Fast Ham and Potato Soup
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After Easter, don’t let that delicious leftover ham go to waste! Transform it into a comforting, homemade meal with this Fast Ham and Potato Soup recipe. This dish combines tender potatoes, flavorful celery, and sweet onions with the savory goodness of ham, creating a soup that’s both hearty and satisfying. It’s the perfect way to breathe new life into your holiday leftovers while minimizing food waste.
One of the best things about this recipe is its quick and convenient preparation. In just about 30 minutes, you’ll have a warm, homemade soup on the table, making it ideal for busy weeknights or when you need a last-minute meal solution. With minimal effort and simple ingredients, this dish proves that comfort food doesn’t have to be complicated.
For those seeking a lighter twist, this soup fits the bill beautifully! Instead of heavy cream, the recipe uses milk to create its creamy texture, significantly reducing the fat content without sacrificing richness or flavor. It’s a wholesome choice that brings all the indulgence of a classic creamy soup while aligning with healthier eating goals. Whether you’re looking to stay on track or just enjoy a nourishing meal, this soup delivers both comfort and nutrition.
Ingredients for Fast Ham and Potato Soup
- RUSSET POTATOES
- COOKED HAM
- CELERY
- ONION
- LOW-SODIUM CHICKEN BROTH
- BUTTER
- ALL-PURPOSE FLOUR
- DRIED THYME
- MILK
- PEPPER
- SALT
Instructions for Fast Ham and Potato Soup
Cooking the vegetables: Combine potatoes, ham, celery, onions, and chicken broth in a large stock pot. Bring the mixture to a gentle boil over medium heat and let it cook for 10-15 minutes, or until the vegetables are tender when pierced with a fork.
Making the Roux: While the vegetables are cooking, prepare the creamy base. In a medium saucepan, melt butter over medium heat. Gradually whisk in the flour and cook, stirring constantly, for about one minute or until the flour turns a light golden color. Slowly pour in the milk, whisking continuously to avoid any lumps. Then add in the dried thyme. Continue cooking and stirring for about 5 minutes, until the mixture thickens.
Finish the soup: Once the vegetables and broth are ready, stir in the thickened milk mixture along with the ham. Simmer the soup, stirring occasionally, until it reaches your desired consistency. Finally, season to taste with salt and pepper. Serve warm and enjoy!
Frequently Asked Questions
Can I use leftover ham for this recipe?
Absolutely! This recipe is a great way to repurpose leftover ham from a holiday meal. Just dice it into bite-sized pieces and add it to the soup.
What kind of potatoes work best?
Russet potatoes are a popular choice because they break down a bit during cooking, making the soup creamier. However, Yukon Gold potatoes or red potatoes can also work for a slightly firmer texture.
Can I make this soup ahead of time?
Yes! Potato Ham Soup can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Just reheat it gently on the stove, and you may need to add a bit of broth if it thickens too much.
Can I make this gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or use cornstarch as a thickener.
What other vegetables can I add?
You can customize the soup by adding veggies like carrots, peas, or corn for extra flavor and nutrition.
How can I adjust the thickness of the soup?
If the soup is too thick, add more chicken broth or milk to thin it out. If it’s too thin, let it simmer longer or add a slurry of cornstarch or flour and water to thicken it.
FOR MORE RECIPES LIKE THIS, TRY:
Fast Ham and Potato Soup
Real Mom Kitchen
Ingredients
- 3 ½ cups russet potatoes peeled and diced medium (about 2 large)
- 2 cups cooked ham diced medium
- ½ cup celery diced small
- ½ cup onion diced small
- 4 cups chicken broth two 15oz cans
- 5 Tbsp butter
- ⅓ cup all-purpose flour
- 2 cups milk
- ½ tsp dried thyme
- black pepper and salt to taste
Instructions
- In a stock pot, add potatoes, ham, celery, onions, and chicken broth. Bring to a low boil and cook over medium heat for 10 to 15 minutes until vegetables are fork-tender.
- In the meantime, melt butter In a medium saucepan over medium heat. Whisk in the flour. Cook, stirring constantly until flour is golden, about one minute. Slowly whisk in milk. Stir constantly so no lumps form. Add in the dried thyme. Cook for about 5 minutes until the mixture is thick.
- When the vegetables and broth are ready, add in the milk mixture and ham. Cook until the soup is the desired thickness. Add pepper and salt to taste.
