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Ham and Potato Soup

This comforting ham and potato soup features a rich, savory broth infused with a meaty ham bone, tender Russet potatoes, and aromatic vegetables. Finished with a touch of cream, it's a hearty and satisfying meal, perfect for cooler weather.
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Total Time 1 hour 40 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 3113.2 kcal

Equipment

  • 1 Large Stock Pot or Dutch Oven For simmering the soup
  • 1 Chef's knife For chopping vegetables and ham
  • 1 Cutting Board For safe and efficient prep
  • 1 Ladle For serving the soup
  • 1 Slotted Spoon For removing ham bone and herbs

Ingredients
  

Main

  • 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 clove garlic minced
  • 1 meaty ham bone from a ham or a meaty ham shank (see recipe note)
  • 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
 

  • Prepare all ingredients: Chop onion, parsnips/carrots, and celery; mince garlic; peel and cube potatoes; cube ham if not from the bone.
  • Heat olive oil in a large stock pot or Dutch oven over medium heat.
  • Add chopped onion, parsnips/carrots, and celery; sauté for 8-10 minutes until softened and translucent, but not browned.
  • Stir in minced garlic and cook for 1 minute until fragrant.
  • Add the meaty ham bone, chicken stock, bay leaves, and thyme sprigs to the pot. Bring to a gentle simmer.
  • Reduce heat to low, cover, and cook for 60-75 minutes, or until the ham on the bone is very tender.
  • Carefully remove the ham bone and herb sprigs. Shred any meat from the bone, discarding the bone and thyme sprigs.
  • Return the shredded ham (and any additional cubed ham) to the pot, along with the cubed Russet potatoes. Simmer uncovered for 15-20 minutes, or until potatoes are tender.
  • For a thicker soup, gently mash some of the cooked potatoes against the side of the pot with a spoon.
  • Stir in the ground pepper and whipping cream. Heat through gently for 2-3 minutes, without boiling. Taste and adjust salt as needed before serving.

Notes

1. **Flavor Base:** Properly sweat the onions, parsnips/carrots, and celery until very tender and translucent before adding garlic. This builds a sweet, aromatic foundation for the soup. Avoid browning. 2. **Ham Bone Essential:** The ham bone is crucial for deep, savory flavor. Allow it to simmer sufficiently to extract all its goodness. If you can't find a bone, smoked ham hocks or a larger piece of meaty ham can work, but the bone adds unparalleled depth. 3. **Potato Management:** Russet potatoes are excellent for thickening as they break down. For a creamier texture, you can mash some of the cooked potatoes directly in the pot, or even remove a cup, mash, and return to the soup. Be mindful not to overcook the potatoes to avoid a mushy texture. 4. **Seasoning:** Taste and adjust salt *after* adding the ham and stock, as their saltiness varies. The cream should be added at the end and heated gently to prevent curdling; avoid boiling after cream is added.