Leftover Ham Bone Soup! Save that ham bone to make a flavorful broth which is the base of this hearty ham and potato soup!
Leftover Ham Bone Soup. Made with the actual leftover ham bone!
We love picking up a ham for Christmas. And one of my favorite things about getting the ham, is having that ham bone left over. Boil it up and you can make a flavorful broth that is perfect for this hearty ham and potato soup.
How to Make Broth from Leftover Ham Bone:
- First you want to cut off as much meat as possible. We’re going to use the ham in the soup. Don’t worry if you can’t get everything off because whatever is left on the bone will come out in the broth while it cooks.
- Sear the bone in hot oil in the pot. Add in the veggies and allow them to soften.
- Pour in the water and add bayleaves.
- Allow to simmer for at least 30-45 minutes.
Once we have the broth then we can make the rest of the soup. Which is fairly basic at this point.
Add in the chopped ham and potatoes. Let the potatoes cook in the broth and soften. You should be able to easily pierce them with a fork.
To thicken the soup and make it creamy I add some milk or cream mixed with some cornstarch. You can skip this step if you don’t want to add the dairy in though. It’s completely optional.
Then just season with salt and pepper. And no..you don’t need to over pepper it like I did in these photos. Goodness.
Leftover Ham Bone Soup
- Prep Time: 5 mins
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 8
- 1 leftover ham bone
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion diced
- 3 garlic cloves minced
- 3 carrots peeled and chopped
- 3 celery stalks chopped
- 8 cups water
- 2 bayleaves
- 2 cups diced ham
- 3 russet potatoes peeled and diced
- 1 cup milk or cream
- 2 tablespoons cornstarch
- fresh parsley
- salt and pepper to taste
Heat a large dutch oven over medium high heat, add the olive oil and allow to heat. Place the hambone in the pot and sear in the oil, allow to cook for about 1-2 minutes, then turn to cook the other side.
Add in the diced onion, carrots and celery. Cook until softened. Then add in the garlic and cook an additional 30 seconds.
Pour in the water, add the bayleaf. Bring to a boil. Cover and allow to simmer for at least 30-40 minutes.
After broth has simmered, remove the ham bone from the pot, and you can discard at this point.
Add in the chopped ham and potato. Allow to cook until the potato is soft and tender. About 15 minutes.
In a small bowl combine the milk or cream with the cornstarch. Stir together with a fork until completely combined. Add to the soup. Stir until mixed in. Allow to simmer for another 3-4 minutes. The soup will thicken.
Salt and pepper to taste. Serve warm with fresh parsley as a garnish. Enjoy
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