Creamy Ham Soup

Wondering what to do with your leftover ham dinner? My husband and I made this yummy soup.

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  • 1 hambone with about 2 cups of meat left on it (or buy a small ham 2-3 lbs)
  • 2 large carrots
  • 4 stalks of celery
  • 2 large russet potatoes
  • 4 cups organic milk
  • 1 pound organic sharp shedder cheese
  • 1/2 pound organic salted butter
  • 1/2 cup organic full-fat sour cream
  • 1 cup coconut flour

How to:

Fill a large pot halfway with water and put hambone in it. Cook on medium heat with the lid on for 6 hours.
Chill overnight. Cook on low heat for another 4 hours, remove bones, then add chopped up carrots, celery and potatoes. In another pot, melt butter and whisk in milk and coconut flour. Add the cheddar cheese. When cheese is melted, mix into the pot of soup. Add the sour cream last and stir it all up. Cook on low for another half-hour. Depending on your preference, you may want to cook it longer to thicken it further. Add a dash of salt and pepper (to your liking) and enjoy!

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