Leftover Ham and Potato Soup

162
0

Every year for one of the big holidays, either Christmas or New Year’s usually, we make a ham the centerpiece of our meal. We usually buy a big bone-in ham with plenty of meat, so we can have days of ham and eggs, ham sliders, and other delicious ham-based meals after the first few days of ham as the star.

When we’re getting down to the last of it, and it’s reaching the point where we’re tired of plain old ham, it’s time to do something a little different with it. That’s when we turn the remaining leftover holiday ham into soup!

Now, obviously you don’t need to use leftover ham for this, and it’s certainly not limited to the holidays, but we find it’s a great mid-winter dinner to fill those early January gloomy days with a hearty and comforting soup.

Pro tip: it goes great in bread bowls! I usually make these rosemary bread bowls, and wholly recommend you do too.

The best part is, you don’t need much to make the soup, either. It’s super simple: see?

Ham and Potato Soup

A simple but hearty and creamy soup made with leftover holiday ham and potatoes.
Servings 8 Bowls
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Equipment

  • Large Dutch Oven Or a soup pot of your choice.
  • Sauce Pan

Ingredients

  • Cup Potato Chopped into small cubes
  • ½ Cup Celery 1-2 stalks
  • 1 Onion Diced
  • 2 Cloves Garlic Or more, to taste
  • 1 Cup Carrots Chopped about as small as the potatoes
  • 2 Cups Ham Diced small
  • 4 Cups Chicken Broth
  • 5 Tbsp Salted Butter
  • 5 Tbsp Flour
  • 2 Cups Milk
  • 2 Cups Cheddar Preferably freshly shredded for texture reasons
  • 2 Tsp Fresh Thyme
  • 1 Tsp Fresh Parsley
  • 1 Sprig Fresh Rosemary

Instructions

  • Heat a bit of oil in your dutch oven over medium-high heat.
  • Add the onion, carrot, and celery, and saute until the onion is translucent and starting to brown.
  • Add in the garlic and herbs and cook until aromatic, about two or three minutes.
  • Add in the broth, ham, and potatoes. Deglaze the pot if necessary, and bring to a boil. Then, reduce to a simmer.
  • While the soup is simmering, in a sauce pan, make your roux. Melt the butter over medium-low, then add in the flour and whisk it until it makes a thickened paste.
  • Slowly add in the milk, about a quarter of it at a time, and whisk constantly until it thickens. The more you add at a time, the longer it will take.
  • When all the milk is added, add the cheese and mix it until it's a melty cheese sauce.
  • Once the soup has simmered until the potatoes and carrots are tender, add in the cheese sauce and mix. Bring it back up to temperature, season with salt and pepper to taste, and enjoy!
Course: Main Course, Soup
Cuisine: American
Keyword: Ham, Potato, Soup

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Close
© Copyright 2020. All rights reserved.
Close