Diced Ham Potato Soup

Deliciously creamy and full of flavor, this soup is perfect for the winter season. This soup is hearty and satisfying.
ham and potato soup

Servings: 100 servings




Margarine 2 pounds
Celery, fresh, chopped 2 pounds
Onions, dehydrated 1 cup
Water 2 gallons
Milk, dry, nonfat 2 quarts 1-1/3 cup
Potatoes, canned, diced, drained 4 #10 cans
Bacon bits 2 cups
Ham, diced (1/2 inch) 10 pounds
Salt 2 teaspoons
Pepper, black 2 teaspoons
Instant mashed potato flakes 1 cup 2 tablespoons
Cheese, cheddar, shredded 4 pounds


  1. Melt margarine. Add celery and cook over medium heat for 5-10 minutes or until celery is tender.

  2. Reduce heat to low and add onions to the margarine and celery. (Be careful not to burn the onions).

  3. In a seperate bowl, combine water and dry milk.

  4. Add the milk mixture to the margarine mixture.

  5. Add the potatoes, bacon bits and ham and continue to cook over low heat until heated through (15-25 minutes). Do not boil; over cooking may cause curdling.

  6. Add salt and pepper. Add instant mashed potatoes to thicken.

  7. Top with shredded cheese.

Recipe Notes

Serving Size: 1 cup
100  servings
Crediting: 1.95 oz meat/meat alternate, 1/4 cup starchy vegetable, 1/4 cup other vegetable

Nutrition Facts per Serving (1cup)

Calories: 330 kcal | Fat: 1.4 g | Saturated fat: 8 g | Trans fat: 1.4 g | Cholesterol: 46 mg | Sodium: 1146 mg | Carbohydrates: 19.4 g | Fiber: 2.2 g | Protein: 15.5 g

This recipe has not been tested or standardized by Healthy School Recipes. The outcome, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.


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