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This easy ham hock soup recipe takes very little effort and makes a flavorful, perfect dinner option for cooler days.
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What are ham hocks?
Ham hocks come from the back legs of a pig. Basically the area that looks like the elbow of their back leg. They are almost always smoked and have a lot of sinewy bits so they are most often cooked low and slow, then used for soup.
Are ham hocks already cooked?
Most of the time when you get ham hocks they come smoked. The smoking process does in fact cook the meat. So if you wanted to eat ham hocks just as they are you certainly could.
However, I would not advise this as hocks tend to be a bit tough.
By simmering them on the stove or cooking them in a crock pot, you soften the meat. This takes it from being a chewy texture to more of a melt-in-your-mouth type texture.
The nice slow simmer also pulls out all that salty, smoky flavor and gives you an incredible tasting soup.
What if I don’t have ham hocks?
You can substitute in diced ham or similar. If so, you’ll want to sauté all the vegetables in the butter until tender, then add the broth. Puree as instructed, then add the ham last and let it simmer for a few minutes.
Ingredients for Easy Ham Hock Soup
The nice thing about ham hock soup is you can really vary the ingredients based on what you have around. For this soup here is what I used.
- 6 Cups Chicken Broth
- 3 Large Potatoes
- 2 Carrots
- 1/2 onion
- Butter
- Two ham hocks (most come in packs of two)
- Salt and pepper to taste
Additional Ingredients for Easy Ham Hock Soup
My kitchen was a bit sparse this time around so it had less vegetables in it than usual. See below for additional ingredients that would go well in your soup.
- Turnips
- Rutabaga
- Celery
- White Beans
- Stewed or Fresh Tomato
- Fresh Kale
- Peas
Equipment for Ham Hock Soup
- Medium size soup pot
- Cutting Board
- Knife
- Blender (immersion or countertop)
How to make an Easy Ham Hock Soup
Begin by putting two tablespoons of butter in the stock pot. Chop up the half an onion to whatever size you prefer for soup. Cook the onions in the butter, stirring occasionally, until they are translucent. Remove the onions and set aside.
Pour in the six cups of chicken broth.
Rinse the ham hocks under cool water, then add them to the broth. Bring to a boil, then reduce heat to a simmer and cover. Cook at a low simmer for about an hour, until the meat is starting to come off the bones a little.
While the hocks simmer, wash then chop up the carrot and potato.
After the hocks have been simmering for an hour, add the carrots and potato to the pot. Cover again, and allow to simmer for another half hour or so. When the carrots and potatoes can be poked through with a fork, it is done.
Remove the hocks from the soup and pull off the meat. This can be done with a fork, knife, and most likely with your fingers as the meat can be pretty slippery.
Set the meat aside.
Add the onions back to the pot.
Next, you can use an immersion blender to blend the soup however you like it.
Or, you can blend the soup in a regular blender going in batches. Never fill the blender more than half full!
Personally, I like to remove about half the soup and blend it up, then pour it back in. This gives you some chunkier bits of potato and carrot but also the smooth, creamy texture rom the blended portion.
Return the ham to the pot and stir it in.
Serve as is or with a garnish of parsley, sour cream, and cheddar cheese.
How to Store Ham Hock Soup
This soup will keep we in the fridge for up to three days. You can also do like I did and make a double batch of it, then freeze a bunch for quick winter meals. Pour into gallon sized Ziplocs and lay flat in the freezer. Make sure to label and date.
Add a Tasty Side
Personally I like this soup best when it has warm buttered bread to go with it! Try honey dinner rolls or easy oat bread for a scrumptious side. Bonus, you can use the bread to mop up the last bits of soup. Trust me, you’ll want to.
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Easy Ham Hock Soup
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Equipment
Medium size soup pot
Cutting Board
Knife
Blender (immersion or countertop)
Ingredients
- 6 Cups Chicken Broth
- 3 Large Potatoes
- 2 Carrots
- 1/2 onion
- Butter
- Two ham hocks most come in packs of two
- Salt and pepper to taste
Instructions
Begin by putting two tablespoons of butter in the stock pot. Chop up the half an onion to whatever size you prefer for soup.
Cook the onions in the butter, stirring occasionally, until they are translucent.
Remove the onions and set aside.
Pour in the six cups of chicken broth.
Rinse the ham hocks under cool water, then add them to the broth.
Bring to a boil, then reduce heat to a simmer and cover.
Cook at a low simmer for about an hour, until the meat is starting to come off the bones a little.
While the hocks simmer, wash then chop up the carrot and potato.
After the hocks have been simmering for an hour, add the carrots and potato to the pot.
Cover again, and allow to simmer for another half hour or so. When the carrots and potatoes can be poked through with a fork, it is done.
Remove the hocks from the soup and pull off the meat. This can be done with a fork, knife, and most likely with your fingers as the meat can be pretty slippery.
Set the meat aside.
Add the onions back to the pot.
For a smooth soup, blend the entire pot of ingredients. Be sure to never fill a blender more than half full.
For a slightly chunky soup, blend half the vegetable ingredients, then add them back to the broth.
Return the ham to the pot and stir it in.
Serve as is or with a garnish of parsley, sour cream, and cheddar cheese.
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