Ham Bone Soup

If you have a leftover ham bone, don't toss it! Use it to make this incredible Ham Bone Soup- it will change the way you use leftover ham forever!

Course Main

Cuisine American

Keyword ham bone soup, ham bone soup recipe, ham soup with ham bone, hambone soup

Prep Time 5

Cook Time 1

Total Time 1 5

Servings servings

Calories 129kcal

In a large pot add the ham bones, roughly chopped carrots, celery, bay leaves, garlic, onion, and water.
1 ham bone, 2 stalks celery, 2 large carrots, ½ large yellow onion, 2 cloves garlic, 2 bay leaves, 12 cups water
Cover with a lid, them simmer on low heat for 4-6 hours.
Remove the lid and stir the broth well, then remove the bay leaves.
Pour the broth through very fine strainer or cheese cloth, then use.

Heat olive oil in a large pot over medium heat. Once hot, add onion, carrots, and celery. Cook until softened, 3-5 minutes or so.
1 tablespoon olive oil, ½ cup yellow onion, 3 large carrots, 3 stalks celery
Add minced garlic and cook another minute.
2 cloves garlic
Pour ham stock into the pot and add bay leaves.
2 bay leaves, 8 cups ham stock
Cover the pot with a lid and simmer on low for 30 minutes.
When 30 minutes is up, add diced ham and potatoes. Cook another 15-20 minutes or until the potatoes are fork-tender.
2 cups ham, 3 large russet potatoes
Slowly pour in heavy cream and mix well.
1 cup heavy cream
Allow the soup to simmer an additional 5 minutes to thicken.
Finally, season soup with salt and pepper to taste. Serve, and enjoy!
1 teaspoon fresh parsley

You can use cornstarch or wondra flour to thicken the soup. I prefer cornstarch as it keeps the soup gluten-free.
Although I choose to add extra ham to my soup, you may find you don't need to because the bone is so meaty!
Heavy cream and milk both work well in this recipe. Heavy cream will give you a richer, creamier soup, but you might prefer the subtlety of milk instead. Both are delicious.