Using the Christmas Ham Bone, Makes You Feel Good Potato Soup
photo by monicagagne
- Ready In:
- 1hr 45mins
- Place first 6 ingredients in a Dutch Oven, bring to a boil over medium heat, and simmer for 30 minutes or until meat easily comes off the bone with a fork. Shred ham from the bone, discard any fat, return meat to the pot. Add diced potatoes, bring to a boil, reduce heat and simmer until potatoes are tender.
- While potatoes are cooking, in a medium saucepan, melt butter over medium heat being careful not to brown. Add flour, stirring constantly until incorporated well. Bring heat to medium/high and gradually stir in the Half n Half until creamy, thick and bubbly, stirring constantly, being careful not to scorch. Once it thickly coats the spoon, remove from heat.
- When the potatoes are tender, stir the sauce mixture into the potato pot over medium heat, stirring constantly. Let simmer until soup reaches the desired consistency. You can add milk to adjust.
- There has been no salt added to this point. You may add salt, pepper, garlic, herbs or seasonings to your taste.
Questions & Replies
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This was SO good!!! SO good. I'm not a great cook but this came out REALLY DELICIOUS! I had to make a couple of small changes....I had a HUGE ham bone so I tripled the water and celery. And then used 2% milk instead of half-and-half. Also, I didn't have red potatoes so I just used regular baking ones, diced with the peel still on. My family, including my 7yo and 4yo loved it too! Easy and good. This is a keeper recipe.
This is very similar to the soup I make with leftover ham bone, but I cook the ham bone in my pressure cooker filled with water, with garlic, onion, fennel, celery seed, garlic and pepper. After I have cooked so that the broth is reduced by half, I put the meat in one bowl and strain the broth into another then put them into the fridge overnight. The next day I scrape the hardened fat off the top of the broth and put the broth (which has jellified) back into the pressure cooker and fill it with peeled and chopped potatoes and water. I try to leave the potatoes in 2 to 3 inch chunks so that they don't cook completely down. I cook them for up to 2 hours. By this time half of the potatoes have dissolved down and made a lovely chowder base. Then I add diced ham, corn and green onion. Cook on low for about 30 minutes. Add 1/3 to 1/2 cup butter and 1 cup of heavy cream or 2 cups of half and half with pepper. Stir and simmer for 10 minutes. No flour needed and even the kids love it.
This is a very flavourful soup and my go-to when I have a ham bone. Like many people I tweak it a bit. First I double the liquid, but instead of water I use chicken stock. I also add sliced carrots at the same time as the potatoes and toss in some frozen corn at the end. I use whole milk but skip the roux because I like my soup a little thinner. Garnish with grated cheddar and fresh cracked pepper. The whole family loves it!
I have been looking high and low for a recipe for some kind of potato soup that would use a leftover ham bone from Christmas, but wasn't pea soup or bean soup...and this one fit the bill! I used this recipe as a base for a quick potato, ham & corn chowder. I didn't have all the ingredients on hand, so I skipped the celery and substituted baby Dutch yellow potatoes for red potatoes, and used a combination of 2% milk and half & half. It is simmering on the stove now and I think it came out pretty good. Looking forward to dinner tonight! Thanks for posting this, it was just what I needed.