Buttery Spiral Ham and Potato Soup

Buttery spiral ham and potato soup is the ultimate way to turn your leftover holiday ham into a soul-warming bowl of comfort. Creamy, rich, and packed with chunks of ham, tender potatoes, and flavorful broth — it’s everything you want in a cold-weather soup. Even better? It’s made in one pot and comes together in just about an hour, making it the ideal cozy weeknight dinner.

Skip the tired ham sandwiches and try this hearty recipe that transforms leftovers into something the whole family will be excited about.

Why You’ll Love This Recipe

this recipe

• 🍖 Great use for leftover spiral ham
• 🥔 Creamy texture with fork-tender potatoes
• 🥣 One-pot, low-effort meal
• 🧅 Simple pantry ingredients
• ⏱️ Ready in under 1 hour

Whether you’re recovering from holiday cooking or just craving something hearty, this soup delivers serious flavor with zero stress.

Ingredients

For the Soup:

• 6 cups water
• 1 cup cooked spiral ham, diced
• 4 cups russet potatoes, peeled and cubed
• 1 medium onion, diced
• 2 cloves garlic, peeled

Seasoning Base:

• ¼ tsp mustard seeds
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp black pepper
• 2 tsp Better Than Bouillon roasted chicken base

For the Creamy Mixture:

• 5 tbsp butter
• 5 tbsp all-purpose flour
• 2 cups whole milk

Optional for Serving:

• Fresh scallions, diced
• Extra black pepper

Instructions

1. Cook the Ham and Vegetables

In a large soup pot (6–8 qt), add the water, diced spiral ham, cubed potatoes, diced onion, and garlic cloves.
Bring to a boil over medium-high heat and cook for 15 minutes, until potatoes begin to soften.

2. Season the Base

Lower the heat to a simmer. Stir in mustard seeds, onion powder, garlic powder, black pepper, and bouillon base.
Mix well to evenly distribute flavor.

3. Make the Creamy Roux

In a separate skillet, melt the butter over low-medium heat. Whisk in the flour to form a roux.
Cook, whisking continuously, for 2–3 minutes until the mixture thickens.
Gradually add the milk, whisking constantly to avoid lumps. Cook for another 3 minutes until smooth and creamy.

4. Combine the Cream with the Soup

Slowly pour the milk mixture into the soup pot. Stir gently to blend everything together.

5. Simmer and Finish

Let the soup simmer over low-medium heat for 10 more minutes, stirring occasionally.
Potatoes should be soft and the broth luxuriously creamy. Adjust salt and pepper to taste.

6. Serve

Ladle into bowls and garnish with fresh scallions and a few cracks of black pepper.
Serve hot with crusty bread, biscuits, or a green salad.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 40–50 minutes
• Total Time: 55–65 minutes
• Servings: 4
• Difficulty: Medium

Nutrition Facts (Entire Batch Estimate)

Per serving values will vary depending on portion size.

• Calories: 1650–1850 total
• Protein: 50–60g
• Fat: 75–85g
• Carbs: 185–205g
• Fiber: 6–8g

Tips & Variations

🔁 Substitution Ideas

• Ham: Use any leftover ham — smoked, honey, or even chopped deli ham
• Potatoes: Yukon Golds give a creamier texture; red potatoes hold their shape better
• Milk: Try 2%, half-and-half, or evaporated milk + water
• Gluten-Free? Use cornstarch instead of flour for the roux (3 tbsp mixed with milk)

⚠️ Mistakes to Avoid

• Don’t undercook the potatoes before adding milk — they won’t soften properly after
• Whisk milk into roux slowly to prevent lumps
• Avoid boiling after adding milk, which can curdle the soup
• Add ham last so it stays juicy and tender — not rubbery

What to Serve With It

• Warm dinner rolls or garlic bread
• A simple green salad with vinaigrette
• Buttered cornbread
• Roasted green beans or carrots
• Biscuits and a dollop of sour cream

Buttery Spiral Ham and Potato Soup

A rich, creamy one-pot soup made with leftover spiral ham, russet potatoes, and a buttery roux. A cozy way to repurpose holiday leftovers!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Soup

Cuisine: American

Calories: 1750

Ingredients Equipment Method Notes

Ingredients

  

• #### For the Soup:
• – 6 cups water
• – 1 cup cooked spiral ham diced
• – 4 cups russet potatoes peeled and cubed
• – 1 medium onion diced
• – 2 cloves garlic
• #### Seasoning Base:
• – ¼ tsp mustard seeds
• – ¼ tsp onion powder
• – ¼ tsp garlic powder
• – ¼ tsp black pepper
• – 2 tsp Better Than Bouillon roasted chicken base
• #### For the Creamy Mixture:
• – 5 tbsp butter
• – 5 tbsp all-purpose flour
• – 2 cups whole milk
• #### Optional for Serving:
• – Fresh scallions diced
• – Black pepper to taste

Equipment

• – Large soup pot
• Whisk
• – Small skillet

Method

 

1. In a large pot, add water, ham, potatoes, onion, and garlic. Bring to a boil and cook 15 minutes.
2. Lower heat and add mustard seeds, garlic powder, onion powder, pepper, and bouillon. Stir well.
3. In a small pan, melt butter. Add flour and whisk 2–3 mins. Slowly whisk in milk until smooth.
4. Stir the creamy mixture into the soup. Simmer on low for 10 minutes until potatoes are tender.
5. Serve hot, topped with scallions and extra black pepper.

Notes

– Add ham at the end to keep it tender
– Use Yukon Gold potatoes for extra creaminess
– For gluten-free: swap flour for 3 tbsp cornstarch

FAQs

Q: Can I make this ahead of time?
Yes! It stores well in the fridge for 4 days and actually tastes better the next day.

Q: Can I freeze ham and potato soup?
Yes, for up to 3 months. Just note the potato texture may change slightly when reheated.

Q: How do I reheat it?
Gently warm over medium-low heat. Add a splash of milk or broth if it’s too thick.

Q: Can I make it vegetarian?
Yes. Skip the ham, use vegetable bouillon, and add sautéed mushrooms or roasted cauliflower.

Conclusion

This buttery spiral ham and potato soup is everything you want in a cold-weather dinner: rich, creamy, satisfying, and incredibly easy to make. It’s the perfect solution for using up holiday leftovers in a way that feels exciting and new. Make it once, and you’ll want to save this recipe for every time you have extra ham in the fridge.