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SideChef
Recipes
Creamy Ham and Potato Soup

12 INGREDIENTS • 5 STEPS • 30MINS

Creamy Ham and Potato Soup

Recipe

5.0

1 rating
This easy-to-make soup is perfect for a busy weeknight meal, as it comes together quickly and is low in calories. Packed with tender potatoes, carrots, celery, onion, and leftover ham, this filling soup will hit the spot. Plus, it's always a bonus when you can use up some ingredients you have on hand in your pantry or fridge.
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This easy-to-make soup is perfect for a busy weeknight meal, as it comes together quickly and is low in calories. Packed with tender potatoes, carrots, celery, onion, and leftover ham, this filling soup will hit the spot. Plus, it's always a bonus when you can use up some ingredients you have on hand in your pantry or fridge.
author_avatar
SideChef Everyday
SideChef Everyday is the place where quick, easy recipe ideas are affordable and delicious. Find all the best simple recipes with only a few ingredients and easy-to-follow recipe instructions here.
https://www.sidechef.com/

30MINS

Total Time

$1.45

Cost Per Serving

Ingredients

Servings
6
us / metric
Russet Potato
2.5 lb
Russet Potatoes, peeled, finely diced
Deli Honey Ham
8 oz
Cooked Deli Honey Ham, finely diced
Celery
1/2 cup
Finely Diced Celery
Onion
1/2 cup
Finely Diced Onion
Chicken Broth
2 cans
(15 oz)
Chicken Broth
about 4 cups
Butter
1/3 cup
Milk
2 cups
Fresh Parsley
to taste
Salt
to taste
Bread
to taste
Bread, toasted, sliced

Nutrition Per Serving

VIEW ALL
Calories
360
Fat
13.3 g
Protein
15.9 g
Carbs
47.7 g
Love This Recipe?
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Creamy Ham and Potato Soup
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author_avatar
SideChef Everyday
SideChef Everyday is the place where quick, easy recipe ideas are affordable and delicious. Find all the best simple recipes with only a few ingredients and easy-to-follow recipe instructions here.
https://www.sidechef.com/

Author's Notes

Yields 6-8 servings.

Cooking Instructions

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step 1
In a large pot, combine Russet Potatoes (2.5 lb), Deli Honey Ham (8 oz), Celery (1/2 cup), Onion (1/2 cup), and Chicken Broth (2 cans). Bring to a low boil and cook over medium heat until vegetables are fork-tender, about 10-15 minutes.
step 2
In a medium saucepan, melt Butter (1/3 cup) over medium heat and whisk in All-Purpose Flour (4 Tbsp). Cook until flour is golden and stir constantly for about one minute.
step 3
Slowly add in Milk (2 cups), continuing to stir so that no lumps form, and cook until the mixture is thick for about 5 minutes.
step 4
Pour the flour and milk mixture into the soup and stir. Add Ground Black Pepper (1/4 tsp) and Salt (to taste).
step 5
Serve with Fresh Parsley (to taste) and Bread (to taste).
step 5 Serve with Fresh Parsley (to taste) and Bread (to taste).

Tags

Comfort Food
Lunch
Shellfish-Free
Dinner
Fall
Potatoes
Soups & Stews
Winter
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