Creamy & Hearty Ham Bone Potato Soup
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
Ingredients
Scale
- 1 leftover ham bone from [url href=
- 1/2 yellow onion, minced
- 2 carrots, peeled and diced
- 3 stalks of celery, diced
- 2 russet potatoes, peeled and diced
- 3 tablespoons minced fresh parsley
- 2 tablespoons minced fresh tarragon
- 2 tablespoons minced fresh thyme
- 3 bay leaves
- 2 cups cooked and diced ham
- 64 ounces chicken broth
- couple small pinches of salt (the ham has plenty of salt so it doesn’t need much)
- To garnish
- 2–3 tablespoons heavy cream or coconut milk (optional)
- black pepper
Instructions
- Place ham bone in the bottom of a large crockpot. Add all ingredients (except the cream and black pepper) to the pot, cover, then cook for 7-8 hours on low.
- Once done cooking, remove the ham bone, shred any leftover ham into the soup and remove the bay leaves. Add in cream and black pepper, mix to combine and serve up!
Notes
*If you don’t have a ham bone, you can ask your butcher for beef bones or sometimes find them by the freezer bag full in specialty grocery stores. Also, my ham bone had a lot of ham left on in which I left, then just shredded off the bone once the soup was done cooking. If you aren’t using a ham bone, add more ham to your soup than the recipe actually calls for.
Find it online: https://paleomg.com/creamy-hearty-ham-bone-potato-soup/