This Easter we made a big ham, the store only had the rather large ones left and so we had a lot left over. One of my favorite ways to use up leftover ham is by making a ham and potato soup. We don’t often have soup once it gets warmer here, but Easter was a little later this year. Cannot let the ham go to waste! We lucked out too because we had a cooler rainy day yesterday so it was perfect to make this.
The soup is easy to make and easy to adjust the ingredients as well. If you don’t like mushrooms, don’t add them (but I really recommend they go in.) If you want a little more potatoes, go for it.
I used a big stainless steel pot for this soup and cooked it on my stove. The soup could probably be cooked in the Instant Pot but I have not tried it yet. I would think you would have to be careful in the IP with the milk. If somebody tries it and masters it in the IP, please let me know!
As a heads up, my family thought this was so delicious they all ate too much. May want to eat slowly just in case 🙂
Making Ham and Potato Soup
In the pot melt your butter over medium heat. Add in the onions, celery and carrots cooking them for about 7 minutes. Next add in the garlic and mushrooms. Cook for another 2 minutes before stirring in the turmeric, thyme and red pepper flakes. Add the flour and stir constantly for about 1 minute.
No worries that the flour appears to be sticking a little bit to the bottom and is lumpy, it will work out in this step. Slowly add in a cup of the chicken broth stirring constantly – add it a little at a time. You will be deglazing the pan here. It is important to pour a little bit at time so your broth mixes well with the flour and also so you get the stuff off the bottom of the pot. Once you have a smooth mix, you can slowly pour the rest of the broth in stirring constantly until it is all added.
Next stir in the milk, potatoes and ham. Cook the soup on medium for about 40 minutes or until your potatoes are cooked. I would start on medium but if the soup starts to boil, drop it down to medium low. We like to sprinkle cheese on top and we also added scallions at the table.
This ham and potato soup goes really well with Mom on Timeout’s homemade dinner rolls or even King’s Hawaiian Rolls.
You may also want to try our Instant Pot Kielbasa Soup for another delicious comfort food on a cool day.
Hearty Ham and Potato Soup
- 3 tbsp butter
- 1 yellow onion chopped
- 1 cup carrots sliced
- 1 cup celery chopped
- 1 cup brown mushrooms chopped
- 3 lbs potatoes cubed into large bite size pieces
- 4 cloves garlic minced
- 1/2 tsp turmeric
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes
- 4 tbsp flour
- 3 cups milk
- 6 cups chicken broth low sodium
- 4 cups ham
- Melt the butter in the pot on medium heat, I use stainless steel for the soup. Add in the onions, celery and carrots. Cook for about 7 minutes.
- Add in the garlic and mushrooms. Cook for about 2 minutes before adding in the turmeric, thyme and red pepper flakes. Stir to combine.Add in the flour stirring constantly until combined. It will be a little lumpy and will start to stick a little bit to the bottom of the pan. No worries here.
- Deglaze your pan by slowly adding in chicken broth a little bit at a time, stirring constantly. Be sure to get the stuff off of the bottom of pot as you are stirring. I use about 1 cup of broth for this but a little at a time.Once you have deglazed the pot, you can add in the rest of the broth.
- Stir in the milk, potatoes and ham. Cook on medium for about 40 minutes, or until potatoes are cooked. If it starts to boil, lower it to medium low.We serve this with cheese and scallions at the table.