If you’re like me, you have a ham bone in your freezer after every holiday meal. Am I right?
I have smartened up the past few years and realized that the week after any holiday is usually busy, fraught with things to do/catch up on/clean or just generally getting back to work. I don’t usually have any time to use up a ham bone until I catch my breath for a moment.
My trick is to throw the ham bone and assorted lovely leftover ham bits into a plastic Ziplock and freeze them until I am ready to make a soup.
What is it about ham and potatoes that goes together so beautifully?
So if you are like me, you have a ham bone just waiting for this soup. Sure, it’s a few weeks later but admit it : you have that ham bone sitting in your freezer still. I know you. You are me. I leave the ham bone in the freezer for weeks.
This is the perfect soul food for in the middle of winter, even here in Phoenix. The evenings get downright cold – they were down to below freezing when we got here! – and a hot bowl of soup hits the spot every time.
Love you more than chocolate,
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Ham and Potato Soup
This hearty, rich and satisfying ham and potato soup uses up the hambone from your ham dinner but can be made without it as well!
- Prep Time
- 10 minutes
- Cook Time
- 4 hours
- Total Time
- 4 hours 10 minutes
- Karlynn Johnston
- 5 cups of russet potatos peeled and chopped into 1 cm cubes
- 6 cups of chicken broth
- 1 1/2 cups of chopped ham
- one ham bone if possible
- 1/2 white onion diced
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk
- 1 cup of old cheddar cheese and more if you want to top the soup with it
Peel and chop up your Russet potatoes and place in the crockpot.
Pour in the chicken broth making sure it's enough to cover the potatoes and pour into the crockpot.
Add the ham, bone and onions into the crockpot and stir in.
Cook in the crockpot on high for 3-4 hours or 7-8 hours on lowuntil the potatoes are slightly falling apart and the broth is cloudy.
When the soup is ready, cooked potatoes and slightly falling apart, you need to make a roux. (Flour/butter/milk thickener)
In a medium size pot over low heat, melt the butter. Stir in the flour until it's combined,it will be all clumped together, this is ok. Next, little by little, stir in the milk making sure that the milk is absorbed into the flour without making it lumpy. Eventually the mixture will be smooth.
When all of the milk has been added and the mixture is smooth, add in the cheese and stir until melted.
Move your potatoes to one side of the pot so there is a soup surface to mix in.
Whisk in your milk sauce into the crockpot. Cook for another 30 minutes or so, stirring occasionally so there isn't a skin on the surface.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.