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The holidays are over. We apologize for our brief hiatus… between spending lots of time with family, catching up with sleep, and some technical difficulties, we haven’t managed to post for a bit. But you can bet now that the new year has officially started, you can expect two posts a week again!
During the holidays, I’m sure you’ve had your fill of ham. If you need something to use up the last of those leftovers, we have got the soup for you!
With plenty of hearty veggies and salty ham, this soup is a crowd pleaser for sure! And you can stretch your leftovers for another week while still mixing it up!
What is your favorite way to use holiday leftovers? Let us know in the comments!
Ingredients
- 1/2 cup butter
- 6 carrots, peeled and sliced
- 1 bunch celery, sliced
- 8 potatoes, diced
- 1 onion, diced
- 8 cups ham, diced
- 8 cloves garlic, minced
- 1 cup flour
- 6-7 cups water
- 3 TBS chicken base
- 6 cups milk
- Salt and Pepper to taste
Instructions
- In a large stock pot, combine carrots, celery, onion and butter. Cook over medium heat until butter is melted and onions become mostly translucent.
- Add in potatoes and ham. Cook stirring often, until potatoes are just fork tender, about 15 minutes. Stir in garlic and cook for 30 seconds or until fragrant. Gradually stir in flour until veggies and ham are coated.
- In a small bowl, combine 6 cups of water and chicken base. Pour mixture into pot. Bring soup to a boil. Lower heat and add milk, stirring to combine. Add additional cup of water if you would like to thin down the soup.
- Taste soup and season to taste.