Ham Potato Soup Recipe
Lisa Grant | Jersey Girl CooksHam Potato Soup takes ham, potatoes, and other veggies and makes a filling and fantastic soup. The whole family will devour it!
My whole family always looks forward to the glazed ham that we have at holiday dinners. While they have visions of big juicy slices of ham dancing in their head, I am dreaming about the soup I will make with the ham bone.
Sometimes I will go with Split Pea Soup, while other times I will use my slow cooker to make Ham and Bean Soup. But this time I decided to make a hearty soup with ham, potatoes and spinach. The ham bone makes a flavorful broth and the vegetables add some extra nutrition and color.
This recipe takes a little extra time to make but it is easy to simmer the broth on the stove. Just keep the heat on low and go about your business.
Whether that’s doing laundry, working from home or catching up on the latest TV shows, just make sure you have a casual eye on the pot so there are no accidents in the kitchen. While the soup is simmering, your kitchen will smell out of this world.
I add potatoes as well as celery, carrots and spinach to this soup. If your holiday dinner included other vegetables such as corn or peas, you can add them too.
There is no right or wrong ingredients in this soup. You can adjust it to what you have or like.
Some soft buttery rolls are the perfect accompaniment to this dinner. It is really a special treat when I bake my own, but store bought dinner rolls are good too.
This soup tastes really good heated up in the microwave oven, served for lunch the next day. I also like to make a double batch and store some in the freezer.
I can never have enough extra soup. It is perfect to freeze in individual containers. You never know when it will come in handy.
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Ham Potato Soup Recipe
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Ingredients
- 1 Large Ham Bone, With some meat still attached
- 32 ounces Low Sodium Chicken Broth
- 2-3 cups Water, Plus extra if necessary
- 1 teaspoon Dried Thyme
- 1 tablespoon Tomato Paste
- 3 large Potatoes, Peeled and chopped
- 2 large Carrots, Peeled and chopped
- 2 stalks Celery, Chopped
- 1 10 ounce bag Baby Spinach, Coarsely chopped, 6 ounces
- Salt and Pepper, To taste
- 1/4 cup Light Cream
Directions
- Place the leftover hambone in a large soup pot or French oven. Add the chicken broth and water to partially cover the ham bone.
- Cook on medium heat and bring to a boil. Reduce heat to low and simmer for about 1 hour.
- Remove hambone, chop up remaining meat and reserve on a plate.
- Add thyme and tomato paste to the broth. Then add potato, carrots, and celery.
- Cook for about 20 minutes, stirring occasionally, or until vegetables are tender.
- Add reserved ham and spinach.
- Simmer for 10 minutes then season with salt and pepper to taste.
- Add light cream to the soup and stir well.
- Serve hot in bowls.
Recommended
- Published:
- Modified:
- Author:
- Lisa Grant
- Cooking Method:
- Simmered
- Category:
- Soups
- Tags:
- Easy Dinners, Soups, Ham, Potatoes, Carrots, Simmered, Easy, Family Meals and Snacks, Lunches
- Related Recipes:
- Easy Dinner Recipes, Soup Recipes, Ham Recipes, Potato Recipes, Carrot Recipes, Simmered Recipes, Easy Recipes, Family Meals and Snack Recipes, Lunch Recipes
- Recipe Yields:
- 6 servings
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
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Published:
Author: Lisa Grant
Recipe Yields: 6 servings
Prep Time: 10 minutes
Cook Time: 90 minutes
Total Time: 100 minutes
Nutrition Facts
Amount Per Serving
