Ham & Potato Soup

Helene Mulvihill


We created this recipe to make use of the ham bone after the holidays. The only ham bone soup recipe we had was pea soup and my kids wont eat green soup.
NOTE: The longer you boil the bone, the more broth you can make. I have doubled this recipe by simmering the bone overnight for 8 to 10 hours adding more water as needed. Taste will dictate the water needed for your soup.
ALSO: Use flakes according to taste.


★★★★★ 3 votes

1 Hr
6 Hr


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1 large
leftover ham bone
2 to 3 gal
water, more or less as needed
2 medium
1 large
bunch of celery, washed and chopped (including leaves)
4 large
carrots, chopped
1 Tbsp
black pepper
6 large
carrots, chopped
6 c
leftover ham, chopped
12 to 16 large
boiling potatoes, peeled and chopped
1 can(s)
evaporated milk
6 Tbsp
bacon fat reserve
1 lb
bacon, fried and set aside
1 to 3 c
instant potato flakes, dry
shredded sharp cheddar cheese to taste
chopped green chives to taste

How to Make Ham & Potato Soup


  • 1Boil ham bone in water for 3 to 4 hours.
  • 2Remove bone from broth, strain fluid back into stock pot.
  • 3IF needed add water at this time to make sure you have at least a gallon of fluid at this point.
  • 4Add aromatics, Onions, Celery, first 4 carrots and black pepper. Boil for 2 hours or until vegetables are disolved.
  • 5Lower heat to simmer and add next 6 carrots.
  • 6Wait about 10 minutes after adding carrots, then add chopped potatoes and ham.
  • 7cook until carrots and potatoes are softened (about 15 minutes) turn heat off.
  • 8in fry pan, fry bacon, remove and set on papper towels. Dispose of all but 4 to 6 Tablespoons of the bacon fat. Add half cup of broth from soup to bacon pan to dredge pan, then add this bacon broth mixture to the soup. (yum)
  • 9add evaported milk to soup, stir.
  • 10Add 1 cup potato flakes to soup, remembering that they will thicken over time. allow 5 minutes for flakes to set. If you want the soup thicker, add another half cup at a time, stir thoroughly and wait a few minutes between each addition to see how thick it becomes. Remember: You can always add more flakes, but you can't take any away :-)
  • 11Serve in bowl with crumbled bacon, shredded cheese and chopped chives.
  • 12You can freeze this soup in 1 gallon bags then defrost and reheat in crock pot. It seperates when chilled or frozen so I use a crock pot and stir it often to reset into creamy thick soup.

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About Ham & Potato Soup

Course/Dish: Other Soups, Vegetable Soup
Collection: Christmas 2.0

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