2 lb. chopped leftover ham, cubed
1 ham bone (optional)
1/4 cup olive oil
1 whole onion, chopped
3 cloves garlic, chopped fine
3 stalks celery, chopped fine
6 cups water
6 chicken bouillon cubes
4 tsp. poultry seasoning
1 large bay leaf
8 oz. baby carrots (recommended) or 4 whole carrots, chopped
5 red potatoes, cut into eighths
1 cup dairy sour cream
8 oz. frozen corn

In Dutch oven, heat olive oil over medium high heat. Add onions and garlic. Stir. After 2 minutes add celery. Stir and sauté for one minute longer, turn down heat to medium and add ham bone (if using), then add cubed ham. Add water. Add chicken bouillon. Raise heat to a boil, then lower heat to a simmer. Add poultry seasoning and bay leaf. Cover Dutch oven. Cook for 2 hours at a low boil.

If you used a ham bone, you may remove it at this point (you may see a bit of foam on the soup, don't panic, just skim some of it off. The rest goes away with cooking). Add carrots and potatoes. Simmer for 45 minutes longer.

Finally add dairy sour cream and corn, stirring both ingredients into soup. Bring to a boil again, for 10 minutes longer, then turn off heat.

The best ham soup you've ever had is ready!

Submitted by: cheryllynn