Ham bone potato soup is a comforting classic, perfect for a chilly evening or a cozy weekend lunch. This recipe elevates the humble ham bone into a star ingredient, unlocking its deep savory flavor to create a truly delicious and satisfying soup. Using a ham bone allows you to maximize flavor and minimize waste, resulting in a richer, more complex broth than you'd get with just ham pieces.
What Makes Ham Bone Potato Soup So Special?
The magic lies in the ham bone. Unlike simply adding ham to the soup, using a ham bone infuses the broth with an unparalleled depth of flavor. The bone slowly releases its collagen and marrow, enriching the soup with a luxurious texture and a savory, umami taste that’s impossible to replicate otherwise. This results in a soup that’s both hearty and deeply satisfying. The potatoes add creaminess and substance, creating a perfectly balanced meal.
Ingredients You'll Need:
- 1 large ham bone (about 2-3 pounds), preferably with some meat still attached
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 cups chicken or vegetable broth
- 2 pounds potatoes, peeled and cubed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- Optional: 1/2 cup heavy cream or milk for extra richness
- Optional: Fresh parsley, chopped, for garnish
Step-by-Step Instructions:
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Prepare the Ham Bone: Rinse the ham bone under cold water. If there's a significant amount of excess fat, you can trim some away, but leave some for flavor.
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Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
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Add the Broth and Ham Bone: Pour in the chicken or vegetable broth and add the ham bone. Bring to a boil, then reduce heat and simmer for at least 1 hour, or up to 2 hours for a richer flavor. The longer it simmers, the more flavor the bone will impart.
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Add Potatoes and Herbs: Add the potatoes, thyme, and rosemary to the pot. Continue to simmer until the potatoes are tender, about 20-25 minutes.
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Season and Serve: Remove the ham bone from the soup. Shred any remaining meat from the bone and return it to the soup. Season with salt and pepper to taste. If desired, stir in the heavy cream or milk. Serve hot, garnished with fresh parsley.
Frequently Asked Questions (FAQ)
Can I use a leftover ham instead of a ham bone?
While a ham bone provides the deepest flavor, you can certainly use leftover ham. Cut the ham into bite-sized pieces and add it during the last 15-20 minutes of cooking to prevent it from becoming too tough.
What kind of potatoes are best for this soup?
Russet potatoes are ideal for their creamy texture when cooked. Yukon gold potatoes are another excellent choice, offering a slightly sweeter flavor. Avoid waxy potatoes, as they won't break down as nicely in the soup.
Can I make this soup in a slow cooker?
Yes! Brown the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred the ham meat and add it back to the soup during the last hour of cooking.
How can I make this soup thicker?
If you prefer a thicker soup, you can mash some of the potatoes against the side of the pot before serving. Alternatively, you can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 15 minutes of cooking.
How do I store leftover ham potato soup?
Allow the soup to cool completely before storing it in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
This recipe for ham potato soup with a ham bone delivers a rich, flavorful, and supremely satisfying meal. Enjoy!
