Using the Christmas Ham Bone Makes You Feel Good Potato Soup
Transform your holiday leftovers into the ultimate comfort food with this hearty and flavorful "Using the Christmas Ham Bone Makes You Feel Good Potato Soup." This recipe maximizes every ounce of festive leftovers by simmering a savory ham bone to create a rich, aromatic broth that serves as the soup’s soul. Loaded with tender russet potatoes, carrots, celery, and onions, this creamy soup is thickened with a velvety roux and finished with the shredded ham for an extra dose of warmth and nostalgia. Perfectly seasoned with fresh thyme, garlic, and a touch of parsley, this wholesome meal is as satisfying as it is simple. Ready in under two hours, it’s the ideal way to bring new life to your holiday table while serving up bowls of pure comfort. Don’t forget the crusty bread for dipping!
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Recipe Information
Ingredients
- 1 piece ham bone
- 6 medium russet potatoes
- 2 medium carrots
- 2 pieces celery stalks
- 1 medium yellow onion
- 2 pieces garlic cloves
- 6 cups unsalted chicken broth
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon fresh thyme leaves
- 1 piece bay leaf
- 2 tablespoons chopped fresh parsley
Instructions
Place the ham bone in a large stockpot and add the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low. Add the bay leaf and simmer uncovered for 1 hour to extract the flavors from the ham bone.
While the broth simmers, peel and dice the potatoes into 1-inch cubes. Slice the carrots and celery into thin rounds, and finely chop the onion and garlic.
After the broth has simmered, remove the ham bone and any large pieces of meat. Set aside the meat to cool, and discard the bone. Strain the broth if necessary to remove any debris, then return it to the pot.
Add the potatoes, carrots, celery, onion, garlic, thyme, salt, and pepper to the pot with the broth. Bring it to a simmer and cook for about 25 minutes, or until the vegetables are tender.
While the vegetables cook, shred any meat removed from the ham bone and set it aside to add to the soup later.
In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the milk and cook until the mixture thickens, about 3-5 minutes.
Stir the roux mixture into the soup to add creaminess and thickness. Mix thoroughly, and let the soup simmer for another 5-10 minutes.
Add the shredded ham back into the pot and stir well to combine. Taste and adjust the seasoning with more salt and pepper if needed.
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 568 mg | 25% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.9 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 95 mg | 7% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1176 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
