Ham and Potato Soup
This easy Ham and Potato Soup recipe can be made with ham hocks or a leftover ham bone. It's so simple, but big on flavor!
Servings: 6
Ingredients
- 1 tablespoon unsalted butter
- 1 medium sweet onion , diced
- 1 medium carrot , peeled and diced
- 3 cloves garlic , minced
- 1 teaspoon dried Italian herbs
- 1/4 teaspoon cracked red pepper flakes
- salt and pepper , to taste
- 1 meaty leftover ham bone (or a meaty ham hock)
- 6 cups low-sodium chicken broth
- 2 large russet potatoes , peeled and diced into 3/4-inch cubes
- 1 & 1/2 cups diced leftover ham (3/4-inch cubes) - or meat from the ham hock
- 1 cup half-n-half
- Fresh chopped parsley , for serving
- oyster crackers or crusty bread , for serving
Instructions
- In a large pot, melt butter over medium-high heat.
- Add in onion and carrot; sauté, stirring frequently, until vegetables have softened, 5 minutes. Stir in the garlic and cook for 1 minute longer.
- Season with the Italian herbs, cracked red pepper, and salt and pepper, to taste.
- Add the leftover ham bone (or ham hock) to the pot, along with the chicken broth and potatoes; bring to a boil.
- Turn down heat to medium and simmer for 12-15 minutes until the potatoes are tender, but not mushy.
- Discard ham bone. (If using a ham hock, cut away the meat and chop into 3/4-inch cubes.)
- Add in the half-n-half and diced ham; cook for another 2 minutes to warm through.
- Ladle soup into bowls and serve with a little garnish of freshly chopped parsley and some oyster crackers.
Video
Nutrition
Calories: 260kcal | Carbohydrates: 33g | Protein: 14g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 479mg | Potassium: 873mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1924IU | Vitamin C: 11mg | Calcium: 90mg | Iron: 2mg