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Baked Potato and Ham Soup

I hope your Christmas was wonderful!! We had a lovely Christmas Eve dinner with family and friends followed by an extremely fun Christmas morning!  Isn’t it fun to watch your kids get so excited and have so much fun opening their gifts?
We have some extra ham and baked potatoes from our Holiday Feasting so I threw this easy leftover Baked Potato and Ham Soup together with what was in the fridge… it’s great anytime you’ve got extra ham! Very yummy and easy to boot!
Potato and Ham Soup
Baked Potato and Ham Soup

Baked Potato and Ham Soup 

4 baked potatoes, diced (or dice 4 potatoes, cover with water, cook until tender soft, drain)
2 C canned corn
2 C baked ham, diced  (leftovers if you have them)
1 can cream of mushroom soup
2 C lowfat milk
1 tsp salt
1/2 tsp pepper
1/4 tsp onion salt
In a stock pot warm the milk and cream of mushroom soup. Add corn, potatoes, ham, spices.  Warm through and serve with saltines.

Potato and Ham Soup
Ingredients
Potato and Ham Soup
Combine milk and cream of mushroom soup
Potato and Ham Soup
Add corn
Potato and Ham Soup
Dice baked potatoes
Potato and Ham Soup
Add to stock pot
Potato and Ham Soup
Dice ham
Potato and Ham Soup
Add to stock pot with spices. Warm through and serve with saltines

The kids are up skiing today while I try and clean up a bit of the Holiday mess!!  They’ll be happy that there’s hot Baked Potato and Ham Soup ready for them when they get home from a day on the slopes! 


Here’s a few pictures from our Christmas morning…

Potato and Ham Soup
Fat little pooh and piglet… they wanted all year!
Potato and Ham Soup
Jake
Potato and Ham Soup
Lila with her new Eeyore
Air soft guns… watch out!!
Potato and Ham Soup
Ruthie with Lila… she got that cast off today!!
Potato and Ham Soup
My 17 year old that still loves footie jammies
Potato and Ham Soup
Jack and his gift!
Abbie posing… Merry Christmas!!
Yield: 8

Baked Potato and Ham Soup ...

Img 0821

Ingredients

  • 4 baked potatoes, diced (or dice 4 potatoes, cover with water, cook until tender soft, drain)
  • 2 C canned corn
  • 2 C baked ham, diced (leftovers if you have them)
  • 1 can cream of mushroom soup
  • 2 C lowfat milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp onion salt

Instructions

  1. In a stock pot warm the milk and cream of mushroom soup.
  2. Add corn, potatoes, ham, spices.
  3. Warm through and serve with saltines.


Chef Ruthie

Owners at Cooking With Ruthie
Chef Ruthie is a professionally trained chef who specializes in bringing cuisines, cultures and culinary adventures to your kitchen. Chef Ruthie inspires readers to create in the kitchen, explore the world and find joy in all the many aspects of living!
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