Ham and Potato Soup

We love making these with a leftover ham bone. Such an economical use of leftovers!

Watch me make this here!

Print Recipe

Ham and Potato Soup

Servings: 6 people

Ingredients

• 1 leftover ham bones with some meat on them
• 2 cups water
• 3-4 large russet potatoes
• 1/4 cup half and half
• 1 tbsp cornstarch or tapioca flour
• 1 cup spinach or tatsoi
• 1/2 cup cheese we like cheddar or pepperjack

Instructions

• Place the ham bone into the crock pot and cover with water. Add any spices that you like (salt, pepper, oregano, bay leaves, etc). Cook on high for 3-4 hours.
• Remove the bones and take off any leftover meat. Discard the bones. (You can transfer the broth to the refrigerator overnight and the fat will rise to the top so you can scrape it off for a less fat soup)
• Dice the potatoes and add to the broth. Add in the ham to the broth.
• Cook in the crock pot for 4-5 hours on low.
• (optional: take a potato masher and mash up some of the potatoes)
• Add in half and half.
• Pull out about 1/4 cup of the broth and mix with cornstarch or tapioca flour. Then add it back into the broth. Turn on high.
• Cut up tatsoi or spinach and add to the soup.
• Put the lid on for about 30 minutes.
• Optional: Add cheese and combine.