Ham and Potato Soup Recipe

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A Satisfying Fall or Winter
Potato Soup Recipe

Holiday cooking often leaves us with leftover ham. What better way to use it than a ham and potato soup recipe? If you don't have leftover ham, you can use ham from the deli or buy a small ham just for your soup recipe. 

Ham and potato soup recipe

Ham and Potato Soup Recipe


  • 6 large potatoes, peeled and cubed
  • 3 cups ham cubed
  • 1 medium onion, chopped
  • 4 large carrots, peeled and diced
  • 5 T. butter 4 cans chicken broth
  • 2 cups milk


Melt butter in a large cooking pot. Add onions and sauté until until transparent. Add potatoes, carrots and chicken broth. Bring to a boil, then reduce heat and simmer,covered, until for about 1 hour. 

Take half of the soup mixture and blend it in a food processor or blender. Return to cooking pot. Add milk slowly, stirring. Add ham and heat thoroughly.

Serves 6 

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Potato soup

Cheesy Ham and Potato Soup Recipe


  • 3 medium red potatoes, peeled and cut into small cubes
  • 2 cups water
  • 1/4 teaspoon salt
  • 1/4 cup chopped onion
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour 
  • Ground black pepper to taste 
  • 3 cups milk 
  • 1 cup shredded Cheddar cheese
  • 1 cup cubed cooked ham 


Place potatoes, water and salt in a large cooking pot. Bring to a boil, reduce heat and cook until tender. Drain. Reserve 1 cup of cooking liquid.

Melt butter in a medium saucepan. Sauté chopped onion in melted butter until transparent. Add flour to butter and onion mixture; stir until smooth. Season with a little pepper; continue to cook and stir for 1 minute. 

Add potatoes, the reserved 1 cup of cooking liquid, and milk. Stir well. Add ham and cheese. Simmer over low heat, stirring frequently, for about 20 minutes.

Serves 4 

Potato soup

Zucchini, Potato and Ham Soup Recipe


  • 2 large Yukon Gold (or other yellow-fleshed potatoes, peeled and sliced 1/4 inch thick
  • 3 zucchini (about 1 pound total), sliced 1/4 inch thick
  • 2 onions, chopped
  • 2 cups cooked ham, chopped
  • 1 Tablespoon butter
  • 4 cups chicken broth
  • Salt to taste
  • 1/4 cup chopped fresh dill
  • Pinch nutmeg


In a large cooking pot, melt the butter over medium heat. Add the onions and sauté, stirring occasionally, until transparent. 

Add the potatoes, zucchini, salt and chicken broth. Bring to a boil; cover, lower the heat and simmer until the vegetables are tender, about 20 minutes.

Puree half of the soup in a blender or food processor. Return pureed soup to cooking pot, add ham, dill and nutmeg and heat to serving temperature.

Serves 4 

Potato soup

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