HAM AND POTATOE SOUP RECIPES

Steps:

• Place potatoes, onion, celery, oil, and garlic inside an Instant Pot; select “Sauté” setting. Cook, stirring often, until onions have slightly softened, 6 to 8 minutes. Add ham hocks and stock. Close and lock Instant Pot lid; position the steam release handle to “Sealing” position. Set to “High Pressure” for 20 minutes.
• Carefully open the pressure release, and let steam fully escape. Unlock Instant Pot lid. Remove ham hocks; transfer to a work surface to cool slightly, about 10 minutes. Meanwhile, mash mixture in Instant Pot to desired consistency using a potato masher (leaving more whole pieces for a chunkier soup, or mashing more for a smoother soup).
• Remove and discard fat and skin from cooled ham hocks. Remove meat from hocks, and chop coarsely. Discard ham bone. Stir heavy cream, salt, pepper, and ham meat into soup. To serve, ladle soup evenly into 8 bowls. Top bowls evenly with cheese, sour cream, and scallions.

Steps:

• Dice the carrot.
• Dice the celery stalks.
• Dice the onion.
• Heat heavy stock pot over Medium heat.
• Add the butter.
• Add onions, carrots, celery
• Stir and cook until vegetables are tender.
• Add ham bone.
• Add water.
• Bring to a boil. Reduce heat and simmer for 1 hour.
• Remove ham bone. Set aside. Remove meat when cooled.
• Cube the potatoes into about 1 inch pieces.
• Add potatoes to pot. Cook about 15 minutes until potatoes are tender.
• Remove about half of the potatoes. Set aside.
• Add the milk.
• Use an Immersion Blender to puree potatoes left in the pot.
• Add potato pieces and ham meat back to pot. Stir well.
• Add salt and pepper as needed.
• Serve warm.
• Enjoy!