Leftover Ham Soup with Potatoes, White Beans and Kale

Leftover Ham Soup with Potatoes, White Beans and Kale is the perfect easy ham and potato soup recipe to use up extra holiday ham!

I hope everyone had an amazing holiday filled with family and lots of food!

I know I sure did – especially on the food front. I returned home with a few days off and lots of leftover Christmas ham.

So, I knew this Leftover Ham Soup with Potatoes, White Beans and Kale had to happen! It’s the perfect easy soup recipe to use up leftovers or to make any time you’re craving a hot bowl of comfort.

The addition of leeks in this soup makes it SO good. I love the combination of ham and leeks, like in my Ham, Mushroom, Leek Quiche with Sweet Potato Crust.

This Leftover Ham Soup also has potatoes, kale, white beans, vegetables and just a touch of cream. Just enough to make it creamy and delicious!

If you’re following a particular diet this year, you can choose to substitute cream with dairy-free milk and omit the white beans for a dairy-free and Whole 30 version.

I’m a firm believer you can never have too many soup recipes. Especially in Chicago where it feels like it’s always winter!

Next time you need a delicious and easy soup recipe, or a way to use up leftover ham, give this Leftover Ham and Potato Soup recipe a try. I hope you love it as much as I do!

Leftover Ham Soup with Potatoes, White Beans and Kale

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Ingredients

• 1 tablespoon olive oil
• 1 cup leeks, white only, diced
• 1 cup celery, diced
• 2 cups carrots, diced
• 2 tablespoons fresh garlic, minced
• 2 teaspoons dry thyme
• Salt and pepper, to taste
• 3 bay leaves
• 2 (32oz) containers vegetable stock
• 1 pound red potatoes, diced into bite sized pieces
• 2 cups leftover cooked ham, diced
• 1 (15.5) ounce can small white beans, drained and rinsed
• 1/2 cup light cream
• 1/2 head Tuscan kale, ribs removed and cut up

Instructions

1. Add olive oil to a large Dutch oven or stock pot. Saute leeks, celery and carrots until the vegetables start to soften, about 5 minutes. Add garlic and saute for another minute.
2. Add thyme, bay leaves, salt and pepper, vegetable stock, potatoes and ham to the pot. Mash half of the white beans and keep the other half whole. Add all the beans to the pot and stir to combine.
3. Bring soup to a boil, then reduce heat, cover, and simmer until potatoes are soft.
4. Add cream and kale and stir until kale wilts. Taste and adjust for salt and pepper, if needed. Enjoy!

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https://smilesandwich.com/2018/12/26/leftover-ham-soup-with-potatoes-white-beans-and-kale/

Nutrition

Calories

947 cal

Fat

42 g

Carbs

100 g

Protein

28 g

Click Here For Full Nutrition, Exchanges, and My Plate Info