Ham and Potato Soup

A rich and creamy soup, loaded with chunks of potatoes and ham plus bits of scallions. Simmered in a stock full of flavor from one of a cook’s favorite tools – the hambone!

Growing up in a family where no decent cook would waste leftovers, I learned early in life the value of a hambone. So, typically when I buy a ham I grab a bone-in ham. But on the occasion that I pick up a small ham – which are often boneless – I also ask for a hambone. Cooking with this “scrap” of meat is one of the first kitchen treasures I learned about from my Mom. Whether she was cooking a pot of beans or a pea soup, this was her secret weapon!

This soup transforms leftovers into a feast. It’s similar to a basic potato soup but elevated with simple ingredients. Sweet onions and Yukon gold potatoes are cooked in a savory chicken stock along with that fabulous hambone, followed with a generous handful of scallions and additional bits of ham.

As the soup cooks the essence of the hambone seeps into the stock and the potatoes. Then finish it with half and half and blended with just enough flour to lightly thicken the stock. The result is a soup that is unbelievably wonderful! Ladle it up and top with chopped scallions and fresh parsley. Leftovers are easily and deliciously reinvented!

Ham and Potato Soup

2 tablespoons butter

2 tablespoons olive oil

1 medium sweet onion chopped, about 1-½ cups

3 pounds Yukon gold potatoes, peeled and cut into small cubes, about 6 cups

4 cups chicken stock

1 hambone

2 cups chopped ham, about four to five slices, ¼″ thick each

3 scallions, chopped, about ½ cup, plus extra for garnish

1 teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

2 cups half and half

4 tablespoons flour

Fresh chopped parsley, for garnish

Melt the butter with the olive oil in a large stockpot over medium heat. Add the onions and sauté until tender and translucent, about 5 to 7 minutes. Add the potatoes, along with the kosher salt, and pepper tossing into the onions, butter, and olive oil. Sauté for about 5 minutes.

Pour the chicken stock into the stockpot and nestle the hambone down into the potatoes. Bring to a boil, then cover the pan and reduce the heat to low. Simmer for about 30 minutes or until the potatoes are tender.

Stir in the chopped ham and scallions, cover and continue simmering until the scallions are tender, about 10 minutes.

Mix the half and half with the flour until smooth. Remove the hambone and pour the half and half mixture into the soup.

Continue cooking over low heat, uncovered for another 15 minutes or until the soup has thickened slightly and the potatoes are very tender. Garnish with additional chopped scallions and freshly chopped parsley.

Serves 6.