Ham and Potato Soup

Ham and Potato Soup


A great way to use up that leftover Christmas ham.


  • 3 ½ cups peeled and diced potatoes
  • ⅓ cup diced celery
  • ⅓ cup finely chopped onion
  • ¾ cup diced cooked ham
  • 3 ¼ cups cups water
  • 2 tbsps chicken bouillon granules
  • ½ tsp salt, or to taste
  • 1 tsp ground pepper
  • 5 tbsps butter
  • 5 tbsps all-purpose flour
  • 2 cups milk


  1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.
  2. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute.
  3. 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.
  4. Stir the milk mixture into the stockpot, and cook soup until heated through.