This recipe for ham bone soup is a great way to use up leftover ham: creamy and loaded with ham, potatoes and veggies!
Did you have ham for the holidays? Did you save the ham bone? If you answered yes to both of those questions, I have a great recipe for you to use that ham bone!
Typically, you will hear people say that they make split pea soup from their ham bone. And that’s fine. It’s a great way to use a ham bone. But in our house, no one likes split pea soup so I had to come up with an alternative. Something everyone would eat.
I love cream of potato soup so I wanted to come up with some similar to use up my ham bone. You can whip up this ham bone soup in about 30 minutes for a warm and filling lunch!
How to Make Ham Bone Soup
It’s super easy to make ham bone soup! To make, gather your ingredients:
- yellow onion peeled and chopped
- carrots peeled, quartered and sliced
- stalks of celery sliced
- ham bone
- cups low sodium chicken stock (or use homemade chicken stock, it’s so easy!)
- russet potatoes, peeled and diced
- diced ham
- heavy cream
- corn starch
- chopped parsley
- salt and pepper to taste
Next, all you have to do is throw your veggies, ham bone, and chicken stock in a stock pot and let it all simmer together.
Don’t forget to save your veggie scraps to make homemade chicken stock! You’ll thank me later when you have fridge full of homemade stock. You’ll never buy a carton ever again. I promise you that.
Can you freeze ham bone soup?
You can definitely freeze any leftover soup or make a double batch so you have some stashed away in the freezer! But keep a few things in mind before you do:
- Wait for the soup to completely cool before freezing.
- Leave room in the container for expansion! You do not want to overfill your container of soup. Leave about an inch of space between the soup and the container’s lid when filling it.
- If you are making this soup to freeze, leave the heavy cream out of the recipe! When freezing dairy, it can take on a grainy texture and separate when defrosted and rewarmed.
- When making a soup that you plan to freeze, slightly undercook the vegetables so they aren’t mushy when you reheat!
IF YOU’RE LOOKING FOR A FEW MORE SOUP RECIPES, YOU HAVE TO TRY THESE FAMILY FAVORITES:
- Summer Sweet Corn Soup: You can enjoy this soup all year round!
- Turkey Chili Taco Soup: Our go-to soup on a cold winter day
- Chicken Noodle Soup from Scratch: There’s nothing better than homemade chicken noodle soup!
- Easy Italian Wedding Soup Recipe: This recipe has been in my family for years!
Ham Bone Soup
- 1 tablespoon butter
- 1 yellow onion peeled and chopped
- 3 carrots peeled, quartered and sliced
- 3 stalks of celery sliced
- 1 ham bone
- 6 cups low sodium chicken stock
- 1 pound of russet potatoes peeled and diced
- 2 1/2 cups diced ham
- 1 cup heavy cream
- 3 tablespoons corn starch
- 1/4 cup chopped parsley
- salt and pepper to taste
- Place a large pot over medium heat. Add the butter and melt.
- Add the onions and cook, stirring occasionally, until just tender, 3-4 minutes
- Add the carrots and celery and cook for 4-5 minutes. Season vegetables to taste with salt and pepper.
- Pour in the chicken stock and add the ham bone and potatoes. Lower heat to a simmer and cook for 20-25 minutes, or until potatoes are just tender.
- Stir in the ham and heavy cream. Cook for 3-4 minutes or until ham is warmed through.
- Mix the cornstarch with 1/4 cup of cold water and stir until cornstarch is dissolved. Add the cornstarch to the soup and cook for 2-3 minutes or until soup has thickened.
- Taste and add more salt and pepper if needed. Remove the ham bone and discard. Stir in the parsley and serve.
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Amount Per Serving Calories 385 Total Fat 20g Saturated Fat 11g Trans Fat 1g Unsaturated Fat 7g Cholesterol 100mg Sodium 1436mg Carbohydrates 27g Fiber 3g Sugar 5g Protein 24g