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HH Leftover Ham, Potato & Corn Soup


· 6 cups diced russet potatoes about 1½ lb

· 4 cups chicken bone broth

· 1/2 tsp sea salt plus more to taste

· 1 tbsp butter

· 1 onion chopped

· 3 stalks celery chopped

· 3 carrots diced

· 2 cups ham cubed

· 2 cups frozen corn

· 3 cloves garlic minced

· 2 bay leaves

· 2 tsp fresh thyme

· 1 tsp paprika

· 1/2 tsp ground black pepper

· 1/2 cup whole milk or coconut milk

· Salt to taste


o Combine 6 cups of diced potatoes with broth and sea salt in a saucepan and heat over medium high heat. When it comes to a boil, lower the heat to simmer and cook for 10 minutes until the potatoes are fork tender.

o In a large stockpot, heat butter over medium high heat. Add onion, celery, and carrots, and cook stirring for 5 minutes.

o Add ham, garlic, and the corn and continue stirring for 2 minutes.

o Add the bay leaves, thyme, paprika, and black pepper. Let everything come to a boil, and reduce the heat to low, and simmer. Cover and simmer for 10 minutes.

o Turn off heat and stir in milk or coconut milk.

o Add more salt to taste, if needed.

o Enjoy!

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