Anyone who follows my blog knows my love for the leftover ham bones from any holiday feast. This recipe for ham and potato soup uses a ham bone left over from a holiday. There are so many things you can do with leftover ham besides sandwiches. You can make black bean soup or mac and cheese with ham. Being able to reuse ingredients you might otherwise throw out is a great way to save you some money.
This recipe is a bowl of delicious potato soup with ham and cheese. I used cream in the recipe. You could use whole milk or even sour cream if you had it on hand. There is a rumor you can go to your local Honeybaked Ham store and just buy the bones. I am not sure of the price but I am curious to know if it is worth it and how much meat is on them. If anyone has tried this please leave your comments below, I would love to know.
I use one of my favorite kitchen gadgets, this hand blender which is usually under $40.00 to blend the soup. A potato masher like this OXO Good Grips Stainless Steel Potato Masher with Cushioned Handle would work as well. Next time you have leftover ham I hope you try this and love it as much as we do!
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Ham and Potato Soup
Ingredients
- 1 medium onion chopped
- 1/2 teaspoon celery seed ( you can substitute some diced celery or celery flakes)
- 1 ham bone or ham hock
- 6 potatoes peeled and diced 1.5 to 2 lbs
- 3/4 cup cream
- 8 ounces cheddar cheese shredded
- salt and pepper
- green onions optional for garnish
Instructions
- In a large pot combine the onion, celery seed, ham hock and 12 cups of water (enough to almost cover the ham hock). Let this simmer, covered, over low for 1.5 to 2 hours giving it a stir every half hour or so.
- After 2 hours remove the bone, when it cools enough to the touch remove any of the meat and chop it up to bite-size pieces if needed and reserve the meat for later, discard the bone. Turn the heat back up to a medium and add the potatoes and 1 teaspoon each of salt and pepper. Bring this up to a simmer and cook for 30 minutes until the potatoes are tender.
- Remove the soup from the heat. Use an immersion blender to puree the soup to the consistency you like from chunky to smooth, it is your choice. If you like it chunkier or do not have an immersion blender just use a potato masher to break up the potatoes. Stir in the cream. Remove from the heat and slowly add the cheddar cheese while stirring, then add the reserved ham. Taste to see if it needs any salt or pepper and add accordingly. Top with green onion if desired, serve it with some crusty bread and enjoy!
