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Potato and Ham Soup

Potato and Ham Soup Recipe

This potato and ham soup is perfect for leftover holiday ham.

Course Soup
Cuisine American
Keyword Potato and Ham Soup Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 295 kcal

Ingredients

  • 2 tablespoons butter
  • 1 10 ounce package frozen seasoning blend
  • 1 teaspoon fresh garlic finely chopped
  • 12 ounces leftover ham cubed 1/2 inch (2 cups)
  • 1/2 teaspoon dried thyme leaves
  • 1 Bay leaf
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 48 oz carton chicken broth (6 cups)
  • 3 medium russet potatoes peeled and cubed 1/2 inch (3.5 cups)
  • 1 11 ounce can corn with peppers optional
  • 1 cup leftover vegetables optional

Instructions

  1. Melt the butter in a 4-quart stockpot until sizzling. Add in the package of seasoning blend and cook over medium-high heat for about 5 to 7 minutes or until the water from the blend has mostly evaporated. Add in the garlic and cook for another minute or so.
  2. Add the ham, dried thyme leaves, bay leaf, salt, and black pepper. Stir briefly until combined and the ham is warmed. Stir in the carton of chicken broth and bring to a boil.
  3. Once the broth is at a rolling boil add the diced Russet potatoes. Let the stock come back to a boil and boil for 10 minutes stirring occasionally.
  4. After 10 minutes add either the corn with peppers or the leftover vegetables. Continue cooking for about 5 more minutes or until the added vegetables are hot and the potatoes are tender.

Recipe Notes

Be sure to taste test before adding the salt. The ham is salty and the soup may be salty enough!