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Ham and Potato Soup
Ham and Potato Soup
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Prep Time:
10 minutes
Cook Time:
90 minutes
Total Time:
100 minutes
Savory ham shank and russet potato soup, ideal for cozying up in soup season!
Ingredients:
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 cups chopped onion
  • 3/4 cup chopped parsnips or carrots
  • 3/4 cup chopped celery
  • 1 minced garlic clove
  • 1 meaty ham bone from a ham, or a meaty ham shank
  • 6 cups low sodium chicken stock
  • 2 bay leaves
  • 2 sprigs thyme
  • 2 pounds Russet potatoes, peeled, and cut into 3/4-inch cubes
  • 1 1/2 cups cubed ham (if using a ham bone), 3/4-inch dice
  • 1/2 teaspoon ground pepper
  • 1/4 cup whipping cream
  • Salt to taste
Instructions:
  • Sauté onions, parsnips or carrots, and celery in olive oil in a large pot over medium-high heat for 7 to 8 minutes. Stir in garlic and cook for an additional minute.
  • Place the savory ham bone or ham shank in the pot, followed by 6 cups of stock. Introduce the fragrant bay leaves and thyme. Bring everything to a gentle boil, then reduce the heat to a simmer. Cover and let it simmer for 45 minutes, allowing the flavors to meld beautifully.
  • Add the potatoes to the mixture and simmer for an additional 15 minutes, or until they are fully cooked.
  • Extract the ham bone or shank, then blend half of the soup to create a creamy base, ensuring a balance of smoothness and chunky potato texture.
  • Include chopped ham: Cut away the meat from a ham shank and chop into 3/4-inch cubes. Add the ham cubes and black pepper to the soup.
  • Incorporate the cream and season to taste with salt and pepper. Share your feedback by rating and reviewing this recipe!

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