Leftover Easter Ham with Potatoes Soup Recipe

Q: How long will leftovers last?

According to USDA leftover storage guidance , cooked soups and ham leftovers can be kept in the refrigerator for 3 to 4 days or frozen for 3 to 4 months . Cool the soup in shallow containers before refrigerating, and reheat to a rolling boil before serving.

Overhead view of creamy leftover ham and potato soup in a bowl, garnished with chopped green onion. — A creamy ham and potato soup made with leftover Easter ham, diced potatoes, and celery.

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Easter ham often leaves behind more meat than a household can finish. This soup turns that leftover ham into a creamy, comforting bowl that feels entirely new. Diced potatoes and celery soften in a savory ham broth, while a simple butter-and-flour roux gives the soup a smooth, satisfying body.

The ham is already cooked, so the pot comes together quickly. You simmer the vegetables until tender, stir in the milk, and finish with a handful of green onion. It is a practical weeknight soup that uses what you already have without tasting like a compromise.

What You Need

The base of this soup is ham broth, which carries the salty, savory depth of the original roast. Diced potatoes give the soup substance, and celery and onion add a gentle aromatic backbone. Leftover ham meat goes in near the end so it warms through without drying out.

Butter and flour are cooked together to thicken the broth, and milk brings creaminess without heavy cream. Chicken bouillon granules, salt, and pepper adjust the seasoning, while green onion or chive goes on top at the end for a fresh finish. The full quantities are in the recipe card below.

Equipment

Soup pot or stockpot: To simmer the potatoes, celery, onion, and ham broth until the vegetables are tender.
Chef’s knife: To dice the potatoes, celery, onion, and leftover ham into even pieces.
Cutting board: To safely prepare the vegetables and ham.
Vegetable peeler: To peel the potatoes before dicing, if you prefer peeled potatoes.
Measuring cups: To measure the ham broth, diced potatoes, celery, onion, ham, and milk.
Measuring spoons: To measure the bouillon granules, salt, pepper, butter, and flour.
Wooden spoon or cooking spoon: To stir the vegetables and scrape the bottom of the pot while the soup simmers.
Small saucepan or skillet: To melt the butter and cook the flour into a roux before adding it to the soup.
Whisk: To stir the roux and milk together smoothly so no lumps form.
Ladle: To transfer the finished soup into serving bowls.
Serving bowls: To serve the soup hot, garnished with green onion or chive.

How to Make Leftover Easter Ham with Potatoes Soup

Step 1: Simmer the vegetables in the ham broth

Pour 5 cups of ham broth into a soup pot and set it over medium-high heat. Add 4 cups of diced potatoes, ½ cup of diced celery, and ½ cup of diced onion. Stir in 3 teaspoons of chicken bouillon granules, 1 teaspoon of salt, and 1 teaspoon of black or white pepper. Bring the pot to a gentle boil, then lower the heat and let it simmer until the potatoes and celery are tender.

Step 2: Make the butter and flour roux

While the vegetables simmer, melt 6 teaspoons of butter in a small saucepan or skillet over medium heat. Add 6 teaspoons of flour and whisk continuously for about 1 to 2 minutes, until the flour is fully incorporated and the mixture smells lightly toasted but has not browned. This roux will thicken the soup.

Step 3: Add the roux and milk to the pot

Spoon the roux into the simmering soup and stir well to dissolve it into the broth. Pour in 2 cups of milk gradually while stirring. Keep the soup at a gentle simmer and cook for a few more minutes, until the broth thickens slightly and the milk is fully heated through. Do not let the soup boil hard after the milk goes in.

Step 4: Add the ham and adjust the seasoning

Stir in 1 cup of diced leftover ham meat and let it heat through for 3 to 5 minutes. Taste the soup and adjust the salt and pepper if needed — the ham and bouillon are both salty, so taste before adding more. Turn off the heat.

Step 5: Garnish and serve

Ladle the soup into bowls and top with chopped green onion or chive. Serve hot.

Cooking Tips

Taste the soup before adding extra salt. Ham broth and bouillon granules already carry significant sodium, and the soup can become too salty quickly.
Stir the milk in gradually and keep the heat low after it goes into the pot. A hard boil can cause the milk to separate or curdle.
If you want a thicker soup, mash a few pieces of cooked potato against the side of the pot with a spoon before adding the milk.
Dice the potatoes into even, bite-sized pieces so they cook at the same rate as the celery.

How to Serve

This soup works well on its own as a light meal, or with crusty bread for dipping. For a fuller dinner, serve it with a simple green salad or a grilled cheese sandwich. Leftover soup can be refrigerated and reheated gently on the stovetop.

Recipe Notes

The supplied recipe does not specify a potato variety. Waxy potatoes such as red or Yukon Gold hold their shape in soup, while Russet potatoes break down and make the soup thicker. Either style works; choose based on the texture you prefer.

If you do not have homemade ham broth, you can use a combination of chicken broth and water, but the soup will lose some of the deeper ham flavor.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes. The soup can be made a day ahead and stored in the refrigerator. Reheat it gently on the stovetop over low to medium heat, stirring occasionally. Avoid boiling hard, especially if the soup contains milk.

How long will leftovers last?

According to USDA leftover storage guidance, cooked soups and ham leftovers can be kept in the refrigerator for 3 to 4 days or frozen for 3 to 4 months. Cool the soup in shallow containers before refrigerating, and reheat to a rolling boil before serving.

Can I use frozen potatoes?

Yes, but frozen diced potatoes can break down more during simmering. Add them directly to the broth without thawing and reduce the initial simmer time slightly, checking for tenderness before proceeding.

Is this soup gluten-free?

Not as written. The flour used in the roux contains gluten. To make a gluten-free version, substitute a gluten-free all-purpose flour blend or thicken the soup with cornstarch slurry instead.

Final Thoughts

This ham and potato soup is at its best when the potatoes are just tender, the broth is creamy but not heavy, and the green onion on top still tastes fresh. It is a forgiving pot — taste as you go, keep the heat gentle after the milk goes in, and let the leftover ham do the heavy lifting. If you enjoy brothy, home-style soups, you might also like our pumpkin and pork meatballs soup or this winter melon soup with pork, both built on the same simple approach of simmering until tender and seasoning with care.