Don’t Throw Away Your Leftover Ham Bone from Easter – Ham and Potato Soup Recipe

Ham Potato Soup 1

Don’t throw away your Easter ham bone. This is a delicious ham and potato soup recipe that is so easy to make. The days may be getting warmer but our nights are still a bit chilly. This soup is just perfect for those cool nights. It’s also great for using up that leftover ham.


  • 1 ham bone
  • 6 cups water
  • 4 tbsp unsalted butter
  • 1/4 cup flour
  • 2 large leeks
  • 2 celery stalks
  • 3 large carrots
  • 1 very large russet potato
  • 1 cup of milk
  • 1 tsp white pepper
  • 1 cup shredded cheddar cheese
  • 2 heads of broccoli (florets cut off)


  1. With slow cooker on high setting, cook ham bone in 6 cups water until ham is falling off the bone. About 4 hours.
  2. Remove ham bone and let cool.
  3. Strip ham off the bone and return to slow cooker.
  4. Slice the white part of the leaks very thin and separate. Soak in cold water to remove dirt. Remove.
  5. Chop celery.
  6. In a skillet over medium heat melt butter, add leaks and celery and sauté for 10 minutes.
  7. Turn skillet down to medium low heat and whisk in flour. Cook for 5 minutes.
  8. Slowly add 1 cup milk while constantly whisking. Continue to whisk until thick.
  9. Add to slow cooker.
  10. Chop carrots and add to slow cooker.
  11. Peel and cut potato into bite sized pieces and add to slow cooker. Cook on high until carrots and potatoes are tender.
  12. Add cheese and stir until melted.
  13. Add broccoli and cook until tender.

Preparation time: 20 minute(s)

Cooking time: 5 hour(s)

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