ham and potato soup

We love to use leftover ham and make this cheap and easy ham and potato soup!  A whole or half of a ham is a GREAT value when you plan to get several meals from it.  We love ham and all of the CHEAP and EASY meals that can be made with the extra ham!

A traditional farm meal in the Midwest features meat and potatoes, since this soup has both items it’s exactly the type of food you’ll find on many farm house tables.  We like this soup because it’s easy.  It’s not the fanciest soup you’ve ever had, but it’s a tried and true recipe that is fairly healthy, cheap and EASY!

We enjoyed this Easy Root Beer Glazed Ham.  There is so much good ham left around the bone and this is the perfect recipe to make use of all of those little pieces of ham!  We had so much extra ham that we just made extra ham and potato soup and froze some.  We love planning ahead to save time and money for easy lunches.

We used a bag of frozen corn to add more vegetables to the meal.  We also like the can of cheddar cheese soup to make it cheesier and creamier.   And we garnished our bowls with sharp cheddar cheese, sour cream and green onion.  Serve in a cute white bowl and enjoy!

ham soup

 

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Leftover ham in ham and potato soup

Ham and Potato Soup from the Farmhouse Table

We love to use leftover ham and make this cheap and easy ham and potato soup!  A whole or half of a ham is a GREAT value when you plan to get several meals from it.  We love ham and all of the CHEAP and EASY meals that can be made with the extra ham!

Ingredients

  • 4 cups ham chopped in small pieces
  • 6 large potatoes peeled & cubed
  • 10.75 ounces cheddar cheese soup
  • 2 cups milk
  • 1 bag frozen corn can of corn will also work
  • 1/2 cup sour cream garnish
  • 1/2 cup cheddar cheese garnish
  • 3 Tbsp green onion chopped for garnish

Instructions

  1. Boil potatoes until they start to become soft.  Drain most water, but retain enough water that potatoes are about halfway covered (about 2 cups water).

  2. Add remaining ingredients to the soup pan.  Bring to boil and reduce to a simmer for 30-40 minutes.  

  3. Serve warm and garnish with sour cream, cheese and chopped green onions

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