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!
Equipment
- - Large soup pot
- Whisk
- - Small skillet
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
Instructions
- In a large pot, add water, ham, potatoes, onion, and garlic. Bring to a boil and cook 15 minutes.
- Lower heat and add mustard seeds, garlic powder, onion powder, pepper, and bouillon. Stir well.
- In a small pan, melt butter. Add flour and whisk 2–3 mins. Slowly whisk in milk until smooth.
- Stir the creamy mixture into the soup. Simmer on low for 10 minutes until potatoes are tender.
- 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
- Use Yukon Gold potatoes for extra creaminess
- For gluten-free: swap flour for 3 tbsp cornstarch