0 from 12 votes
Ham and Potato Soup
Looking for a way to use up leftover ham? Try this easy, creamy ham and potato soup. All you need is about 45 minutes from start to finish. It's a great make ahead soup!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 16
Calories: 224 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3 ½ pounds of red potatoes (peeled and cubed)
- 12 ounces frozen mirepoix vegetable blend (or ½ cup chopped onion, ½ cup chopped celery and ½ cup chopped carrot)
- 3 cups diced ham
- 6 cups chicken stock
- ½ cup butter
- ½ cup flour
- 3 cups whole milk (warmed)
- ¾ teaspoon salt
- 1 teaspoon black pepper
Instructions
- In large saucepan, combine the potatoes, mirepoix, ham and chicken stock. Bring to a boil and cook until potatoes are tender. (about 10-15 minutes)
- In a medium saucepan, melt the butter.
- Add the flour and whisk quickly to blend.
- Drizzle the warm milk into the butter mixture slowly, whisking the entire time.
- Heat the milk mixture until it has thickened, stirring almost constantly.
- Once the milk is thickened, add this to the potato soup and stir.
- Heat through.
- Serve warm and garnish with green onion.
Cup of Yum
Nutrition Information
Calories
224kcal
(11%)
Carbohydrates
26g
(9%)
Protein
9g
(18%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Cholesterol
33mg
(11%)
Sodium
615mg
(26%)
Potassium
610mg
(17%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
265IU
(5%)
Vitamin C
9.6mg
(11%)
Calcium
66mg
(7%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 224
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 33mg | 11% |
| Sodium | 615mg | 26% |
| Potassium | 610mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 9.6mg | 11% |
| Calcium | 66mg | 7% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.