Old-Fashioned Ham, Potato, and Dumpling Soup: A Heartwarming Winter Delight
Imagine cozying up with a steaming bowl of savory, aromatic soup that’s been simmering on the stove, filling your kitchen with warmth and memories. This Old-Fashioned Ham, Potato, and Dumpling Soup is perfect for bringing back the cherished flavors of the past while using every bit of that leftover Christmas ham. With tender potatoes, rich broth, and fluffy dumplings, this rustic recipe is a comforting hug in a bowl.
Ingredients Overview
- Ham Bone with Meat Leftovers: This is the heart of the dish! The ham bone provides an intense flavor that makes the broth deeply savory and satisfying, while the leftover meat adds tenderness and a burst of protein.
- Potatoes (8-10, cubed): Potatoes lend their starchy goodness to create a thick, creamy base that holds the soup together.
- Onion (1, diced): Onion brings a hint of sweetness and a delicate aromatic layer that complements the richness of the ham.
- Butter or Margarine (½ stick): This gives the soup a velvety texture and a buttery undertone.
- Grands Biscuits (1 can): These pre-made biscuits turn into soft, pillowy dumplings that cook perfectly in the soup, soaking up the flavors as they fluff up.
- Salt, Pepper, and Sugar (optional): Season to taste, adding just a touch of sugar if desired to balance the savory ham and starchy potatoes.
- Parsley or Chives (for garnish): These give a lovely fresh finish to each bowl.
Step-by-Step Cooking Instructions
Step 1: Prepare the Potatoes
- In a large pot, add the cubed potatoes and cover them with salted water. Bring to a boil, cooking until the potatoes are tender when poked with a fork. This will be the creamy base of the soup.
Step 2: Prepare the Ham Bone
- Meanwhile, in another large pot, place the ham bone and cover it with water. Bring to a boil and simmer for about an hour to extract all the flavorful bits of meat.
- Remove the ham bone, carefully pick off any remaining meat, and add it to the potato pot. The ham-infused water from this pot can also be added for extra flavor!
Step 3: Combine Ingredients
- To the potato pot, add the diced onion and half a stick of butter or margarine. Stir gently, bringing the mixture to a rolling boil before reducing to medium heat.
Step 4: Make the Dumplings
- Open the can of Grands biscuits and cut each biscuit into six pieces. These pieces will puff up beautifully as they cook, turning into soft dumplings.
- Drop the biscuit pieces into the bubbling potato mixture. Cover the pot and allow them to cook for about 7-8 minutes or until fully cooked.
Step 5: Season and Serve
- Taste and add salt and pepper as desired. If the ham wasn’t too sweet, add a tablespoon of sugar for balance. Ladle into bowls and garnish with chopped parsley or chives for a fresh touch. Enjoy!
Tips for a Perfect Cooking Experience
- Use Starchy Potato Water: This starchy water thickens the soup naturally, giving it a hearty texture without the need for additional thickening agents.
- Choose a Rich Ham Bone: A ham bone with a bit of meat attached provides the best flavor and depth.
- Adjust Sweetness: If your ham is glazed, skip the sugar to avoid an overly sweet soup.
- Mind the Dumpling Size: Cutting each biscuit into six pieces prevents oversized dumplings and allows them to cook through evenly.
Storage and Reheating Tips
- Storage: Allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days.
- Freezing: For longer storage, freeze individual portions for up to 3 months. Allow the soup to cool completely, and then freeze in freezer-safe containers or bags.
- Reheating: To reheat, place the soup in a pot over low heat until warm. Stir occasionally, adding a splash of water or broth if it has thickened too much.
20 Frequently Asked Questions
Q1: Can I use canned ham instead of a ham bone?
A1: Yes, though a ham bone provides better depth, canned ham can work in a pinch.
Q2: How long does it take for the biscuits to cook as dumplings?
A2: About 7-8 minutes, but check to make sure they’re fluffy and cooked through.
Q3: Can I add other vegetables to this soup?
A3: Absolutely! Carrots, celery, or even peas would add extra color and nutrition.
Q4: Can I make the dumplings from scratch instead of using biscuits?
A4: Yes, homemade dough works well if you have extra time.
Q5: Is it possible to make this soup dairy-free?
A5: Substitute the butter with olive oil or a plant-based margarine.
Q6: What type of potatoes work best?
A6: Russet or Yukon Gold are great choices for their starchy texture.
Q7: Should I peel the potatoes?
A7: Peeling is optional, but unpeeled potatoes add extra fiber.
Q8: Can I skip the onion?
A8: Yes, but it adds a nice flavor boost that rounds out the soup’s taste.
Q9: Can I use a different type of biscuit?
A9: Yes, other brands or flavors work, but Grands biscuits give the fluffiest results.
Q10: How do I prevent the dumplings from getting soggy?
A10: Drop them into a bubbling soup, and cook uncovered for the best texture.
Q11: Can I use turkey instead of ham?
A11: Yes, but the flavor will be less intense without the ham’s smoky taste.
Q12: Is it necessary to cook the ham bone separately?
A12: Cooking it separately allows you to control the flavor more precisely.
Q13: Can I add fresh herbs instead of dried?
A13: Absolutely! Fresh thyme or rosemary would be wonderful additions.
Q14: What should I do if the soup is too thick?
A14: Add a splash of water, broth, or even milk to adjust the consistency.
Q15: What’s the best way to reheat frozen dumplings?
A15: Thaw the soup in the fridge overnight before reheating for the best texture.
Q16: Can I add a bay leaf to the broth?
A16: Definitely; it adds a layer of earthy aroma.
Q17: Can I use flavored butter?
A17: Yes, herb or garlic butter would add a fantastic twist.
Q18: Do I need to skim the broth?
A18: Yes, skimming excess fat can result in a clearer, lighter broth.
Q19: How can I make it spicier?
A19: A pinch of red pepper flakes or diced jalapeño can add a subtle kick.
Q20: How can I keep the dumplings fluffy?
A20: Avoid over-mixing or handling the dough too much.
20 Secrets for Achieving Culinary Perfection
- Simmer the Ham Bone Slowly: Letting the ham bone simmer gently draws out maximum flavor.
- Use Yellow Potatoes for Creaminess.
- Opt for Fresh Herbs: A sprinkle of fresh parsley or chives brightens the whole dish.
- Keep Dumplings Small: They puff up as they cook.
- Use the Ham Bone Broth: This adds a rich, savory flavor to the soup base.
- Let the Soup Sit for 10 Minutes Before Serving.
- Add Butter for Silkiness: Enhances the mouthfeel.
- Salt Potatoes Early: Salting the water flavors the potatoes from within.
- Try Adding a Splash of Apple Cider Vinegar: Brightens the flavors.
- Cover Partially When Cooking Dumplings.
- Use a Heavy Bottom Pot.
- Mix Up the Herbs.
- Cook Dumplings Until They Float.
- Add a Touch of Nutmeg.
- Cut Biscuits Uniformly.
- Sauté Onions Before Adding.
- Use Low Sodium Ham Bone.
- Leave the Potato Skins for Texture.
- Make Extra and Freeze in Portions.
- Serve with Warm Bread for a Rustic Feel.
