Potato and Ham Bone Soup Recipe

| February 16, 2020 | 14 Comments

Potato Ham Bone Soup

Follow our complete, step-by-step, photo illustrated recipe to learn how to make this delicious Potato and Ham Bone Soup. Printable recipe included.


Potato Ham Bone Soup, enjoy.
A delicious soup made with potatoes and a leftover ham bone. Perfect for a cold winters night supper and easy to make.


Potato Ham Bone Soup, slider.

It’s the middle of January (2020) and the weather here in the heart of North Carolina has been on a roller coaster for the past week or so. Interesting start to the New Year as far as the weather is concerned that’s for sure.

We’ve seen days in the mid 70’s, warm enough for t-shirts and shorts. Then, the next day we’re down in the 50’s with temps at night dropping below freezing. It’s hard to know how to dress and prepare.

But, this week is going to be cold all week, so it was the perfect time to use up that leftover ham bone I’ve had wrapped in aluminum foil in the refrigerator. I recently cooked another ham shank and saved some meat on the bone so I could use it to make this soup.

We’ve already posted a recipe for Potato Soup, and one for Ham Bone Soup, here on Taste of Southern. You might want to check those out as well.

Soup is perfect for a cold night in Carolina. And, this old Southern boy loves his potatoes, so what better way to make soup than with potatoes? I hope you’ll give our recipe a try and that you’ll leave us a Comment in the section at the end of this recipe to let me know how it turns out for you.

I enjoyed a bowl or two right after I made it. The rest is in the freezer for later. Smile

Ready to give our recipe a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!


Potato Ham Bone Soup, ingredients you will need.
Potato and Ham Bone Soup Recipe – You’ll need these ingredients.

I cooked another Baked Ham Shank with Brown Sugar Glaze over the holidays and I saved the bone. When I start slicing off the meat, I always leave a small amount of meat on the bone because I know I’ll be using the bone later in some type of recipe.


Potato Ham Bone Soup, dice the carrot and celery.
Let’s get started by dicing the carrot and the stalks of celery.


Potato Ham Bone Soup, dice the onion.
And then, dice the onion.


Potato Ham Bone Soup, add butter.
You’ll need about a 5-quart heavy stock pot. Place it over Medium heat on your stove top. Once it gets warm, add the 3 Tablespoons of Butter.


Potato Ham Bone Soup, add the vegetables.
Add the diced celery, carrots and onions.


Potato Ham Bone Soup, cook until tender.
Stirring often, cook the vegetables until they are tender. This will take about 8-10 minutes usually.


Potato Ham Bone Soup, add the ham bone.
Add the ham bone to the pot.

If your ham bone has been frozen, you need to thaw it out in the refrigerator a day or so ahead of time before making your soup.


Potato Ham Bone Soup, add the water.
Add the 8 cups of water, which should cover, or nearly cover, the ham bone.

Increase the heat to Medium-High and bring the water to a boil. REDUCE the heat back to just below Medium.



Potato Ham Bone Soup, remove the bone.
After one hour, remove the ham bone from the water and place it on a plate to cool.


Potato Ham Bone Soup, continue to simmer the broth.
Let the broth continue to simmer while you prepare the potatoes.


Potato Ham Bone Soup, cube the potatoes.
I leave the peel on the potatoes but you can peel yours if you prefer. Wash the potatoes then slice them in half, then slice each half again. Cut across the potato to cut it into about half inch or one inch cubes.

Just mark it up to getting older, but I’ve about stopped peeling potatoes when making most recipes. Even my mashed potatoes. It makes life much more simple. Smile. Besides, they add more flavor.


Potato Ham Bone Soup, add the potatoes to the broth.
Place the potatoes in the pot of broth. Let this cook until the potatoes are fork tender. About 15 minutes. Stir it occasionally as it cooks.


Potato Ham Bone Soup, remove meat from ham bone.
Pull the meat from the ham bone once it’s cooled enough to handle. You can leave this in chunks or dice it up smaller. Your choice.


Potato Ham Bone Soup, remove half of the vegetables.
When the potatoes are done, use a slotted spoon to remove about half of them from the pot. Don’t worry about getting any carrot or onions along with the potatoes. We’re going to add this all back in shortly.


Potato Ham Bone Soup, blend the potatoes in the pot.
Use an Immersion Blender to cut up the vegetables left in the pot.

If you don’t have a blender, you could also use a potato masher to mash the potatoes.


Potato Ham Bone Soup, add the evaporated milk.
Add the can of evaporated milk.


Potato Ham Bone Soup, add remaining vegetables.
Place the vegetables you removed back in the pot.


Potato Ham Bone Soup, add the meat.
Add the meat from the ham bone to the pot.


Potato Ham Bone Soup, stir and reheat.
Stir everything together and let it heat back up. The canned milk will cool it down some so warm it back up but don’t let it get back to a simmer. Remove from heat. Taste the soup and add salt and pepper as needed if desired.


Potato Ham Bone Soup, enjoy

Serve the soup while it’s good and warm.


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Potato Ham Bone Soup, printbox

Potato and Ham Bone Soup Recipe

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Category: Soups
  • Method: Stove top
  • Cuisine: American, Southern


Cold days of winter call for a soul warming soup. This potato soup is easy to make with russet potatoes and a leftover ham bone. Perfect meal for a cold evening.



