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Creamy Leftover Holiday Ham and Potato Soup

Updated on January 10, 2014
Creamy Leftover Holiday Ham and Potato Soup
Creamy Leftover Holiday Ham and Potato Soup | Source
5 stars from 1 rating of Leftover Holiday Ham and Potato Soup

I'm a big fan of soups, stews, and bisques!

My husband on the other hand would rather have something that he can stick a knife into and cut up before eating it, unless it's mashed potatoes.

But this was one he really liked! I really think it was the big chunks of ham and potatoes that did it for him.

This is a nice thick and hearty soup with big chunks of meat and vegetables, and chock full of other good things like celery and onions.

Top it with shredded cheese, chives, and even a little sour cream, and you have a feast. I would even serve it with my Soft But Crispy Easy Garlic Bread for a nice touch!

He also added a good pile of cheese to his. I have to admit, I had a second bowl of soup the next day with shredded cheese, and it really did make a difference.

There are so many great ways to use your leftover holiday ham, and this has got to be one of the best. Who doesn't love a hot and creamy potato and ham soup?

Try out some of my other leftover ham dishes; Leftover Holiday Ham "Pulled Pork" Sandwiches, Thick and Hearty Leftover Holiday Ham Chili, and Leftover Holiday Ham Fried Rice.

Step One: Wash 3-4 medium potatoes; I used 5 because some of mine were smaller
Step One: Wash 3-4 medium potatoes; I used 5 because some of mine were smaller | Source
Step Two: Peel them with a potato peeler
Step Two: Peel them with a potato peeler | Source
Step Three: Once peeled, prepare a knife and cutting board for chopping
Step Three: Once peeled, prepare a knife and cutting board for chopping | Source
Step Four: Chop up each of your potatoes into small chunks; I drop mine straight into the pot
Step Four: Chop up each of your potatoes into small chunks; I drop mine straight into the pot | Source
Step Five: Load them all up in a large soup pot and set it on the stove
Step Five: Load them all up in a large soup pot and set it on the stove | Source
Step Six: On the side, chop up your celery
Step Six: On the side, chop up your celery | Source

Cook Time

Prep time: 10 min
Cook time: 35 min
Ready in: 45 min
Yields: Serves 8-10 people 1 cup of soup

Ingredients

  • 3 1/2 cups (3-4) medium potatoes
  • 1/2 cup celery
  • 1/2 cup yellow onion
  • 1 1/2 to 2 cups leftover ham, chopped
  • 4 cups water
  • 2 squares beef bouillon, (to make 2 cups of bouillon)
  • 1 1/4 cup butter
  • 1 1/4 cup flour
  • 2 cups milk
  • Salt and pepper to taste

