Ham and Potato Soup

5 from 10 votes

This creamy Ham and Potato Soup is a cozy Southern classic made with tender potatoes, savory ham, and a rich homemade broth simmered from pork neckbones. It’s the ultimate comfort food for cold winter nights and a delicious way to use leftover ham.

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American

Servings:

Calories: 485kcal

Author: Ebony Robinson

Ingredients

4 cups Yukon Gold Potatoes, diced (1.5 lbs)
3 1/4 cups Water
3 Smoked Pork Neck Bones
1 1/2 cups Ham, diced (8 oz)
1/2 cup Celery, diced (1 Celery Rib)
3/4 cup Onions, diced (1/2 medium onion)
2 Garlic Cloves, minced
8 tbsp Salted Butter
5 tbsp All-Purpose Flour
2 cups Milk warmed
Salt & Pepper to taste

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Instructions

Prep vegetables by cleaning and dicing celery and onions. Peel and dice potatoes. Set aside. Mince garlic and set aside. Dice leftover cooked ham, set aside.
In a large dutch oven or stockpot, melt 3 tablespoons of butter over medium heat. Add onions and celery, stirring until the onions begin to sweat. Add garlic until fragrant, then pour in 3 1/4 cups of water along with the pork neck bones and diced ham. Bring to a boil and simmer for 30 minutes to create a rich, flavorful pork broth.
Add diced potatoes to the pot and continue cooking until the potatoes are fork tender. In a separate saucepan, melt 5 tablespoons of butter over medium-low heat. Whisk in 5 tablespoons of flour to form a roux, then slowly stir in 2 cups of milk. Cook until thickened, then season with salt and pepper.
Remove the neck bones from the broth and slowly stir in the creamy roux mixture. Let the soup simmer for about 5 minutes until it reaches your desired consistency. Ladle into bowls and garnish with your favorite toppings such as chopped bacon, shredded cheese, green onions, or a dollop of sour cream. Enjoy!

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