Creamy 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.
Cook Time
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
- Start by washing 3-4 medium potatoes.
- You can substitute yellow golden potatoes or even red potatoes. Just make sure to use about the same 3 1/2 cups of potatoes.
- I used 5 potatoes in this recipe, because 2 of my baking potatoes were smaller.
- 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.
- 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.
- Chop each and every one of your potatoes into small chunks.
- Once all potatoes are chopped, move your soup pot full of potatoes over to the stove, but don't turn the heat on yet.
- Now wash and chop your celery on that same cutting board. Add it to your soup pot.
- 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.
- I would get your beef bouillon going in the microwave while you're loading up your pot.
- 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.
- Now chop up 1 1/2 cups to 2 cups of your leftover ham, and pour it into your soup pot.
- 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.
- Pour this water and bouillon into your soup pot. Now you can turn on the heat.
- 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.
- 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.
- Once your butter is melted, add your flour and stir to mix.
- 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.
- You'll want this mixture to be smooth and creamy. Once it is, heat everything together for another 4-5 minutes.
- When both your soup and rue are ready, pour your rue into your soup pot.
- Mix and cook everything together for an additional 4-5 minutes and serve.
- My husband wanted shredded cheese on top of his. You could also put chopped chives and sour cream on top.
- Enjoy! Yummy! Yummy!
Nutritional Information
| Nutrition Facts | |
|---|---|
| Serving size: 1 cup of soup | |
| Calories | 195 |
| Calories from Fat | 99 |
| % Daily Value * | |
| Fat 11 g | 17% |
| Carbohydrates 20 g | 7% |
| Fiber 2 g | 8% |
| Protein 6 g | 12% |
| Cholesterol 30 mg | 10% |
| Sodium 394 mg | 16% |
| * 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. | |
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
