Buttery spiral ham and potato soup is the perfect solution for those holiday leftovers sitting in your fridge. Instead of making the same old ham sandwiches, turn that leftover spiral ham into a warm, hearty, and creamy soup that the whole family will rave about. This one-pot wonder combines buttery potatoes, savory ham, and a rich broth for a comforting bowl that’s both filling and easy to make.
Whether it’s a chilly weeknight or the day after a big holiday feast, this soup is a cozy way to enjoy every last bit of that ham.
Table of Contents
Why You’ll Love This Recipe
- 🍲 One-pot magic – Less cleanup, more flavor
- 🕒 Ready in under an hour – Weeknight friendly
- 🐖 Great use for leftover spiral ham – No more sandwich fatigue
- 🥔 Creamy, satisfying texture – Russet potatoes break down perfectly
- 🧂 Pantry staples – You likely have everything on hand
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
- 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 Base
- 5 tbsp butter
- 5 tbsp all-purpose flour
- 2 cups whole milk
For Garnish (Optional)
- Diced scallions
- Fresh ground black pepper
Instructions
Step 1: Simmer the Base
In a large 6–8 quart pot over medium-high heat:
- Add water, diced ham, cubed potatoes, onion, and garlic cloves.
- Bring to a boil and cook for 15 minutes to soften the potatoes and build flavor.
Step 2: Add Seasonings
Lower the heat and stir in:
- Mustard seeds, onion powder, garlic powder, pepper, and Better Than Bouillon.
- Mix thoroughly to distribute seasoning.
Step 3: Make the Roux
In a separate skillet:
- Melt butter over low-medium heat.
- Whisk in flour and cook for 2–3 minutes.
- Slowly pour in milk, whisking constantly to avoid lumps.
- Stir until smooth and thickened (about 3 minutes).
Step 4: Combine & Simmer
- Slowly pour the creamy roux into the soup pot.
- Stir well to combine.
- Simmer on low-medium heat for another 10 minutes, stirring occasionally, until creamy and the potatoes are very tender.
Step 5: Serve
- Ladle soup into bowls.
- Garnish with diced scallions and a few cracks of black pepper for a bright finish.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 40–50 minutes
- Total Time: 55–65 minutes
- Servings: 4
- Skill Level: Medium
Nutrition Estimate (Total)
- Calories: 1,750–1,850
- Protein: 50–60g
- Carbohydrates: 185–205g
- Fat: 75–85g
Estimates are for the entire pot without optional toppings.
Tips & Tricks
- 🥔 Use russet potatoes for a naturally creamy texture.
- 🧈 Whisk slowly when adding milk to the roux—this prevents lumps.
- ⏳ Don’t rush the simmer—undercooked potatoes won’t soften after dairy is added.
- 🧊 Add ham at the end to keep it juicy and tender.
- 💧 Thin with broth or milk if soup thickens too much after storing.
Buttery Spiral Ham and Potato Soup
A warm, creamy soup made with leftover spiral ham and tender russet potatoes. Simple, hearty, and perfect for cozy nights.
Equipment
- Large soup pot
- – Skillet
- Whisk
- Ladle
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
- – 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:**
- – Diced scallions
- – Extra black pepper
Instructions
- In large pot, combine water, ham, potatoes, onion, and garlic. Bring to a boil. Cook 15 mins.
- Reduce heat. Add mustard seeds, onion powder, garlic powder, pepper, and bouillon.
- In a small pan, melt butter. Add flour, cook 2 mins. Whisk in milk slowly. Cook until smooth.
- Slowly stir roux into soup. Simmer 10 mins until thick and creamy.
- Garnish with scallions and black pepper. Serve hot.
Notes
– Use Yukon gold potatoes for a creamier texture.
– Soup thickens as it cools—add milk to thin when reheating.
– Gluten-free? Use cornstarch instead of flour.
– Soup thickens as it cools—add milk to thin when reheating.
– Gluten-free? Use cornstarch instead of flour.
Variations & Substitutions
- 🧂 Other hams: Smoked, honey ham, or even deli ham in a pinch.
- 🥛 Milk options: Try 2%, half-and-half, or evaporated milk + water.
- 🌾 Gluten-free: Use cornstarch slurry instead of flour (3 tbsp cornstarch mixed with cold milk).
- 🧄 No fresh garlic? Use ½ tsp garlic powder instead.
- 🐓 Bouillon swaps: Use chicken, ham, or veggie cubes—adjust salt as needed.
What to Serve With It
- Crusty bread or dinner rolls
- Cornbread with honey butter
- Green salad with vinaigrette
- Roasted vegetables (carrots, green beans, Brussels sprouts)
- Flaky biscuits with sour cream on top of the soup
Storage & Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze for up to 3 months in portions. Potatoes may soften further after thawing.
- Reheat: On the stovetop over low heat, stir frequently. Add milk or broth to loosen.
- From frozen: Thaw overnight in the fridge, then reheat gently.