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Ham and Potato Soup – Weight Watchers

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This is the perfect soup to make if you have leftover ham! It’s something a lot of people have extra of during the holidays.

It’s an easy recipe, plus it is filling! It’s a thick and hearty soup. You should not walk away hungry after eating this.

For this ham and potato soup it is 3 points per serving for purple, and 5 points per serving for blue and green.

There are a few things I did to lighten up this soup and make it more Weight Watchers friendly.

To start, I cut way back on the potatoes. The trick was I cut them into smaller bite size pieces so I still got potato in every bite.

Another thing I did was drastically cut back on the butter in the recipe. I only used a 1/2 tablespoon of butter to saute the vegetables. It was plenty!

I also cut back on the flour and used skim milk instead of whole milk.

I love finding ways to make a delicious recipe healthier, but still keeping all of the flavor. It’s like a challenge for me.

When I calculated this recipe I did it using the ham I bought. Since this recipe is great for leftover ham, you will want to double check the points.

This is the ham I bought:

It’s 97% fat free and very low in points.

I cooked my ham and potato soup right on the stove top. No Instant Pot, no slow cooker.

The first thing I did was chopped up the celery, carrots and onions. I sauteed them in butter then added the minced garlic.

I pushed the vegetables to the side and added the ham. I like to let the ham cook and get a little crispy before I add the chicken broth.

Once the ham is a little crispy I add the chicken broth and potatoes. I let the soup simmer for about 15 minutes, once the potatoes are cooked all the way.

Next I added the flour to a bowl, then slowly whisked in the milk. Then I added that to the soup and cooked it for 5 more minutes.

It’s an easy, delicious soup that’s perfect for leftovers!

Ham and Potato Soup – Weight Watchers
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Yield: 4 servings (3 points per serving for purple, 5 points per serving for blue and green)

Ingredients
  • 1/2 tablespoon butter
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 8 ounces diced ham
  • 4 cups fat-free chicken broth
  • 1/2 lb. potatoes, chopped into small, bite size pieces
  • 1 teaspoon parsley
  • 1/4 cup all-purpose flour
  • 1 cup skim milk
Instructions
  1. Melt butter in a large pot, then add carrots, celery and onions. Saute for a few minutes, then add the minced garlic. Stir and saute one more minute.

  2. Push vegetables to the side and add the diced ham. Cook until the ham gets slightly crispy (optional).

  3. Add the chicken broth, potatoes and parsley. Let the soup simmer for 15 minutes, or until the potatoes are cooked through.

  4. Add the flour to a bowl then slowly whisk in the milk. Add the mixture to the soup and cook 5 more minutes.

  5. Enjoy!

If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.

If you’re looking for more dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!

Leave a Reply

Stacey

Saturday 24th of April 2021

Just a trick I wanted to share: if you sprinkle your flour over your ham and veggies and stir before you pour in your broth you can skip dirtying the extra bowl. As long as your broth is cold when you pour it in there should be no lumps. Looking forward to making this! Thanks for sharing.

jjofarley

Friday 1st of January 2021

Is the serving size 1 cup? I am almost finished preparing it and thank you!! Perfect for leftover holiday ham!

keepingonpoint

Friday 1st of January 2021

It's a little over 1 cup. :)

Katie Carson

Monday 28th of December 2020

how big is a serving?

ebarcelona@comcast.net

Tuesday 20th of October 2020

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