Ham at Easter is a family tradition. It might be my favorite holiday meal: the saltiness mixing with the sweetness of a nice glaze. So good! Followed, of course, by jelly beans and Cadbury mini eggs. Does it get any better than that?
Then there are the leftovers. Ham sandwiches are good, but they do get a bit boring. As much as I love ham, I crave variety after the big Easter meal.
That’s where this Creamy Ham and Potato Soup comes in.
Plus, you can feel good about using every single part of your Easter ham. The flavor in this soup comes from the bone, simmered in broth and giving all of the vegetables the smoky essence of the ham itself.
It’s so simple!
Like many soups, this one takes a bit of chopping at the front end, but comes together quickly at the end. Start building incredible flavor with veggies – onion, carrots, and celery – then add the broth, potatoes, and ham bone. Simmer to bring all of the flavors together.
Thicken with a touch of starch from the flour, but also with the slight mashing of the cooked potatoes. The milk adds a creamy touch at the end. If you like a thinner soup, simply add more stock.
The ham bone and bits of ham itself add quite a bit of saltiness to this soup, so taste it before adding even the small amount called for in the recipe. You might not need any additional salt at all, depending on how much of the meat is left on the bone you use.
Serve your Creamy Ham and Potato Soup with some Easy Drop Biscuits or a piece of crusty baguette.
Creamy Ham and Potato Soup
- 1-1/2 tablespoons unsalted butter
- 1/2 medium yellow onion diced
- 2 stalks celery diced
- 3 medium carrots diced
- 1 cup diced mushrooms
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups vegetable or chicken broth
- 1-1/3 pound peeled and diced Russet potatoes about 2 large
- 1 ham bone with some ham still on it
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon black pepper
- 1 cup milk
- 1/2 cup shredded cheddar cheese
- 2 green onions sliced
- In a large pot, heat the butter over medium heat. Add the onion, celery, carrots, and mushrooms. Saute, stirring often, until the vegetables soften. Add the garlic and cook until fragrant, about 30 seconds. Sprinkle in the flour, then stir and cook for one minute. Pour in the broth in a slow stream, stirring constantly to break up any lumps of flour. Stir in the potatoes, salt, and pepper. Add the ham bone, nestling it down into the liquid. Bring to a boil, then reduce the heat and good simmer until the potatoes are tender, about 20-25 minutes.
- Remove the ham bone from the soup and cut any remaining pieces of ham from the bone. Set the ham aside and discard the bone. Using a potato masher, slightly mash the potatoes and other vegetables in the pot. Stir in the milk, then add the ham. Season with salt and pepper. Serve topped with a sprinkle of cheese and green onion.