Leftover Potato Soup

Thanksgiving is a time for delicious food and family traditions but what do you do with all of your leftovers after a turkey dinner no longer sounds appealing? Well in my case I made potato soup!

Winter is officially here in my state and those cold nights are less than appealing, so I couldn’t wait to curl up with a hot bowl of one of my favorite soup recipes. This recipe is an easy throw in the crockpot and forget it type that is perfect for the school week or really any time. I usually make this recipe if I know I am headed for a busy week or a holiday just passed and I need to use up my leftovers. It is pretty versatile and you can throw in just about anything to make the recipe yours.

This soup is hearty and warms your bones, not to mention a family favorite in my household. I usually start off by assessing my fridge and my pantry to see what veggies or meats I need to use up and then go from there but the base of this recipe includes potatoes, onion, carrots, celery, ham, parsley flakes, thyme, salt, pepper, chicken broth, heavy whipping cream or half and half, cornstarch, and sour cream.

Leftover Potato Soup

  • Servings: 8
  • Difficulty: EASY
  • Print

This is a hearty potato soup great for a busy day when you can throw it in a crock pot before work and have dinner ready when you get home.

-You can add just about any leftover vegetable that you want in addition to the other ingredients. -You can use milk or half and half but I have found that heavy cream does taste the best.


  • 4-5 Large Potatoes peeled and diced to your liking(I typically have some left over that i didn’t use for mashed potatoes)
  • 1 medium onion
  • 4 Large Carrots Peeled and Chopped
  • 2-3 Stalks of Celery Chopped
  • 1 lb of Ham Chopped (I prefer ham over turkey so this is easy to come by after holidays)
  • 1 tsp of Dried Parsley Flakes
  • 1/2 tsp Salt (You can omit this if you are using full sodium chicken broth)
  • 1/2 tsp Pepper
  • 4 cups Chicken Broth
  • 1 cup Heavy Whipping Cream (or your dairy preference)
  • 2 Tbsp Cornstarch
  • 1/2 Cup Sour Cream
  • Shredded Cheese for topping


  1. Put everything but the dairy products and cornstarch into the crockpot.
  2. Cover and cook on high for 3-4 hours on high or 6-7 on low. Check the potatoes to see if they are as tender as you would like before moving to the next step.
  3. Combine cornstarch and heavy whipping cream. Then stir the mixture and sour cream into the soup and let cook for an additional 30 minutes or until it as thick as you would like.
  4. Sprinkle on your cheese and you are ready to enjoy.

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