Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon unsalted butter
  • 1 medium sweet onion (, diced)
  • 1 medium carrot (, peeled and diced)
  • 3 cloves garlic (, minced)
  • 1 teaspoon dried Italian herbs
  • 1/4 teaspoon cracked red pepper flakes
  • salt and pepper (, to taste)
  • 1 meaty leftover ham bone ( (or a meaty ham hock))
  • 6 cups low-sodium chicken broth
  • 2 large russet potatoes (, peeled and diced into 3/4-inch cubes)
  • 1 1/2 cups diced leftover ham ((3/4-inch cubes) - or meat from the ham hock)
  • 1 cup half-n-half
  • Fresh chopped parsley (, for serving)
  • oyster crackers or crusty bread (, for serving)

Instruction

  • In a large pot, melt butter over medium-high heat.
  • Add in onion and carrot; sauté, stirring frequently, until vegetables have softened, 5 minutes. Stir in the garlic and cook for 1 minute longer.
  • Season with the Italian herbs, cracked red pepper, and salt and pepper, to taste.
  • Add the leftover ham bone (or ham hock) to the pot, along with the chicken broth and potatoes; bring to a boil.
  • Turn down heat to medium and simmer for 12-15 minutes until the potatoes are tender, but not mushy.
  • Discard ham bone. (If using a ham hock, cut away the meat and chop into 3/4-inch cubes.)
  • Add in the half-n-half and diced ham; cook for another 2 minutes to warm through.
  • Ladle soup into bowls and serve with a little garnish of freshly chopped parsley and some oyster crackers.