Dinner

Creamy Holiday Ham & Potato Soup (Best Leftover Ham Recipe) Recipe

ByLana Polati January 2, 2026January 2, 2026

Introduction

This Creamy Holiday Ham & Potato Soup is a comforting and hearty way to use leftover ham. Rich and flavorful, it combines tender potatoes with savory ham in a smooth, cheesy broth perfect for chilly days or festive gatherings.

Ingredients

2 tbsp Butter
1 Onion, chopped
2 cloves Garlic, minced
700 g (approximately 1.5 lb) Potatoes, peeled and diced
2 cups Cooked ham, diced
4 cups Chicken broth
1 cup Milk or cream
Salt, to taste
Pepper, to taste
Shredded cheddar cheese
Chopped green onions (optional)

Instructions

Step 1: In a soup pot, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds to deepen the flavor.
Step 2: Add the diced potatoes, cooked ham, and chicken broth to the pot. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
Step 3: To thicken the soup, mash some of the potatoes directly in the pot with a spoon or potato masher. Alternatively, transfer 1 to 2 cups of the soup to a blender, puree until smooth, and stir it back into the pot.
Step 4: Stir in the milk or cream and warm the soup gently over low heat. Avoid boiling hard to prevent curdling.
Step 5: Taste and adjust seasoning with salt and pepper as needed. For extra richness, stir in shredded cheddar cheese until melted.
Step 6: Serve the soup hot, garnished with chopped green onions if desired. Pair with bread or crackers for a complete meal.

Tips & Variations

Use heavy cream for an even richer texture or substitute with milk for a lighter soup.
For added depth, sprinkle smoked paprika or a dash of cayenne pepper when sautéing the onions and garlic.
Leftover cooked vegetables or celery can be added with the potatoes for more variety.
Use a potato masher instead of blending for a chunkier, rustic soup texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much upon cooling, add a splash of milk or broth to loosen it before reheating.

How to Serve

A white bowl filled with creamy soup sits on a white marbled surface with a soft cloth nearby. The soup has a smooth light beige base with chunks of white potatoes and pieces of pink ham scattered throughout. Small yellow bits of cheese float on top, along with finely chopped green chives adding a pop of color. There is a dash of black pepper sprinkled on the soup’s surface, making it look fresh and tasty. The scene is warm and inviting, with the soup looking thick and rich. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker?

Yes, sauté the onions and garlic first, then combine all ingredients except milk and cheese in the slow cooker. Cook on low for 4 to 6 hours. Add milk and cheese at the end, warming gently before serving.