This recipe for ham bone soup is a creamy soup that’s loaded with ham, potatoes and veggies. The perfect way to use up leftover holiday ham!
This post may contain affiliate links. Please see my full disclosure policy for details.
What are you making for Christmas this year? I’ve decided to make Cioppino, which is a crab and seafood stew, as well as a ham. Normally I’d just do one main course but 2/3 of my kids are not into seafood! One of my favorite ways to use up leftover ham is this creamy ham bone soup. Putting the ham bone in the soup adds SO much flavor and really makes this recipe something special.
This ham bone soup starts with veggies – carrots, celery, onion and potato to be exact. I simmer the vegetables and ham bone in chicken broth to make a super flavorful soup base. It’s important to use low sodium chicken broth here, as the ham bone will also impart salt to the soup. I taste along the way as I add seasoning just to be sure that the soup isn’t overly salty. After the vegetables are tender, I add in leftover ham. The final step for this soup is to make it creamy! I add some cream, as well as cornstarch, to help thicken the soup. This is pure comfort food right here I tell ya! I like to serve this ham bone soup with cornbread, it makes for a hearty meal that my whole family loves.
The great thing about this ham bone soup is that you don’t necessarily need to make it the day after Christmas. I often just cut up some ham and freeze it, then freeze the ham bone in a separate bag and make this soup later on in the winter. Don’t have a ham bone? Check your grocery store meat counter for ham hocks, they’re very inexpensive and they make the perfect substitute for a holiday ham bone.
What’s your favorite way to use up holiday leftovers?
Ham Bone Soup
- 1 tablespoon butter
- 1 yellow onion peeled and chopped
- 3 carrots peeled, quartered and sliced
- 3 stalks of celery sliced
- 1 ham bone
- 6 cups low sodium chicken stock
- 1 pound of russet potatoes peeled and diced
- 2 1/2 cups diced ham
- 1 cup heavy cream
- 3 tablespoons corn starch
- 1/4 cup chopped parsley
- salt and pepper to taste
- Place a large pot over medium heat. Add the butter and melt.
- Add the onions and cook, stirring occasionally, until just tender, 3-4 minutes
- Add the carrots and celery and cook for 4-5 minutes. Season vegetables to taste with salt and pepper.
- Pour in the chicken stock and add the ham bone and potatoes. Lower heat to a simmer and cook for 20-25 minutes, or until potatoes are just tender.
- Stir in the ham and heavy cream. Cook for 3-4 minutes or until ham is warmed through.
- Mix the cornstarch with 1/4 cup of cold water and stir until cornstarch is dissolved. Add the cornstarch to the soup and cook for 2-3 minutes or until soup has thickened.
- Taste and add more salt and pepper if needed. Remove the ham bone and discard. Stir in the parsley and serve.