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So ridiculously good! I use the instapot to pressure cook the ham bone to make the stock. Then I removed the stock and sautéed the veggies. Added the stock and potatoes and boiled it with the lid off for about half hour. Then used an emulsion blender to make it just creamy enough but left lots of chunks of potatoes. Added ham and cream and let simmer for a few before serving. One of my all time favorite soups!
Is this ok to make ahead of time I was thinking it would be an all day dinner recipe like slot of soups so I started it in an but my hubby isn’t home until evening should I just wait to add tatoes til later so they don’t all mush or just make as directed and he can heat up
Hi, Angie! This soup reheats just fine, so I’d go ahead and make the soup now, then heat up your husband’s portion when he gets home. Enjoy!
One of my favorite soups. I’ve made it quite a few times. I wonder, could I use my leftover Christmas mashed potatoes in this soup instead of chopping more potatoes?
Hi, Karisa! Sure! I don’t see why you couldn’t use mashed potatoes. Sounds great!
Oh, that was delicious. Will be making it again for sure!
I made this recipe last week it is absolutely yummy & used a ham bone
With a little meat left on it. Took it from the freezer put in slow cooker
Low temp overnight to make the broth
Everyone loved it! I did add 2 cans of great northern beans. Do you have nutritional info on this soup. I am dieting and would like to count this on my NuMi app.ThanksMarie
Hi, Marie! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!
2nd time making this ham and potato soup; sooo good. We use 2% milk for lower calories rather than cream , but taste is still super. Pinned several other recipes to try. Thank you!
Made this last night.
One of the best soups that I’ve ever had.
I bought what Safeway termed “Smoked Pork Femur”. There were 2. Basically, a pork bone, no meat at all.
I covered them with 8 cups of water, and simmered for about 3 hours, adding the bay leaves and thyme for the last hour.
The result was about 5 cups of ham stock, which I augmented with chicken stock to make the recipe’s 6 cups. The ham stock was borderline “too salty”, but that was tempered by the cream that was added at the end.
For meat, I bought some kurobuta ham, which is rather lightly salted and not very smoky.
I then added the stock to the sauteed veggies from step one, and continued the recipe from step three.
(Wow, that was a long comment. Sorry about that.)
I’ve made this soup before and it’s delicious. This time, I’m grappling with the instructions for some reason. I have a ham bone and want to make stock from it. Could you confirm that I’m first to simmer the ham bone (only) for an hour. Then in a different pot I do Step #1 and then Step #2 using the bone and the broth that I’ve just made?
Hi, Amanda! Yes, you are correct! Make the ham stock first by simmering your ham bone with water for an hour, and then proceed with Step 1 of the recipe, using your fresh-made ham stock as the stock called for in the recipe. Enjoy!
Turned out just like the picture and tastes great. Thanks for such a great recipe.
I want to make this but I don’t have a ham bone or shank. How should I modify the recipe?
Hi, Huong! This recipe is dependent on using a ham bone or shank, unfortunately. You could skip it (and shorten the simmering time to about 15 minutes), but your soup will be lighter and have less depth of flavor.
This was so delicious . I made it by the recipe. I personally wouldn’t change a thing.. However I do know that recipes depend on the brand names that are used…
Can I just say OMG, this soup is AMAZING!! Do yourself a favor and make it..
Very good soup. A nice change from ham/lentil/pea soup. However, anyone who can assemble the vegetables, chop them, mince garlic and peel and dice two pounds of potatoes in 10 minutes ( the prep time indicated in the recipe) deserves a medal!!
Made this tonight turned out awesome
going to make this , cold and rainy today, this will be good .
Kids: “Dad, this is the best soup you’ve ever made”
Just made this soup and loved it. After reading comments above, I did make a couple adjustments to the recipe. I used Half & Half in place of cream, mixed with 2T of cornstarch for thickening. I also added 2 16 oz. cans of great northern beans. Very tasty and soup was perfect consistency, even upon reheating.
Hi Karen, thanks for posting your adjustments! I like the addition of the great northern beans. I bet it would thicken up the soup well.
Does this soup freeze well?
Hi Andee, potato soups in general do not freeze well, or at least the chunks of potatoes in them do not freeze well. That said, I think if you purée the soup completely, so there are no potato chunks, before adding the ham, the soup should freeze and reheat fine.
I made this soup over the holidays and as others noted made a couple changes. I made the stock from the cleaned hambone first, using a chunky mire poix. I also used half and half cream and, because our month old baby girl wouldn’t settle that evening, it ended up sitting on the stove simmering for longer than it should have – a happy accident as this cooked down some of the potatoes, naturally thickening the soup. It had a rich full ham flavour and was absolutely delicious. My wife loved it so much I am actually on this page to refresh myself and make it again tonight.
Great recipe. I used the Christmas ham bone for the stock (my 1st time doing so. Came out good)and added about 2Tbs of roux to thicken it up a bit. Used 1/2 & 1/2 as thats what was in the fridge and this soup came out great! I will definitely make it again!