You drizzle this thick mixture into the soup and as the soup boils it will thicken. The longer you cook the soup the thicker it will get.
You can keep ham and potato soup in the refrigerator for about 3-4 days. Make sure it is sealed well. It will probably thicken more as it sits in the refrigerator. If it is too thick when you are reheating, you can add a little chicken broth to thin it out without watering it down.
Because this creamy soup is milk based, it may not freeze well. Creamy soups tend to separate and get a little grainy texture when they defrost. If you don’t mind that, technically, you can freeze the soup. But for the best texture and results, don’t freeze potato soup.
When serving the best potato soup, serve with some homemade dinner rolls, a side of green beans, fruit salad and maybe a tossed salad. And then serve a traditional banana cream pie for dessert! Good comfort food!
If you love creamy soups, try this slow cooker wild rice soup!
Haven’t had Ham & Potato Soup in ages but needed to use up some leftovers. Used the recipe as a framework and tweaked it as follows: increased water to 4c, used 1c heavy cream, increased the onion, seasoned it with Herbes De Provence, used red potatoes, deleted salt, used 4 cheese blend, and added 1/2 a chopped jalapeno with seeds. Cooked it 5 hours in my Instant Pot Slow Cooker function and added dairy at the end long enough to melt the cheese and warm the cream. Great taste and will definitely make it again. Taste: #8.5/10. Spiciness: #1/10. Bon… Read more »