Leftover Ham and Potato Soup is the most delicious way to use leftover ham. It’s super creamy and cheesy but also seriously easy to make!
Leftover Ham and Potato Soup
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I seriously love leftovers. And I also can’t stand food waste. So repurposing leftovers, makes me very happy. Especially because I’m married to a man who is only lukewarm about leftovers (see what I did there?). And there’s only so many ham sandwiches you can eat, amirite?!
Being that my love affair with soup is seemingly endless, using leftover ham in a soup seemed like a natural next step. So it was, this Potato and Ham Soup was born. And it’s a keeper!
Milk and greek yogurt help my a deliciously creamy potato soup without being overly heavy (because there’s no heavy cream in this recipe!) and cheddar cheese adds a certain decadence that we all know and love. Throw in the savory ham and you’ve got yourself a meal that’s as comforting as it is easy.
Tips for making Easy Potato Soup:
- I like to use salted butter because it adds even more great flavor.
- I gave a range for the amount of flour to use depending on how thick you want it. If you find that it’s thinner than you had hoped you can always mix a little flour with a little water and mix it in as it simmers to make it thicker.
- This makes tasty leftovers but be aware that it gets a lot thicker when it cools. This is easily remedied by adding a little milk or water when you reheat it.
- If you don’t have ham, you can always start by cooking a few slices of bacon and then cut the butter in the recipe down by a Tablespoon.
Helpful tools to make this potato soup recipe:
- Measuring cups
- Measuring spoons
- Wooden spoon
- Cast iron dutch oven or this kind of dutch oven
- Chef’s knife
- Cutting board
- Immersion Blender
Leftover Ham and Potato Soup is the most delicious way to use leftover ham. It's super creamy and cheesy but also seriously easy to make!
- 4 Tablespoons salted butter, divided
- 2 cups leftover ham, diced
- 1 cup onion, diced
- 3-4 Tablespoons flour
- 2 cups chicken stock
- 2 cups milk
- 4 cups potatoes, peeled and diced
- 1 cup sharp cheddar cheese, shredded + extra for topping
- 1/2 cup greek yogurt
- Kosher salt, to taste
- Black pepper, to taste
- Chopped green onions, for garnish (optional)
Melt 2 Tablespoons of butter in a dutch oven over medium-high heat.
Add ham to the pot and saute until golden brown stirring frequently, about 5 minutes. Remove from the pan.
Add the remaining 2 Tablespoons butter and melt.
Add onions and saute stirring periodically to soften, about 3-4 minutes.
Sprinkle flour onto the onions and stir to fully coat.
Add chicken stock, milk and potatoes and bring to a boil then reduce to medium low heat and simmer for 15 minutes. It will thicken a bit during this time.
Add greek yogurt and cheese and use an immersion blender to puree the soup until it's partially blended (so there are still some chunks of potato but its also thicker).
Add 1 1/2 cups of diced ham into the soup.
Taste for seasoning and add salt and pepper to taste.
Serve topped with remaining diced ham, extra cheese and chopped green onions.
I gave a range for the flour depending on how thick you want it. You can always whisk together a little flour and water after it's simmered if you want it thicker (although the blended potato also thickens it).
This will last for 5 days in an air-tight container and also freezes well. It does thicken when cooled but you can add a little milk or water when you reheat the get the desired texture.
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions!
Here are some of my other favorite soup recipes:
You can find a full index of my recipes here.
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