Loaded Ham & Potato Soup
Loaded Ham & Potato Soup
Ingredients
For the Soup Base
- 1 bone-in ham shank
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 cup yellow onion, chopped
- 4 cups potatoes, peeled and diced into 1/2-inch pieces
- 4 cups water, or more, as needed
- 1 tablespoon chicken base
- 1 tablespoon vegetable base
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 bay leaf
For Thickening and Finishing
- 1 1/2 cups half & half
- 1/2 cup sour cream, plus more for topping
For Garnish
- 1 cup cheddar cheese, shredded
- 1/4 cup crispy ham bits
- 2 tablespoons chives, chopped
Instructions
- 1
Place the bone-in ham shank in a large, heavy-bottomed pot or Dutch oven.
⏱️ 1 min
- 2
Add the chopped celery, carrots, and yellow onion to the pot with the ham shank. Stir gently to combine.
⏱️ 2 min
- 3
Cook over medium heat for 8-10 minutes, stirring occasionally, until the vegetables have softened slightly and released some of their moisture.
⏱️ 10 min
- 4
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.
⏱️ 2 min
- 5
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.
⏱️ 2 min
- 6
Add the bay leaf to the pot.
⏱️ 1 min
- 7
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.
⏱️ 30 min
- 8
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.
⏱️ 2 min
- 9
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.
⏱️ 5 min
- 10
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.
⏱️ 3 min
- 11
Pour the half & half into the soup and stir to combine.
⏱️ 1 min
- 12
Add 1/2 cup of sour cream to the soup and stir until fully incorporated and smooth.
⏱️ 1 min
- 13
Return the diced ham meat to the soup and stir well.
⏱️ 1 min
- 14
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.
⏱️ 5 min
- 15
Taste the soup and adjust seasonings (salt, pepper) as desired.
⏱️ 1 min
- 16
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.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Ham & Potato Soup
For the Soup Base
- 1 bone-in ham shank
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 cup yellow onion, chopped
- 4 cups potatoes, peeled and diced into 1/2-inch pieces
- 4 cups water, or more, as needed
- 1 tablespoon chicken base
- 1 tablespoon vegetable base
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 bay leaf
For Thickening and Finishing
- 1 1/2 cups half & half
- 1/2 cup sour cream, plus more for topping
For Garnish
- 1 cup cheddar cheese, shredded
- 1/4 cup crispy ham bits
- 2 tablespoons chives, chopped
Instructions
- 1
Place the bone-in ham shank in a large, heavy-bottomed pot or Dutch oven.
⏱️ 1 min - 2
Add the chopped celery, carrots, and yellow onion to the pot with the ham shank. Stir gently to combine.
⏱️ 2 min - 3
Cook over medium heat for 8-10 minutes, stirring occasionally, until the vegetables have softened slightly and released some of their moisture.
⏱️ 10 min - 4
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.
⏱️ 2 min - 5
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.
⏱️ 2 min - 6
Add the bay leaf to the pot.
⏱️ 1 min - 7
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.
⏱️ 30 min - 8
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.
⏱️ 2 min - 9
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.
⏱️ 5 min - 10
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.
⏱️ 3 min - 11
Pour the half & half into the soup and stir to combine.
⏱️ 1 min - 12
Add 1/2 cup of sour cream to the soup and stir until fully incorporated and smooth.
⏱️ 1 min - 13
Return the diced ham meat to the soup and stir well.
⏱️ 1 min - 14
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.
⏱️ 5 min - 15
Taste the soup and adjust seasonings (salt, pepper) as desired.
⏱️ 1 min - 16
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.
⏱️ 2 min