Leftover Ham Soup With Potato

If you’re looking for a delicious and comforting way to use up leftover ham, this recipe for Leftover Ham Soup With Potato is perfect for you. With a combination of hearty potatoes, savory ham, and flavorful vegetables, this soup is sure to warm you up on a chilly day.

One of the best things about this recipe is that it’s easy to customize to your preferences. Whether you prefer to cook on the stovetop, in a crockpot, or using an Instant Pot, this recipe has you covered. Additionally, you can adjust the seasonings and thickness of the soup to your liking, making it a versatile recipe that can be adapted to suit your tastes.

How to make Leftover Ham Soup With Potato

To make this soup, you’ll start by sautéing garlic, onions, carrots, and celery in olive oil until the onions are translucent. Then, you’ll add chopped potatoes, vegetable broth, ham, rosemary, salt, and pepper to the pot and bring it to a boil. After simmering for 10-12 minutes, or until the potatoes are fork-tender, you’ll stir in milk and peas to give the soup a creamy texture.

If you prefer a thicker soup, you can add 1/4 cup of all-purpose flour or tapioca flour to a bowl and whisk in 1-2 cups of broth from the soup. Then, add the flour mixture back into the soup and bring it to a boil for 2-3 minutes to naturally thicken the soup.

Whether you’re cooking for a crowd or just trying to use up leftovers, this recipe is a great way to enjoy the flavor of ham in a new and delicious way. Serve it with crusty bread or crackers for a filling and satisfying meal that’s perfect for any occasion.

Recipe For Leftover Ham Soup With Potato

An Easy Ham & Potato Soup Recipe everyone will love! Make it in your crockpot, instant pot or on the stove. Creamy & delicious!

ingredients:

• 2 tablespoons olive oil
• 1 tablespoon garlic minced (2 cloves)
• 1 cup onions diced
• 1 cup carrots diced
• ½ cup celery diced
• 4 cups potatoes, peeled and chopped into 1 inch cubes about 1 lb or 5-6 medium sized potatoes
• 4 cups vegetable broth use low/no sodium!
• 2 cups cooked ham chopped in small 1/2 inch cubes
• 1 teaspoon fresh rosemary chopped finely
• 1/4 teaspoon salt optional
• 1/2 teaspoon pepper
• 1 cup peas
• 1.5 cups milk of choice

Optional to thicken:

• ¼ cup flour or tapicoa flour

instructions

Stovetop Instructions:

1. In a large pot, heat olive oil. While oil is heating, chop veggies.
2. Sauté garlic, onions, carrots, and celery until onions are translucent, about 10 minutes.
3. While veggies sauté, chop ham/potatoes and gather other ingredients.
4. Add all remaining ingredients to the pot, except milk and peas.
5. Bring the soup to a boil. Allow it to boil for 10-12 minutes, or until your potatoes are fork tender.
6. Once cooked, reduce heat and stir in milk and peas.
7. For thickening: The soup will thicken as it cools, but if you prefer a richer, thick soup – add ¼ cup all purpose flour to a bowl. Scoop 1-2 cups of broth (it’s ok if a few veggie/ham pieces get in there too) into the bowl. Whisk together. Add flour mixture back into the soup and stir. Bring to a boil for 2-3 minutes and your soup will naturally thicken.

Crockpot Instructions:

1. In a sauté pan, heat olive oil. While oil is heating, chop veggies.
2. Sauté garlic, onions, carrots, and celery until onions are translucent, about 10 minutes.
3. While veggies sauté, chop ham/potatoes and gather other ingredients.
4. Add all cooked vegetables + all remaining ingredients except milk and peas to the crockpot.
5. Cook on low for 5-6 hours or high for 3-4 hours.
6. Once cooked, reduce heat and stir in milk and peas.
7. For thickening: The soup will thicken as it cools, but if you prefer a richer, thick soup – add ¼ cup all purpose flour to a bowl. Scoop 1-2 cups of broth (it’s ok if a few veggie/ham pieces get in there too) into the bowl. Whisk together. Add flour mixture back into the soup and stir. Bring to a boil on the stove for 2-3 minutes and your soup will naturally thicken.

Instant Pot Instructions:

1. Set instant pot to sauté for 10 minutes. Heat olive oil. While oil is heating, chop veggies.
2. Sauté garlic, onions, carrots, and celery until onions are translucent, about 10 minutes.
3. While veggies sauté, chop ham/potatoes and gather other ingredients.
4. Add all cooked vegetables + all remaining ingredients except milk and peas to the instant pot
5. Set instant pot to sealing, pressure cook for 8 minutes.
6. Once cooked, manually quick release the pressure in the instant pot
7. Stir in milk and peas
8. For thickening: The soup will thicken as it cools, but if you prefer a richer, thick soup – add ¼ cup all purpose flour to a bowl. Scoop 1-2 cups of broth (it’s ok if a few veggie/ham pieces get in there too) into the bowl. Whisk together. Add flour mixture back into the soup and stir. Bring to a boil by setting it to Sauté for 2-3 minutes and your soup will naturally thicken.

Nutrition Information

Leftover Ham Soup With Potato is a great recipe to have in your repertoire. With its hearty ingredients and customizable cooking methods, this soup is a delicious way to use up leftover ham and warm up on a chilly day. Give it a try and enjoy the delicious and comforting flavors!