Leftover Ham Bone Soup

Bowl of ham and potato soup topped with fresh parsley.

4.97 from 58 votes

This leftover ham bone soup uses the bone from your holiday ham to make a smooth and flavorful broth perfect for this ultra comforting Ham and Potato Soup. This soup involves nothing but classic ingredients including carrots, celery, onion, potatoes and diced ham all swimming in a deeply flavorful homemade creamy ham broth.

Prep Time5

Cook Time1

Course: Main Course

Cuisine: American

Servings:

Author: Serene

Equipment

dutch oven

Ingredients

1 leftover ham bone
1 tablespoon extra virgin olive oil
1/2 cup onion diced
3 cloves garlic minced
3 carrots peeled and chopped
3 celery stalks chopped
8 cups water
2 bayleaves
2 cups ham diced
3 russet potatoes peeled and diced
1 cup whole milk or cream
2 tablespoons cornstarch
salt and pepper to taste

Toppings

fresh parsley

Instructions

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, remove any meat left on the bone, 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

Video

Notes

Ham Bone: use a leftover bone from a meal, or you can usually purchase bones from markets in the meat dept.
Diced ham: use any leftover ham that you have, or buy some ham from the market to ensure you have enough for your soup.
Potatoes: russet potatoes or Yukon gold potatoes are great options for this recipe.
Milk: For dairy free substitute with canned coconut milk.
Storage/Freezing: this soup can be stored in a sealed container in the refrigerator for 3-4 days. If planning to freeze this soup, it is recommended to NOT add the milk and cornstarch, since this can cause separation when frozen and reheated. Make the soup up to the step of adding the milk and cornstarch. Let the soup cool to room temperature, then store in a freezer safe container. Store for 2-3 months. To thaw, remove to the refrigerator overnight and reheat on the stovetop. Once the soup is heated you can add the milk and cornstarch if desired.

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