Cora's Cottage

Ham was one of those things that I really struggled to incorporate into our regular meals.  It seemed like no matter what I did, we always had leftovers that would dry out when reheated. 

After some exploring and some trial and error, I have a few staple recipes that are perfect for that leftover ham … or a freshly cooked ham if you are like me and ham isn’t your favorite dish to eat on its own!

This creamy ham and potato soup is the perfect addition to any recipe box for the cold, wintery months!

Why You’ll Love This Recipe

• Cozy: Perfect for a cold, wintery day. This soup is warming and cozy.
• Delicious: The perfect mix of hearty and delicious!

Tips for This Recipe

• Use a crockpot or slow cooker to cook the ham.  You can cook it overnight or while you are out during the day without any need to be home or in the kitchen!
• Leftover ham will work well for this recipe too!
• Shredded ham will work just fine instead of cubed, and is easier in some cases as the ham will want to shred all on its own!

Pairings

• Cold, wintery days
• Biscuits or sourdough bread

Tools

• Crockpot/Slow Cooker
• Large Stock Pot
• Large Spoon
• Cutting Board
• Peeler
• Sharp Knife
• Measuring Cups
• Measuring Spoons

Ingredients

• Ham (Cubed or Shredded)
• Potatoes (Cubed)
• Whole Milk
• Broth (I like to use bone broth)
• Onions (Diced & Sautéed)
• Heavy Cream
• Shredded Cheese (I like a calico blend or mozzarella)
• Salt
• Pepper
• Garlic Powder

How to Make Creamy Ham & Potato Soup

Start by cooking your ham.   I like to use a crockpot or slow cooker over night or while I am out during the day so that I can have one step complete without having to babysit it in the kitchen. 

Once the ham is cooked, shred or cube the ham into half inch to inch cubes.  If you have a large ham you will only need 4 cups, so leftover ham would also be great for this recipe.  Cube the potatoes into half inch to inch cubes as well.

Add both the ham and potatoes to a large stock pot with the milk, cream, broth, salt, pepper, and garlic powder.  Turn the stock pot to high until it is boiling, then reduce the heat to low to simmer until the potatoes are fork tender.  Meanwhile, sauté the onions before adding them to the soup as well. 

When the potatoes are tender, slowly add in the cheese to allow it to melt.  I usually sprinkle in a handful at a time and stir in the cheese before adding another handful. 

Once all the cheese has been added and is melted, turn off the burner and serve hot. 

Creamy ham and potato soup can be stored in the fridge for 4-7 days or in the freezer for up to 3 months.