This simple Ham and Potato Soup is the best use for left over ham! Rich, hearty, and so comforting.
I have to say, leftover ham for 5 days is so much better than turkey.
I made my breakfast enchiladas the next morning, and this ham and potato soup over the weekend.
I guess it looks sort of plain Jane, but it tastes anything but boring! It’s rich and hearty and so comforting on a chilly night.
If you didn’t serve a ham for Thanksgiving, and therefore don’t have the bone, that’s ok. The flavor won’t be quite as deep, but still totally delicious!
Other soup recipes we love!
Ham and Potato Soup
- 1 tablespoon unsalted butter
- 1 medium sweet onion , diced
- 3 cloves garlic , minced
- 1 cup diced ham
- 1 teaspoon dried Italian herbs
- 1/4 teaspoon cracked red pepper flakes
- salt and pepper
- 1 left over half shank ham bone , optional
- 32 ounce carton low sodium chicken broth
- 3 cups shredded potatoes
- 2 cups half-n-half
- oyster crackers or crusty bread for serving , optional
- In a large pot, melt butter over medium-high heat.
- Add in onion and garlic and sauté, stirring frequently, until onion is soft and translucent, 3 minutes.
- Toss in the ham and stir for 1 minute. Season with the Italian herbs, cracked red pepper, and a pinch of salt and pepper.
- Add the ham bone to the pot; pour in the chicken broth and bring to a boil.
- Add in the potatoes. Turn down heat to medium and simmer for 15 minutes.
- Add in the half-n-half and cook for another 2-3 minutes to warm through.
- Discard ham bone. Ladle soup into bowls and serve with crackers or bread on the side!