No ImageHam and Potato Soup

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  1. Marie Silfies

    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.


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  2. Jan

    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!

  3. JoeW

    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.)

  4. Amanda

    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?

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  5. Pamela

    Turned out just like the picture and tastes great. Thanks for such a great recipe.


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