1 medium Onion
1 medium Carrot
2 stalks Celery
3 Tablespoons Butter
8 cups water
1 Ham Bone, meaty
5 medium Russet Potatoes
1 can Evaporated Milk
Salt and Pepper to taste


Dice the carrot.
Dice the celery stalks.
Dice the onion.
Heat heavy stock pot over Medium heat.
Add the butter.
Add onions, carrots, celery
Stir and cook until vegetables are tender.
Add ham bone.
Add water.
Bring to a boil. Reduce heat and simmer for 1 hour.
Remove ham bone. Set aside. Remove meat when cooled.
Cube the potatoes into about 1 inch pieces.
Add potatoes to pot. Cook about 15 minutes until potatoes are tender.
Remove about half of the potatoes. Set aside.
Add the milk.
Use an Immersion Blender to puree potatoes left in the pot.
Add potato pieces and ham meat back to pot. Stir well.
Add salt and pepper as needed.
Serve warm.


If using a frozen ham bone, thaw it in the refrigerator a day or two ahead of time before making the soup.

Keywords: potato soup, ham bone, leftover ham bone, carrot, celery, onion, quick, easy

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You might also like: Vegetable Beef Soup

Or, maybe this one?  Ham Bone Soup

How about this? Potato Soup


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Category: Soups & Stews

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (14)

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  1. Karen S Micheletta says:

    What size can of evaporated milk do you use? I have a ham bone in my freezer right now that I’m going to use to make this. It looks yummy!

    • Steve Gordon says:

      Hi Karen, It’s a 12 ounce can of milk. I hope this helps. Let me know how it turns out for you. Thank you in advance for trying the recipe. I do appreciate your visits and hope you will stop by again… real soon. Be Blessed!!! -Steve

  2. Used 1/2 chicken broth and 1/2 water. Also added a Bay leaf. Frozen peas @ the end. DELISH!

  3. Sue says:

    Delicious. This was an easy recipe that filled my house with a mouth-watering aroma. I appreciated the step by step photos, which made it easy for this challenged cook. Thanks so much! Easter ham bone made into a pot of yumminess.

  4. Dolores says:

    You mentioned that you freeze the left over soup for later, what do you do with the potatoes? Anytime I’ve tried freezing a dish that has potatoes in it, when I thaw it out for later, the potatoes are always kind of mushy or mealy. I usually pick out the spuds and then add fresh ones when I thaw out the dish to re-heat.
    I do enjoy your recipes, too bad I’m lazy when it comes to

    • Steve Gordon says:

      Hi Dolores, The potatoes do come out a bit different after they have been frozen, but it’s not enough to bother me. I know everyone is not the same though. Smile. I bet you’re actually a great cook. I appreciate your comments on our recipes and I appreciate your visits. I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  5. Jimmy Boone says:

    I love this soup but I dont eat it any more on account of diabetes. (Luv me some taters).
    Anyway would you recomend cheese biscuits with it?.

    • Steve Gordon says:

      Hi Jimmy, I’m sorry you don’t get to enjoy those potatoes, but I encourage you to keep up that close watch on your diabetes. I might prefer a good cheese sandwich, but certainly nothing wrong with a cheese biscuit now is there? Smile. I do appreciate your visits and your support. Thank you for stopping by today and I hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  6. Diana Estep says:

    Hi Steve!!
    I do not eat pork but the recipe looks great!!! I am 66 but I stopped peeling potatoes years & years ago, I guess in the 80’s, since a lot of the nutrients are in the skin. I used to make a lot of mashed potatoes when all the family was young and when I would mash them with the peels on I would tell my son, who was about 8 or so, that they were butterfly potatoes. Smile. He really liked that. Smile. Well have a great day and thank you for your great newsletter & recipes!!

    • Steve Gordon says:

      Hi Diana, Anything to make life easier, right? Besides, I like the peels, especially with a baked potato. I like your Butterfly Potatoes as well. I make all my mashed potatoes these days with the peel included. Thank you for sharing your story with us today. I appreciate all of your support and your kind comments. Thank you for being a subscriber to the Newsletter. I hope you’ll visit with us often. Be Blessed!!! -Steve

  7. Marlene Ashburn says:

    Hi Steve,
    Never met a potato I didn’t like! Great recipe because the items are usually in my pantry.
    I might leave out the milk and put in green cabbage for a change..
    Made hamburger/veg soup yesterday. Had half can ofProgresso tomato basil used it with beef broth and frozen mixed veggies, left over pasta it was really good. Great way use up left overs.
    Love you and your recipes. You make me feel happy.
    Marlene (TN Polly).

    • Steve Gordon says:

      Hi Marlene, You make me feel happy too. Smile. Your soup sounds good as well. Soups are indeed a great way to use up leftovers. You can even start a container of leftovers in the freezer and add to it until you have enough saved up to make soup. Just an idea. Thank you for all of your support and your visits. I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  8. Herb Harfst says:

    Good morning
    Soup sounds good. I have a general suggestion. Medium carrot, medium onion and x stalks of celery are such nebulous terms. Recipes would be so much easier if specific measurements were given. To quote you: “Just sayin’.”
    Herb Harfst

    • Steve Gordon says:

      Hi Herb, I get what you’re saying about the ingredients. Duly noted. Smile. I think it matters more in some recipes than others. Depends on what you’re making and you end up making the recipe your own by adding the amounts of what you like most. But again, I do understand your comment. Thank you for sharing it with us. I appreciate your visits and your support. I hope you’ll visit with us often. Be Blessed!!! -Steve

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