Ham and Potato Soup

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Course Main Course, Soup

Cuisine American

Keyword ham and potato soup, ham bone soup, potato soup with ham

Dietary Restrictions Egg Free, Gluten-Free

Prep Time 25

Cook Time 35

Total Time 1

Servings

Calories 264.31kcal

Heat a Dutch oven over medium heat; when it's hot add 1 tablespoon olive oil, 1 cup chopped onion, 1 cup chopped celery, and 1 cup chopped carrots. Stir and sprinkle on 1 teaspoon kosher salt. Sweat the vegetables for 3-5 minutes until they're tender, and the onion and carrots are slightly translucent.
Add 1 leftover ham bone to the pot and pour 8 cups water over the top. Add 1 teaspoon dried thyme and1 bay leaf. Bring to a boil then reduce the heat to a simmer and cover with the lid slightly askew so steam can escape. Simmer for 20 minutes.
Remove the ham bone to a rimmed baking sheet and set aside to cool.
Add 3 pounds diced potatoes to the liquid and cook for 10 minutes or until the potatoes are tender and slide easily off a sharp paring knife when poked.
While the potatoes cook, pick off any remaining meat from the ham bone (it will be looser after it's simmered. Shred or dice the meat and set aside.
Working in batches, transfer half of the potato mixture to the blender and puree until smooth. Add the pureed soup back to the pot along with the shredded ham. Stir in ½-1 cup cream and taste for seasonings.
Adjust seasonings with salt and pepper to taste.

Store leftovers in an airtight container in the fridge for up to 3-4 days.
Reheat over medium heat on the stovetop, or in the microwave in 30- 45-second bursts, stirring between each.
You can freeze soup for 2-3 months in a freezer-safe container, but dairy products like cream can separate or turn grainy when frozen. For the best results, don't add the cream before freezing.
Defrost before reheating, then stir in the cream.