Ham Soup Recipe with potatoes from leftover bone in ham

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Make the ham broth by adding all the ham broth ingredients (ham bone or shank, potatoes, celery, carrot, onion, garlic, thyme, parsley, water and chicken bouillon cube) in a stock pot. Cover and simmer on low heat for 45 minutes or slow cook for 6 hours. Remove the meaty ham bone and sprig of thyme. Puree in the pot using an immersion blender or carefully transfer to a blender.

While making the ham broth, fry some diced potatoes to add texture to the soup if desired. Prepare and chop the vegetables.

On medium-high heat, heat canola oil and melt butter in a large, thick-bottomed pot or Dutch oven. Sauté onion and garlic until fragrant. Add celery and carrots, cooking for a minute or two.

Add all-purpose flour, 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.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens