Looking for something to do with all of your leftover holiday ham? Try this creamy cheddar ham and potato soup. Seasoned with a ham bone, this hearty soup is chock full of seasoned veggies and leftover ham. The recipe makes a lot (my slow cooker is one of the smaller ones, but it was full to the brim), but this soup will not last long around your house.
Homemade soup is great any time of the year but especially in the winter or on rainy days. That’s why using leftover holiday ham is perfect for this recipe. I used leftover Honey Baked Ham in this picture. If you choose this make sure to cook off any of the sugary coating or skin. Otherwise, your soup will taste sweet instead of salty.
Let me know if you try it. I made this recipe up using bits and pieces of other soup recipes I’ve used, so rate my recipe if you like it. Enjoy!
Cheddar Ham and Potato Soup
Ingredients
- 1 meaty hambone (optional)
- 3 gold potatoes diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 1 can whole kernel corn
- 1 large yellow onion diced
- 1 1/2 cups fully cooked ham cubed
- 2 cups shredded cheddar cheese
- 2 cups water
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups 1% or 2% milk
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- In a slow cooker, combine the potatoes, carrots, celery, onion, and water. Place hambone in for extra flavor (optional). Cover and cook on high 2 1/2 hours.
- Remove hambone and set aside. If there are any good bits of meat left on the bone you can cut them off and add them to the soup.
- In a saucepan on the stove, melt the butter. Stir in the flour until smooth.
- Gradually add the milk, stirring constantly.
- Add garlic powder, salt, and pepper. Bring to a boil, stirring constantly. Keep stirring and cook until thickened (about 2 minutes).
- Stir in cheese until melted. Stir milk/cheese mixture into the potato mixture. Add ham.
- Continue to cook in the slow cooker on high for another 20 – 30 minutes or until heated through.
