Ham and Potato Soup - Slender Kitchen
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Ham and Potato Soup

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224
Calories 
19g
Carbs 
9g
Fat 
16g
Protein 
6
Weight Watchers® SmartPoints™
(6 PointsPlus®)

Recipes Content

Recipe

Don’t let the color of this soup throw you, it’s delicious. I accidentally cut my ham up a little too small which is why it is slightly pink, bigger pieces will eliminate this problem, but either way it will turn out yummy. This is a simple soup made with ham, potatoes, celery, and a touch of milk and is a perfect way to use up any leftover ham you may have around from the holiday. You can also use regular thick cut ham for this recipe. Feel free to jazz this recipe up by adding your own combination of spices thyme, chives, or marjoram would be delicious or by adding more veggies corn or a dark leafy green would make a great addition. Maybe even fresh peas and carrots, if you are a ham, peas, and carrot lover.

What are you favorite ways to use leftover ham? I still have a bunch and am actually considering cooking another ham since they are on sale right now and it freezes so well.

Prep Time

Ham and Potato Soup

5
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

8
  • 2 tbsp butter
  • 1 U onion, diced
  • 4 U ribs celery, diced
  • 2 U cloves garlic, minced
  • 1 lb. boneless lean ham, chopped
  • 3 cups potatoes, diced
  • 1/8 cup flour
  • 1 U bay leaf
  • 1 tsp black pepper
  • 3 cups low sodium chicken broth
  • 2 cups 2% milk
  • Salt to taste

Nutritional Facts

Serving Size: 
1 cup (306g)
Amount Per Serving
Calories 224
Calories from Fat 86
% Daily Value *
Total Fat 9g
15%
Saturated Fat 4g
21%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 43mg
14%
Sodium 801mg
35%
Total Carbohydrate 19g
6%
Dietary Fiber 2g
8%
Sugars 5g
Protein 16g

Directions

  1. Melt the butter over medium heat in a large soup pot. Add the onion, garlic, and celery and saute for about ten minutes until the onion begins to become translucent.
  2. Add the ham and potatoes and stir together. Add the flour and stir to coat everything. This will help to thicken the soup.
  3. Add the chicken broth, bay leaf, salt, and pepper. Bring to a boil and then simmer for 15-20 minutes until the potatoes are mostly cooked through.
  4. Stir in the milk and simmer for an additional 5 minutes. Season with salt and pepper.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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