Name: Leftover Ham and Potato Soup recipe
Ingredients: Leftover Ham (About 2-3 cups, diced or cubed): The star of the show! Use cooked ham – bone-in or boneless, smoked, baked, or spiral-cut all work wonderfully. The amount can be adjusted based on your preference and how much ham you have leftover. Don’t discard the ham bone if you have it, as it can be used to make an even richer broth (instructions below).; Potatoes (About 2 pounds, peeled and diced): Russet potatoes are classic for potato soup due to their high starch content, which contributes to a creamy texture. However, Yukon Gold or red potatoes can also be used. Yukon Golds will result in a slightly creamier soup with a buttery flavor, while red potatoes will hold their shape better and provide a slightly less creamy texture. Dice the potatoes into roughly ½-inch cubes for even cooking.; Onion (1 large, chopped): Yellow or white onion works best as a foundational flavor base for the soup. Chopping it finely ensures it cooks down nicely and blends into the soup.; Celery (2-3 stalks, chopped): Celery adds a subtle savory depth and aromatic complexity to the soup. Like the onion, chop it finely.; Carrots (2-3 medium, chopped): Carrots contribute sweetness and a touch of color to the soup. Chopping them into small dice ensures they cook through evenly.; Garlic (2-3 cloves, minced): Garlic provides a pungent and savory note that enhances the overall flavor profile of the soup. Mince it finely or use a garlic press for best results.; Chicken Broth (6-8 cups): Chicken broth forms the liquid base of the soup. Low-sodium chicken broth is recommended to control the saltiness, as ham can already be quite salty. You can also use vegetable broth for a slightly different flavor profile. If you have a ham bone, you can use water and the ham bone to make a flavorful ham broth (see instructions below).; Milk or Cream (1-2 cups): Milk or cream adds richness and creaminess to the soup. Whole milk, half-and-half, or heavy cream can be used depending on your desired level of richness. For a lighter option, you can use skim milk or even evaporated milk. For a dairy-free version, consider using unsweetened plant-based milk like oat milk or cashew milk, which have a naturally creamy texture.; Butter or Olive Oil (2 tablespoons): Used for sautéing the vegetables at the beginning, adding flavor and helping to soften them. Butter adds richness, while olive oil is a lighter option.; All-Purpose Flour (2-3 tablespoons, optional for thickening): Flour can be used to create a roux and thicken the soup if you prefer a thicker consistency. This is optional, as the potatoes themselves will release starch and naturally thicken the soup as they cook. For a gluten-free option, you can use cornstarch or arrowroot starch (mix with a little cold water to create a slurry before adding to the soup).; Dried Thyme (1 teaspoon): Thyme adds a warm, earthy, and slightly lemony herb flavor that complements ham and potatoes beautifully.; Dried Bay Leaf (1): A bay leaf infuses a subtle herbaceous and slightly minty flavor into the soup during cooking. Remember to remove it before serving.; Salt and Black Pepper: To taste. Be mindful of the saltiness of your ham and broth when seasoning. Taste as you go and adjust accordingly.; Fresh Parsley (Chopped, for garnish, optional): Fresh parsley adds a pop of color and fresh, herbaceous flavor when sprinkled on top of the soup before serving.; Shredded Cheese (Cheddar, Monterey Jack, or your favorite, for garnish, optional): Shredded cheese adds extra richness and flavor. Cheddar and Monterey Jack are classic choices for potato soup.; Ham Bone (if available): For making a richer broth.; Leeks (instead of or in addition to onion): For a milder, slightly sweeter onion flavor.; Bacon (cooked and crumbled, for garnish or added flavor): Adds smoky, salty crunch.; Green Onions (sliced, for garnish): For a mild oniony bite and fresh flavor.; Sour Cream or Greek Yogurt (for garnish or stirring in for extra creaminess): Adds tanginess and richness.; Hot Sauce (for a touch of heat): Add a dash of your favorite hot sauce to the soup or serve it on the side for those who like a little spice.

Ingredients

- Leftover Ham (About 2-3 cups, diced or cubed): The star of the show! Use cooked ham – bone-in or boneless, smoked, baked, or spiral-cut all work wonderfully. The amount can be adjusted based on your preference and how much ham you have leftover. Don’t discard the ham bone if you have it, as it can be used to make an even richer broth (instructions below).

- Potatoes (About 2 pounds, peeled and diced): Russet potatoes are classic for potato soup due to their high starch content, which contributes to a creamy texture. However, Yukon Gold or red potatoes can also be used. Yukon Golds will result in a slightly creamier soup with a buttery flavor, while red potatoes will hold their shape better and provide a slightly less creamy texture. Dice the potatoes into roughly ½-inch cubes for even cooking.

- Onion (1 large, chopped): Yellow or white onion works best as a foundational flavor base for the soup. Chopping it finely ensures it cooks down nicely and blends into the soup.

- Celery (2-3 stalks, chopped): Celery adds a subtle savory depth and aromatic complexity to the soup. Like the onion, chop it finely.

- Carrots (2-3 medium, chopped): Carrots contribute sweetness and a touch of color to the soup. Chopping them into small dice ensures they cook through evenly.

- Garlic (2-3 cloves, minced): Garlic provides a pungent and savory note that enhances the overall flavor profile of the soup. Mince it finely or use a garlic press for best results.

- Chicken Broth (6-8 cups): Chicken broth forms the liquid base of the soup. Low-sodium chicken broth is recommended to control the saltiness, as ham can already be quite salty. You can also use vegetable broth for a slightly different flavor profile. If you have a ham bone, you can use water and the ham bone to make a flavorful ham broth (see instructions below).

