Crockpot Ham Bone Potato Soup
Crockpot ham bone potato soup is what you make with the bone left from a holiday ham. It simmers all day with potatoes, onion and carrots until the broth tastes smoky and the potatoes turn creamy.
8
servings20
minutes8
hoursA leftover ham bone flavors a thick potato soup with carrots, celery and onion. Cream goes in at the end for a rich finish.
Ingredients
1 meaty ham bone (about 2 to 3 lb)
2 1/2 lb russet potatoes, peeled and cut into 3/4-inch cubes
1 large yellow onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
6 cups low-sodium chicken broth
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 cup half-and-half
2 tablespoons butter
Chopped chives and shredded cheddar, for serving
Directions
- Put the ham bone in the bottom of a 6-quart slow cooker. If the bone is very large, trim it or break it so the lid sits flat.
- Add the onion, carrots, celery and garlic around the bone, then the potatoes.
- Pour in the chicken broth and add the bay leaves, thyme and pepper. Do not add salt yet, since the ham is salty.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the potatoes are very tender.
- Lift out the bone and bay leaves. Cut the meat off the bone, discard fat and gristle, and chop the meat.
- Mash about a third of the potatoes right in the pot with a potato masher for a thick, creamy base.
- Stir the chopped ham back in with the butter and half-and-half.
- Heat on HIGH for 10 to 15 minutes, until the soup is steaming. Do not let it boil.
- Taste and add salt only if needed, then ladle into bowls with chives and cheddar.
Notes
- Use diced leftover ham in place of the bone if you have no bone, and add a pinch of smoked paprika. Make the soup through step 6 a day ahead and add the cream when reheating. Refrigerate up to 4 days. Serve with crusty bread or buttered biscuits.
Why a ham bone belongs in the slow cooker
A ham bone carries smoke, salt and collagen. Eight hours at low heat pulls all of that into the broth, which is something a short stovetop simmer cannot match. The shreds of meat around the bone come off easily at the end.
Potatoes are the other half. Russets break down as they cook, so the soup thickens on its own with no flour. Mashing a few of them at the end makes it creamy while the rest of the cubes stay whole.
If you are cooking a ham for a holiday, save the bone in a freezer bag. It keeps for 3 months and makes a pot of soup on any cold weekend.
Ingredient notes for ham bone and potato soup
Ham bone: look for one with some meat left on it. A spiral ham bone from a holiday dinner works well. If it was glazed with a sweet glaze, rinse it quickly under hot water.
Russet potatoes: they are starchy and turn soft and thick. Yukon Gold gives a buttery taste but a thinner soup.
Chicken broth: low-sodium is key. The bone adds plenty of salt, and you cannot take it back out.
Half-and-half: stir it in at the end. Dairy added at the start can curdle over a long cook.
Herbs: bay and thyme are enough. The ham does the heavy lifting.
Carrots and celery: they build the sweet, vegetable backbone behind the smoke. Dice them small so they melt into the soup.
Tips for a thick, smoky soup
Do not salt early: Taste at the end. This is the most common mistake with ham soup, and an over-salted pot is hard to rescue.
Cut potatoes evenly: Cubes about three-quarters of an inch cook together. Smaller bits dissolve, and larger chunks stay firm.
Mash in the pot: Pressing a few cups of potato against the side gives body. If you want it thicker still, add a spoonful of instant mashed potato flakes.
Skim if needed: A spoonful of fat can float up as the bone cooks. Skim it off with a ladle before you add the cream, or the soup can taste greasy.
Swaps and variations
For a lighter soup, use whole milk instead of half-and-half. Add a cup of frozen corn or chopped kale in the last 30 minutes. A cup of shredded cheddar stirred in at the end turns it into a loaded version.
If you have no bone, use 3 cups of diced ham and a smoked ham hock. Do not use a deli ham slice for the broth, because it will not give the same depth.
Another good change is a spoonful of Dijon mustard stirred in at the end, which brightens the soup without changing its character.
What to serve with it
Ladle the soup into wide bowls and top with crisp bacon bits, chives and cheddar. Serve with warm biscuits, cornbread or a crusty loaf for dunking, and a green salad with a sharp vinaigrette to cut the richness.
A simple tomato and cucumber salad also works in warm weather, when you want a lighter side.
Storing, freezing and reheating
Refrigerate leftovers for up to 4 days. The soup thickens as it cools, so loosen it with a splash of broth when reheating.
Potato soup with dairy can turn grainy after freezing. For the best result, freeze the soup before adding the cream, for up to 3 months. Thaw overnight, warm gently on the stove, then stir in the half-and-half.
Crockpot Ham Bone Potato Soup at a glance
- Prep time: 20 minutes
- Cooking time: 8 hours
- Servings: 8 servings
- Ingredients: 13, led by meaty ham bone (about 2 to 3 lb), russet potatoes, yellow onion, carrots
Tips for Crockpot Ham Bone Potato Soup
Use diced leftover ham in place of the bone if you have no bone, and add a pinch of smoked paprika. Make the soup through step 6 a day ahead and add the cream when reheating. Refrigerate up to 4 days. Serve with crusty bread or buttered biscuits.
Crockpot Ham Bone Potato Soup FAQ
How long does Crockpot Ham Bone Potato Soup take?
Crockpot Ham Bone Potato Soup takes 8 hours of cooking after 20 minutes of prep.
How many people does Crockpot Ham Bone Potato Soup serve?
This recipe makes 8 servings.
What do I need to make Crockpot Ham Bone Potato Soup?
13 ingredients, led by meaty ham bone (about 2 to 3 lb), russet potatoes, yellow onion, carrots. Amounts are in the recipe card above.
