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 – a hambone!
Equipment
- Large stockpot of Dutch oven
Ingredients
- 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 4 to 5 ¼” thick slices
- 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
Instructions
- Melt butter with the olive oil in a large stockpot over medium heat. Add the onions and sauté under 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 and simmer 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.
Notes
If you're not prone to buy a bone-in ham, leaving you with a hambone after serving, you can often find them from your butcher or specialty meat stores.