ham and potato soup recipe
Ham and potato soup is a great way to take leftovers and turn them into a delicious recipe. This is perfect to make after baking a ham and you have extra ham. Soup is great to make extra and freeze for later quick meals.
If you have extra ham cubed in the freezer, you an always grab a few potatoes and make this soup in the morning and have it for dinner that night.
6 potatoes (I use russets)
2 – 14.5 oz cans chicken broth
1/4 teaspoon pepper
8 oz cream cheese, softened
1 cup chopped and cubed ham
8 ounces Colby cheese
Peel and cut the potatoes into small 1/4″ size cubes and place into slow cooker.
Add the cans of chicken broth and pepper and stir.
Add the cream cheese and ham. The ham should be cut into tiny cubes. Adjust the amount of ham you want if you like less or more.
Add in Colby cheese and stir.
Allow to cook on low for 6-8 hours, stirring occasionally.
Take your potato masher and mash a few times to break up some of the potatoes.
If you make a large batch of ham and potato soup, you can freeze the extra soup. You then just thaw it for a quick easy meal when you don’t feel like cooking. Be sure to label your freezer container with the date and what it is (you will forget, trust me!)