Ham & Potato Soup

This is a great way to use up leftover ham (including the bone!)

  • 32 oz vegetable broth (or chicken or beef)
  • 2 cups diced potatoes (about 2 large russets or 12 Yukon Gold)
  • 1 yellow onion, diced
  • 1 cup carrots (diced or matchstick – about 3 carrots)
  • 1-2 cups diced ham (depending on how much meat is left on the bone)
  • 1 leftover ham bone (optional, but adds lots of flavor)
  • 1 tbsp minced garlic
  • 1 tbsp fresh or dried parsley
  • 1 tsp fresh or dried thyme
  • 5 oz can evaporated milk
  • Salt and black pepper to taste

Put broth, water, vegetables, ham (and bone), and seasonings in large slow cooker on low. Cook all day (at least 8 hours). Remove bone. Stir in milk and add additional seasonings as needed.


I created this recipe after being inspired by my friend Oreon, who posted on Facebook that she was making soup with a leftover ham bone (since I had one in the fridge from my Bourbon Glazed Ham!)


6 thoughts on “Ham & Potato Soup

  1. renxkyoko December 28, 2016 / 9:36 pm

    I have archived this ! ! ( we have leftover ham from Christmas …. in fact Thanksgiving , too ) Thanks for sharing the recipe !

    Liked by 1 person

    • The Soup Diva December 28, 2016 / 9:37 pm

      You’re very welcome! Let me know how it turns out!


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