Ham and Potato Soup

Ham and Potato Soup

By January 20, 2012

The second of the new ham recipes...

My husband loves potato soup. So I got really excited about using some of our leftover ham in a potato soup. After looking at some recipes I came up with something we really enjoyed and the picky 7 year old tried, but only gave 3 stars out of 10. He's not really a soup person, although I was surprised he didn't rate this at least a little higher. He tried ...it and even ate 3-4 bites. That's better than some nights, I suppose. The recipe below calls for 2 cups of milk. I actually used about 1 1/2 cup milk and half cup of whipping cream to use up the whipping cream leftover from Alfredo sauce last week. If I didn't have the whipping cream, I certainly wouldn't have made a special purchase for this recipe. Next time I'll probably cut back on the water a bit (maybe by a half cup) and mash part of the potatoes to make the soup thicker and creamier. It was thick enough, but I was hoping for something more like chowder. Corn would be nice in this if you wanted to add some veggies.

  • Prep Time : 15 minutes
  • Cook Time : 3h 05 min



  • Combine the potatoes, onion, ham, celery salt and pepper and water in a 4 quart crockpot. Cook on low 4 hours or high 2 hours or until potatoes are tender.
  • In a saucepan, melt butter over medium-low heat. Whisk in flour and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Slowly stir in cheese and whisk until cheese is melted.
  • Stir the milk mixture into the crockpot and cook another 30 - 60 minutes on low.

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