- Milk or Cream (1-2 cups): Milk or cream adds richness and creaminess to the soup. Whole milk, half-and-half, or heavy cream can be used depending on your desired level of richness. For a lighter option, you can use skim milk or even evaporated milk. For a dairy-free version, consider using unsweetened plant-based milk like oat milk or cashew milk, which have a naturally creamy texture.

- Butter or Olive Oil (2 tablespoons): Used for sautéing the vegetables at the beginning, adding flavor and helping to soften them. Butter adds richness, while olive oil is a lighter option.

- All-Purpose Flour (2-3 tablespoons, optional for thickening): Flour can be used to create a roux and thicken the soup if you prefer a thicker consistency. This is optional, as the potatoes themselves will release starch and naturally thicken the soup as they cook. For a gluten-free option, you can use cornstarch or arrowroot starch (mix with a little cold water to create a slurry before adding to the soup).

- Dried Thyme (1 teaspoon): Thyme adds a warm, earthy, and slightly lemony herb flavor that complements ham and potatoes beautifully.

- Dried Bay Leaf (1): A bay leaf infuses a subtle herbaceous and slightly minty flavor into the soup during cooking. Remember to remove it before serving.

- Salt and Black Pepper: To taste. Be mindful of the saltiness of your ham and broth when seasoning. Taste as you go and adjust accordingly.

- Fresh Parsley (Chopped, for garnish, optional): Fresh parsley adds a pop of color and fresh, herbaceous flavor when sprinkled on top of the soup before serving.

- Shredded Cheese (Cheddar, Monterey Jack, or your favorite, for garnish, optional): Shredded cheese adds extra richness and flavor. Cheddar and Monterey Jack are classic choices for potato soup.

Optional Ingredients:

- Ham Bone (if available): For making a richer broth.

- Leeks (instead of or in addition to onion): For a milder, slightly sweeter onion flavor.

- Bacon (cooked and crumbled, for garnish or added flavor): Adds smoky, salty crunch.

- Green Onions (sliced, for garnish): For a mild oniony bite and fresh flavor.

- Sour Cream or Greek Yogurt (for garnish or stirring in for extra creaminess): Adds tanginess and richness.

- Hot Sauce (for a touch of heat): Add a dash of your favorite hot sauce to the soup or serve it on the side for those who like a little spice.

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Instructions

1. Melt Butter or Heat Olive Oil: In a large pot or Dutch oven, melt butter or heat olive oil over medium heat.

1. Sauté Onion, Celery, and Carrots: Add the chopped onion, celery, and carrots to the pot. Sauté, stirring occasionally, for about 5-7 minutes, or until the vegetables are softened and the onion is translucent. This step is crucial for building flavor in the soup.

1. Add Garlic: Add the minced garlic to the pot and sauté for another minute until fragrant. Be careful not to burn the garlic.

Step 2: Build the Soup Base

1. Optional: Add Flour (for thicker soup): If you want a thicker soup, sprinkle the flour over the sautéed vegetables. Cook, stirring constantly, for 1-2 minutes to cook out the raw flour taste. This creates a roux that will thicken the soup.

1. Add Broth (and Ham Bone, if using): Gradually pour in the chicken broth (or vegetable broth). If using a ham bone, add it to the pot now.

1. Add Potatoes, Thyme, and Bay Leaf: Add the diced potatoes, dried thyme, and bay leaf to the pot.

1. Bring to a Simmer: Bring the soup to a simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot, and let it simmer gently for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 3: Add Ham and Creaminess

1. Remove Bay Leaf and Ham Bone (if used): Once the potatoes are tender, remove the bay leaf and ham bone (if used) from the pot and discard them.

1. Optional: Mash Some Potatoes (for creamier texture): For a creamier soup, use an immersion blender to partially blend a portion of the soup directly in the pot. Alternatively, you can carefully ladle out a couple of cups of soup, blend it in a regular blender until smooth (be cautious when blending hot liquids), and then return it to the pot. Leaving some potatoes unblended will provide a nice chunky texture. If you prefer a completely chunky soup, skip this step.

1. Add Ham and Milk/Cream: Stir in the diced or cubed leftover ham and milk or cream. Heat through gently, being careful not to boil the soup after adding dairy, as it can sometimes curdle. Simmer for another 5-10 minutes to allow the flavors to meld and the ham to warm through.

Step 4: Season and Serve

1. Season to Taste: Season the soup with salt and black pepper to taste. Remember to taste before adding salt, as the ham and broth may already be salty.

1. Garnish and Serve: Ladle the hot soup into bowls. Garnish with fresh chopped parsley, shredded cheese, crumbled bacon, green onions, a dollop of sour cream or Greek yogurt, or a drizzle of hot sauce, if desired. Serve immediately and enjoy!

Instructions for Making Ham Broth with Ham Bone (Optional):

If you have a ham bone leftover, you can make a richer and more flavorful broth:

1. Rinse Ham Bone: Rinse the ham bone under cold water.

1. Simmer Ham Bone: Place the ham bone in a large pot or stockpot. Cover with about 8-10 cups of water. Bring to a simmer over medium-high heat.

1. Simmer for Broth: Reduce heat to low, cover, and simmer gently for at least 1 hour, or up to 2-3 hours, to extract maximum flavor from the bone. Skim off any foam or impurities that rise to the surface during simmering.

1. Strain Broth: Carefully remove the ham bone from the pot and strain the broth through a fine-mesh sieve or cheesecloth-lined colander to remove any bone fragments or solids. Discard the solids.

1. Use Ham Broth in Soup: Use this homemade ham broth in place of chicken broth in the soup recipe for a deeper ham flavor. You may need to adjust the salt seasoning as ham broth can be quite salty.

Nutrition

Serving Size: one normal portion
Calories: 300-450 calories
Fat: 15-25 grams
Carbohydrates: 30-40 grams
Fiber: 4-6 grams
Protein: 20-25 grams