Potato Ham Soup

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Nutritional Info
  • Servings Per Recipe: 17
  • Amount Per Serving
  • Calories: 219.0
  • Total Fat: 7.9 g
  • Cholesterol: 42.9 mg
  • Sodium: 1,709.1 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 2.1 g
  • Protein: 15.2 g

View full nutritional breakdown of Potato Ham Soup calories by ingredient
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Introduction

Yummy on a cold winter night. I use the ham bone to make homemade stock, which comes out to be about the same as using chicken broth. Yummy on a cold winter night. I use the ham bone to make homemade stock, which comes out to be about the same as using chicken broth.
Number of Servings: 17

Ingredients

    15 cups chicken broth
    8 cups diced ham
    8 cups diced potatoes
    1 cup diced onion
    1 cup diced celery
    1/2 cup minced parsley
    2 cups 2% milk
    3/4 cup flour
    Garlic & pepper to taste

Tips

Soup can be topped with crumbled bacon or shredded cheddar cheese, not included in the calculation.


Directions

Using ham bone with left over ham on it, place in large stock pot. Add the skin & top layer of an onion, add the portions of celery that you would throw away such as the leaves & core, add a sprig of rosemary if you have it. Simmer on medium for 2 or so hours (until it tastes good!).

Pull out the ham bone & any pieces of ham floating around that has separated from the bone. Strain broth and measure out 18 cups, place in large soup pot for cooking. While ham bone with ham is cooling, peel and dice the potatoes. Also chop the celery and onion. Throw it all in the pot with the stock, add garlic and ground pepper to taste and simmer about half an hour. While this is cooking, dice the remaining ham (I ended up with 8 cups). Just before the potatoes are tender, add the ham & simmer about 15 minutes. Add flour & parsley to milk & whisk together. Slowly add the milk/flour mixture to the simmering soup stirring constantly to avoid lumps. Turn down to med/low and simmer until soup thickens.

Serving Size: 2-cup servings

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