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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!
I made this from our leftover hambone from Christmas. It was delicious. I did add a little more whipping cream and had to thicken with baking powder and water. Very tasty. My husband loved it.
Easy recipe and very tasty!
Anyone know estimated nutrition/calorie information?
Hi, Kari! Glad you liked the recipe. We like this site for calculating nutritional information: https://www.verywell.com/recipe-nutrition-analyzer-4129594
I made this soup yesterday from a rather meaty hambone that I had in the freezer from Christmas. I also bought an additional ham steak and cut that up and added it and marrow bone to the pot as well. The recipe was awesome I did add a 40 ounce can of Hanover great Northern beans. I modified the recipe somewhat and combined what I like best from 2 receipts. I used half and half plus thickened it with wonder flour to make it look like picture and it was absolutely awesome!!! Note: Because I increased the size of the recipe I increase the amt of olive oil so as it was simmering and before and after I remove the bone and marrow bone from pot I repeatedly skimmed most of the olive oil and meat fat from top of pot. I served it to 5 different people and each person said they loved it and commented on how flavorful and hearty it was!!! I can’t wait to make it again!!!
As reported earlier just made this soup and it is delicious. Thinking tomorrow when reheating I will add some cabbage….any comments?
I think some cabbage thrown in there sounds delicious!
Making this tomorrow!! Will report back…sounds delicious.