Instructions

  1. Start by washing 3-4 medium potatoes.
  2. You can substitute yellow golden potatoes or even red potatoes. Just make sure to use about the same 3 1/2 cups of potatoes.
  3. I used 5 potatoes in this recipe, because 2 of my baking potatoes were smaller.
  4. Peel each of your potatoes. You can do this either directly into the trash can like my husband does, or into the sink. Just make sure NOT to put these down your disposal.
  5. On the side, prepare your cutting board and knife for chopping. I also set out my large soup pot so I can drop the chopped potatoes right into the pot.
  6. Chop each and every one of your potatoes into small chunks.
  7. Once all potatoes are chopped, move your soup pot full of potatoes over to the stove, but don't turn the heat on yet.
  8. Now wash and chop your celery on that same cutting board. Add it to your soup pot.
  9. Peel and chop your yellow onion and add it to your soup pot as well. I didn't have another yellow onion for this, so I had to use what I had left of my green onions.
  10. I would get your beef bouillon going in the microwave while you're loading up your pot.
  11. I filled my large measuring cup up with the water for the soup, added my two bouillon cubes, and popped it into the microwave for a few minutes.
  12. Now chop up 1 1/2 cups to 2 cups of your leftover ham, and pour it into your soup pot.
  13. About this time, you bouillon should be ready. Be careful removing it from the microwave, and using a whisk, chop up your bouillon cubes and mix them into your hot water.
  14. Pour this water and bouillon into your soup pot. Now you can turn on the heat.
  15. You'll want to heat your soup to a rapid boil and then turn the temperature down to slowly boil it until the potatoes are cooked, about 25 to 30 minutes.
  16. In the meantime, we are going to make the rue for the soup. In a separate smaller pot, add your butter and melt it over medium low heat.
  17. Once your butter is melted, add your flour and stir to mix.
  18. Finally, add your milk. My flour and butter made a pretty thick mixture, so I used my whisk to break it up and thoroughly mix it all together without lumps.
  19. You'll want this mixture to be smooth and creamy. Once it is, heat everything together for another 4-5 minutes.
  20. When both your soup and rue are ready, pour your rue into your soup pot.
  21. Mix and cook everything together for an additional 4-5 minutes and serve.
  22. My husband wanted shredded cheese on top of his. You could also put chopped chives and sour cream on top.
  23. Enjoy! Yummy! Yummy!
Step Seven: Now chop your onion; I suggest a large yellow onion, but green onions were all I had, Step Eight: Dump your celery and onion into your pot
Step Seven: Now chop your onion; I suggest a large yellow onion, but green onions were all I had, Step Eight: Dump your celery and onion into your pot | Source
Step Nine: On the side, make some beef bouillon; I had bouillon squares, Step Ten: While your bouillon is cooking, add your chopped leftover ham to the pot
Step Nine: On the side, make some beef bouillon; I had bouillon squares, Step Ten: While your bouillon is cooking, add your chopped leftover ham to the pot | Source
Step Eleven: When ready, add your bouillon to the pot with all of your other ingredients, Step Twelve: Heat your ingredients to boiling and then lightly boil until potatoes are done
Step Eleven: When ready, add your bouillon to the pot with all of your other ingredients, Step Twelve: Heat your ingredients to boiling and then lightly boil until potatoes are done | Source
Step Thirteen: While your potatoes are cooking, add your butter to a separate smaller pot, Step Fourteen: Melt butter over medium heat
Step Thirteen: While your potatoes are cooking, add your butter to a separate smaller pot, Step Fourteen: Melt butter over medium heat | Source
Step Fifteen: Add your flour to your melted butter, Step Sixteen: Once mixed, add your milk and mix
Step Fifteen: Add your flour to your melted butter, Step Sixteen: Once mixed, add your milk and mix | Source
Step Seventeen: Beat this mixture with a whisk until smooth and creamy and cook to combine, Step Eighteen: Add your finished rue to your soup, and cook together for a few minutes
Step Seventeen: Beat this mixture with a whisk until smooth and creamy and cook to combine, Step Eighteen: Add your finished rue to your soup, and cook together for a few minutes | Source
Step Twenty: Enjoy!!
Step Twenty: Enjoy!! | Source

Nutritional Information

Nutrition Facts
Serving size: 1 cup of soup
Calories 195
Calories from Fat99
% Daily Value *
Fat 11 g17%
Carbohydrates 20 g7%
Fiber 2 g8%
Protein 6 g12%
Cholesterol 30 mg10%
Sodium 394 mg16%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
The Sign of a Good Meal
The Sign of a Good Meal | Source

Personal Review

There are a few changes I would make to this recipe to make it even better.

The first suggestion I would make would be to chop my celery a little finer. With every bite I was getting big chunks of celery on my spoon.

Obviously, I would use a large yellow onion instead of green onions in my soup.

They make great toppers, but the yellow onion would make the soup taste much better. Had I had one, that's what I would have preferred to use.

With a few simple adjustments, this soup would have been even more delicious than it already was. It could have even handled a little more ham. Yummy!

When making your soup, don't forget to taste the soup beforehand to adjust the salt and pepper to your liking.

I don't normally like to use salt and pepper because most recipes don't seem to need it and I'm trying to cut back to help my husband out with his high blood pressure.

However, this recipe really needs it. Enjoy making this on your own. I would love to hear how it turns out for you!

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© 2014 Victoria Van Ness

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    • billybuc profile image

      Bill Holland 3 years ago from Olympia, WA

      Well if people have a problem with these pictures or steps then they were just born to complain. Nice job Victoria.

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      Thanks for your support!! I love hearing your thoughts. :)

    • kidscrafts profile image

      kidscrafts 3 years ago from Ottawa, Canada

      Left overs make delicious soups :-) I could live just with soup!

      I love your step by step instructions with pictures (a picture is worth a thousand words), then the nutrition facts followed by what you would change. Just great!

      Thanks for sharing!

      Enjoy your weekend!

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      Thank you! You too! I love hearing your thoughts. :) I can't wait to read your next article!

    • Christy Kirwan profile image

      Christy Kirwan 3 years ago from San Francisco

      This looks absolutely delicious! What a great idea for leftover ham. I'll have to give this a try (perhaps with a bit of garlic bread, as per your suggestion-- Mmm!).

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      :) I'm really glad you enjoyed the recipe. Some garlic bread was just the perfect touch. Enjoy! Thanks!

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