Gluten Free Baked Potato Ham Bone Soup
 
Prep time
Cook time
Total time
 
Use up that delicious leftover ham bone and create this comforting, soup for the soul Gluten Free Baked Potato Ham Bone Soup. Dinner doesn't get much cozier.
Author:
Recipe type: Soups
Serves: 6 servings
Ingredients
  • For the base:
  • 1 leftover ham bone
  • 3½ cups water
  • 2 bay leaves
  • 3 pieces thick cut bacon, chopped
  • 1 small onion, diced
  • 1½ cups celery stalk chopped (including leaves and tops of celery)*
  • 1 cup chopped carrots (about 2 small or 1 large)
  • salt and pepper for seasoning
  • 4 medium russet potatoes, diced
  • 3 cloves of garlic, minced
  • juice of ½ a lemon
  • For the roux:
  • 3 tablespoons butter
  • ¼ cup white rice flour
  • 2 cups half and half
  • 1¼ teaspoons dried parsley flakes or 1 tablespoon freshly chopped parsley
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon dried mustard
  • ¼ teaspoon paprika
  • dash of cayenne pepper
Directions
  1. Place ham bone in a large pot. Add 3½ cups of water and 2 bay leaves to pot. Bring pot to a boil, cover, and simmer for 30-35 minutes or until meat is tender on the bone. Remove bone from pot onto a cutting board and allow to cool. Keep water in pot.
  2. Heat a separate large pot over medium heat.** Once pot is hot enough that a drop of water sizzles, add bacon. Cook bacon for 3-5 minutes or until cooked through. Remove bacon onto a paper towel using a slotted spoon so that fat stays in the pot.
  3. Add diced onion, celery, and carrots to bacon grease. Season with a few shakes of salt and pepper. Cook, stirring occasionally over slightly lower than medium heat for 6 minutes.
  4. Add diced potatoes, minced garlic, and lemon juice and cook for an additional 3 minutes.
  5. Pour water from ham bone into pot with veggies. Bring to a boil. Reduce heat to a low boil and cook veggies uncovered for 10-15 minutes or until potatoes are barely tender.
  6. While veggies are cooking, begin making roux in pot that had the water.** Melt 3 tablespoons of butter over medium heat. Once melted, add rice flour and whisk vigorously to incorporate. Once mixture forms a paste, slowly add half and half, stirring vigorously to remove clumps. Add parsley, salt, pepper, ground mustard, paprika, and a dash of cayenne. Bring mixture to a boil and whisk until thickened like pudding.
  7. Pour roux into veggie mixture and stir until incorporated. Bring to a low boil and simmer uncovered for 20-30 minutes or until soup has thickened to your liking.
  8. While soup is simmering, remove meat from ham bone. Discard bone and chop up meat. You should have about 1½ cups. Add chopped ham to soup while still simmering.
  9. Once ready to serve, top warm soup with shredded cheddar cheese, sour cream, your cooked bacon pieces, and any other desired toppings.
Notes
*You can use all the parts of the celery except the very bottom
**If you do not have two large pots, just transfer the liquid/water from cooking the ham bone into a large mixing bowl and save it for later. Then cook your bacon and veggies in the same pot that had the ham bone. Use a smaller pot to then make your roux.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-baked-potato-ham-bone-soup/