Cooking, It’s the reason for the season! I spend endless hours cooking, and no matter how much I say I am not going to cook, during the holidays I end up doing quite the contrary. When I cook, I try to improve upon meals that I have dined on in restaurants, and at homes of friends or family. Today’s particular recipe brings a hearty, warm food bowled up with a leftover in order to create a sumptuous dish perfect for comfort-food like eating during the week! The holidays were all about ham, and I tossed a few ham bones in the freezer to use later rather than wasting as they are the perfect addition to soup. It takes a very crafty person to use up all the ham meat down to the ham bone and in fact, I have a recipe that will help you do it all! Last week, I worked with a meaty ham bone that cried out for a recipe and today I present you with How to Make Cream of Ham Soup, as I lavishly live my food adventures out loud and share them with you.
How To Make Cream Of Ham Soup
ham onion minced
How do you make Cream of Ham Soup? Gather your ingredients, from the pantry, and get ready for the best-tasting use of leftover ham bone you will ever come across! What makes this recipe so unique is that rather than cook potatoes in order to create a hearty soup, I simply have incorporated Instant Potatoes in order to minimize the time in the kitchen. I also love the fact that no part of the ham has gone to waste, because I am using all the leftover meat a well as the ham bone, which will create a delicious, one bowl meal. Here we go!
Cream of Ham Bone Soup
Ingredients
For The Broth:
- 1 C Carrots
- 1 C Celery
- 2 packages of Instant Mashed Potatoes your choice of flavor
- Chicken Broth Cubes 2 for flavor or you can use Veggie Broth as well
- 7 + Cups of Water. 1 Cup for initial sweating of veggies, additional 7 cups for broth while cooking base
- 6 + Cups of Water for Potato Preparation 4 Cups for 2 bags + 2 additional Cups to thin it out
- 1 whole Medium Onion- peeled chopped
For The HAM:
- One Hambone Meat left on it
- Ham Meat I processed mine in the Ninja-separate any meat you can from the bone and then mince in Ninja or by hand, hold onto bone as it will cook in the soup.
Instructions
- Cream Of Ham Soup
- First gather the meat from the ham bone, and in one bowl, place meat and the other retain the bone.
- Mill together the veggies: celery, onion and carrot.
- Place this in the pot with one cup of water, the 2 broth cubes and allow the veggies to sweat.
- In this process, the veggies will turn translucent and soften.
- Add in the meat to begin blending the flavor. Also add in the bone.
- The whole sweating process takes about 1/2 hour(on med-lo heat) but it can take more or less depending on your stove-top.
- As you can see, I chopped my onions, Ninja'd my carrots, and celery and then I also left a few pieces chunky(meat, celery and carrots) for that authenticity of right off the bone
- Once the veggies sweat, it is time to add liquid to the mix.
- Fill The pot up and then cook on Medium Heat for one hours so that the liquid blends with the veggies.
- Cover and let cook. I will say this was 6+ more cups of water, it will vary from pot to pot, but this is based on MY recipe and pot!
- While the soup broth/base was cooking I prepared my potatoes.
- In a separate bowl, prepare the potatoes. Follow the prep for the basic Instant Potatoes on the back of each bag, and then add 2 more cups of water to thin the potatoes out. You can see the consistency you are looking for in my images
- Once the potatoes are done, wait for the base to finish cooking. Then you will mix the potatoes to the base and you will have Cream of Ham Bone Soup.
- Serve!
This photo shows you the veggies that were already sweat and how I filled the pot up and blended all of the ingredients.
Veggies were sweated, and ham added in.
While the soup broth/base was cooking I prepared my potatoes. In a separate bowl, you can see that I had prepared my potatoes. You can see the consistency you are looking for here as the potatoes are going to need to be more runny than thick.
Once the potatoes were done, I mixed the potatoes to the base and that is How To Make Cream of Ham Soup.
I saved myself the time and pains of peeling and preparing potatoes for this recipe and they are always perfect. Instant Potatoes comes in many different flavors which is perfect so you can choose which flavor you want in your soup and on your table.
It does not matter what meal I am preparing, Instant Potatoes keeps the prep to a minimum, while keeping the flavor, savory, and homemade-tasting. The Potatoes are great when used as side dishes, potato balls, breading on seafood and as a stir in to making delicious creamy soups without the fat content.
Want More Soup Inspiration? Try out this Rustic Italian Soup, Or Broccoli and Cheddar, Roasted Eggplant With Lentil Soup, all delicious, filling and easy to prepare. Also, make sure you learn my tip and trick for rinds of cheese. Lavishly live food out loud. Now you know how to make Cream of Ham Soup.
