Here’s a hearty Ham and Potato Soup that’s easy to make and great for using leftover ham.
Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups potatoes, peeled and diced
- 3 cups chicken broth
- 2 cups cooked ham, diced
- 1 cup milk or half-and-half
- 2 tablespoons all-purpose flour
- 1 cup shredded cheddar cheese (optional)
- Salt and black pepper, to taste
- ½ teaspoon dried thyme (optional)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onion, carrots, and celery. Cook for 5–7 minutes until softened.
- Stir in the garlic and cook for 30 seconds.
- Add the potatoes, chicken broth, thyme (if using), and ham. Bring to a boil, then reduce to a simmer for 15–20 minutes, or until the potatoes are tender.
- In a small bowl, whisk the flour into the milk until smooth.
- Slowly stir the milk mixture into the soup and simmer for 5 minutes, stirring occasionally, until slightly thickened.
- Stir in the cheese, if using, until melted.
- Season with salt and pepper to taste. (Go easy on the salt if your ham is salty.)
- Garnish with parsley and serve hot.
Optional additions
- Crispy bacon bits
- Chopped green onions
- A dollop of sour cream
- Crusty bread or biscuits on the side
This soup keeps well in the refrigerator for 3–4 days. If freezing, it’s best to freeze it before adding the milk and cheese, then stir those in after reheating for the best texture.
