Ham & Potato Soup is calling to you.
Well, actually it might be calling to the ham bone that you hopefully have leftover from Easter.
There’s nothing better for making a few simple ingredients really sing than a good, flavorful, meaty ham bone. Jim used to get a gift box from Honeybaked Ham at work and the ONLY thing out of the box that I laid claim to was the ham bone. Everything else went back to the office for a holiday lunch, but woe to him if he did not first remove the ham from that bone.
If you don’t have a ham bone on hand, don’t let that stop you from making this soup. You can buy them at any Honeybaked Ham store. Sometimes my store even has buy one, get one free so I usually get one for the freezer.
This soup feels a lot more decadent than it really is. By mashing some of the potatoes, we can thicken the soup and make it a velvety texture without adding tons of flour, butter, or cream. Not that there’s anything wrong with butter and cream…
Here’s what you need:
Potatoes, Onion, Carrots, Celery, Parsley, Fresh Thyme, Olive Oil, Ham Bone, Milk, Flour (GF is fine), Cayenne Pepper, Nutmeg (not pictured), Salt & Pepper. Cheddar Cheese for garnish (not pictured) is optional but highly recommended.
Start with the usual suspects for soup – 1 large chopped onion, 2-3 ribs of celery chopped, and 2-3 chopped carrots.
Heat 2 Tablespoons of olive oil in a large soup pot over medium high heat. Add the onion, carrots, and celery and sauté until tender but not browned, about 5-7 minutes.