This crockpot cheesy potato and hambone soup is king of all soups and stews in my opinion. Take a hambone from a leftover holiday ham, place it in a crockpot with some veggies, add some cream and cheese, and there you have it! An amazingly hearty and filling soup that is the epitome of comfort meals. This soup is so rich and creamy, you’ll want to cook a ham just to make this soup!
If you’re like me and get stuck with most of the holiday cooking, you’ll more than likely have so many leftovers that you don’t know what to do with them all. For this hambone soup recipe, you’ll need the bone from your leftover holiday ham to make this hearty and cozy soup. You’ll add the bone to your crockpot a long with some veggies and broth. Let that slow cook for several hours. You’ll then skim any pooling grease off of the top, and add in your cream and cheese. This soup is so filling and delicious! Don’t forget to make cornbread to go with it!
Equipment You’ll Need
I really, really love a recipe that requires little to no equipment. Especially, when it is time to clean up afterwards. For this recipe, I used my 7-quart crockpot. You’ll also need some paper towels and a ladle to serve with. Ok…maybe a few other things such as a knife and cutting board, but I feel like that doesn’t count and won’t make a mess!
Ingredients You’ll Need
The star of this hambone soup show will be your leftover holiday hambone. The more meat that left on it, the better! If you want to make this soup, but don’t have a hambone, just use 4-5 ham hocks instead.
You’ll need a whole yellow onion, a few celery stalks and two large carrots. You’ll chop them all up and add them to the soup.
You peel and cube about 4-5 russet potatoes.
You need about 4-ish cups of broth. You’ll at least want the broth covering all of the contents of the pot.
Heavy Cream and Cheese:
These two make this hambone soup recipe what it really is. Once your soup has cooked all day, you’ll skim most of the grease off of the top, then add in your heavy cream and a whole bag of Monterey jack cheese. It makes this recipe so amazing and delicious.
How to Make Hambone Soup
Add a leftover hambone to a large crockpot. Chop a yellow onion, 3 celery stalks and 2 large carrots and add them to the pot. Peel and cube 4-5 Russett potatoes and add them in as well.
Add chicken broth to the pot until all items are submerged. Add in seasonings and cook on low for 5 to 6 hours.
When cooking time is up. Remove hambone from pot and use paper towels to blot up as much excess oil and grease from the surface of the soup.
Add your heavy cream and cheese to the pot and stir. Serve and enjoy!
Crockpot Cheesy Potato and Hambone Soup
- Large Crockpot
- Paper Towels
- Large Hambone
- 1 Yellow Onion
- 2 Carrot
- 3 Celery Stalks
- 4-5 Potatos
- 4 cups Chicken Broth
- 1 tsp Poultry Seasoning
- 1 tbsp Garlic Powder
- 1 cup Heavy Cream
- 8 oz Shredded Monterey Jack
- Add a leftover hambone to a large crockpot. Chop a yellow onion, 3 celery stalks and 2 large carrots and add them to the pot. Peel and cube 4-5 Russett potatoes and add them in as well.
- Add chicken broth to the pot until all items are submerged. Add in seasonings and cook on low for 5 to 6 hours.
- When cooking time is up. Remove hambone from pot and use paper towels to blot up as much excess oil and grease from the surface of the soup.
- Add your heavy cream and cheese to the pot and stir. Serve and enjoy!
Excess oil:The best way to blot up the excess oil is to tear a single sheet of paper towel and lay it directly on the surface. Repeat until most of the oil is gone. You’ll be able to visually see a difference.
Before you go, please let me know if you tried this hambone potato cheese soup. It’s seriously so good! Let me know here or in the comments below what you thought!