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Place the bone-in ham shank in a large, heavy-bottomed pot or Dutch oven.

Add the chopped celery, carrots, and yellow onion to the pot with the ham shank. Stir gently to combine.

Cook over medium heat for 8-10 minutes, stirring occasionally, until the vegetables have softened slightly and released some of their moisture.

Add the diced potatoes to the pot. Pour in 4 cups of water (or broth) until the ingredients are just covered. If needed, add a little more water to cover.

Stir in the chicken base, vegetable base, onion powder, garlic powder, kosher salt, and black pepper. Mix thoroughly to ensure the bases and seasonings are well distributed.

Add the bay leaf to the pot.

Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the potatoes are very tender and easily pierced with a fork.

Once the potatoes are soft, carefully remove the ham shank from the pot using tongs and transfer it to a cutting board. Discard the bay leaf from the soup.

Using a knife and fork, carefully cut all the meat off the ham bone, getting into all the nooks and crannies. Dice the ham meat into bite-sized pieces.

Using a potato masher, mash some of the cooked potatoes directly in the pot. This will help thicken the soup to your desired consistency. Mash more for a thicker soup, less for a thinner one.

Pour the half & half into the soup and stir to combine.

Add 1/2 cup of sour cream to the soup and stir until fully incorporated and smooth.

Return the diced ham meat to the soup and stir well.

Let the soup simmer gently for another 5 minutes to allow the flavors to meld and the soup to heat through. Do not boil after adding dairy.

Taste the soup and adjust seasonings (salt, pepper) as desired.

Ladle the hot soup into serving bowls. Garnish each bowl with a sprinkle of shredded cheddar cheese, crispy ham bits, a dollop of sour cream, and a pinch of chopped chives.


Place the bone-in ham shank in a large, heavy-bottomed pot or Dutch oven.

Add the chopped celery, carrots, and yellow onion to the pot with the ham shank. Stir gently to combine.

Cook over medium heat for 8-10 minutes, stirring occasionally, until the vegetables have softened slightly and released some of their moisture.

Add the diced potatoes to the pot. Pour in 4 cups of water (or broth) until the ingredients are just covered. If needed, add a little more water to cover.

Stir in the chicken base, vegetable base, onion powder, garlic powder, kosher salt, and black pepper. Mix thoroughly to ensure the bases and seasonings are well distributed.

Add the bay leaf to the pot.

Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the potatoes are very tender and easily pierced with a fork.

Once the potatoes are soft, carefully remove the ham shank from the pot using tongs and transfer it to a cutting board. Discard the bay leaf from the soup.

Using a knife and fork, carefully cut all the meat off the ham bone, getting into all the nooks and crannies. Dice the ham meat into bite-sized pieces.

Using a potato masher, mash some of the cooked potatoes directly in the pot. This will help thicken the soup to your desired consistency. Mash more for a thicker soup, less for a thinner one.

Pour the half & half into the soup and stir to combine.

Add 1/2 cup of sour cream to the soup and stir until fully incorporated and smooth.

Return the diced ham meat to the soup and stir well.

Let the soup simmer gently for another 5 minutes to allow the flavors to meld and the soup to heat through. Do not boil after adding dairy.

Taste the soup and adjust seasonings (salt, pepper) as desired.

Ladle the hot soup into serving bowls. Garnish each bowl with a sprinkle of shredded cheddar cheese, crispy ham bits, a dollop of sour cream, and a pinch of chopped chives.
