Need a tasty recipe for your leftover Thanksgiving ham? This soup is a great one to make! This Lightened Up Ham and Potato Soup is full of flavor and perfect for the winter season. It’s hearty, comforting, and very satisfying!

Makes 8 servings

There is not much more comforting than a bowl of ham and potato soup on a cold, winter day. This Lightened Up Ham and Potato Soup is creamy, thick, and insanely delicious! It is truly the best ham and potato soup I’ve had. Easy to make with fresh ingredients!

What ingredients do I need to make this Lightened Up Ham and Potato Soup?

• Yukon gold potatoes- I like to use the Yukon gold because the skin is thin and you don’t necessarily need to peel them
• Low sodium chicken broth
• Cooked ham– diced. I either use the diced John Morrell ham or leftover ham
• Celery-diced
• Onion-finely chopped
• Garlic cloves-minced
• Chicken bouillon granules
• Ground white or black pepper-or to taste
• Sea salt-or to taste
• Light butter– I like to use Land O’ Lakes light butter with canola oil
• All-purpose flour-you may use gluten-free flour, if desired.
• Fairlife skim milk or fat free half and half

How do I make this Lightened Up Ham and Potato Soup?

This can be made in a slow cooker or on the stove. Here are the step by step directions for the stove top.

Combine potatoes, water, ham, celery, onion, and garlic in a stockpot.

Bring to a boil; simmer over medium heat until potatoes are tender, 10 to 15 minutes. Stir in chicken bouillon, pepper, and salt.

Melt butter in a separate saucepan over medium-low heat.

Add flour; cook and stir until thick, about 1 minute.

Whisk in milk; cook and stir until thick, 4 to 5 minutes.

Pour milk mixture into the stockpot;

cook and stir until the soup is thickened.

Season with salt and pepper, to taste. Enjoy!

What vegetable chopper do you recommended?

I love THIS vegetable chopper. It makes life so much easier. I spend less time prepping when I use this amazing kitchen gadget. If you don’t have one…you are definitely missing out on how much time you’ll save when you have this chopper doing all the work!

Ingredients:

• 3 ½ cups Yukon gold potatoes, diced
• 3 ½ cups low sodium chicken broth
• 8 oz. cooked ham, diced
• ⅓ cup celery, diced
• 1 small yellow onion, finely chopped
• 6 garlic cloves, minced
• 1 Tbsp chicken bouillon granules
• 1 tsp ground white or black pepper, or to taste
• ½ tsp sea salt, or to taste
• 4 Tbsp light butter
• 4 Tbsp all-purpose flour-you may use gluten-free flour, if desired.
• 2 cups Fairlife skim milk or fat free half and half
• Fresh parsley, chopped for garnish
• Fresh chives, chopped for optional garnish 
• Shredded Gruyère cheese, for optional garnish 

Stove Top Directions:

1. Combine potatoes, water, ham, celery, onion, and garlic in a Dutch oven or stockpot. Bring to a boil; simmer over medium heat until potatoes are tender, 10 to 15 minutes. Stir in chicken bouillon, pepper, and salt.
2. Melt butter in a separate saucepan over medium-low heat. Add flour; cook and stir until thick, about 1 minute. Whisk in milk; cook and stir until thick, 4 to 5 minutes. 
3. Pour milk mixture into the stockpot; cook and stir until the soup is thickened or about 10 minutes. Feel free to use a potato masher to mash up a few of the potatoes, if you prefer a creamier less chunky soup texture.
4. Season with salt and pepper, to taste. Garnish with fresh parsley or chives and shredded cheese, if desired. 
5. Store leftovers in the fridge for up to a week or freeze for up to 2 months.

Slow Cooker Directions:

1. Combine the potatoes, onion, celery, garlic, ham, light butter, chicken bouillon, and water to the crockpot. Stir together until well combined.
2. Place the lid on an cook on high for 4-6 hours or low for 6-8, until potatoes are tender. 
3. Make a roux by mixing 4 Tbsp of flour and 4 Tbs of water. Stir it into the crockpot. 
4. Pour in the milk or fat free half and half. Stir until the soup is thickened. Feel free to use a potato masher to mash up a few of the potatoes, if you prefer a creamier less chunky soup texture.
5. Season with salt and pepper, to taste. Garnish with fresh parsley or chives and shredded cheese, if desired. 
6. Store leftovers in the fridge for up to a week or freeze for up to 2 months.

Makes 8 (1 cup) servings

4 WW Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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