Ham is a classic leftover after holidays like Christmas and Easter, which is perfect for using in this soup! We also use leftovers for Ham and Bean Soup, or Potato Corn Chowder.
A family Favorite
It’s no surprise that my family LOVES soup. Who doesn’t?! For the longest time, we’ve been making this Cheesy Potato Soup, because it’s easy and ALWAYS a hit!! It was only natural we tried one with ham and we are so glad we did. This recipe is delicious and officially on our easy soups rotation! Why we love it:
Simple. Not only does it have simple ingredients, but the process of making it is just as easy! Quick. It only takes about 30 minutes from start to finish. I’m all about having quick soup recipes on hand for weeknight dinners! Tasty. With chunks of ham and potatoes, the flavor and taste is delicious, hearty and a family favorite.
Ingredients
potatoes – We used Russet potatoes, but red or Yukon gold potatoes will work too. ham – Cook up a fresh Ham, use leftover holiday ham or a package of cooked diced ham. chicken broth – or chicken stock garlic salt (with parsley flakes) black pepper unsalted butter all-purpose flour milk – heavy cream or half and half work as well cheddar cheese scallions for garnish
How to make Ham Potato Soup
Storing Info
STORE leftover soup in the fridge for up to 4 days. Reheat very gradually over low heat stirring frequently. FREEZE. Follow the recipe except for adding the cheese. Due to the potatoes, it may thaw with a grainier texture than the original soup. To help remedy this, undercook the potatoes before freezing. To freeze, allow the soup to cool and store it in an airtight freezer-safe container for up to 6 months. To reheat. Thaw overnight in the fridge. Reheat over low heat or reheat larger portions in a crockpot. Stir constantly to make sure the milk doesn’t separate from the soup. You can also add a little more fresh milk. Once heated, and well combined, add the cheese and enjoy!
Recipe adapted from All Recipes. Recipe Video Recipe Video Recipe Video Recipe Video
