This is a soup my son will eat that uses up the hambone. He will eat it because it lacks beans. It simmers on the stove so it makes your house smell amazing. I have a pot I call Voldepot because it wouldn’t fit in my old dishwasher so I had to wash it by hand and so it was The Pot That Shall Not Be Used. It fits fine in the current dishwasher and I use it for this recipe.
Holiday Hambone Potato Soup
- 1 ham bone with visible meat
- 1 medium onion, diced
- 4 c water
- 1 rib celery, chopped
- 2 tsp garlic, minced
- 1/2 tsp pepper
- 5 medium red potatoes, cubed
- 1 stick butter
- 1/2 c flour
- 1 pint half-and-half
- 1 c diced ham (optional)
- Place first 6 ingredients in Dutch oven, bring to a boil over medium.
- Simmer 30-45 minutes, or until meat separates from bone.
- Shred ham from the bone, return to the pot.
- Add potatoes, bring to a boil, reduce heat and simmer until potatoes are tender.
- While potatoes are cooking, in a medium saucepan, melt butter–do not brown.
- Add flour, stir to incorporate well, Cook about a minute.
- Bring heat to medium-high.
- Gradually stir in half-and-half until creamy, thick and bubbly, being careful not to scorch.
- Remove from heat
- When the potatoes are tender, add the sauce mixture, stirring over medium until the desired consistency. Add milk to thin if needed.
- Add the optional ham, if using.
- Add salt if the ham is not salty enough.