Ham and Potato Soup

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This creamy ham and potato soup recipe is loaded with tender ham, potatoes, and vegetables. This recipe can put a leftover ham bone to great use.

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American

Keyword: Ham and Potato Soup

Servings:

Calories: 435kcal

Author: Maricel

Equipment

Dutch Oven or Stock Pot

Ingredients

For the ham broth

Leftover meaty Ham bone or meaty ham shank
250 g russet potatoes peeled and quartered
1 stalk celery cut into 2-inches
1 carrot cut into 2-inches
1 onion peeled and quartered
2 cloves garlic peeled
1 sprig thyme tied with cotton twine
6 stems parsley
1 chicken bouillon cube
2 liters water

For the Soup

2 tbsp canola oil or olive oil
1 russet potato peeled and diced 200 g
2 tbsp butter
1 onion
3 cloves garlic
1 stalk Celery diced
1 Carrot diced
2 tbsp AP flour
500 g cooked ham chopped
Ham broth 2 liters of chicken broth
1 cup heavy cream or evaporated milk
Salt and ground black pepper to taste

Instructions

Make the ham broth. Add all the ham broth ingredients to a stock pot (ham bone or shank, potatoes, celery, carrot, onion, garlic, thyme, parsley, water and chicken bouillon cube. You may add bay leaves if desired. Cover and simmer on low heat for 45 minutes or slow cook for 6 hours. Remove the meaty ham bone and a sprig of thyme. Using an immersion blender, puree in the pot or carefully transfer in a blender to puree.
If you don't have ham bone and if using a boneless cooked ham skip this process and use chicken broth, store-bought is fine.
While making the ham broth, fry some diced potatoes to add texture to the soup if desired. Prepare and chop the vegetables.
Make the soup. On medium-high heat, heat canola oil and melt butter in a large, thick-bottomed pot or Dutch. Sauté onion and garlic until fragrant. Add celery and carrots, and cook for a minute or two. Add All-purpose flour, and stir until incorporated. Then add chopped ham and broth. Add some of the fried potatoes for texture. Bring to a boil then lower the heat to simmer. Simmer until vegetables are tender. Add the heavy cream or milk and simmer for a few more minutes. Season with salt and ground black pepper to taste.
Serve hot with grated cheese, crispy fried diced potatoes, and chopped parsley.

Video

Notes

If you don't have bone-in ham. You can use boneless cooked ham and substitute the water with low-sodium or no salt chicken broth. Add more flour or potatoes to thicken the soup if desired.

Nutrition